OK Dazv, Here is how I do it.
You make biscuts w/flour, salt, baking powder, butter and milk. You roll em out and cut them out w/ a glass or something round and bake them. You can also use toast for this part of biscuts and gravy too.
Get you some ground breakfast sausage, pork sausage/ sage and slt and pep will do too. you brown the meat, pour out most of fat but leave at least a couple of tablespoons. Some remove the meat and add it back later, but I just leave it in there. turn the heat way down and sprinkel flour around on the fat and scraping until it is mostly absorbed. Now add about a cup or so of milk and keep stirring w/ the heat on low. make sure you stirr it often or it will start to stick to the bottom. Keep stirring and cooking until it thickens up to gravy. 5-10 minutes Pour on biscuts or toast and eat. I make it out of bacon sometimes, you can also make it out of ham, you can also add coffee to it and make red eye gravy which is darker. This is a white gravy, not a brown gravy and our biscuts are big and fluffy, not flat and hard like biscotti. I add hotsauce on top too.
Good luck and if you want a more detailed receipe, PM me, good luck, dpgratz
