Talk:Biscuits and gravy

message: I thought that SOS referred to chipped beef on toast.  Tom Hubbard 22:49, 17 August 2006 (UTC)
replies: text: It usually does. When biscuits are served with creamed chipped beef, it's commonly referred to as "SOS." Very similar and related food item. Kevyn (talk) 01:07, 4 May 2012 (UTC)
thread_title: August 2006

message: I added a mention of the Northwest - I've found restaurants all over Washington and Oregon offering biscuits and gravy as commonplace.  — Preceding unsigned comment added by 208.64.241.102 (talk • contribs) 13:09, 22 November 2006 (UTC)
thread_title: November 2006

message: 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)
replies: text: The tricky thing about Southern cooking is that there are an awful lot more types of it than most people recognize -- Wikipedia still doesn't have Cuisine_of_Appalachia, after all. From what I know of it (growing up in East Tennessee and reading the Foxfire books), the traditional type of gravy in southern Appalachia, or at least in Upper East Tennessee, is the white or sawmill gravy described in this article, which is not going anywhere anytime soon. :) Then there's redeye gravy, possibly the true Southern (as opposed to Appalachian) gravy, made of equal parts pork drippings and coffee... I've never heard of scorch gravy before, but I'm not very surprised that I haven't. :) Now I'm wondering about where it came from -- it sounds like this is an Arkansan evolution of Appalachian sawmill gravy, and of course Arkansas was mostly settled by Appalachians...I sometimes wish for a really comprehensive study of the cuisines of the southern US. Anyone who hears of one, please leave a message on my talk page... :) ExOttoyuhr (talk) 23:38, 24 August 2008 (UTC)
thread_title: April 2008

message: Modern American cuisine is quite intermixed between regions; the question is whether it has historical regional associations. It'd be nice to get a citation or two on that point. --Delirium (talk) 05:39, 14 August 2008 (UTC)
replies: text: The Foxfire series should have a cite on sawmill gravy somewhere or other; I might try to find that sometime. ExOttoyuhr (talk) 23:39, 24 August 2008 (UTC)

text: I would add Midwest too. I live in Southern Illinois and its very popular here, in fact, all the major fast food chains have it on their breakfast menus (McDonald's, Jack in the Box, Hardees) 68.188.31.26 (talk) 03:51, 26 October 2008 (UTC)
thread_title: August 2008

message: This article states "Although the American-English and English languages..." Uh, "American English" is English, indeed the majority of English speakers on this planet speak "American English." Perhaps this should be rephrased as "English and UK English" to be more reflective of what's what.  —Preceding unsigned comment added by 192.158.61.141 (talk) 20:08, 15 July 2010 (UTC)
replies: text: What are you talking about? English and UK English? There are more Brazilians in the world than Portuguese, but you don't go round saying Portuguese and Portugal Portuguese.  — Preceding unsigned comment added by 87.113.220.218 (talk) 20:41, 14 December 2011 (UTC)
replies: text:  Originally Americans spoke broadly the same form of English as the UK - in the 1800s America decided on a wide range of spelling reforms, mainly to simplify the spelling system - creating a new form of English 'American English'. Therefore it is "English and American English" as the second is an adjusted version of the former. Always best to know the facts before you open your mouth (even if it is only in a virtual sense)...  — Preceding unsigned comment added by 122.104.141.74 (talk) 13:32, 15 March 2012 (UTC)
replies: text: Might I point out that the English Wikipedia officially prefers no major national variety of English over any other?Ref: Wikipedia:Manual_of_Style#National_varieties_of_English Kevyn (talk) 00:51, 4 May 2012 (UTC)

text: The article now reads, "Although American English and British English use the same word for biscuit to refer to two distinctly different modern edible foods..." Kevyn (talk) 01:39, 4 May 2012 (UTC)
thread_title: Huh?

message: Would the statement that an American Biscuit is similar to a scone be better replaced with 'English muffin' as they appear VERY similar in look and recipe. 87.194.202.236 (talk) 23:51, 3 May 2012 (UTC)
replies: text: No, I think, savory scone is more accurate a description than English muffin. In the North American context, "English Muffin" usually means a flat, toasted, leavened breakfast bread with a tough-ish, chewy crust and a coarse interior, dusted with cornmeal. When it comes to texture, mouth feel and taste, an American biscuit much closer resembles a savory scone, baked with a firm browned crust and a light bread-like interior texture. Although the two pastries appear similar, I believe English speakers of any extraction will understand "scone" better than "English muffin," avoiding the confusion of regional variations in English meanings. Kevyn (talk) 00:19, 4 May 2012 (UTC)
thread_title: Muffin, not Scone?

message: This seems to be really popular in some regions of the United States, but not at all in the others. As someone from New England I've never even heard of this before someone liked this to me so saying "Popular in the United States" really isn't all that accurate.  96.26.55.91 (talk) 19:40, 24 January 2015 (UTC)
replies: text: I grew up in Maine and New Hampshire and a lot of my extended family is from Massachusetts. Biscuits and gravy is pretty popular with us and I've swapped sausage gravy recipes with other non-related friends in the area. I remember seeing it on buffets at restaurants in New Hampshire growing up and it's on the breakfast menu of most of the restaurants around where I currently live (Midcoast Maine). Dorm41baggins (talk) 21:31, 7 February 2015 (UTC)
thread_title: Regional Cuisine?

message: I think the picture should be changed to show the Biscuits more, with gravy on top as the main theme of the picture, as the "home fries," are not the main theme of this article.  — Preceding unsigned comment added by 71.201.89.236 (talk) 07:14, 6 March 2016 (UTC)
thread_title: Change picture Request

message: I've heard that in some states the common practice is to cut the biscuit before posting the gravy on it while in other states crumbling the biscuit first is typically favoured. Does anyone have reliable information about this? Greenshed (talk) 09:00, 20 August 2022 (UTC)
replies: text: I don’t think there’s any merit to that. There are people in my family who cut their biscuits in half and some who crumble them. 209.54.8.237 (talk) 13:47, 8 December 2022 (UTC)
thread_title:  Cut or crumble the biscuit