Roast your green chiles stem and peel and finely dice.

Fry up your bacon or sausage in a medium skillet and reserve 2-3 Tbsp of the fat. Or if you prefer using butter, melt the butter in the skillet over medium.

Add 2 Tbsp of flour to the pan and use a fork to combine with the butter or fat. The roux should develop a thick paste that's golden brown.

Slowly add the milk to the pan and whisk to combine and work out any lumps. Simmer on low/medium until the mixture thickens, then add the diced chile.

Continue to stir constantly until the gravy is thick and velvety, generously season with salt. Don't let it thicken too much - if it does, add a little more milk to loosen the texture.

Pour over your warm biscuits and enjoy!