You obviously haven’t had proper sausage gravy. It’s too thick to soak into anything.
With sausage gravy, it’s good (and very good, at that) about once or twice a year. They’re way too heavy for me for any regular consumption.
I loves me some biscuits and gravy, but only when I’m on vacation. There’s something special about having them when you’re out on the road. Oh, I’d like a side of hash browns too, if you don’t mind.
I’d never had it as a kid (growing up in Wisconsin in the 1970s and 1980s, it just didn’t exist there). After getting out of grad school, and moving to Chicago, I first had it at a Bob Evans. I lost my heart that day. 
Cracker Barrel does a pretty good one, too, but Bob Evans is better. (I’ll note that I rarely visit the South, which is where the dish originated, so it may well be that another chain, like Waffle House, does it even better, but I’m unaware of it.)
If you eat biscuits and gravy every day for 100 years, you will live to be very old.
In an attempt to help out the non-Americans - the “gravy” is probably like nothing you’ve had before. Stop thinking about a brown liquid.
And biscuits are probably not what you know as biscuits either.
I’ve given up ordering it in restaurants. It used to just be disappointingly bad; now it makes me fly into a red rage. It’s just best for all if I make it at home.
Yes, I like biscuits and gravy!
There’s a place in Lancaster, CA called Crazy Otto’s. Good gravy, they had good gravy! Now, I like sausage gravy. But as I try to remember (I haven’t been there in at least a decade) theirs was bacon-based – with chunks of ham in it. They had really good ham steaks, and that’s what they used in the gravy.
Dad and I ate there fairly frequently, and Otto really did work there before he died. He was a short, wiry man with unkempt silver hair and a face full of stubble. He dressed in white dungarees, a white T-shirt, a white apron, and a ‘Dixie cup’ sailor’s hat. They said he was crazy to build his diner ten feet from the railroad tracks, but it was a fixture until the Northridge earthquake and the expansion of the train line (which happened long after he died). Now there’s a Crazy Otto’s on Avenue I (in the old Golden Corral building), and one on Avenue K and 20th St. West, just a mile from where dad lived. The latter is better.
This past weekend, some wetted my appetite for Corn Beef Hash. Then someone said something about SOS. YUMMY, I went kinda bleech to Chicken ala king.
looks like I am going to Hardees tomorrow for B & G.
My doctor is going to tell me to stay off the internet. Its bad for my cholesterol.
Last night I made a burger. I made gravy out of the sucs. I had it on top of the burger patty. Tonight I had the leftover gravy on a baked potato.
Hamburger gravy isn’t as good as sausage gravy.
Sausage gravy is perfect on a chicken fried steak with fried eggs and biscuits and hashbrowns.
Love love love it, but I cant afford to eat it more than once or twice a year [otherwise my cardiologist would stroke out]
Food of the Gods.
Blasphemy warning: Sausage gravy made with Morningstar Farms Breakfast patties is very, very good. Not just “good for vegetarian”, but good. Just make the white sauce first and then crumble up defrosted patties; they’re already cooked, so they just need a quick simmer to incorporate the flavor without making them disintegrate.
OK, here’s what you’re going to try next time: Take a bit of your saved bacon fat (you do save your bacon fat, right?) and add it to the hamburger bits. Throw in some sage, salt, black pepper, marjoram, thyme, red pepper flakes, brown sugar and just a wee pinch of cinnamon or nutmeg. Just itty bitty bits of each. Proceed with the gravy part.
It won’t be as good as pork sausage, but it will fill in some of the flavors you’re looking for.
I’m a Brit and I love love love 'em. Greatest contribution to world cuisine ever.
Homemade. Stuff from a steam table is nasty.
I find that it’s yummy, but it’s awfully starchy for first thing in the morning. It’s better than continental breakfast, though.
I guess I’ll go with option 3.
ETA: now, if it’s a chicken gravy, or otherwise meaty instead of starchy gravy, then we have a deal. But then I actually want a little bit of the meat in it, and we’re getting awfully close to chicken a la king.
It’s gross. Gravy should not be white.
I can’t choke the stuff down. My husband would happily have it for breakfast every day if it wasn’t for the health hazard. I just don’t get the appeal.
I hate it. I don’t like lumpy gravy at all. YUCK.
For the first 45 years of my life I was sure I wouldn’t like it. Perfectly good biscuits made soggy by gravy? Then I tried it at Bod Evans. Oops, my bad. Food of the Gods, but the Gods don’t have to care about calories.
Loves me some burger gravy. I usually buy extra ground at the market just so I can make gravy with it. My burger gravy is usually heavy on sage and black pepper. I also like to saute onions in bacon fat first, then brown the meat in that, add the herbs, some salt & peppah, then some half & half or milk. I’ve also added sauteed mushrooms to it, but then it starts looking a bit like beef stroganoff (not that that’s a bad thing).