Gravy And Biscuit Casserole With A Spicy Sausage Gravy

Ingredients

Gravy

Ingredients

1 pound pork sausage

1/2 cup all-purpose flour

3 cups milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (10.seventy five ounce) can cream of hen soup

1 (10.75 ounce) can cream of celery soup

1 (16 ounce) package frozen mixed vegetables

1 (10 ounce) can diced tomatoes and green chilies, undrained

1 (10 ounce) bundle refrigerated buttermilk biscuits

Gravy

In a big skillet, brown sausage over medium warmth. Drain off excess grease.

Stir in flour and prepare dinner for 1 minute.

Gradually whisk in milk until clean. Bring to a boil over medium warmth, stirring continually.

Reduce warmth and simmer for five minutes, or till gravy has thickened.

Season with salt and pepper.

Ingredients

INGREDIENTS

For the biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup chilly unsalted butter, cut into small pieces

1 cup buttermilk

For the gravy:

1 pound breakfast sausage

1/4 cup all-purpose flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

For the casserole:

1 can (10.seventy five ounces) cream of mushroom soup

1/2 cup milk

1/2 cup shredded sharp cheddar cheese

1/2 cup diced onion

1/2 cup diced green bell pepper

8 biscuits, cut up and toasted

Spicy breakfast sausage

Spicy pork breakfast sausage

Spicy pork breakfast sausage is a kind of breakfast sausage that is made with floor pork, spices, and seasonings. It is usually seasoned with a combination of black pepper, pink pepper flakes, garlic powder, and onion powder. Spicy pork breakfast sausage can be utilized in a wide selection of dishes, together with breakfast sandwiches, burritos, and tacos.

Spicy pork breakfast sausage is a good supply of protein and iron. It is also a great supply of nutritional vitamins B6 and B12. However, you will need to notice that spicy pork breakfast sausage is also high in fat and ldl cholesterol. Therefore, it ought to be consumed in moderation.

If you might be looking for a scrumptious and spicy breakfast sausage, then spicy pork breakfast sausage is a good option. It is flavorful and versatile, and it can be used in a wide selection of dishes.

Allpurpose flour

All-purpose flour is a staple ingredient in many households. It is produced from a blend of onerous and delicate wheat and has a medium protein content. This makes it a flexible flour that can be utilized for a variety of functions, from baking to thickening sauces and gravies.

When utilized in baking, all-purpose flour offers structure and power to the dough. It also helps to soak up moisture and prevent the baked items from becoming too dry. All-purpose flour can be used to make a variety of baked items, including bread, desserts, cookies, and pastries.

In addition to baking, all-purpose flour can also be used to thicken sauces and gravies. When heated, the starch in the flour gelatinizes and types a thick, viscous liquid. This thickening power makes all-purpose flour an ideal ingredient for making gravies, sauces, and different thickened liquids.

All-purpose flour is a versatile and important ingredient that can be utilized in quite so much of cooking functions. It is a staple ingredient in many households and is a should have for any house cook dinner.

Milk

Ingredients:

• 1 pound breakfast sausage
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 (10-ounce) can cream of mushroom soup
• 1 (10-ounce) can cream of celery soup
• 1 (16-ounce) bundle refrigerated flaky biscuits, cut into quarters
• 1/2 cup shredded cheddar cheese (optional)

Salt and black pepper

Ingredients

For the biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into small pieces

3/4 cup cold milk

For the sausage gravy:

