Good Saturday Morning! I've spent part of my morning reviewing Paula Deen's new cookbook. If you get a chance to look it over, I think you will enjoy it. I've went through almost 1/2 of it and she has written 300 recipes in this book. It is fabulous!
But, this recipe would make a great Saturday morning breakfast. Me, being from the South, grew up on biscuits and gravy. My Mom used to prepare this very same recipe and we would have this for dinner. YUMMY.
Hope you enjoy!
Deb
Ingredients:
Biscuits:
1 can refrigerated buttermilk flaky biscuits
Gravy:
1 pound bulk pork sausage
1/4 cup butter
1/3 cup all purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
1 (14 oz.) can ready to serve chicken broth
1/4 cup half and half
Instructions:
Bake biscuits as directed on can.
Meanwhile, crumble sausage into large skillet. Cook over medium high heat until browned and no longer pink, stirring frequently. Remove sausage from skillet. Drain. Set aside.
Melt butter in medium saucepan over medium heat. With wire wisk, 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.
5 servings
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