We lived in East Kentucky for several years. Pretty sure this is the birthplace of biscuits & gravy. My wife learned the tricks from a friend’s 87 year old grandmother. There is so much more to the technique of making good biscuits than ingredients. Gotta be crispy and brown outside, with pillowy, steamy centers that are moist without being doughy. Gravy is easy, once you have it down. Don’t brown your flour too much, or it won’t thicken your gravy. A blonde roux will thicken sauces and gravies better than a dark roux. Science. Kinda like light roast coffee has higher caffeine levels than dark roast. Bacon gravy is good too.
Since moving out of KY, we almost never have biscuits & gravy. They’re just not the same here. Don’t turn out as well for some reason. Maybe it’s the regional wheat, or hard water, or who really knows. But damn, I miss those biscuits and gravy. Damn, I miss Kentucky.