Clover Biscuits and Sausage Skillet

Print out the recipe for Clover Biscuits and Sausage Skillet

Serves 4

12 ounces Italian sausage
8 ounces onion
1/4 cup chopped garlic
6 ounces red bell pepper
6 ounces green bell pepper
4 ounces celery
8 ounces zucchini
1/4 cup chicken broth
2 tablespoons salsa
2 tablespoons ranch salad dressing
4 teaspoons Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon pepper

Clover Biscuits - Makes 12
2 cups flour
1 tablespoon baking powder
1/4 cup margarine
1 cup milk
1 spritz non-stick cooking spray

Grocery Shopping List for Clover Biscuits and Sausage Skillet

From kitchen to table in 40 minutes.

Directions

Make biscuit dough by combining flour and baking powder in a mixing bowl. Toss with a fork to completely mix baking powder into
flour
Add margarine to mixing bowl and cut into flour mixture with a fork until the size of peas. Gradually stir in milk forming a soft, sticky dough.
Place a small handful of flour onto a flat surface and place dough on flour. Using your hands, knead dough into flour until it is no longer sticky. Add more flour if necessary.
Roll dough into balls equal in number to the biscuit servings. Divide each ball of dough into 3 smaller balls
Spray a muffin tin with non-stick spray.
Place 3 balls of dough into each muffin tin and set aside.
Remove casing from sausage, slice and place in skillet. Brown over medium heat, turn and reduce heat to low.
Turn oven on to 400 degrees.
Chop onion and add to skillet along with garlic. Stir.
Chop red and green pepper and add to skillet. Stir.
Put biscuits into the oven.
Chop celery and add to skillet. Turn heat up to medium and mix contents well.
Slice zucchini and add to skillet. Stir.
Combine chicken broth, salsa, Ranch salad dressing, Worcestershire sauce, dill weed and pepper. Pour over meat and vegetables
in skillet. Stir to mix sauce into meat and vegetables. Cover and reduce heat to low.
Serve when biscuits are golden brown.