I'm always on the lookout for a good plate of biscuits and gravy. It's one of those dishes that can either be really great if properly executed, or something you'll regret for the rest of your day. Given today's dietary trends, it's pretty much on the outs, since it tends to be loaded with both fat and carbs. I've tried lo-glycemic biscuits and gravy, and had some pretty decent successes, but most restaurants go for the old fashioned fluffy white biscuits. As an occasional indulgence, I'm willing to take the hit. This weekend I happened to be in lovely Port Gamble, WA, and found quite a lovely plate of said delicacy at the Port Gamble General Store. They have an all you can eat breakfast buffet for a very reasonable $5.95 on Saturday and Sunday mornings. If you happen to be in the neighborhood, check it out. You can also get a good plate of b&g at the RV park just north of Kalama, WA, or at least you could a few years back.
If you want to make lo-glycemic biscuits and gravy at home, here are some suggestions:
All these gravy tips apply equally to the even more ambrosial dish, chicken fried steak, which is well worth making at home if you like that kind of thing. I realize many people just don't, but I was raised by hippy vegetarians, so chicken fried steak, or even chipped beef on toast is and exotic slice of heaven as far as I'm concerned.