Ingredients:

  • 1 lb lean pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups low-fat buttermilk
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 16 oz refrigerated buttermilk biscuits
  • 2 tbsp unsalted butter, melted
  • 1 cup reduced-fat shredded sharp cheddar cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Brown the sausage in a skillet over medium-high heat until fully cooked and mahogany-colored.
  2. Stir the all-purpose flour into the sausage and cook for 2 minutes until it smells nutty.
  3. Slowly whisk in the low-fat buttermilk, simmering until the gravy is velvety and thick.
  4. Grease a 9x13 inch baking dish.
  5. Cut each refrigerated biscuit into quarters and scatter half of the pieces across the bottom of the pan.
  6. Pour the hot sausage gravy evenly over the biscuit pieces.
  7. Top the gravy with the remaining biscuit pieces.
  8. Sprinkle the reduced-fat shredded cheddar cheese evenly across the top.
  9. Bake at 350°F (175°C) for 25-30 minutes until biscuits are puffed and cheese is bubbling with golden-brown edges.
  10. Let the casserole rest for 5 minutes before slicing to allow the gravy to set.