Ingredients
1 tube (16.3 ounces) large refrigerated flaky biscuits1 pound bulk pork sausage1 cup chopped sweet onion2 tablespoons butter1 envelope country gravy mix1 tablespoon all-purpose flourDash each garlic powder, Italian seasoning, onion powder and pepper1-1/2 cups 2% milk1 cup reduced-sodium chicken broth
Preparation
Bake biscuits according to package directions.
Meanwhile, in a large 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 for 1 minute or until thickened. Serve with biscuits.
