We have discussed this before, but I am a breakfast gal. I love french toast, pancakes, all eggs, benedicts, breakfast burritos… pretty much all things breakfast. Really. I have never met an egg I didn’t like and always leave brunch happy, except when I order Biscuits and Gravy. It just never hits the spot. The gravy is too runny for my taste and the biscuits are soggy and mushy. No thanks!
So I took it upon myself to make a homemade version to change my mind and decided to add a little kick for us because we like some spice. This Biscuits and Gravy Casserole exceeded all my expectations!
The biscuits remained nice and fluffy, not overly soaked at all by too much gravy. I want my biscuits to maintain peak golden and fluffy biscuits.
Plus, it’s easy to make with the convenience of canned biscuits.
PLUS, plus, it was delicious!! I will probably continue to avoid biscuits and gravy at a restaurant, but I will be making this again. Problem solved.
I truly suggest using the hot sausage if you like some spice. By itself, it would maybe be a little too hot for us, but it is perfectly tamed with the carbs. We loved it!
- 2 cans large flaky biscuits {I use Grands}
- 1 pound ground breakfast sausage {I chose hot sausage}
- 3 Tablespoons flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 cups milk {add an extra 1/2 cup if you want thinner gravy}
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Preheat oven to 400 degrees F.
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Spray a small casserole dish with cooking spray (approximately 7x10) with cooking spray.
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Cut the biscuits into quarters. Layer half of them in the prepared pan.
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Bake for 10 minutes.
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Now, prepare the sausage and gravy mixture. Do it while biscuits are baking or wait until after if you prefer.
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In a skillet with high sides, brown the breakfast sausage until fully cooked.
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Sprinkle the cooked sausage with 3 Tablespoons of flour and cook for a few minutes until absorbed.
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Add milk, salt and pepper, and stir frequently until mixture comes to a slight boil and thickens a bit.
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Now, make sure to taste. I usually add more pepper when I use mild breakfast sausage.
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At this point, evaluate whether you need to add a little extra milk. I like the gravy to have such enough liquid to thoroughly cover all the biscuits without drowning them.
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Now, pour gravy over the cooked biscuits and add the remaining uncooked biscuits over the gravy mixture.
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Bake the casserole for 25 minutes or until golden brown.