What is grits and biscuits

what is grits and biscuits

In America what are "Biscuits and Gravy" and "Grits", I know they're food but what exactly

Oct 27,  · Grits is prepared by cooking the meal in water with a dash of salt until it thickens. A grits package or any cookbook will give you the ratio of water to meal. Grits can be served sweet with honey, syrup or brown sugar and butter for breakfast or a snack or, or savory with gravy or just butter as a . So you're zi255.com is Grits and Biscuits. Get a taste Here!!

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I always think of grits as being the oatmeal of the South! Like the other answerer said they are ground up hominy, you cook them with water until they are an oatmeal type what is grits and biscuits. I like mine with butter, salt and pepper but a lot of people add cheese, breakfast meat, gravy, hot sauce etc.

They can also be baked with different ingredients and made into a breakfast casserole. Biscuits are very similar to scones but not as dense, they are lighter and "fluffy" for lack of a better word and not sweet. We eat them with butter, jelly, gravy, or we make breakfast sandwiches with egg, breakfast meat and cheese.

They are a staple of the American diet! They are easy and inexpensive to make or we can buy them pre-made. I hope this answers your question. I always wondered what crumpets were until a nurse from the UK that I worked with brought some in to work one night. It's interesting to learn about what people in different countries eat.

Grits are a popular food item typically originating in the United States south. They can be eaten with any meal but are typically served for breakfast. Some people like butter, honey, jam, cheese, or a number of any other items stirred into their grits.

They are also getting some acclaim on the television now as more chefs cook with them. They are typically a quick-bread made by mixing your flour,sugar, and leavening and cut up fat, usually butter or shortening into the dough then rolling it out and cutting round shapes then lining a pan and brushing butter on the tops before baking.

I highly recommend Paula Deen's basic biscuit recipe if you're interested. If you've never had it I highly recommend you taking the time to experience the rich culture and delicious food of the American south. I think the best way to see how a people live and love is to try some of their food. Yes, please be advised that biscuits are NOT crumpets. They are two totally different things. Biscuits require flour, butter or shortening, what is grits and biscuits buttermilk.

They are round and rise in the oven. The are cake-like consistency but not sweet. We do however but jelly, butter, honey, and other spreads on them. Grits may be a type of hominy but grits are stone ground corn with added water. Hominy itself is something totally different. They are made with butter or cheese added. Very yummy. Gravy is flour and some sort of meat fat such as turkey or sausage drippings added to a pan and stirred with milk and seasonings to taste.

They are added on the biscuits as well. Try them sometime! Grits also called hominy grits is and it's grits singular and plural ground, dried hominy. Hominy looks like big swollen corn kernels.

Hominy is corn grain soaked in lye in the old days, wood ashes soaked in water to soften and remove the outer hull of the corn grain. The lye also imparts a slightly different flavor to hominy grits meal than regular corn meal--I can't quite describe it.

Hominy can be served moist, straight from the can and warmed like canned sweet corn. When dried and ground, grits looks and acts like corn meal. Grits is prepared by cooking the meal in water with a dash of salt until it thickens. A grits package or any cookbook will give you the ratio of water to meal. Grits can be served what is the economics of one unit with honey, syrup or brown sugar and butter for breakfast or a snack or, or savory with gravy or just butter as a side dish.

They're white, and are good. I eat mine with salt, pepper and a bit of butter. Biscuits, for the North American clans, are fluffy quick breads. I think English people call them crumpets? They are not a scone.

A dough made of as simple of ingredients as flour and cream made into a dough, or a bit more elaborate with a bit of fat added, with other leavening's as well. And biscuits are good with jam, gravy, butter, yum! Trending How to make chocolate easter baskets. Simone Biles's departure puts pressure on Nike.

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Oct 27,  · They are two totally different things. Biscuits require flour, butter or shortening, and buttermilk. They are round and rise in the oven. The are cake . Welcome to the Grits & Biscuits (TM) Shop. All proceeds from the sale of merch from now until August , will directly benefit The Kinfolx Fund. Mar 15,  · Grits is made of hominy corn. Biscuits and gravy are biscuits (usually buttermilk), split and topped with sawmill or sausage gravy. In fact we're having it for Sunday breakfast.

There will be no changes to other Yahoo properties or services, or your Yahoo account. You can find more information about the Yahoo Answers shutdown and how to download your data on this help page. Bisquits are a heavenly confection, made from levened flour, shortening, water for crisp ones or milk for soft ones. Similar to an English scone, but with very little sugar or none at all, and no dried fruits.

