I’m also providing you with the recipe card below. These are simple ingredients but are important in achieving the perfect, flaky homemade biscuits! I’m using my super easy recipe for Buttermilk Biscuits – you can find that post HERE. And you guessed it, biscuits and gravy was one of our go-to’s!Ĭreamy gravy made with a slightly spicy breakfast sausage, poured on top of homemade buttermilk biscuits is one of the most satisfying meals you can feed your family! It’s become one of our favorite breakfast recipes, and sometimes even for dinner! For a hearty breakfast, an inexpensive and quick home cooked meal, I know your family will love this delicious recipe too! Ingredients for these classic biscuits
As a poor newly wed couple, we had about 3 or 4 really inexpensive, but filling meals that we relied on to get us through working our way through college. It wasn’t until I married my husband (lots of years ago), that I came to appreciate it’s simple goodness. I’ve always loved this classic recipe, but it was never really a regular on our menu growing up. Serve immediately.Biscuits and Gravy is the ultimate comfort food! Why I love biscuits and gravy Remove foil and continue baking 10 more minutes or until tops are puffy and golden brown. Cover loosely with foil and bake 14 minutes. Place remaining biscuit quarters evenly on top of gravy. Bake Casserole: Evenly spoon the gravy over baked biscuits.Bake 10 minutes uncovered, or until puffy and golden brown. Grease bottom of 8×8 baking dish and layer half of the biscuit quarters evenly into bottom – it’s fine for there to be space between each biscuit. Bake Biscuits: Cut the biscuits into even quarters.Taste gravy and add more kosher salt or black pepper as needed. (It should be creamy, yet thin enough to evenly pour into casserole. Bring mixture to low boil, stirring, until sauce is thickened to desired gravy consistency. Add 1/2 tsp kosher salt and 1/2 tsp black pepper. Make Gravy: In skillet with cooked sausage, add flour and gently stir until fully incorporated.Add ground sausage, stirring to crumble it up well and brown it. Add onion and garlic, stirring until aromatic and translucent, 2-3 minutes. Cook Sausage: In a large skillet, heave olive oil on medium-high heat until hot.Preheat Oven: Preheat oven to 375, with rack on lower middle position.Sweet Potato Sausage Breakfast Casserole: You’ll enjoy the combination of comfort food flavors and healthy ingredients in one fabulous dish.Chicken Enchilada Casserole with Rice: This gluten-free enchilada casserole is hearty and super easy for all those busy weeknight dinners.Cheesy Tater Tot Breakfast Casserole: this has been one of our most popular recipes over the years.If you have more people to feed and this is the main dish, you may want to double the recipe to fit a 13×9 pan. This recipe is for an 8×8, which easily feeds 6 in one shot.To prevent over-browning, we bake the casserole loosely covered with foil first, and then remove the foil for golden browning during the last 10 minutes.Adjust the thickness of gravy by using more or less milk.Brown your sausage and crumble it well, so it distributes evenly into the gravy.Keep in mind you’ll be baking the first layer of biscuits about 10 minutes to get the bottom layer cooked and browned.Homemade or store-bought cans from the refrigerated aisles are perfect. Biscuits and Gravy Casserole can be doubled to feed a crowd Tips for making perfect Biscuits and Gravy:
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