Gravy And Biscuit Casserole For Breakfast, Lunch, And Dinner

Gravy And Biscuit Casserole For Breakfast, Lunch, And Dinner

Ingredients

Biscuits

Ingredients for Biscuits:

– 2 cups all-purpose flour, plus more for dusting

– 1 tablespoon baking powder

– half of teaspoon baking soda

– half of teaspoon salt

– half of cup (1 stick) unsalted butter, cold and reduce into small pieces

– 3/4 cup buttermilk, cold

Gravy

Ingredients:

For the Gravy:

• 1 pound breakfast sausage, ground
• 1/2 cup all-purpose flour
• 1/4 cup chopped onion
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Casserole:

• 1 can (12 ounces) refrigerated buttermilk biscuits
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1/4 cup chopped pimentos (optional)
• 1/4 cup milk
• 1 egg, beaten

Instructions:

To make the Gravy:

1. Cook the sausage in a large skillet over medium heat till browned. Drain off any extra grease.
2. Sprinkle the flour over the sausage and prepare dinner for 1 minute, stirring continually.
3. Add the onion and cook dinner for two minutes extra, or until softened.
4. Whisk within the milk, salt, and pepper till smooth. Bring to a boil, then scale back heat and simmer for five minutes, or until thickened.

To make the Casserole:

1. Preheat oven to 350 F (175 C).
2. Separate the biscuits into individual biscuits and cut each biscuit into quarters.
3. Place the biscuit quarters in a greased 9×13-inch baking dish.
4. Sprinkle the cheddar cheese, green bell pepper, onion, and pimentos (if using) over the biscuits.
5. In a small bowl, whisk collectively the milk and egg. Pour over the biscuits and cheese mixture.
6. Pour the gravy over the biscuits and cheese mixture.
7. Bake for 25-30 minutes, or till the biscuits are golden brown and the gravy is bubbly.
8. Serve scorching.

Additional Ingredients (optional)

Ingredients:

– 1 (12-ounce) bundle refrigerated sausage links, cooked, drained, and sliced
– 1 (10.75-ounce) can cream of celery soup
– 1 (10.75-ounce) can cream of mushroom soup
– 1 cup milk
– half cup shredded cheddar cheese
– half of cup shredded mozzarella cheese
– 1/2 cup chopped onion
– 1/4 cup chopped green bell pepper
– 1 (10-count) package refrigerated biscuits, separated

Additional Ingredients (optional):

– 1/4 cup chopped pimiento
– 1/4 cup chopped pecans
– 1/4 cup chopped parsley
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder

Instructions

For the Biscuits

1. Preheat oven to 400 degrees F (200 levels C). In a big bowl, mix flour, baking powder, salt, sugar, and pepper.

2. Cut in butter or shortening till mixture resembles coarse crumbs. Stir in milk till dough simply comes collectively.

3. Turn out onto a floured floor and knead gently 5 to 7 times. Roll out dough to a 12×9 inch rectangle.

4. Cut into 9 biscuits. Place biscuits on a baking sheet and bake for 12 to 15 minutes, or till golden brown.

5. Serve heat with gravy.

For the Gravy

Instructions, For the Gravy:

1. In a large skillet, soften the butter over medium warmth.
2. Add the flour and whisk to combine.
3. Cook for 1 minute, or till the roux is golden brown.
four. Gradually whisk within the milk till the gravy is easy and thickened.
5. Bring to a simmer and prepare dinner for 5 minutes, or till the gravy has thickened to your desired consistency.
6. Season the gravy to style with salt and pepper.
7. Keep the gravy warm till able to serve.

To Assemble the Casserole

In a big mixing bowl, combine the components for the biscuits and stir until just combined.

Place the biscuit combination on a frivolously floured floor and knead a few occasions.

Roll out the dough to a thickness of half of inch.

Cut out biscuits using a 3-inch biscuit cutter.

Place the biscuits in a greased 9×13 baking dish.

In a medium saucepan, mix the elements for the gravy and produce to a boil over medium warmth.

Reduce heat and simmer for 10 minutes, or until the gravy has thickened.