1 pound breakfast sausage

1/4 cup all-purpose flour

4 cups milk

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

1. Preheat oven to 350 degrees F (175 levels C).

2. To make the biscuits, whisk collectively the flour, baking powder, and salt in a big bowl.

3. Use your fingers to work the butter into the flour mixture till it resembles coarse crumbs.

4. Add the milk and stir until the dough just comes together.

5. Turn the dough out onto a lightly floured surface and knead for a quantity of seconds till it is clean.

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

7. Cut out the biscuits utilizing a 2-inch biscuit cutter.

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

9. Bake for 15-20 minutes, or till the biscuits are golden brown.

10. To make the sausage gravy, brown the sausage in a big skillet over medium heat.

11. Once the sausage is browned, sprinkle the flour over the sausage and prepare dinner for 1 minute.

12. Gradually whisk within the milk until the gravy is smooth.

13. Season the gravy with salt and black pepper.

14. Serve the biscuits and gravy sizzling.

Red pepper flakes

Red pepper flakes are a sort of chili pepper that is dried and crushed into small flakes. They are commonly used as a spice to add heat and taste to dishes. Red pepper flakes may be produced from quite lots of chili peppers, including cayenne peppers, Fresno peppers, and jalapeño peppers. The heat stage of pink pepper flakes can differ depending on the sort of chili pepper used, but they’re typically thought-about to be gentle to reasonably spicy.

Red pepper flakes are a flexible spice that can be used in a selection of dishes. They are generally utilized in Italian and Mexican delicacies, but they may also be used to add heat and taste to soups, stews, and casseroles. Red pepper flakes can also be used as a topping for pizza, pasta, and tacos.

When utilizing purple pepper flakes, you will want to begin with a small amount and gradually add extra to taste. Red pepper flakes could be fairly spicy, so you will need to use them sparingly. If you aren’t sure how a lot red pepper flakes to use, it is always better to err on the aspect of warning and begin with a small amount.

Red pepper flakes are an effective way to add heat and taste to your favourite dishes. They are a flexible spice that can be used in a wide range of ways, so experiment with them and find your favourite method to make use of them.

Instructions

Ingredients:

• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 10 biscuits, reduce into quarters

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).
2. In a large skillet, brown breakfast sausage over medium warmth. Drain off excess grease.
3. Stir in flour and prepare dinner for 1 minute.
4. Gradually whisk in milk till clean. Bring to a simmer and prepare dinner until thickened, about 5 minutes.
5. Season with salt, black pepper, and cayenne pepper.
6. Stir in onion and green bell pepper.
7. Place half of the biscuits in a greased 9×13-inch baking dish.
8. Top with half of the sausage gravy.
9. Repeat layers.
10. Sprinkle with cheddar cheese and Monterey Jack cheese.
11. Bake for 20-25 minutes, or until biscuits are golden brown and gravy is bubbly.

Gravy and Biscuit Casserole with Spicy Sausage Gravy

Ingredients:

For the Casserole:

1 (16 ounce) bundle refrigerated biscuit dough, sliced into 1/2-inch thick slices

1 pound breakfast sausage, cooked and crumbled

1 (10.75 ounce) can cream of mushroom soup

1 (10.seventy five ounce) can cream of celery soup

1 cup milk

half cup chopped onion

1/2 cup chopped green bell pepper

half cup shredded cheddar cheese

Salt and pepper to taste

For the Spicy Sausage Gravy:

1 pound breakfast sausage, cooked and crumbled

1/4 cup all-purpose flour

three cups milk

half teaspoon cayenne pepper

1/4 teaspoon black pepper

Salt to taste

Brown the sausage in a big skillet.

INGREDIENTS

FOR THE SAUSAGE GRAVY

1 pound sizzling or gentle breakfast sausage

2 tablespoons all-purpose flour

4 cups complete milk

1/2 teaspoon salt

1/4 teaspoon black pepper

FOR THE BISCUIT CASSEROLE

1 can (16 ounces) refrigerated flaky biscuits

1 can (10.seventy five ounces) cream of mushroom soup

1/2 cup milk

1/2 cup shredded cheddar cheese

INSTRUCTIONS

1. Preheat oven to 375°F. Brown the sausage in a big skillet over medium heat. Remove from warmth and drain off any excess grease.

Sprinkle the flour over the sausage and cook dinner for 1 minute, stirring continually.

