Biscuits and Gravy
Public
Servings: 4
Prep. Time:
Prep. Time:
Posted by: Laura
Ingredients:
1 can refrigerated biscuits
1 can cream of mushroom soup
1 lb pork breakfast sausage; chub, not links
1 cup water
Directions:
Bake the biscuits according to package directions.
In a skillet over medium-high heat, crumble sausage and cook until browned.
Add cream of mushroom soup and water. Stir until combined and simmer until desired thickness is acheived.
Serve hot biscuits with gravy over top.