Mimosas:

Chill the champagne. Add equal parts of orange juice and champagne to champagne flutes.

Buttermilk Biscuits:

Preheat oven to 400 degrees F.

In a large bowl, combine all the dry ingredients.

Using a pastry cutter or potato masher, cut the shortening or lard into the flour mixture until you have pea sized pieces.

Pour in the buttermilk and mix by hand until all ingredients are well combined. Add more buttermilk if needed. The dough should form a ball but not be too sticky.

On a lightly floured surface, roll the dough out to about 1 inch thickness.

Using a cookie cutter or a cup, cut out the biscuits.

Place the biscuits on a cookie sheet or baking stone and bake in oven for 10 to 12 minutes or until the tops are golden brown.

Sausage Gravy:

In a large skillet, cook the sausage over med/hi heat. Break the sausage into small pieces with a spatula and cook until done.

Add the flour to the skillet and cook for 1 minute.

Whisk the milk in. Cook until desired consistency is achieved, adding more milk if necessary.

Season with salt and pepper to taste.

Scrambled Eggs:

Heat a large skillet over medium heat. Melt the butter in the pan.

In a large bowl, combine the eggs, milk and salt. Whisk very well until the eggs are lighter in color and have plenty of air whipped in.

Add the egg mixture to the skillet and leave it alone until the eggs are about halfway done.

Run a spatula through the middle of the eggs and break them up, turning them over in sections to cook the other side.

Turn the heat off and plate the eggs immediately.

They will look like they're not quite done (a little runny) but by the time you go to eat them they'll be perfect.