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Originally Posted by Baby Lee
Like I said, my mom makes a cajun flour. Technically a roux adapted for breakfast. It's pretty spicy. Also, my cousin's husband makes a gravy [He's/They're from Louisiana, so I'd say it's cajun rooted, too] that he seasons with 80 some odd kinds of hot pepper. And that's fucking spicy.
Sure Hardee's is relatively bland, but they've really gotten down to a science the consistency, and a more savory component that compliments their sausage and buttermilk biscuits well.
Saying Hardees' gravy is not good because it's bland is like criticizing a well-made creme brulee for being too bland. It's not about intense flavors, it's about texture and subtlety.
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Ummm, ok. Hardees gravy and a well made creme brulee? I think it's fair to say that we just have different opinions on biscuits and gravy. Didn't mean to come off offensive if I did.