# Ask the baker/cafe person/caterer

**URL:** <https://boards.straightdope.com/t/ask-the-baker-cafe-person-caterer/643469>\
**Category:** Miscellaneous and Personal Stuff I Must Share\
**Created:** [December 9, 2012, 12:55am UTC](https://boards.straightdope.com/t/ask-the-baker-cafe-person-caterer/643469 "2012-12-09T00:55:14Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![Kansas\_Beekeeper](https://avatars.discourse-cdn.com/v4/letter/k/c37758/32.png) [@Kansas\_Beekeeper](https://boards.straightdope.com/u/Kansas_Beekeeper)\
**Post date:** [December 10, 2012, 9:34pm UTC](https://boards.straightdope.com/t/ask-the-baker-cafe-person-caterer/643469/21 "2012-12-10T21:34:08Z")

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> [@Baker](#):
>
> It may be part of the sausage itself, because I think the gravy has salt, pepper, and garlic. I make the biscuits but not the gravy. It’s the usual type, a roux is made, milk added until it begins to thicken, then the crumbled cooked sausage is added to simmer for a while.

Maybe it’s just the garlic. So often gravy on biscusts and gravy has little if any flavor at all. In any event, it’s good.

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