This was my most recent attempt at biscuits and gravy. I figure another few years and I might have it perfected. It took me years to figure out how to do the gravy without making paste, or some sort of congealed mess, and I can’t for the life of me, make a good batch of biscuits. These were ok, but not as flaky as they should be. I blame an inconsistent, too hot oven and my beating up on the flour with a few too many strokes and rolls.
You can do all the reading you want on how to make biscuits and gravy, but too many variables make it one of those trial and error dishes. This is the recipe I used. My only alteration was the addition of some bacon (and its grease) and about a half habanero, finely minced.
A few tips from Grandma’s Biscuits & Gravy – “Four things are necessary to assure a smooth, lump-free gravy. You must constantly whisk the roux and the gravy throughout the process.