A hearty southern-style biscuits and gravy casserole recipe with a rich, creamy homemade sausage gravy and fluffy buttermilk biscuits (made from refrigerated biscuit dough).
Ingredients
216 oz. cans refrigerated buttermilk biscuits
1poundbreakfast sausage
3Tablespoonsall-purpose flour
3cupswhole milk
salt and pepperto taste
4Tablespoonsof buttermelted, optional
chopped parsleyto taste, optional
Instructions
Preheat oven to 350 degrees. Coat a 9 x 13 in. baking dish with non-stick spray.
Cut half of the biscuits (one package) into 4 pieces. Place the quartered biscuits on the bottom of the baking dish. Bake for 10 minutes or until the biscuits are slightly golden brown.
Brown sausage in a large skillet over medium-high heat, using a spoon to crumble the sausage as it cooks.
Sprinkle sausage with flour, stir and cook until combined (about 1-2 minutes).
Slowly stir in the milk. Cook, stirring constantly until gravy comes to a low boil. Reduce heat and continue to simmer and stir until thickened (about 5-6 minutes). Season with salt and pepper, to taste.
Pour the sausage gravy into the baking dish over the bottom layer of biscuits. Top with the remaining uncooked biscuits.
Bake for 20-25 minutes, or until the tops of the biscuits are a nice golden brown.
Optional: Combine melted butter with parsley and brush over top of freshly baked biscuits.