Ingredients
1
lb bulk mild breakfast sausage
1/2
cup chopped onion
1/2
cup chopped red bell peppers
1
package (8 oz) white button mushrooms, chopped (about 2 cups)
1
teaspoon pepper
1/2
teaspoon salt
1/4
teaspoon garlic powder
1/3
cup Gold Medal™ all-purpose flour
3
cups milk
2
oz cream cheese, softened
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
Preparation
Heat oven to 350°F. Spray 13x9-inch baking dish or 3-quart casserole with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat, stirring occasionally, 7 to 8 minutes or until no longer pink; remove from skillet, and drain.
In same skillet, cook onion, bell peppers, mushrooms, pepper, salt and garlic powder 3 to 5 minutes, stirring occasionally, until tender. Add sausage back to skillet. Stir in flour to coat; slowly stir in milk, and add cream cheese, simmering over medium-high heat 5 to 8 minutes and stirring until slightly thickened. Add hot sausage gravy mixture to baking dish.
Separate dough into 8 biscuits; cut each biscuit into quarters, and place on top of hot gravy mixture in baking dish. Bake 27 to 30 minutes or until biscuits are cooked through and top is golden brown. Let stand 15 minutes before serving.
