Venison Grillades and Grits with homemade buttermilk biscuits

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Basically the exact same as my grandmother's recipe.

You want to the oil/butter bits to be about half the size of a green pea. Very important to not over work the dough! I do not use a round biscuit cutter. I cut into squares so as to avoid overworking the scraps from a round cutter. All biscuits are soft and fluffy....
......................grits is the go-to for this dish.
I'm not so sure 'bout that. While I grew up eating grits they were for breakfast.
For lunch and dinner rice was the favorite. Potatoes were rare beyond fried. I think gravy sticks to rice better than any other carb. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.