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
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.
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.
Of course you should feel free to make biscuits from scratch if you have the time and inclination, though this recipe for how to make biscuits and gravy won't disappoint either way.
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