Directions

1. Preheat Bravo to 350°F.

2. Combine flour, baking powder, sugar, and salt in a bowl. Mix well. Cut very cold butter into flour mixture using a pastry cutter. Combine until mixture resembles coarse crumbs. Add cold milk to flour mixture. Use a spoon to stir until just combined.

3. Transfer biscuit dough to clean, well-floured surface. Using hands, gently work the dough together. Once the dough is cohesive, fold in half over itself. Using hands, gently flatten to 1 inch thick.
4. Press a 2 ¾-inch-wide biscuit cutter straight down into the dough, making close cuts, and drop the biscuit dough in greased 10-inch nonstick round roasting pan. Repeat for remaining biscuits dough. Make as many that will fit in pan, 1/2 inches apart.
5. Bake in Bravo at 350°F for 8-10 min. or until tops are beginning to just turn golden brown.
6. While baking, place sausage in a skillet on medium-high heat. Cook, crumbling the sausage until no pink remains. Do not drain skillet. Sprinkle ¼ c flour evenly over sausage crumbles. Cook 1 additional min. longer until the flour is absorbed.
7. Slowly pour milk into mixture in skillet, stirring. Add crushed red pepper and cook, stirring until mixture is thickened.
8. When biscuits are done, remove, slice in half, pour gravy over biscuits, and serve.