Sprinkle the flour over the sausage and cook dinner for 1 minute, stirring continually.

Gradually whisk within the milk till smooth.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup rooster bouillon powder
• 1/4 cup dried minced onion
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cups milk
• 1 pound breakfast sausage
• 1 (16 ounce) bundle refrigerated biscuit dough

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
2. Whisk together the flour, bouillon powder, onion, salt, and pepper in a large bowl.
3. Gradually whisk within the milk till clean.
4. Cook the sausage in a big skillet over medium heat until browned and cooked via. Drain off any excess grease.
5. Stir the sausage into the flour combination.
6. Pour the gravy mixture into the prepared baking dish.
7. Separate the biscuit dough into biscuits and place them on top of the gravy combination.
8. Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the gravy is bubbly.

Season with salt, black pepper, and red pepper flakes to style.

– Ingredients

– 1 pound breakfast sausage

– half of cup all-purpose flour

– three cups milk

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1/4 teaspoon red pepper flakes

– 1 (12-ounce) package refrigerated biscuits, minimize into quarters

– Instructions

1. Preheat oven to 350 levels F (175 degrees C).

2. In a big skillet, brown the sausage over medium warmth. Drain off any excess grease.

3. Stir within the flour and cook for 1 minute.

4. Gradually whisk in the milk till smooth.

5. Bring to a boil after which cut back heat to low. Simmer for five minutes or till thickened.

6. Season with salt, black pepper, and pink pepper flakes to taste.

7. Pour the gravy into a greased 9×13-inch baking dish.

8. Top with the biscuit quarters.

9. Bake for 20 minutes, or until the biscuits are golden brown and the gravy is bubbly. Serve heat.

Bring to a simmer and cook till thickened, about 5 minutes.

Ingredients:

• 1 pound floor sausage
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.75 ounce) can cream of celery soup
• 1/2 cup milk
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (12 ounce) package deal refrigerated biscuits

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a big skillet, brown the sausage over medium warmth. Drain any excess grease.

3. Add the onion and green pepper to the skillet and cook till softened, about 5 minutes.

4. Stir in the cream of mushroom soup, cream of celery soup, milk, sage, salt, and black pepper. Bring to a simmer and prepare dinner till thickened, about 5 minutes.

5. Pour the gravy into a 9×13 inch baking dish.

6. Separate the biscuits into particular person items and place them on high of the gravy.

7. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the gravy is bubbly.

Ingredients:

For the Biscuits:

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– half teaspoon baking soda

– half of teaspoon salt

– 1/2 cup chilly unsalted butter, reduce into small pieces

– 1 cup buttermilk

For the Gravy:

– 1 pound ground spicy sausage

– 1/4 cup all-purpose flour

– 3 cups milk

– 1 teaspoon black pepper

– 1/4 teaspoon salt

For the Casserole:

– 1 can (15 ounces) diced tomatoes with green chilies, undrained

– 1 can (15 ounces) black beans, rinsed and drained

– 1 cup shredded cheddar cheese

– 1/2 cup shredded Monterey Jack cheese

Casserole

Gravy and Biscuit Casserole with a Spicy Sausage Gravy

This casserole is a hearty and flavorful dish that’s good for a chilly winter day. The combination of the creamy gravy, the fluffy biscuits, and the spicy sausage is sure to please everybody on the desk.

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
• 1/2 cup chilly unsalted butter, minimize into small pieces
• 1 cup buttermilk

For the gravy:

• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

Instructions:

1. Preheat oven to four hundred levels F (200 levels C).

2. To make the biscuits:

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

b. Add the butter to the flour mixture and use your fingers to work it in till the combination resembles coarse crumbs.

c. Add the buttermilk and stir until just combined.

d. Turn the dough out onto a lightly floured surface and knead for a few minutes till it’s smooth and elastic.

e. Roll out the dough to a thickness of half of inch and cut out biscuits utilizing a 2-inch biscuit cutter.

