PILLSBURY BISCUITS AND GRAVY RECIPES

Steps:

• In 10-inch skillet, break up sausage and cook over medium-high heat 6 to 8 minutes, stirring occasionally, until no longer pink. With slotted spoon, remove sausage from skillet to small bowl; set aside.
• Decrease heat to medium. Add butter to drippings in skillet; cook until butter is melted. Add flour and pepper; cook about 1 minute, stirring constantly with whisk, until no lumps remain. Slowly add milk; cook 1 to 3 minutes, stirring constantly, until mixture is thickened. Stir in cooked sausage.
• Spray 5- to 6-quart oval slow cooker with cooking spray. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; place in slow cooker.
• Pour sausage mixture on top of biscuit pieces in slow cooker. Cover top of insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.)
• Cook on Low heat setting 2 hours to 2 hours 30 minutes. Insert paring knife into center of casserole to make sure biscuits are fully baked; outer edge will be deep golden brown. Top with green onions before serving.

Steps:

• Heat oven to 375°F. Spray 10-inch skillet with nonstick cooking spray; heat over medium-high heat until hot. Add ground beef and onion; cook and stir until beef is thoroughly cooked. Drain.
• Stir in all remaining ingredients except biscuits. Heat to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes, stirring occasionally, until vegetables are tender.
• Spoon into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) baking dish.
• Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture.
• Bake 20 minutes or until casserole is bubbly and biscuits are deep golden brown.