"There are few Southern dishes more beloved than biscuits and gravy. A staple at many American diners, breakfast joints, and other humble eateries, it hails from a time when laborers needed cheap, high-calorie food to keep them satisfied and productive until their next meal. It's still an exceedingly affordable dish, and it's relatively easy to make at home - whether you bake the biscuits from scratch or use a pre-made mix."
"One of the biggest mistakes you can make with just about any recipe is using low-quality ingredients. After all, the best culinary techniques in the world can't do much to fix produce, meat, or pantry staples that simply don't taste good. When it comes to a dish as simple as biscuits and gravy, you're not working with many different components or complex flavors, so the quality of your ingredients is especially important. You can really tell when you're using the low-quality stuff here."
Biscuits and gravy originated as an affordable, high-calorie meal for laborers and remains easy to make at home, whether using scratch biscuits or a mix. The dish has few components, so ingredient quality strongly determines flavor. Biscuits depend on butter, flour, and milk; low-quality butter or stale flour will noticeably weaken taste. Old flour can become rancid, so use fresh flour. Proper meat and pantry staples also matter for gravy. Avoiding cheap or stale ingredients prevents flat, disappointing results and keeps the dish flavorful and satisfying. Attention to technique and measurements helps produce creamy gravy and flaky biscuits.
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