Ingredients
1/2
lb bulk pork breakfast sausage
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
1
container (7.5 oz) chive and onion cream cheese spread, softened
3
tablespoons butter
3
tablespoons all-purpose flour
1/4
teaspoon black pepper
2
cups milk
Preparation
Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray. Add sausage to skillet; cook 6 to 8 minutes over medium heat, stirring occasionally, until no longer pink and thoroughly cooked. Do not drain.
Meanwhile, separate dough into 8 biscuits; separate each biscuit into 2 layers. Press each into 4-inch round. Place about 1 tablespoon of the cheese in center of each round. Gently fold edges up and over filling; pinch to seal.
Add 1 tablespoon of the butter to sausage and drippings in skillet; stir until melted. Stir in flour and pepper; cook over medium-high heat 1 to 2 minutes or until bubbling. Stir in milk; heat to simmering, stirring frequently. Cook and stir 1 to 3 minutes or until thickened. Remove from heat.
Melt remaining 2 tablespoons butter. Brush biscuits on all sides with butter.
Tilt skillet, and push gravy away from edges; place biscuits around edge of skillet.
Bake 22 to 26 minutes or until biscuits are cooked through and deep golden brown on top.
