I don’t always make biscuits n’ gravy — Let’s face it, this is bad for you food — but when I do make biscuits n’ gravy, it’s a labor of love.
I make excellent biscuits and gravy. Gravy may be my milieu. Not that you can see that in photos. Y’ever notice some of the best tasting stuff looks like a pile of sick in photos?
This is an iconic Mottern Marriage Story, one which has been told, I think, to all we know. Shortly after we were married, I decided to make biscuits and gravy for The Mister. With the first bite, he made an awful face. Just awful.
“It’s really salty,” eked out of his dry mouth before he coughed and chugged down half his tea.
Shocked, I took a bite.
(I didn’t eat meat then.)
OH MY WORD, the salt! Oh the salt!
My whole mouth wrinkled.
Unfortunately, this is when I realized I used flour from the wrong container. I used the salted flour I keep for batter.
Mmhm. Salted flour in my biscuits, salted flour on my sausage, salted flour in my milk. And then, of course, all seasoned with salt.
Yeah, even if I’m not gonna eat it, I gotta taste it.
I don’t keep seasoned flour in the house anymore.
Not since that day have I served biscuits n’ brine gravy.
Happy Friday Everyone!