RE: Biscuits and gravy
Learning to make any kind of gravy is trial & error learning experience. It makes for a easier learning experience when a young loving husband will always practically eat any thing a young wife cooks or bakes. During the early days of our marriage when I was learning to cook my sweetie ate lumpy gravy, floury gravy,scorched gravy, too thick or too thin gravy.
Here is my basic sausage gravy recipe:
1 lb sausage( I prefer either Jimmy Dean or Bob Evans)
1 lb of sausage will make enough gravy for 2 large eaters or 3-4 folks with more delicate appetites.
Slowly brown the sausage in a metal skillet. You get more brown bits when you use a metal skillet & it is the brown bits that add the most flavor to your gravy.
Increase the heat to medium high. Sprinkle flour over the sausage until most of the sausage grease is absorbed by the flour. After adding the flour the sausage should look slightly damp but not greasy, the bottom of the skillet should look dark brown but not black. If it goes to black then only person who will eat the resulting gravy is a hungry young husband!!
Crank up the heat to high & add 2 cups of milk & stir like crazy. When the gravy has thickened, continue to add milk in 1/2 C increments continuing to stir until the gravy is the proper consistancy. I never stop stirring from the time I add the flour until the gravy is done.
Add salt & plenty of fresh ground pepper.
To make any other kind of gravy, just follow the same basic steps.