Surprisingly, some of the best biscuits and gravy I’ve had lately were from room service at Wynn Las Vegas. They come as part of their “Southern Breakfast,” which also includes some decent grits.
Gravy? For breakfast?
Perhaps a meal after a 12 hour bender, as the sun is rising. Perhaps.
I think I’ll pass.
When I was a kid, the truck stop used to make them on one of the huge platters. One whole huge platter of nothing but biscuits and gravy. YUM!
This post wins! 
I haven’t had biscuits and gravy in decades .. but might try to make some soon.
As a person who lived in Nashville for a couple of years, this is what I think of when I hear the phrase “biscuits and gravy”. Red-eye gravy is not what most people would think of as “gravy”; it’s closer to au jus.
I grew up in Wisconsin, and had never even heard of biscuits and gravy until I was an adult. Started having it at various restaurants (notably Bob Evans and Cracker Barrel), and fell in love with it (though a lot of restaurants will make piss-poor versions of it). My wife makes it occasionally – she uses Jimmy Dean sausage, and half-and-half, and it’s to die for.
I have some good friends who moved to the States from Ireland. When they first heard of “biscuits and gravy”, their minds boggled, as they pictured cookies (which, of course, are called “biscuits” in the British Isles), covered with brown beef gravy. 
Love my bees and gees! My mom’s family are all from West Virginia, so biscuits and gravy is pretty much the biggest comfort food I can think of. I grew up on this stuff. And it’s super cheap. A can of Meijer-brand fluffy buttery biscuits and a jar of pepper sausage gravy is less than $4. I don’t buy it at restaurants because it’s so much cheaper and tastier to make it myself, even if I do cheat. I never had the patience to stir gravy, though, and my palate is just as happy with homemade gravy as it is with pre-fab gravy-in-a-jar.
You can also make the same kind of gravy after frying chicken. This was a favorite when I was growing up, before I became aware that my relatives were Arkansas hillbillies.
After frying your chicken in a cast iron skillet you save the crackling bits and drain most of the fat, add flour, pepper, and milk, and make gravy right in the pan. Really much better than it sounds, better than KFC.
Even if you were poor you probably had some flour, some grease or lard, salt and pepper. And a chicken you were getting tired of.
I don’t know if I’ve had actual biscuits and gravy. There is a hotel on the edge of Amish country where I go every so often that has a breakfast buffet, but IIRC what they have is closer to English muffins and gravy.
The fennel and sage together makes for a different flavor, and not like Italian sausage at all. I don’t use a ton of it. It’s not like what you’ll likely find in the South, but it’s pretty damned good.
A man would rather marry a woman who makes biscuits and gravy than a thin woman. Go for it.
I’ve never had B&G. Sounds like something I would like, but I don’t need another unhealthy habit. It is unhealthy, right?
Hmmm, let’s see. Biscuits (made with lots of butter and white flour) and sausage gravy (made from pork sausage grease, milk or cream, and more white flour). Nope, nothing unhealthy in there at all. 
It isn’t unhealthy at all.*
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- This statement only applies if you are Michael Phelps or someone else who burns off 6000 calories during the course of a normal day.
Kissing don’t last, but cooking do.
I’m pretty sure that a big part of the reason why my husband and I have been married for 35 years is because I’m a fairly good cook. I’ve messed up my share of food, but I usually turn out meals that are tasty and reasonably healthy. Now and then I turn out meals that are very tasty and not healthy at all.
If you eat biscuits and gravy for breakfast every day for 100 years, you’ll live to be very old. So no, not unhealthy.
Well, they don’t need to be one; they just sit non-threateningly on top of our head and periodically have a bite of whatever we’re having…
They’re much better than the bread and gravy our parents used to serve for dessert* on those evenings when there was gravy with dinner.
*I realize that doesn’t seem to count as “dessert” in the classic sense, but it did in the sense that we weren’t getting anything else that night.
Oh, man, when I was a kid and my parents made beef stew (more like a braised beef, really), my favorite part was dipping the bread into the drippings, letting it completely saturate, sprinkling a bit of salt on top, and eating it. When all the beef was gone, I would insist on getting the covered roaster pan and tearing up bits and pieces of rye bread to throw in there and eat with a fork after they’d soaked up all the meaty goodness.
Some of you, you do realize the ‘gravy’ part is basically a white sauce, not a brown meaty gravy. Don’t you? The same ‘gravy’ served with Maryland chicken, and chicken-fried steak (which is brown meat, but never mind).