And to go along with those biscuits, you've gotta, gotta, gotta have some gravy. I've always been able to make gravy - my grandpa taught me how. Do you see my chest sticking out with pride? I look like a peacock I'm so proud of myself. My name is Shelley, and yes, I can make gravy. The only problem with my gravy was sometimes it would turn out thin and sometimes it would turn out thick - no two gravies ever turned out the same. (Walks away with tail between her legs.)
Enter Trisha Yearwood's Milk Gravy. I make my gravy using this recipe every single time now and every single time it turns out great. I do, however, cut down on the amount of grease and flour. I only use two tablespoons of grease and two tablespoons of flour. I still use the two cups of milk though. I also fry some sausage before making the gravy. I chop up about five or six pieces of cooked sausage and toss it in the gravy while it's cooking. You can leave that part out if you want to. I won't tell anybody.
You might want to think about wearing your comfy sweats for the rest of the day. Your belly's gonna need some growing room!