Ingredients
2-1/4 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon salt1/2 cup 2% milk1/4 cup canola oil1/2 teaspoon dried oregano1 ounce part-skim mozzarella cheese, cut into 8 cubes (about 1/2-in.)GRAVY:1/2 pound bulk pork sausage3/4 cup 2% milk1 teaspoon dried oregano1/4 cup all-purpose flour1 cup cold water
Preparation
Preheat oven to 450°. Whisk flour, baking powder and salt. Stir in milk and oil just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place a pinch of oregano in the center of each biscuit; top with a cheese cube.
Moisten edge of dough with water and pull up over cheese, forming a pouch; pinch tightly to seal. Place seam side down on a lightly greased baking sheet, pressing down lightly. Bake until golden brown, 12-15 minutes.
Meanwhile, in a large cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; drain. Stir in milk and oregano. Mix flour and water until smooth; add to sausage mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve gravy with biscuits.
