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Biscuit and Sausage Gravy Casserole

Fixings

1 lb mass pork breakfast wiener

2 tablespoons spread

1/4 cup generally useful flour

1/2 teaspoon salt


1/2 teaspoon pepper

3 cups milk

1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk scones (8 rolls).


Steps

1. Warmth stove to 350°F. Splash 13x9-inch (3-quart) glass preparing dish with cooking shower.

2. In 12-inch nonstick skillet, cook wiener 8 to 10 minutes over medium warmth, mixing at times, until carmelized and altogether cooked. Utilizing opened spoon, move frankfurter to heating dish.


3. Add spread to drippings in skillet; liquefy over medium warmth. Include flour, salt and pepper; cook 1 to 2 minutes or until thickened and starting to brown. Mix in milk; warmth to stewing, blending habitually. Cook and mix 1 to 3 minutes or until thickened. Pour sauce over frankfurter in dish.


4. Separate mixture into 8 scones. Cut every bread into fourths. Top hotdog blend with roll pieces.

5. Prepare 25 to 30 minutes or until altogether warmed and bread rolls are brilliant earthy colored.