3. Place the biscuits on a baking sheet and bake for 10-12 minutes, or till they’re golden brown.

4. To make the gravy:

a. In a big skillet, prepare dinner the breakfast sausage over medium warmth until browned.

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

c. Gradually whisk in the milk, salt, black pepper, and cayenne pepper (if using).

d. Bring to a boil, then cut back heat and simmer for 5 minutes, or until the gravy has thickened.

5. To assemble the casserole:

a. Spread a layer of gravy within the backside of a 9×13 inch baking dish.

b. Top with a layer of biscuits.

c. Repeat layers till all of the gravy and biscuits have been used.

d. Bake for 20 minutes, or until the casserole is bubbly and the biscuits are golden brown.

Serve scorching and enjoy!

Ingredients

Gravy:

– 1 tablespoon olive oil

– 1/4 cup all-purpose flour

– 1 teaspoon garlic powder

– 1/2 teaspoon dried thyme

– 1/4 teaspoon black pepper

– 1 half of cups hen broth

– 1/2 cup milk

– 1/4 cup sour cream

– 1 pound breakfast sausage, cooked and crumbled

– 1/4 cup chopped recent parsley

Biscuits:

– 1 cup all-purpose flour

– 1 tablespoon baking powder

– half of teaspoon baking soda

– half of teaspoon salt

– 1/2 cup chilly unsalted butter, minimize into small cubes

– 1/2 cup chilly buttermilk

Biscuits

Ingredients

For the biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, minimize into small cubes
• 3/4 to 1 cup buttermilk

For the gravy:

• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 4 cups milk
• 1/2 teaspoon salt

For the casserole:

• 1 (10-ounce) can cream of mushroom soup
• 1 (10-ounce) can cream of chicken soup
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. To make the biscuits, whisk collectively the flour, baking powder, baking soda, and salt in a large bowl. Cut within the butter using a pastry blender or two forks until the combination resembles coarse crumbs. Add the buttermilk and stir till just mixed. Do not overmix.

3. Turn the dough out onto a lightly floured floor and knead gently a number of instances. Pat the dough out into a circle about 1/2-inch thick. Cut out biscuits utilizing a 2-inch biscuit cutter.

4. Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.

5. While the biscuits are baking, make the gravy. Cook the sausage in a large skillet over medium heat. Drain off any excess grease. Stir in the flour and prepare dinner for 1 minute. Gradually whisk within the milk. Bring to a boil, then cut back warmth and simmer for 5 minutes, or until thickened. Stir within the salt. Reserve 1 cup of the gravy for the casserole.

6. To make the casserole, unfold the mushroom soup, rooster soup, cheddar cheese, onion, salt, and pepper right into a 9×13-inch baking dish. Stir in the remaining gravy. Top with the biscuits.

7. Bake for 20-25 minutes, or until bubbly and heated via.

Gravy

Gravy is a sauce that’s made from the juices that come from cooking meat, fish, or vegetables. It is thickened with flour or cornstarch, and it can be flavored with herbs, spices, and different seasonings.

There are many several types of gravy, together with brown gravy, white gravy, and cream gravy. Brown gravy is created from the juices of roasted meat, and it has a rich, darkish shade. White gravy is produced from the juices of poultry or fish, and it has a lighter colour. Cream gravy is made with milk or cream, and it has a easy, creamy texture.

Gravy is a versatile sauce that can be used in quite a lot of dishes. It may be served over meat, fish, or greens, and it may also be used as a dipping sauce for bread or biscuits.

Here is a recipe for a easy sausage gravy:

Ingredients:

1 pound breakfast sausage

1/4 cup all-purpose flour

three cups milk

1 teaspoon salt

half teaspoon black pepper

Instructions:

1. Cook the sausage in a big skillet over medium heat until browned. Drain off any extra grease.

2. Add the flour to the skillet and stir to combine. Cook for 1 minute.

3. Gradually whisk in the milk till smooth. Bring to a simmer and cook dinner until thickened, about 5 minutes.

4. Season with salt and pepper to style.

Serve over biscuits or your favorite side dish.