Baked high temps min until golden brown. Usually served with butter and jelly or jam, preserves of fruit or honey, sorgham etc. Bisquits were the staple on most tables in the Great South. Do not let any one convince you to look down your nose at them as common. For there is a fine art to making them and the taste divine. Gravy can be made in many ways, but the most acceptable for as in bisquits and gravy is a white roux, with flour and the fat from bacon, sausage or butter.

The meat drippings give considerable flavor, but the mild butter gravy, usually refered to as cream gravy is also a base for many sauces as well. It must be peppered well. In Texas this is always referred to by the country folk as cream gravy, but never sawmill gravy. I always thought that was brown, and usually made with ham drippings, and I find that some chain restaurants that serve it holds not much resemblance to cream gravy.

Cream gravy made after frying chicken is always almost white, too. Never brown. Again this is a fine art Fry sausage brown, drain most of the drippings except for 2 T. Add 3-T flour and cook a minute. Scramble some eggs. Split a couple bisquits on a plate, spoon on some scrambled eggs, pour on the sausage gravy, add a couple heaping spoons full of a really zippy salsa, and go to TOWN with a fork!

Grits is indeed the polenta of the South. It is dried corn that has been soaked in lye water and soaked until softened. It is dried again and ground. The lye has something to do with releasing nutrients from the corn to make them easier to absorb. Again, it is a common food but just heaven.

There is a popular casserole served in place of potatoes or rice. Cheesy Garlic Grits. Cook the grits, and add cheese stirring until melted. Stir it up and pour into a greased baking dish. Bake until puffed and golden on top. Many serve grits it with white or cream gravy, but some use red eye gravy, or clear thin ham drippings, that have been reduced.

It is called red eye because little pools of the ham fat make what looks like red eyes on the surface of the drippings. I wish I could have you here to experience the humility of a bisquit with gravy and a little bowl of grits. You would surely make a memory. Biscuits are pretty much just baking soda biscuits and the gravy over them is a white gravy with ground pork sausage in it.

I am NOT in the deep south but this is my hubby's favorite breakfast. I do NOT understand the whole soggy bread concept so I avoid it at all cost. A picture is worth a thousand words. Clockwide from left is a pile of grits with a pat of butter, biscuits covered with gravy and at the bottom of the picture, a fried egg. There's a little parsley sprinkled over the grits and gravy.

Well a lot of people eat Biscuits and Gravy and Grits all over the U. But its mainly in the Southern States. Grits is like polenta in Italy.

It's a smooth and creamy texture and biscuits is a bread that is mainly eating at breakfast and Gravy is a sauce that you can put on biscuits or on meat or potatoes. Biscuits and gravy are biscuits usually buttermilk , split and topped with sawmill or sausage gravy. In fact we're having it for Sunday breakfast. Biscuits and gravy and grits are not easily found beyond Indiana The biscuit is sliced in half and the gravy is poured over both halves and served open faced Now beyond that you can jazz it up with buttery buscuits, or whole wheat, and such, bacon or sausage gravy.

Grits is a corn porridge, made of course ground corn, similar to polenta. There's hominy grits made from nixtamalized corn. Biscuits and gravy are biscuits with cream gravy. If you get a good place, there will be some sausage in that gravy. Grits are made from white corn, while polenta is yellow. They are a side dish as well as a breakfast stable. Trending News. Simone Biles's departure puts pressure on Nike.

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Inside 'very specific' process behind McDonald's fries. Update: just me - Yes I am aware of that :. Answer Save. Favorite Answer. Down here we make a Texas scramble BlueSea Lv 7. Lashond S. Hope this helps. Q-mama Lv 6. Grits is made of hominy corn. Nathalie K Lv 6. The gravy is basically a Bechemel sauce with sausage added. Hutton Lv 7. That one is easy, they're biscuits, just ordinary biscuits, and gravy, just ordinary gravy. I'd rather eat sand. Steve H Lv 5.

Grits are ground hominy similar to corn. Where I'm from the gravy with the bits of sausage is red eye gravy. Show more answers Still have questions? Get your answers by asking now.

5 thoughts on “What is grits and biscuits

  1. Thanks allan for another great video, bought zerene on your recommendation and im loving it just download the update and giving it a go.

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