It doesn't get much more comforting than this! Fluffy buttermilk biscuits top a sea of rich and creamy gravy in a dish that is basically a cozy hug in every bite. Pork sausage and red bell pepper give a hearty and satisfying touch to this scratch-made gravy while frozen biscuit dough makes prep a breeze.

By Liv Dansky

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Credit: Photographer Antonis Achilleos, Prop Stylist: Heather Chadduck Food Stylist : Emily Nabors Hall

Recipe Summary

active:
30 mins
total:
1 hr 10 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Heat a large nonstick skillet over medium. Add sausage, onion, and bell pepper; cook, stirring often, until sausage is nicely browned and crumbled and vegetables are soft, about 8 minutes. Stir in maple syrup, and season with salt and red pepper.

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  • Top sausage mixture with flour; cook, stirring constantly, until flour has been absorbed, about 1 minute. Slowly stir in milk; cook, stirring often, until thickened and bubbly, about 10 minutes. Stir in cheese; cook, stirring constantly, until cheese is melted, about 1 minute.

  • Transfer mixture to a lightly greased (with cooking spray) 13- x 9-inch baking dish. Arrange 12 biscuits on top of sausage mixture, spacing out as evenly as possible. Brush tops of biscuits evenly with melted butter. Bake in preheated oven until biscuits are golden brown and gravy is bubbly, about 30 minutes. Remove casserole from oven, and let stand 10 minutes before serving. Garnish with parsley.

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