Biscuits and gravy just got even better.
There are two things I know for sure. One, biscuits and gravy is one of the finest comfort food breakfasts out there. And two, with many foods, bringing a casserole dish into the equation often ups the comfort food factor considerably. So then, if you take biscuits and gravy and convert it into a casserole, wouldn’t it become even more comforting, an even more satisfying stick-to-your-ribs type of breakfast? The answer turns out to be yes.
Serves 4-6
45 minutes
INGREDIENTS
1 can refrigerated flaky biscuits
1 lb ground breakfast sausage
4 tablespoons flour
1 teaspoon kosher salt
1/2 – 1 teaspoon freshly ground black pepper
2 1/2 cups whole milk
PREPARATION
Preheat oven to 400°F and grease a baking dish. (About 8×10-inches works well.)
Open can of biscuits and cut each biscuit into quarters. Layer half of those quarters in the bottom of the prepared pan. Bake for 10 minutes, then set aside.
Meanwhile, in a large skillet, brown the ground sausage until cooked through.
Sprinkle sausage with flour, and cook 1-2 minutes, stirring with a wooden spoon.
On medium heat, slowly stir in milk. Cook until gravy comes to a low boil and starts to thicken, stirring frequently. Season with salt and black pepper.
Pour gravy over cooked biscuits. Layer remaining biscuit quarters over the gravy and bake until golden brown, 14-18 minutes.
Serve and enjoy!
