Actually, toasted hamburger bun and gravy. Hamburger gravy with onion and lots of sage and black pepper. The Ms. is out of town and she won’t eat the stuff, so I had a big plate o’ goo and a giant cuppa joe. Hmmm. . .feeling a little discomfort in the chest area. . .what could that…
Mmmm. Gravy.
Being that it’s Canadian thanksgiving this weekend we’re going to be making a big ol’ turkey with stuffing, some fresh mashed potatoes, fresh green beans, and copious amounts of turkey gravy. No biscuits though. I’ve been dying for some roast beef, gravy, and Yorkshire Pudding. It’s not quite biscuits, but sopping up gravy with a hunk of Yorkshire Pudding is a treat.
You know, you yanks can bang on about your constitution codifying democracy for the first time, winning two world wars on our behalf, the Marshall Plan, putting the first man on the moon - but in two thousand years, you will truly be remembered for biscuits and gravy, an achievement that towers miles above all the others. It’s pure genius.
jjimm giving the world sausage gravy and biscuits is more that enough to be remembered by. You are welcome. 
We’ve got the same menu - the turkey is in the oven (just about ready for another basting), and the apple pie for dessert is already made. We also will have an onion and sweet potato soup, and a baguette with butter.
Thing is, we’ve never done this before. My parents have cruelly gone to PEI to visit my sister (who doesn’t even eat turkey, given as she’s a vegetarian!) leaving my brother, husband and I to fend for ourselves. Hubby’s dad isn’t even available (which, really, is not as big a problem, because for some reason beyond my comprehension, their Thanksgiving dinner tends to be fondue 
) So I hope the turkey comes out ok - otherwise, we’re ordering pizza! So tonight, we get to sit around the table and pretend to have parents for Thanksgiving… lots of pictures will be taken, and Mom and Dad will be made to feel horrible!
Kind of makes me wonder why I bothered to move back closer to family… at least when I lived 800km away, I saw them for Thanksgiving!
(for the record, I’m ok with my parents going to see my sister - she’s far away and more or less alone out there, and seeing as my brother and I are both in our mid twenties, we can feed ourselves. My parents have a good sense of humour about the “abandonment” abuse we will be heaping on them!)
Biscuits and gravy are just so RIGHT together. In the Bodoni household, it’s usually beef and onion gravy, but sometimes we make sausage gravy instead. And now I know what I want for dinner.
Now I know what I want for dinner, too!
Can’t say I know Canadian thanksgiving from my elbow, but today my husband and I breakfasted on bacon.
On hoagie bread. Nothing else. Just bacon.
educate me please. In my parlance biscuits come in packets, and are consumed with a nice cuppa (dunking optional). Gravy is the brown stuff I poor over my sunday dinner, or on pie(meat) and chips. I gather these aren’t the items being discussed? Enlighten a poor savage if you would.
Oh, One, gravy is not just brown. You have not dined until you have eaten the lovely milk-based delight that is sausage gravy, poured over homemade biscuits (rolls, buns? What are they across the pond?)
American biscuits are made with flour and baking powder and buttermilk and sometimes yeast. The dough is rolled out about a half inch thick, and cut into circles, then placed on a baking sheet and popped into an oven to rise and brown into a wonderfully flaky and light product.
Sausage or hamburger gravy is sauteed meat and onions, add some flour and brown a bit, then add milk, boil until thickened, possibly adding some butter at the end, salt and pepper. And I like lots of sage in mine.
Split the biscuits and ladle gravy over them. It’s purely sinful, I tells ya.
I knew you were more than just a jack-booted thug. Beef and onion gravy is da bomb.
ah, so not rich tea & oxo then. Thank Og.
OAOW, here is a basic recipe. Every cook has their own little twist on the basics. In any case, the gravy is ladled over the biscuits with a heavy hand, and then you hit it with about as much black pepper as you can stand. Eat it quick, because as is cools it rapidly turns into library paste. I like mine with hot, spicy sausage (Jimmy Dean prefered) and a dash of Crystal Sauce. Sage is a sin. 
Jimmy Dean is made with sage.
:o
OK…added sage, then. It’s not one of my favorite herbs. Especially in something as basic as biscuits and gravy. But then, we are all victims of our upbringing. My mother never met a spice she liked, so my earliest memories of b&g are as plain comfort food. My modification is to bury it in fresh pepper and add some hot sauce.
Sfunny, 90% of the meal is flour…flour sauce on top of baked flour, with a little bot of sausage, pepper, butter, etc.
But mostly flour. Nice and low carb.
Perhaps it’s what’s for dinner!
I made biscuits and gravy this morning, too. I used caribou sausage we made with Mr. Crisp’s seasoning (a local retired butchers recipe). I make mine like this: Brown sausage and add 2 cans of Swansons Chicken broth. Make a roux for thickening. THen the easy way for biscuits is bake the frozen Pillsbury Oven Baked Buttermilk biscuits. Easy and oh so good.
I might be missing some sarcasm here - but if I’m not, you know that flour is distinctly high carb, dontcha?
Yeah, you missed it.
Biscuits and gravy for breakfast, a Whopper for lunch, Fettucini Alfredo for dinner, and a heart attack for dessert.