Biscuits and Gravy Casserole

biscuits_and_gravy_casserole_2
My family loves biscuits and gravy, and one of the things I have done is to teach all of my children to make homemade gravy from scratch. (It tastes soooo much better than the kind you make from a package.)  I ran across this and was intrigued with the method of adding the flour to the browned meat to create the roux. Who’da thunk?  So for a new take on biscuits and gravy, try this recipe.*  And just so you know, in my family, it’s a moral imperative that the gravy is made with SAUSAGE. Just ask my kids.  And maybe one of these days I will take time to write out the steps to making gravy from scratch.  Potatoes just aren’t the same without gravy.

 

Biscuits and Gravy Casserole
PREP TIME
15 mins
COOK TIME
20 mins
TOTAL TIME
35 mins
Serves: Approx 8 servings
INGREDIENTS
  • 1 can large, flaky biscuits (such as Grands)
  • ½ pound ground breakfast sausage
  • 3 Tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 and ½ cups milk
INSTRUCTIONS
  1. Preheat oven to 400 degrees (F).
  2. Prepare a small casserole dish (approximately 7×10) with cooking spray. Set aside.
  3. Open biscuits, and cut biscuits into quarters.
  4. Layer half of the quarters in prepared pan.
  5. Bake for 10 minutes.
  6. Meanwhile, prepare gravy.
  7. In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.
  8. Sprinkle the cooked sausage with 3 Tablespoons of flour.
  9. Use a wooden spoon to stir flour into sausage until completely absorbed.
  10. Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
  11. Add milk, and stir to combine.
  12. Add salt and black pepper.
  13. Stir frequently until mixture comes to a slight boil.
  14. Taste, and adjust seasonings as desired. (I usually add more black pepper)
  15. If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not “globby,” it should still be slightly runny.
  16. Pour gravy over the cooked biscuits.
  17. Layer the remaining uncooked, quartered biscuits over the gravy.
  18. Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.
  19. Serve immediately.
  20. Enjoy!

 

*Original Blog where I found this  recipe. Thanks for posting it.

Advertisements

3 thoughts on “Biscuits and Gravy Casserole

  1. From a Friend via Facebook Comment:

    This is like I make it, but I wouldn’t use canned biscuits. I’d double that recipe, it’s not enough for the troops. Plus a bit of nutmeg in the milk gravy. And the gravy goes on top of the opened biscuits, not biscuits on top. One of Scott’s favorites. My mom also makes hamburger gravy mixing flour into the meat, she’d make that often. It’s not milk based, it’s just beef broth into the meat with Worcestershire sauce. Served on mashed potato with frozen corn. We had that so often growing up.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s