Gravy

Homemade gravy isn't rocket science, kids. It is basically oil and a thickener. Thickener can be (most often) flour or corn starch but other options are out there. As for oil, my favorite is bacon grease. I generally start w/ about equal parts then cook it low until I get desired brownness. Darker for beef or dinner dishes, lighter for breakfast w/ biscuits. The oil can be any animal, veggie or mix you like. Gravy should be all about you. The oil/flour mix is what we call a "roux". It sounds French but I have no idea what the Hell it means. Once the roux is cooked to the color you want add a bit more of whatever liquid you want to make it the gravy you want. Water, wine, milk, tomato/veggie juice. Add more than you want because some of the liquid will cook off. Make the gravy your friend, keep stirring it. Then be patient. Unless you went stupid adding the juice it'll cook down. Add a little first, let it simmer then add more if you need.
I can't make a from scratch biscuit that a starving coyote would eat so I buy the frozen ones. If I'm starting to go into withdrawal symptoms from lack of biscuit I'll make do w/ the refrigerated canned things. Even a flip flop would be good w/ some homemade tomato gravy on it!
Two last things....   taste it at every step and remember S&P (salt & pepper) a little at a time. It's so easy to add but Hell to try to subtract.