I got hungry today about lunch tie and decided that I didn't want to get out, had no reason to drive to the store, and started looking around for something to cook for lunch. I found a pound of link sausage in the freezer, so I cut it up fine and started frying it in a cast iron skillet. I decided to make a white gravy with the drippings, ad found some milk that was approaching the end of it's life in the 'fridge. Perfect.
I knew I had flour, milk, and oil, so biscuits seemed a perfect compliment. In a few minutes I had the gravy simmering on the stove while I whipped up a batch of biscuits.
Normally seen as part of a southern breakfast, biscuits and gravy doesn't limit itself to the morning hours. I still use a biscuit recipe from a life-long friend, Brenda Joyce, who taught me to make biscuits when we were in college. I have been using that recipe for almost 50 years and see no reason to change.