This was our extra-hearty Christmas morning breakfast today, prepared by Andrew’s dad. Delicious! We’re in Phoenix with Andrew’s family for a week, and the weather will be in the low 70’s the entire time—I’m so excited. Here we are on our post-breakfast hike today. For the rest of the day we’re planning on reading (I’m loving Alison Roman’s cookbook Dining In, which I received as a Christmas gift), relaxing, and cooking (beef Wellington tonight!!!). Happy holidays, everyone!
Biscuits & Sausage Gravy
for the sausage gravy
- 1 lb breakfast sausage
- 1/3 cup flour
- 1/4 tsp black pepper
- 3 cups whole milk
- In a large skillet, cook the sausage over medium-high heat, breaking it up with a spatula, until browned and cooked through, about 8 minutes. Sprinkle the flour and pepper on top and whisk until combined. Add the milk gradually, whisking, and cook until the sauce bubbles and thickens, about 5 to 7 minutes.
for the biscuits
Bake 12 of your favorite! Split them open and serve with the sausage gravy spooned over the tops.
lofigourmet.com 