assignmentPREPARATION
Preheat oven to 375°. Grease a 9X13" baking dish. Brown sausage in a skillet; sprinkle in the baking dish. Make a roux with flour and sausage grease. Add milk and stir while simmering to thicken. Season gravy with salt and pepper then pour over sausage.
Cut biscuits into quarters; arrange on top of gravy.
Bake for 25 minutes until biscuits are golden. Add cheese in the last 5 minutes if using. Let sit for a few minutes. Garnish with parsley and serve.
Preheat oven to 400°. Begin by cooking the sausage. Drain on a paper towel lined plate. Grease muffin tins liberally with non-stick cooking spray. Set aside. In a large bowl, whisk together the flour, baking powder, salt and sugar (if not using the maple syrup.) Stir in the cooked sausage and shredded cheese.
In a small bowl, whisk together the milk, egg and syrup (if using). Pour into the flour mixture, then add melted butter. Stir to combine until the flour is incorporated.
Spoon into the muffin tins, filling to the top of each tin. Sprinkle additional cheese on top if desired.
Bake 18-20 minutes (toothpick test.) Cool for 5 minutes before transferring to a cooling rack. Refrigerate up to 2 days in an air-tight container.