Not so nutritional question for southern cooks...

Biscuits and gravy was a tradition in my house growing up in Virginia.  Every snow day, Mom would fix it while we were sledding.  Somehow, we always ended up with about 10 kids at the house around lunchtime!

A couple of details on the gravy (ours was always sausage gravy):

You want to use the sausage in a big tube (like Jimmy Dean), not links, and brown it up like you would ground beef.  Set the sausage aside, leaving the drippings in the pan.  Stir in flour equal to the amount of drippings.  It will form a kind of thick paste (a roux).  Let this cook for a minute or two, until it looks "frothy."  This way you avoid a raw flour taste in your gravy.  Then stir in the milk.  As a general guide, for every tablespoon of flour you added, add a cup of milk.  Bring the gravy up to a boil to let the flour work its thickening magic.  Taste it to see if it needs any extra seasoning (salt, pepper, maybe sage...whatever you like).  Add the sausage back in to heat through, and spoon over your biscuits. 

Not so good for your cholesterol, but wonderful on a cold snowy day!