Baked B&G
People have told me Biscuits & Gravy is kind of a southern thing, but I’m tellin’ you – wherever you call home, bless the bellies under your roof with this delicious dish! Not only will your family love this comforting casserole, they will treasure the time with you!
Print Recipe
Ingredients
- 1 can large flaky biscuits such as Grands
Gravy
- ½ pound ground breakfast sausage
- 3 Tablespoons flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 ½ cups milk
Instructions
- Preheat oven to 400 degrees (F).
- Prepare a small casserole dish (approximately 7×10) with cooking spray. Set aside.
- Open biscuits, and cut biscuits into quarters and layer half of the quarters in prepared pan.1 can large flaky biscuits
- Bake for 10 minutes.
- Meanwhile, prepare gravy.
- In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.½ pound ground breakfast sausage
- Sprinkle the cooked sausage with 3 Tablespoons of flour.3 Tablespoons flour
- Use a wooden spoon to stir flour into sausage until completely absorbed.
- Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
- Add milk, and stir to combine.2 ½ cups milk
- Add salt and black pepper.½ teaspoon salt, ½ teaspoon black pepper
- Stir frequently until mixture comes to a slight boil.
- Taste, and adjust seasonings as desired. (I usually add more black pepper)
- If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not “globby,” it should still be slightly runny.
- Pour gravy over the cooked biscuits.
- Layer the remaining uncooked, quartered biscuits over the gravy.
- Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.
- Serve immediately and enjoy!
Notes
Kudos to Erin from lemon-sugar.com for this delicious recipe!
