Biscuits and Peppered Sausage Gravy

Biscuits and Peppered Sausage Gravy

From Betty's Soul Food Collection... What's for dinner? Tummy-warming biscuits and gravy in less than 30 minutes.

  • Minutes Prep Time
  • Minutes Total
  • 5 Recipe Yield
  • Bake biscuits as directed on can.
  • Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Set aside.
  • Melt butter in medium saucepan over medium heat. With wire whisk, stir in flour, garlic powder and pepper. Gradually stir in broth and half-and-half. Cook until mixture thickens, stirring constantly. Stir in cooked sausage. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.

Biscuits

  • 1 can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)

Gravy

  • 1 lb bulk pork sausage
  • 1/4 cup butter or margarine
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon coarse ground black pepper
  • 1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1/4 cup half-and-half

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