Ingredients
Directions
In a large skillet, sauté onions and garlic with olive oil at medium heat for 2 minutes. Add green pepper, crushed red pepper and sausage. Stir another 6-8 minutes over medium heat or until sausage is cooked through. Leave on low heat.
In a small pan, make a roux with 3 tablespoons of butter and equal amount of flour whisking together until there are no lumps. Slowly add in milk until it comes to a soft boil, about 2-3 minutes.
Pour milk mixture into skillet and stir all ingredients together. Once thickened, remove from the heat and season with salt and pepper to taste.
Preheat the oven to 350°F. Coat the inside of a bundt pan with non-stick baking spray. Any large loaf pan will work if a bundt pan is not available (more than one loaf pan may be needed).
Cut the biscuit dough into 4-6 pieces per biscuit. Mix the cup of melted butter with sage, thyme and garlic powder and place in a bowl. Dip each piece of dough into the herbed butter until fully coated and line pan with pieces. Layer half of the cut biscuit dough into the bottom and then layer with 2/3 of the sausage gravy, with the final layer being the remaining half of the dough. Hold the last 1/3 of the gravy until the end.
Place the pan in the oven to bake for 30-45 minutes or until the dough is cooked through and the tops of the biscuits are browned. If biscuits begin browning too quickly, cover them with foil. Remove from oven when done and let sit for 5 minutes. Set a large plate or sheet pan on top of the bundt pan and flip over before removing the pan. Pour the rest of the sausage gravy over top (adding a little more milk if it’s too thick) and serve.
