Biscuits and Peppered Sausage Gravy

 

1

can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)

1

lb bulk pork sausage

1/4

cup butter or margarine

1/3

cup Gold Medal® all-purpose flour

1/4

teaspoon garlic powder

1/4

teaspoon coarse ground black pepper

1 3/4

cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

1/4

cup half-and-half

• 1 Bake biscuits as directed on can.
• 2 Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Set aside.
• 3 Melt butter in medium saucepan over medium heat. With wire whisk, 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.