To me, biscuits and gravy is the perfect breakfast. It is rich and filling and oh so tasty- who can resist a fresh baked biscuit topped with creamy sausage gravy?! This recipe makes having that perfect breakfast even easier. A quick, scrumptious gravy is make over the stovetop then added to a casserole dish. Refrigerated biscuit dough is added on top and the casserole is then baked to perfection.  This is a great way to serve breakfast to a crowd and it will definitely get gobbled up. The best part- it’s so quick to make! A  stress free, mouthwatering breakfast recipe is something everyone needs to have!

 

Ingredients:

2 cans large, flaky biscuits {I use Grands}

1 pound ground breakfast sausage {I chose hot sausage}

3 Tablespoons flour

½ teaspoon salt

1 teaspoon black pepper

2 cups milk {add an extra ½ cup if you want thinner gravy}

Instructions:

Preheat oven to 400 degrees F.
Spray a small casserole dish with cooking spray (approximately 7×10) with cooking spray.
Cut the biscuits into quarters. Layer half of them in the prepared pan.
Bake for 10 minutes.
Now, prepare the sausage and gravy mixture. Do it while biscuits are baking or wait until after if you prefer.
In a skillet with high sides, brown the breakfast sausage until fully cooked.
Sprinkle the cooked sausage with 3 Tablespoons of flour and cook for a few minutes until absorbed.
Add milk, salt and pepper, and stir frequently until mixture comes to a slight boil and thickens a bit.
Now, make sure to taste. I usually add more pepper when I use mild breakfast sausage.
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.
Now, pour gravy over the cooked biscuits and add the remaining uncooked biscuits over the gravy mixture.
Bake the casserole for 25 minutes or until golden brown.

 

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Quick tip: Add some grated cheddar cheese during the last 10 minutes of cooking

Recipe and image courtesy of The Love Nerds.