Welcome to The Sauce and Gravy Channel, where we unravel the secrets to a plateful of bliss. I’m Johnny Mac, your go-to gravy guru. Today, I’m going to share a recipe that will make your taste buds tingle with delight: a homemade biscuits and gravy casserole.
The Essence of Flavor: Homemade Sausage Gravy
Tired of those instant gravy packages? Fear not! We’ll start by cooking one pound of sausage. Whether you prefer mild or spicy, it’s up to you. Cut the sausage into bite-sized pieces with a spatula and cook it until it’s perfectly browned.
To enhance the flavor of our casserole, set aside a quarter of the cooked sausage. Now, create a well in the center of the pan and add two tablespoons of butter. Once melted, sprinkle in a quarter cup of flour and mix it in. Let it cook for a few minutes to remove any raw flour taste.
Next, pour in two cups of milk and scrape the bottom and sides of the pan to incorporate those savory bits. Add half a teaspoon of red pepper flakes for a hint of heat and one teaspoon of chicken bouillon for extra flavor. Give it a good stir and let it simmer until it thickens to perfection.
Assembling the Casserole: A Symphony of Flavors
Now that our sausage gravy is ready, it’s time to put together our masterpiece. Grab a few store-bought biscuits and quarter them on a cutting board. For this casserole, the big eight-pack biscuits work like magic.
In a bowl, whisk together six eggs, half a cup of milk, a dash of pepper, and a pinch of salt. Grease a 9×13 baking dish and arrange the biscuits at the bottom. Sprinkle the reserved sausage over the biscuits, followed by a generous cup of shredded cheddar cheese. Pour the whisked eggs over the top, making sure to coat everything evenly.
And now, the moment of truth. Slowly pour your homemade sausage gravy over the casserole, spreading it with a spatula. Pop it into a preheated 350-degree oven and let it bake for 40 to 45 minutes until it’s puffed up and golden brown.
A Make-Ahead Morning Delight
Prepare to be amazed when you take your casserole out of the oven. It’s golden, it’s puffed, it’s heavenly. And here’s a little secret: you can assemble all the ingredients the night before, refrigerate it, and bake it the next day. Just remember to extend the baking time by about 20 minutes until it’s cooked through.
This biscuits and gravy casserole is perfect for special occasions, lazy weekend mornings, or when you’ve got a hungry crowd to impress. Prepare it the night before, pop it in the oven, and voila! Breakfast bliss at your fingertips.
Thank you for joining me on The Sauce and Gravy Channel. I hope you’ve enjoyed this recipe for a delicious biscuits and gravy casserole. If you’re craving more breakfast ideas, you might want to explore our redeye gravy or indulge in some Southern-style tomato gravy. Stay tuned, and I’ll see you next time.