• Prepare the biscuits according to the instructions on the label.
• Place the sausage in a large skillet over medium high heat. When the meat is about halfway cooked add the onion and roasted red pepper. Cook until the sausage is browned and the onions are caramelized.
• Sprinkle the flour across the top of the skillet. Mix until all of the four is absorbed. Cook the mixture for 4 – 5 minutes. This will remove the “floury taste” from the gravy.
• Add enough milk to the pan to cover the sausage mixture about 2 cups.
• Bring the gravy to a slow boil to thicken. If the gravy is too thick, add more milk a little at a time allowing the mixture to return to a boil before adding more (gravy is easier to thin than thicken, so take it easy on the milk).
• Reduce the heat and simmer for 15 – 20 minutes. Gravy become thicker the longer it cooks, add more milk if need for desired thickness.

Serve

• Break biscuits in half and spoon a generous amount of gravy over top. Add some fresh chopped parsley or green onion for some delicious color.

• Begin by heating oven to 350°F.
• Cut chicken into 1″ cubes and lightly brown in a skillet over medium high heat. When golden, remove from pan and reserve.
• In the same skillet sauté together onion, celery, and pepper until onion becomes translucent. Add garlic and mushrooms and cook for one minute.
• Reduce the heat to low and add the white wine to the skillet of onions, scraping the bottom to deglaze the pan.
• In a separate sauce pan, make 2 cups of medium thick béchamel sauce. When thickened add to the onion mixture.
• Add the thawed mixed vegetables. Simmer until thick and bubbling.
• Add cheese and herbs, mixing well. Remove from heat.
• Cut biscuits into quarters and arrange on the top of the pan starting in the center and working out.
• Place skillet on a sheet pan (can bubble over) and bake for 25 – 30 minutes or until top is golden brown. Skillet will be heavy and hot, use caution when removing from oven.
• Allow dish to cool for 5 to10 minutes before digging in.

• Spray a fluted pan with non-stick spray.
• Mix together the melted butter and syrup in a small bowl and set aside.
• In another bowl combine the brown sugar, cinnamon, and nuts.
• Pour half of the syrup mixture into the bottom of the pan. Sprinkle in half of the brown sugar mixture.
• Arrange the biscuits in the bottom of the pan, overlapping edges closely together to form a ring.
• Top with the remaining syrup and sugar mixtures.

Bake

• Bake at 375 degrees for approximately 25 – 30 minutes or until golden brown.
• Cool for 1 minute in the pan, then invert onto a serving platter.