I'm making these as part of Christmas brunch. I think I'm going to use the Cooks Illustrated buttermilk biscuit recipes since they've been recommended on these boards. But, as the gravy goes, is there more to it than sausage or other meats in white sauce? That's what I've always done but has anyone done anything different? I saw the red eye sauce w/ coffee that Alton Brown made but don't want that. Thanks!