>>
>>I don't know what, I've had biscuits and gravy in many places and some
>>verged on downright bland while some have an added sharpness or tang that
>>makes it delicious and I can't put my finger on it, maybe a micro-pinch of
>>horseradish, I was guessing dry mustard.
>
>
> My grandmother used to make it when we would stay over at her house
> and it had that elusive tang you referred to. It came from sausage
> that was going rancid. I'm not kidding here.



Buttermilk will do that too. Use it in the biscuits and the gravy.



Dawn