Quote:
Originally Posted by tomwed
I made them on a hunch it was butter. Save me some time. What works best? Crisco? lard? bacon fat? chicken fat?
Spill the goods.
It may be I have never tasted all that they could be.
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Crisco is what most of our southern friends use.
And then there is red eye gravy which is even more of a delicacy. Served with ham fried in a cast iron skillet and biscuits. One of my specialties. My wife makes the biscuits!
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