It is a well-known fact that my favorite breakfast in the whole wide freakin’ world is biscuits and sausage gravy.

My brother from a different cycling mother, down in Tasmania, asked on yesterday’s post, “biscuits and gravy?”

Well, brother, that’s it and my daughter made the best, most perfectly seasoned sausage gravy over the fluffiest biscuits I’ve ever eaten in my entire life. And that includes drunk 3am breakfasts back in my drinking days. The best.

I only had to put in 40 miles on the tandem to earn the breakfast. If ever there was a way to pay for a breakfast!

Biscuits and gravy is a puzzle of flavor perfection. The biscuits have to be fluffy while sufficiently heavy. The gravy, creamy yet sufficiently peppered. The real trick is getting the salt right. Too much is gross, too little and the gravy lacks pop. My daughter, who happens to be an excellent cook/budding chef, got the puzzle pieces to fit perfectly into a bite of heaven every thirty seconds or so.

That, my friends, is good times and biscuits and gravy.