Biscuits matter! One day I shall introduce my English friend Fred Shirley to a proper southern biscuit, and show him why his sort of biscuit (an American cookie) is nothing like the real thing.

A real southern biscuit is high folk art, so a place calling itself Folk Art might want to make sure they live up to the name. ;-)

Your comment about sausage gravy and “elevation” is apt. When I make gravy with very good sausage, a bit of onion, real cream and milk, nothing could be better.

Even the very best of “haute cuisine” is always more about excellent ingredients and solid preparation than odd “elevation.” Granted, some of the very best restaurant food requires more time and energy than most home cooks have to offer, but that’s rarely what makes excellent food excellent.