When I have a little more time, I experiment with the insides of these yummy biscuits. Sometimes I throw in some scrambled eggs, or my personal favorite, green peppers and onions. Because they are individually wrapped, you can make each one to suit the individual preference of the person you are feeding. I always just put a small marker on the top so when it comes out I know which one is which.
Check out what they are saying about this recipe over at Recipe Lion:
“The easy sausage and gravy recipe cooks up in a matter of minutes. It’s made with a simple list of ingredients that highlights how tasty these stuffed biscuits are.”
These are a great weekday breakfast when I have a little extra time to get ready in the morning. Even if the kids are running out the door, the best thing about these is that you can eat them on the go!
Ingredients
2 packages Grands biscuits (5 count each)
1 pound Johnsonville bulk breakfast sausage
1 can evaporated milk
2 tablespoons Gold Medal flour
Salt and Pepper
Instructions
Preheat oven to 350° F.
In a large frying pan, brown the sausage. Drain off some of the fat if needed.
Sprinkle sausage with flour and stir well. Cook 2-3 minutes to a light brown.
Stir in can of evaporated milk and bring to a bubble.
Season with salt and generous pepper.
Allow mixture to cool slightly. It thickens as it sits. To loosen, add a drizzle of milk.
Flatten each biscuit and place about 2 tbsp of the sausage mixture in the center.
Fold up edges and press to seal.
Bake as biscuit package indicates.
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Quick Tip: Make extra gravy for dipping or drizzling over the top if you like sauce.
Thanks again to Recipe Lion for this simple and delicious recipe.