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This happens to be my favorite breakfast.
Vicki, being part Okie herself found the way to my heart.

This is not only "Truck Driver's" food, it has become a part of Americana.


Recipe by Vicki Baxter

• 4 oz. unseasoned pork sausage
• 4 cups whole milk
• 1/4 cup butter
• 3 oz. flour
• 3/4 tsp. black pepper
• 3/4 tsp. salt
• 1 Tbls. parsley flakes
• 3 Tbls. chopped onion,  sauted
• 1/4 tsp. chopped garlic
• 1/4 tsp. Yucatan Sunshine Habanero® or Tabasco® sauce
• 1/4 tsp. Lawrey's Seasoned Salt®
• 1/4 tsp. sage


1. In a large skillet, brown off sausage, onions, garlic, parsley flakes, sage, salt, pepper, Tabasco® or Yucatan Sunshine Habanero® sauce and Lawrys® seasoned salt. Set aside. 2. In another skillet, melt the butter and slowly add the flour until a thick roux is formed. Be careful not to burn! • Heat the milk and slowly add to the roux, mixing continuously until a thick gravy is formed. • Add sausage and spice mixture and blend well. Add salt and pepper to taste. Serve hot over buttermilk biscuits**. **Recipe follows:


• 1/2 cup cold butter (1 stick real butter) • 2 1/4 cups self-rising flour • 1 1/4 cups buttermilk • additional Self-rising flour (Bench flour ) • 2 tablespoons melted butter 1. Cut butter into 1/4-inch-thick pieces. Sprinkle butter pieces over flour in a large bowl. Toss butte with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) 2. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). 3. Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or patdough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. (Biscuits should just touch.) 4. Bake at 450°F for 13 to 15 minutes or until lightly browned. Remove from oven; brush tops with 2 Tbsp. melted butter.

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