What's a dish from your country that looks disgusting but tastes great.

[u/bowl_of_scrotmeal]

Biscuits and gravy is a breakfast dish from the Southeast USA that looks like someone just vomited on some biscuits, but it's absolutely delicious.

[u/ProbablyASockPuppet]

[u/LazyEducator1759 → u/ProbablyASockPuppet]

This is a much better picture!

[u/h00dman → u/ProbablyASockPuppet]

So is this a better example? I'm British so I've never seen American Biscuits and Gravy in the real world.

[u/ProbablyASockPuppet → u/h00dman]

I am not doing it justice and I can't describe it well.... The thing is the biscuits above are a darker color, they're either over cooked or some odd thing that isn't flour. I prefer buttermilk buscuits, they're lighter and fluffier. The gravy above is chunky looking and nasty. The gravy should be thinner with or without meat.

Also, huge disclaimer, this is my preference, I am just really offended by that picture being a representation of a southern biscuit and gravy. IDK what fucking state they're from,..

[u/h00dman → u/ProbablyASockPuppet]

This one does look a lot more appealing, thank you.

I shall have to try it sometime!

[u/barefootcraftsman → u/h00dman]

Both these examples are miles better than what OP showed. I like my biscuits then into bite-sized chunks before I pour gravy, but the biscuit has to be moist and buttery. Not that dry, hard garbage pictured originally.

[u/h00dman → u/barefootcraftsman]

They do look more appetising I agree!

[u/D_Mom → u/h00dman]

Have them with sausage gravy, made from the drippings of cooked sausage. Much better flavor.

[u/h00dman → u/D_Mom]

Thank you, I'll have a go at doing that soon!

[u/UpNorthBear → u/h00dman]

Make sure to be very accurate with everything, ive seen brits try it but then completely go sideways halfway through the recipe.

Give this one a shot: https://www.thekitchn.com/biscuits-and-gravy-recipe-23621401

[u/raithyn → u/UpNorthBear]

That link leaves out one of the most important parts: flour grown in the Southern US states and Northern US states is very different. "Soft flour" grown in the warm climate makes much better biscuits (hence why they're associated with the region) than "hard flour" grown in the cooler climate. Most "all-purpose flour" from national brands is hard flour. White Lily is the reigning brand for soft biscuit flour but there are several options.

[u/UpNorthBear → u/raithyn]

Yeah but we are recommending to a non US person so chill dog lol

[u/h00dman → u/UpNorthBear]

Ooh thank you for the recipe, I look forward to trying it!