Serves 4


  • 1 Tbsp. olive oil
  • 1 pound ground breakfast pork or lamb sausage
  • 1/4 cup all-purpose flour
  • 2 tsp. ground oregano, divided
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground pepper
  • 3 cups whole milk
  • 1 (16-ounce) can prepared biscuits
  • 3 Tbsp. unsalted butter, melted
  • Grape tomatoes, for garnish
  • Kalamata olives, for garnish
  • Crumbled feta, for garnish
  • Fresh mint, for garnish


    Preheat the oven to 350°.

    In a large 10-inch cast-iron skillet preheated to medium heat, add the olive oil and the sausage. Cook the sausage, breaking it up with a wooden spoon, until it is no longer pink, about 5 minutes. Once it's cooked, strain the sausage with a slotted spoon, removing any excess fat from the skillet. Then, add the cooked sausage back to the skillet. Next, add the flour, 1 1/2 teaspoons of the oregano, garlic powder, cumin, kosher salt and ground pepper. Stir to combine, making sure everything is well mixed. Pour the milk into the skillet and continue to stir for about 5 minutes, until the gravy has thickened.

    Remove the skillet from the heat and top the gravy with the biscuits. Mix the melted butter with the remaining 1/2 teaspoon of oregano. Brush the tops of the biscuits with the oregano butter, and place the skillet into the oven for about 10 to 15 minutes, or until the biscuits are cooked through. Remove the skillet from the oven and garnish with the grape tomatoes, kalamata olives, feta and mint.

    From Modern Comfort Cooking by Lauren Grier, Page Street Publishing 2017.

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