Most people who meet my husband think he is from the south, ask where is accent is from and think that he is “corn-fed”. I guarantee that he is from the bay area and while he did live in other parts of the country he has no southern roots. However, there are many southern comforts that he enjoys, one of those is breakfast.  Chicken Fried Steak, country potatoes, eggs benedict, and especially biscuits and gravy. He probably would eat some form of breakfast food for 3 meals a day if he could, even if it’s cereal. Right after we got married I learned of his serious love for all things breakfast and as time went on thought that I should probably learn to make his favorite. I was talking to a friend whose husband is from Missouri and had all of her mother in-law’s recipes and assured me that it was so easy to make and totally worth it. She gave me her recipe and as time has gone on I have been able to perfect and adapt it and be able to make it quickly and lump free every time. We don’t have it very often, only a few times a year, but it is delicious. Enjoy the recipe and be assured it is fool proof.

Image

1 lb of ground breakfast sausage (Gavin likes JImmy Dean hot)

1/4 cup of All Purpose Flour

2 cups of milk

1 can of jumbo biscuits ( you are welcome to make them from scratch, this just keeps it easy)

Preheat oven for biscuits. and begin baking when oven is hot. Brown the sausage over medium heat on stove. The longer you cook it the more grease that comes out, cook until the sausage is lightly browned. When sausage is finished, add flour directly to the sausage in the pan and stir until the flour is dissolved. Add milk to the pan and stir occasionally, turn down heat if needed.  Keep stirring and as the milk heats up it will thicken. When it bubbles, turn off stove, Pour over hot biscuits and enjoy!