Instructions: Preheat the oven to 375 degrees. In medium bowl, combine 1 cup flour, baking powder, and 1/2 teaspoon salt. Using a pastry cutter or two knives, cut in shortening until dough resembles coarse meal. Stir in grated cheese. Add milk; stir until just combined. Do not overwork dough. Set aside.

In a 10-inch ovenproof skillet, heat oil over medium heat. Remove casings from chicken sausage and crumble into skillet. Cook until cooked through, about 3 minutes. Remove sausage with slotted spoon; transfer to medium bowl.

Add onion, carrot, and celery to skillet. Cook for 3 minutes. Season with salt and pepper. Add apple; cook until vegetables and apples soften, about 6 minutes more.

Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme. Stir in remaining 1 tablespoon flour; cook, stirring, for 1 minute. Add stock, and bring to a boil, scraping bottom to loosen browned bits. Add sausage to skillet; stir to combine.

Drop spoonfuls of reserved biscuit dough onto sausage mixture. Bake until crust is golden brown, 20 to 25 minutes. Serve hot.

This recipe yields 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.