Hungry?
Sausage biscuits are a Southern favorite, as are biscuits and country gravy
Why not combine the two dishes into one make ahead breakfast casserole
Make this the day before and when you get up, it will be ready to pop in the oven for breakfast
I used maple sausage which gave it the slightest sweet undertone~
Make the gravy in the skillet used to cook the sausage and stir the flour into butter and enough olive oil to incorporate it
This “cooks” the flour taste out and will help eliminate lumps later
Add milk and cook until thickened and add sausage back to skillet
Transfer sausage gravy to a greased 1 1/2 quart casserole dish
Cut biscuits into 1/8s
Space evenly into the gravy, pushing to submerge
Cover and refrigerate until baking if desired
SAUSAGE GRAVY BISCUIT BAKE
Ingredients
- 1 roll 16 oz., maple breakfast sausage
- 1 can Grands biscuits [8 biscuits]
- 4 T unsalted butter
- olive oil
- 2 cups milk
- 1/4 cup flour
- salt and pepper
Instructions
- Cook sausage in a skillet until browned and crumbly. Remove to paper towels to drain. Add butter to skillet and melt. Add flour and stir into butter to form a roux, adding olive oil if necessary to incorporate all the flour. Add milk and cook, stirring until gravy is thickened and smooth.
- Transfer gravy to a buttered or sprayed casserole dish. Cut biscuits into 1/8s and submerge them down into the gravy. Dish can be covered and refrigerated at this point, and can be left overnight for baking in the morning.
- Uncover and bake at 350 for 30-40 minutes or until biscuits are cooked through and golden
Notes
Dig in!
We were fighting over the leftovers the day after!
This would make a great breakfast for dinner dish too! Just round it out with some fruit or vegetables~
Enjoy!
________________________________________
I will be joining the fabulous parties and blogs on my sidebar