This is a sponsored conversation written by me on behalf of Meijer. The opinions and text are all mine.
Biscuits and gravy casserole is a comforting family breakfast that is easy to prepare and full of stick-to-your-ribs flavor! Tender and flaky biscuits are baked on a bed of sawmill gravy and are just waiting for you and your loved ones to indulge!
Lately, many of us haven't been going to as many restaurants for breakfast. However, that shouldn't stop us from enjoying our favorite breakfast creations with our loved ones. This breakfast casserole is perfect for creating a special family breakfast, right in the comfort of your own kitchen. It also only needs a few simple ingredients that you can quickly quick up at your local Meijer superstore.
What sausage should I use?
Sawmill gravy, which is a white gravy, is primarily flavored with breakfast sausage. Breakfast sausage is also commonly called country sausage, or simply pork sausage. I particularly like the Meijer brand sausage for this recipe, it is perfectly seasoned and has a great herbal flavor that shines through.
Breakfast sausage comes in links, or bulk packages. I recommend purchasing the one pound bulk packages so you don't have to mess with removing meat from the casings.
How to make the biscuits
You have a couple of options when making biscuits for this recipe. My personal belief is that a casserole (particularly a breakfast casserole) should be as easy as possible to create. This is why my recipes calls for using pre-packaged biscuit dough found in Meijer's refrigerated food section.
However, if you are an over acheiver, I recommend making my flaky buttermilk biscuits from scratch and using the dough for this recipe.
How to make this casserole
This recipe begins by making a simply sawmill gravy. Brown your pork sausage in a skillet, then pour the sausage into a 9x13" baking dish. Next, you will need about ¼ cup of cup of fat. Drippings from the cook sausage work great if you have enough of it, otherwise add enough butter to reach ¼ cup.
Sprinkle in flour with the fat to form a roux, continuing to mix while the flour cooks so it does not burn. Then slowly begin incorporating the milk.
Tip: Do not add all of the milk at once, or it will not incorporate well.
Simmer the gravy until slightly thickened and pour it into the baking pan, the gravy will thicken more in the oven. For this reason, I also recommend under salting it. The saltiness will intensify as it thickens.
Finally, cut your biscuit dough and place the pieces on top of the gravy. Leave a little space between the dough to allow room for expansion. A typical dough container contains eight biscuit rounds, I used 7 of them for my topping.
Bake for 20-25 minutes at 350 degrees, or until the biscuits are cooked through.
Biscuits and Gravy Casserole
- 16 ounces refrigerated biscuit dough
- 1 pound breakfast sausage
- ¼ cup fat drippings (or butter)
- ¼ cup flour
- 2 cups milk
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Preheat oven to 350 degrees.
- Brown sausage in a medium skillet over medium heat, breaking it apart into small pieces as it cooks.
- Remove sausage and place in a 9x13" baking pan, reserving the drippings in the skillet.
- If you don't have ¼ cup of fat drippings in the skillet, add butter until you have the proper amount.
- Set heat to low and sprinkle in flour, whisking it continually with the fat to form a roux. Cook for approximately three minutes while stirring.
- Add milk a few splashes at a time and whisk into the roux. Repeat until all milk has been added.
- Let gravy simmer until slightly thickened, then add salt and pepper and pour over sausage in the baking pan.
- Cut biscuit dough into halves and quarters and place on top of the gravy.
- Place in the oven and bake for 20-25, or until biscuits have cooked though.
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