Mary Anne here. This recipe was culled from my Nana’s book of “receipts.” She was a post-Civil War baby, raised on a plantation in Eufala, Alabama, and although my grandfather moved his bride to the icy cold of Buffalo, N.Y., her heart and palate remained south of the Mason-Dixon line. Nana’s leather-bound book of receipts, filled with notes and recipe clippings, reflects a simpler time, when families ate most meals together and everything was made from scratch. Lard, butter, and heavy cream were cupboard staples, and thickly-sliced iced cakes, steaming fruit pies and freshly baked breads were an ordinary part of daily life. Judging by many of her entries, Nana and her peers were not particularly concerned about cholesterol or triglycerides and they enjoyed indulging in all that tastes good – fat, sugar, and carbs. Go Nana!

While I took the easy way out and used Bisquick instead of making biscuits from scratch, you can follow the instructions in our Ham And Cheese Tea Biscuits if you’d prefer to DIY (sorry Nana). And speaking of dough, this is one that I couldn’t worry about over-working: you’ll have to thoroughly combine the sausage-cheese mixture. The result was sensational; in fact, after Michael dunked one treat into the warm syrup, he barely came up for air before blurting out, “This is a keeper!” He doesn’t need to worry – these will appear at most family breakfasts from here on out…and maybe they’ll even make a cameo on Christmas morning.