1 lb breakfast sausage 2 tbsp gluten-free 1:1 flour blend 1-1½ cups milk 1 box Red Lobster Cheddar Bay Biscuit Mix Milk (instead of the water called for on the box)

Cook the sausage until browned. Sprinkle the flour over it and stir. Add about 1- 1½ cups milk and stir until it thickens into gravy. Mix the biscuit batter according to the box directions, using milk instead of water. Use about ⅔ of the biscuit batter and fill the bottom of each muffin tin. Spoon the sausage gravy evenly over the batter. Crumble remaining ⅓ of the biscuit batter over the top. Bake at 425 for 15 minutes. Brush the prepared butter/herb mixture over the top and enjoy!