Bringing wild birds to this breakfast staple.
Dice the bird hearts and chop the rosemary.
Melt the butter in a cast iron skillet on medium heat.
Add the heart, rosemary, salt and garlic powder. Fry the hearts in butter until well-browned.
Add the flour and stir until coats the meat. Then, slowly stir in the milk which will thicken as it warms.
Add pepper to taste. Serve immediately over hot biscuits.