Quick Sausage Supper

This dish is similar to something my mom used to make. I consider this hearty, stick-to-your-ribs country fare. My 6 brothers and dad sure scarfed it down and always asked for more.

• Ready In: 52 mins
• Serves: 5

Ingredients

• 1  lb bulk pork sausage
• 1⁄2 cup  chopped onion
• 2  cloves  minced garlic
• 2 -3  tablespoons all-purpose flour
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (4 ounce) can  sliced mushrooms, drained
• 2  teaspoons dried oregano
• 1  teaspoon dried basil
•  salt and pepper
• 1 (12 ounce) can  hungry jack buttermilk  flakey biscuits
• 1  cup  shredded mozzarella cheese

Directions

1. In a 10-inch ovenproof skillet with 2-inch sides, saute the sausage, onion, and garlic over medium heat for 5-7 minutes or until sausage is no longer pink; stir occasionally to crumble up the sausage.
2. Sprinkle the flour over the sausage mixture.
3. Add the tomatoes, mushrooms, oregano, basil, salt and pepper to taste; stir to mix.
4. Cook and stir occasionally until slightly thickened.
5. Lower the heat and let simmer for a few minutes.
6. Separate the biscuits (should have 10).
7. Cut each biscuit into quarters.
8. Place biscuit quarters over hot sausage mixture; sprinkle with cheese.
9. Bake in a preheated oven at 375° for 16-20 minutes or until the biscuits are golden brown.