Pour the gravy over the biscuits and bake at 350 levels Fahrenheit for 20 minutes, or till the biscuits are golden brown.

Serve with your favorite sides.

Variations

Breakfast Variation

Gravy and Biscuit Casserole for Breakfast, Lunch, and Dinner

This savory casserole is ideal for any meal of the day.

Ingredients:

• 1 can (10.seventy five ounces) condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped cooked bacon
• 1 (12-ounce) package refrigerated buttermilk biscuits, separated

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. In a medium bowl, combine the soup, milk, onion, green bell pepper, cheddar cheese, and bacon.
3. Separate the biscuits into individual biscuits and reduce each biscuit into quarters.
4. Pour the soup mixture over the biscuit pieces in a 9×13-inch baking dish.
5. Bake in the preheated oven for half-hour, or until the biscuit topping is golden brown.

Variations:

• Add cooked sausage, floor beef, or chopped ham to the soup mixture.
• Use cream of chicken soup instead of cream of mushroom soup.
• Add a layer of mashed potatoes to the bottom of the casserole before including the soup combination.
• Top the casserole with a layer of shredded mozzarella cheese earlier than baking.
• Serve the casserole with a side of gravy or sizzling sauce.

Lunch and Dinner Variation

Gravy and Biscuit Casserole for Breakfast, Lunch, and Dinner

Variations:

• For breakfast, add a fried egg on top.
• For lunch, add a aspect salad or a cup of soup.
• For dinner, add a facet of roasted vegetables or a bit of grilled rooster.

Serving Suggestions

Breakfast

Gravy and Biscuit Casserole is a versatile dish that can be loved for breakfast, lunch, or dinner.

For breakfast, listed here are some serving suggestions:

• Serve with scrambled eggs or a fried egg on high.
• Add a facet of fruit or yogurt.
• Pour maple syrup or honey over the casserole.
• Top with whipped cream or ice cream.
• Serve with a side of bacon or sausage.

Lunch

The Gravy and Biscuit Casserole is a flexible dish that may be enjoyed for breakfast, lunch, or dinner. For lunch, you presumably can pair the casserole with a aspect salad or soup to make a extra complete meal.

Here are some serving ideas for the Gravy and Biscuit Casserole for lunch:

– Serve the casserole with a facet of green salad. You can use any kind of greens you like, such as romaine lettuce, iceberg lettuce, or spinach. To make the salad more substantial, add some chopped vegetables, such as tomatoes, cucumbers, or carrots.

– Serve the casserole with a facet of soup. Any type of soup will work, but cream-based soups, such as cream of mushroom soup or cream of celery soup, are notably good decisions. You also can serve the casserole with a aspect of chili or stew.

– Serve the casserole with a aspect of cornbread. Cornbread is a traditional Southern facet dish that pairs nicely with gravy and biscuits. You could make your individual cornbread or buy it from a retailer.

No matter how you choose to serve it, the Gravy and Biscuit Casserole is sure to be a hit at your subsequent lunch gathering.

Dinner

Gravy and Biscuit Casserole for Dinner

This hearty and comforting casserole is ideal for a chilly evening’s dinner. It’s simple to make and can be tailor-made to your own taste preferences.

Ingredients:

• 1 (12-ounce) package deal refrigerated biscuits
• 1/2 cup milk
• 1/4 cup butter, melted
• 1 (10.75-ounce) can cream of mushroom soup
• 1/2 cup milk
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. Separate biscuits into eight biscuits; cut every biscuit into quarters.
three. In a big bowl, combine biscuit pieces, half of cup milk, and melted butter. Pour right into a greased 9×13-inch baking dish.
4. In a separate bowl, whisk collectively cream of mushroom soup, half cup milk, onion, celery, and green pepper. Pour over biscuit mixture.
5. Bake for 25-30 minutes, or till golden brown and bubbly.
6. Serve heat.

Tips:

• For a richer flavor, use heavy cream as a substitute of milk.
• Add half cup shredded cheddar cheese to the casserole before baking.
• Top with additional chopped green onions or parsley before serving.