“I got this biscuits and gravy casserole recipe at a church potluck” (Page 2 ) | July 27, 2025

1. 1. Prepare the Sausage Gravy:
      • • Cook the Sausage: In a large skillet over medium heat, cook the 1 lb ground breakfast sausage until it is browned and crumbled. Remove the cooked sausage from the skillet and set it aside, leaving about 2 tablespoons of drippings in the pan.
        • Make the Roux: Add the ¼ cup unsalted butter to the skillet with the sausage drippings and melt over medium heat. Stir in the ¼ cup all-purpose flour to create a roux, cooking for 1–2 minutes, stirring constantly, until it’s lightly golden.
      • Add Milk and Seasoning: Gradually whisk in the 3 cups whole milk (or half-and-half), stirring constantly to avoid any lumps. Continue cooking, whisking frequently, until the mixture thickens to a gravy consistency (about 5–7 minutes). Stir in the ½ tsp garlic powder, ½ tsp onion powder, salt, and black pepper to taste.
      • Combine with Sausage: Return the cooked sausage to the skillet with the gravy and mix well to combine. Set the finished sausage gravy aside.

1. Assemble the Casserole:
   • • Preheat Your Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
     • Prepare the Biscuits: Cut the 8–10 refrigerated biscuits into quarters or smaller pieces and spread them evenly across the bottom of the prepared baking dish.
     • Scramble the Eggs: In a separate large bowl, whisk together the 8 large eggs, ½ cup heavy cream or milk, 1 tsp salt, and ½ tsp black pepper. Pour the whisked egg mixture evenly over the biscuit pieces in the baking dish, ensuring they are well coated.
   • Layer the Gravy and Cheese: Spoon the prepared sausage gravy evenly over the top of the biscuit and egg mixture, spreading it to cover. Sprinkle 1 ½ cups shredded cheddar cheese generously over the top of the gravy (add more if desired for extra cheesiness!).

Continued on next page:

Page: 2 sur 3

SEE MORE..

Share Share Share

Thanks for your SHARES!