Originally Posted by cblaisd
27. Biscuits and gravy (another excellent thing given to us by the South) is (are?) to be eaten only when there is sufficient black pepper (about 1/4 of shaker of pepper per biscuit) available to top it.
Freshly coarse ground black pepper is the best. That's the reason I will often bring home B&G from Hardees instead of eating it there. Put them out on a real plate (as opposed to the styrofoam carton) and grind a ton of pepper on it.
And no other biscuits than Hardees. I haven't found anyone else's that even comes close. And if you get a batch that's well done so the outside has a nice crunch (but not burned or overdone), that's the bomb!
Now I'm going to have to think about going out before breakfast ends this morning.
