A local diner has a variation on Biscuits and Gravy that’s just wonderful - Moon Biscuits and Gravy - Instead of a normal biscuit, they cook biscuit batter in a waffle iron. Yum!
After he retired my father used to sneak out of the house whenever my sister would call and tell him she was making biscuits and gravy. She makes some very good B & G, from scratch.
With sausage gravy :b
Never had it (or anything else that’s currently being polled about, actually), and I figured I never will, as I am a vegetarian, but now I’m curious to try WhyNot’s version with the Morningstar Farms sausages. I have some in the freezer right now! Yum.
I do adore biscuits, of course.
All this talk of biscuits and gravy without a mention of tabasco sauce or reasonable facsimile thereof? What’s up with that?
Do it! Do it! Use lots of fresh black pepper, too. 
Speaking from my comfortable position on top of the food chain, biscuits and gravy are awesome.
Quoth pulykamell:
Agreed. If I hear “gravy” absent of context, my first thought is of brown gravy (basically, broth of whatever meat you’re making, thickened with starch, and served on top of the meat, mashed potatoes, and stuffing). With biscuits and gravy, though, it absolutely must be white gravy.
Quoth WhyNot:
Save it? But that would mean not eating it the first time around!
On biscuits and gravy? They go all pink on you. Pink is not a shade I want to see on my breakfast plate unless it’s a ham steak.
pssst…you’re supposed to *cook *the bacon before you eat it.
What, are you doing bacon grease shots or something? Or is your bacon that much leaner than mine? (Might be, I like thick cut bacon with lots of streaks.)
“Biscuits and gravy” isn’t Any kind of biscuits + any kind of gravy, any more than cheesecake is Any kind of cheese + any kind of cake.
Oh damn, now I’m craving some. Seriously. Oh well. I can always go to Eat ‘N’ Park for their Sunday Brunch.
Love 'em – but (and this is a substantial “but”) they have to be made by someone who knows what they’re doing.
Biscuits and gravy is like chicken-fried steak; there’s no such thing as “pretty good” of either, so unless they’re made the right way, everything ends in heartbreak and tears.
When I’m using bacon as an ingredient, the grease goes in with the bacon. And when I’m cooking it separately, I fry bread in it to soak up the excess. You can make a really good BLT with fried slice. Whatever’s left in the pan after the fried slice is just about the right amount that I don’t need cooking spray the next time I make eggs.
Ah. I prefer my coronary symptoms chronic, not acute. 
We buy Tennessee Pride sausage gravy. It’s in the cold foods part of the store. Cook a package of Pillsbury Grands biscuits and heat up the gravy. Great stuff!!! 
http://www.zeer.com/Food-Products/Tennessee-Pride-Fully-Cooked-Sausage-Gravy/000062225
OMG, I am crazy about good, homemade B&G! I have been in Singapore for six months, but am heading back to the US for a couple of weeks. I have been fantasizing about KC barbecue for weeks. Now, thanks to this post, I am torn as to which I should have first. Either way, it will be a glorious mixture of pork and sauce served atop some form of bread.
I concur with silenus on his assessment that B&G is the food of the gods; I’m just glad they’re willing to share.
Biscuits and gravy make me a man!
Yes? To non-sausage gravy? On biscuits? What kind of nasty biscuits and gravy do you eat?
For me, that’d work in a pinch, but “flaky” biscuits (like Grands) aren’t really the proper type…you really need the sort of biscuits that are crumbly, rather than flaky (not sure of exactly what makes for one sort of biscuit versus the other).
MODS!!! MODS!!! Quick! Do something! amarone is posting links to food porn in this forum!
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