Grits: Y/N, if Y: How?

[Urbane Guerrilla]

Originally Posted by Happy Monkey

I never said it was bad! I love me a good biscuit. I was just trying to think of a way to differentiate a biscuit from, say, a roll.

Biscuits are raised with baking powder, and are thus far quicker to make than a yeast-raised roll. Bread-in-a-hurry, you could say, and thus favored for breakfast. (Buttermilk biscuits may perhaps be raised with baking soda, reacting with the buttermilk's acid. I suppose, though, that using a proper double-acting baking powder instead of just soda bicarb may yield a fluffier, loftier biscuit that voluptuously takes up the butter.)

For any of our friends across the water who are still mystified: for what a Brit calls a biscuit, a Yank says "cookie."

and what's the gravy like?

A white gravy, with a little or a lot of ground meat in it, or perhaps crumbled bacon. Maybe shredded chipped beef like Armour sells in those little glass jars.

And the oatmeal haters are a pack of Martians, or else have been cursed with eating it overcooked into a gruel and unsalted -- or think instant oatmeal is as good as the stuff gets. News flash for you guys -- the less processed stuff is the kind worth eating. Steel-cut oatmeal/pinhead oatmeal, etc., taste largely the same, with a grainier texture.

Off to experiment with making brown sugar out of fructose for a lower glycemic load...