Morning, Y'all!

Start your day the southern way by savoring these springy brunch faves, served up on the sweetest tablescape.

Best Biscuits

Be sure not to twist the biscuit cutter as you insert it into the dough. Twisting prevents the fluffy treats from baking evenly on top and rising properly. Simply press straight down and hard enough to cut all the way through the dough to the work surface.

Homemade Biscuits & Maple Sausage Gravy

I remember digging into flaky, gravysmothered biscuits on special occasions when I was a child. - Jenn Tidwell, Fair Oaks, CA

Prep: 30 min. • Bake: 15 min. Makes: 8 servings

2 cups all-purpose flour

3 tsp. baking powder

1 Tbsp. sugar

1 tsp. salt 1/4 tsp. pepper, optional

3 Tbsp. cold butter, cubed

1 Tbsp. shortening 3/4 cup 2% milk

SAUSAGE GRAVY

1 lb. bulk maple pork sausage 1/4 cup all-purpose flour

3 cups 2% milk

2 Tbsp. maple syrup 1/2 tsp. salt

1/4 tsp. ground sage 1/4 tsp. coarsely ground pepper

1. Preheat the oven to 400°. In a bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in the butter and shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead 8-10 times.

2. Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes.

3. Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until the gravy is thickened, 4-6 minutes. Stir in all the remaining ingredients. Serve gravy with biscuits.