Yield: Makes 10 turkey cups
1. Preheat oven to 375 F. In two 6-cup muffin pans, press one biscuit onto bottom and sides of each cup (will fill 10 cups). Chill until ready to fill.
2. Blend gravy mix and milk; set aside. Melt butter in large skillet over medium heat. Stir in peas, pimientos, turkey and thyme leaves; heat through. Pour gravy over turkey mixture. Cook, stirring constantly, until gravy comes to a boil. Reduce heat and simmer, stirring constantly, 1 minute, or until thickened.
3. Spoon turkey mixture into prepared biscuit cups. Bake 15 minutes.
*Substitute peas with 1 cup frozen, chopped broccoli florets, thawed.
**Substitute pimientos with 1/2 cup diced red bell pepper, cooked.
Please note that some ingredients and brands may not be available in every store.