Monday, September 14, 2015

Sausage Gravy & Biscuits Casserole

Sausage Gravy & Biscuits Casserole
Here's a conundrum for you-I don't like sausage. But I like sausage gravy and biscuits. It's weird Anyway, me finding out that I like sausage gravy is a fairly recent event and so when I saw a recipe for sausage gravy & biscuit casserole...I was like-yeah. I've got to make that.

And so I did. And...I had to heavily adapt the recipe because I do not know what was up with the milk measurements but they were definitely off. I also decided to make the biscuits drop biscuits to save all of us a little time and effort. And now I have thoroughly tested this for you and can pretty much guarantee that it will be perfect and you will love it!
Sausage Gravy & Biscuits Casserole
Obviously...this is total comfort food. It's rich and flavorful and makes you feel good. The biscuits have some cheese in them because-I mean...yum. They bake in the delicious sausage gravy, soaking up a lot of that flavor. And you then have this fantastic-ness. Which I knew that I loved and I figured Michael would tolerate. Umm...he came home. He tried it. He went "Mmmmmmm! Oh my God...this is really freaking good." YES...yes it is!

Sausage Gravy & Biscuits Casserole

Adapted from Chef in Training

Sausage Gravy & Biscuits Casserole
  • 10-12 oz. breakfast sausage
  • 6 tbsp. butter
  • 6 tbsp. flour
  • 2 cups-4 cups milk (adjust as needed for correct consistency-start with 2 cups and pour more as necessary until you have a slightly thick gravy)
  • 3 chicken bouillon cubes (or 3 tsp. better than bouillon) 
  • salt and pepper, to taste
  • 4 cups all purpose flour 
  • 1 tsp. baking soda
  • 2 tbsp. baking power
  • 2 tsp. salt
  • 12 tbsp. butter
  • 1 3/4-2 cups buttermilk (or buttermilk substitute)
  • 1½ cups shredded sharp cheddar cheese
  • Cook sausage in a large, somewhat deep, skillet until browned and cooked through, set aside.
  • If there's an excessive amount of sausage grease left in the pan, blot some of it up with a paper towel (be careful not to burn yourself!) 
  • Melt the butter in the skillet over medium heat and then whisk in the flour--try your best to scrape up any bits that have stuck to the pan from the sausage.
  • Add milk and chicken bouillon. Stir until combined and thickened. Turn off heat.
  • Crumble the cooked and somewhat cooled sausage into the gravy. Add salt and pepper to taste.
  • Spray a 9"x13" baking dish with nonstick cooking spray. Pour in the sausage gravy.
  • Preheat oven to 350F degrees.
  • In a large bowl whisk together flour, baking soda, baking powder, and salt.
  • Cut in chilled butter using a pastry cutter or your fingers--until the mixture resembles coarse crumbs.
  • Mix in shredded cheese.
  • Slowly add in buttermilk until the dough forms a ball-you'll want it to be a bit wet but firm.
  • Drop approx 12 mounds of biscuit dough on top of the gravy.
  • Bake 35-45 minutes, until the biscuits are golden brown.
  • Serve warm! Store leftovers, covered, in the refrigerator for up to 5 days.
Sausage Gravy & Biscuits Casserole
I think I need to make this again like...right now.


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