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Some packages will say on them. I went ahead and looked at the King Arthur website and their self rising flour is soft wheat.
Milk is fine for me because I don't like a fluffy biscuit. I want it flat and hard so I can toast it and put gravy on it. Bisquick makes a decent biscuit when you are on the road. Any gravy is made better by adding a little tomato to it. Fresh or crushed works. Not too much. Enough where people will say "If I didn't know better, I'd say that someone added a little tomato to this gooood gravy". It's especially good with chicken milk gravy. It's better than sex and not half as messy,
My Mother did that - adding a little tomato to the gravy. She also made tomato gravy. Another thing, along with shortbread and cornbread and buttermilk, that I get a craving for.
Catsup.
No way.
You're kidding, right? Nobody (except maybe my SIL from Kentucky) puts ketchup in cream gravy?And, I don't know that she does. Since she doesn't cook, probably not.
I have two uses for Catsup: Fries and Bologna sammiches.
Hurray for CAT sup
Frat house rules.
Sometimes I bend the rules and put some in Beef Stroganoff.
Only TBR would have a 3 page long dialog about a bland bread so substandard you can't even make a decent sandwich from it.
No. Not how my Mom did it. A little tomato paste or some tomato juice. She froze tomato paste in ice cube trays.For tomato gravy, butter, flour milk and smashed up tomatoes. A little soy sauce or Gravy Master or something like that.
