Preheat oven to 350 degrees. Combine flour, fennel seeds, thyme, and white pepper in a small bowl; set aside.
Biscuits and gravy just got easier when it comes together in just one pot. That means we can have this comforting dish more often... right?
Servings and Ingredients
|⅓ c. Hy-Vee all-purpose flour|
|1 tsp. fennel seeds|
|1 tsp. Hy-Vee dried thyme leaves|
|1 tsp. white pepper|
|1 ½ lbs. ground pork breakfast sausage|
|½ c. Hy-Vee Short Cuts chopped red bell peppers, plus additional for garnish|
|2 tbsp. Hy-Vee salted butter|
|3 ¾ c. Hy-Vee whole milk|
|1 (16-oz.) can Hy-Vee Homestyle flaky jumbo refrigerated biscuits, (8 ct.)|
|Fresh thyme sprigs, for garnish|
Things To Grab
- Small bowl
- 3-1/2-quart Dutch oven
Cook sausage in a 3-1/2-quart Dutch oven over medium heat for 8 to 10 minutes or until browned, breaking up large pieces with a wooden spoon. Add 1/2 cup red peppers and butter to Dutch oven; cook over medium heat until butter is melted. Sprinkle flour mixture over sausage; continue cooking, stirring constantly, until flour is well combined. Slowly stir in milk; simmer 5 minutes or until sauce has thickened.
Separate refrigerated biscuits. Cut each biscuits into fourths. Top sausage gravy with biscuit pieces. Bake for 25 to 30 minutes or until biscuits are cooked through and golden brown. Garnish with fresh thyme sprigs and additional red pepper, if desired.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 60mg
- Sodium: 550mg
- Total Carbohydrates: 36g
- Protein: 17g