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  • BJ Riordan

    Biscuits: 1  (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits. Gravy: 12  oz. bulk pork sausage, 1/3  c. all-purpose flour 1/2  tea. salt, 1/4  tea. coarse ground black pepper, 3 c. milk. Directions: Heat oven to 350°F. Bake biscuits as directed on can. Crumble sausage into large skillet. Cook over medium-high heat until browned stirring frequently. With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook until mix thickens. Serve over biscuits

  • Sharon Morgan

    Unbeatable Sausage Gravy and Biscuits With this delete the salt after you brown the sausage dissolve a beef bouillon cube and add the liquid to the sausage. Once you have cooked this down then add your flour mix well and add the milk. I would use skin milk or 1 percent milk.

  • Cathy Hurkman

    easy sausage biscuits

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