Talk:Biscuits and gravy

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Gordocavi (talk) 03:58, 11 April 2008 (UTC) Southern gravy is not, traditionally speaking, white. Traditional southern gravy, or "scorch gravy", is a darker gravy made dark by cooking the flour to the point where it's almost chocolate brown before adding milk. Constant stirring is also needed. It is very rarely seen in restaurants any longer as it is difficult to mass produce and takes constant supervision and requires much more time to make than white gravy. I last saw it in a restaurant in central Arkansas about 10 years ago. Eventually real southern gravy will be a lost art. Gordocavi (talk) 03:58, 11 April 2008 (UTC)

I thought that SOS referred to chipped beef on toast. Tom Hubbard 22:49, 17 August 2006 (UTC)

I added a mention of the Northwest - I've found restaurants all over Washington and Oregon offering biscuits and gravy as commonplace.

--- Yeah, but they don't make it right, man. I'm a displaced Southerner, and while I love Oregon, the only way I've found to have good biscuit and gravy is to make it myself.

Nice. It's eaten all over the Northwest and it should be mentioned. Just because you or someone else doesn't feel they're done right doesn't mean they're not worth a mention for their popularity.

I would also add the Mid-West- I am from that region and all my family eat biscuits and gravy.