HOME-STYLE SAUSAGE GRAVY AND BISCUITS
My mother-in-law introduced me to her hamburger gravy, and I modified it slightly. We have this every weekend.
—MICHELE BAPST JACKSONVILLE, NC
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
1 tube (16.3 ounces) large refrigerated flaky biscuits
1 pound bulk pork sausage
1 cup chopped sweet onion
2 tablespoons butter
1 envelope country gravy mix
1 tablespoon all-purpose flour
Dash each garlic powder, Italian seasoning, onion powder and pepper
1 1/2 cups 2% milk
1 cup reduced-sodium chicken broth
1. Bake biscuits according to package directions.
2. Meanwhile, in a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Add butter; cook until melted. Stir in the gravy mix, flour and seasonings until blended. Gradually add milk and broth. Bring to a boil; cook and stir 1 minute or until thickened. Serve with biscuits.