 Picture it. Christmas time and 6 kids anxiously waiting to go downstairs and look under the tree and sit down to a great breakfast!!! Presents abound and the smell of a beautiful breakfast being made by my Mom in the kitchen...Things I cherish to this day! This breakfast dish was my 'hands down' favorite of hers!! She is a magnificent cook! She made this once a year for us all and that made it even more special. It's now a family tradition in my household for Christmas breakfast. The taste of the creamy white gravy speckled with hot sauce and flecks of black pepper to dance on your tongue. The sausage that was both savory and spicy gave way to the soft and airy biscuits holding it all in place on our plates - Enjoy!
************** Baker's Biscuits & Gravy Ingredients: 1 Tube Jimmy Dean Breakfast Sausage *I use regular flavor 2 Cups Milk 2 Tbs Flour 2 Tbs Butter Salt & Pepper to taste 1 Tube Home-style Biscuits *or make your own 1 Tbs Ashanti Louisiana Hot Sauce (or to your taste) Directions: Brown breakfast sausage in large skillet. When that is almost fully browned, turn to low heat and start to warm your 2 cups milk in microwave - 17 seconds at a time until warmed *about 4 times. While milk is warming - toss 2 Tbs butter, 2 Tbs flour into a 2 Qt saucepan and whisk until the 'roux' smells nutty (you are browning the flouring using butter...) once that is ready - start your biscuits in the oven and bake according to directions (usually 15-18 mins) Now - take your breakfast sausage and place on a paper-towels to drain/blot off fat from sausage, let sit. Take milk from microwave and add slowly to the butter and flour mixture...whisking at med-high heat as you go so that the milk does not burn but, starts to thicken. Add 1/2 cup of milk at a time until sauce thickens *repeat until all milk is gone, sauce should thicken. Once thickened, lower heat and add salt, pepper & hot sauce to taste. Add in the Breakfast Sausage to the saucepan...serve over baked biscuits. Tip: *if sauce gets too thick - you can thin the sauce by adding more milk 1/4 cup at a time... Recipe by: Phyllis C & Diane Baker Photo by: Diane Baker for Canning and Cooking at Home
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