Cheesy Sausage Gravy And Biscuit Casserole

Cheesy Sausage Gravy And Biscuit Casserole

Ingredients

For the Biscuits

Ingredients, For the Biscuits:

• 2 cups all-purpose flour, plus extra for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup cold unsalted butter, reduce into small cubes

For the Sausage Gravy

2 tablespoons bacon drippings or vegetable oil

1 pound breakfast sausage, casings removed

2 tablespoons all objective flour

4 cups milk

1 (10.75 ounce) can cream of celery soup

1 (10.75 ounce) can cream of rooster soup

1/4 teaspoon black pepper

3 cups shredded sharp cheddar cheese

For Assembly

Ingredients:

Biscuits:

• 2 cans (12 ounces each) refrigerated flaky biscuits
• 1/2 cup grated Parmesan cheese

sausage gravy and biscuit casserole Gravy:

• 1 pound floor breakfast sausage
• 1/4 cup all-purpose flour
• 3 cups milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese

For Assembly:

• Cooking spray
• 1/2 cup shredded Monterey Jack cheese

Instructions

To Make the Biscuits

To Make the Biscuits:

1. Preheat oven to 450°F (230°C).

2. In a big bowl, whisk together the flour, baking powder, sugar, baking soda, and salt.

3. Cut the butter into the flour combination using a pastry cutter or two knives until it resembles coarse crumbs.

4. Stir in the milk till a dough forms. Do not overmix.

5. Turn the dough out onto a flippantly floured floor and knead briefly till it comes collectively.

6. Roll out the dough to a thickness of 1/2-inch (1.3 cm).

7. Cut out biscuits using a 3-inch (7.6 cm) biscuit cutter.

8. Place the biscuits on a baking sheet lined with parchment paper.

9. Bake for 12-15 minutes, or till golden brown.

To Make the Sausage Gravy

Ingredients for Sausage gravy:

1. 1 pound breakfast sausage, browned and drained

2. 2 tablespoons all-purpose flour

3. 2 cups milk

4. half cup shredded cheddar cheese

5. half teaspoon salt

6. 1/4 teaspoon black pepper

Instructions:

1. In a big saucepan over medium warmth, brown the sausage. Drain off any extra grease.

2. Sprinkle the flour over the sausage and cook for 1 minute, stirring constantly.

3. Gradually whisk within the milk till easy. Bring to a simmer and cook till thickened, about 5 minutes.

4. Stir in the cheese, salt, and pepper. Cook until the cheese is melted and the gravy is sizzling and bubbly.

5. Serve the gravy over biscuits or toast.

To Assemble the Casserole

To Assemble the Casserole:

• Preheat oven to 350 levels F.
• Spread 1/3 of the sausage gravy in a 13×9-inch baking dish.
• Top with half of the biscuits.
• Spread with 1/3 of the sausage gravy.
• Top with half of the cheese.
• Repeat layers.
• Bake for 30 minutes, or till bubbly.

To Bake

Ingredients:

• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 can (10.75 ounces) cream of mushroom soup
• 1 can (10.75 ounces) cream of celery soup
• 1 (16-ounce) package refrigerated buttermilk biscuits, reduce into quarters

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. Cook sausage in a large skillet over medium heat till no longer pink; drain.
3. Stir in flour and prepare dinner for 1 minute.
4. Gradually whisk in milk, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for five minutes or till thickened.
6. Stir in cheddar and Monterey Jack cheeses, mushroom soup, celery soup, and biscuits.
7. Pour right into a greased 9×13-inch baking dish.
8. Bake for 30-35 minutes or until bubbly and golden brown.
9. Let stand for five minutes before serving.