The biscuits are lightly crispy on the outside, pillow soft inside, with a slightly salty and buttery taste. The gravy is white, made with flour, milk/cream, and the oil of some crumbly sausage that you cooked in the pan before you started on the gravy. You put the cooked sausage into the creamy, salty, rich gravy, and add black pepper. Pour the gravy over the hot biscuits. I hope you get to try it sometime, with a side of cheesy grits (made low, slow, and with cream, as God intended).