Well, I am sure we have all had biscuits and sausage gravy right? What I am doing is adding fresh herbs to my potatoes and biscuits and apple and ginger to my sausage. Split the biscuit, mound the meat, 1/2 cover with the other half biscuit, pour the plain rich gravy over all( sparingly), then fill in the gaps in between so they appear to float. but I know I need more to add visual appeal that could sway a judge or 2. And what if I get done too quickly? The gravy tends to skin and look dry if it sits too long. how to keep it looking fresh w/o spoiling the taste? | 
Oldie but Newbie 
Hello from New Zealand Mrgolf. I don't know much about Traditional American cooking but it sounds all good. 