Shredded cheddar cheese

Shredded cheddar cheese is a sort of cheese that has been shredded into small pieces. It is a well-liked kind of cheese utilized in quite so much of dishes, including casseroles, sandwiches, and salads.

Shredded cheddar cheese is created from cheddar cheese, which is a hard, yellow cheese that has a sharp, barely tangy taste. Cheddar cheese is created from cow’s milk, and it’s aged for no less than ninety days.

Shredded cheddar cheese is on the market in quite so much of textures, from mild to sharp. Mild cheddar cheese has a extra mellow taste, while sharp cheddar cheese has a extra intense taste. The texture of shredded cheddar cheese also varies, from fine to coarse. Fine shredded cheddar cheese is good for dishes that require a smooth, even texture, while coarse shredded cheddar cheese is better for dishes that require a extra rustic texture.

Shredded cheddar cheese is a versatile ingredient that can be used in quite so much of dishes. It is a good source of calcium and protein, and it additionally accommodates nutritional vitamins A, D, and E.

Instructions

Ingredients:

• 1 can of refrigerated biscuit dough (8 biscuits)
• 1 pound of breakfast sausage
• 1/2 of a cup of all-purpose flour
• 2 cups of milk
• 1/2 of a teaspoon of salt
• 1/4 of a teaspoon of black pepper
• 1/2 of a cup of shredded cheddar cheese

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. Brown the sausage in a skillet over medium warmth. Drain off any extra grease.
3. Whisk the flour, milk, salt, and pepper together in a bowl till easy.
4. Add the flour combination to the sausage and cook over medium warmth, stirring continuously, until thickened.
5. Spray a 9×13 inch baking dish with cooking spray.
6. Separate the biscuits and place them in the ready baking dish.
7. Pour the gravy over the biscuits.
8. Sprinkle the shredded cheddar cheese over the gravy.
9. Bake for 20-25 minutes, or until the biscuits are golden brown and the gravy is bubbly.

Ingredients:

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
• 1/4 cup unsalted butter, melted

Gravy:

• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 4 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Other:

• 1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Ingredients:

• 1 bundle (1 pound) Jiffy corn muffin mix
• 2 eggs
• 1/2 cup milk
• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees F (175 levels C).

Split the biscuits in half and place in a 9×13 inch baking dish.

Ingredients:

– One bundle (17.three ounces) refrigerated buttermilk biscuits

– One pound breakfast sausage

– One cup all-purpose flour

– Two cups milk

– One teaspoon paprika

– One teaspoon salt

– Half teaspoon black pepper

– Half cup shredded cheddar cheese

Pour the gravy over the biscuits.

1 pound bulk breakfast sausage

1/2 cup chopped green bell pepper

1/4 cup chopped onion

4 tablespoons all-purpose flour

1/4 teaspoon salt 1/4 teaspoon black pepper

3 cups milk

1 can (10.seventy five ounce) cream of rooster soup

1 can (10.75 ounce)cream of celery soup

1/2 teaspoon dry mustard

1/2 teaspoon paprika

16 refrigerated biscuits

Top with the shredded cheddar cheese.

Gravy and Biscuit Casserole with a Spicy Sausage Gravy

Ingredients:

• 1 pound ground sausage

• 1/2 cup chopped onion

• 1/2 cup chopped green bell pepper

• 1/2 cup chopped purple bell pepper

• 1/4 cup all-purpose flour

• 3 cups milk

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon cayenne pepper

• 1 can (10.75 ounces) condensed cream of mushroom soup

• 1 can (10.seventy five ounces) condensed cream of celery soup

• 1 package deal (12 ounces) refrigerated buttermilk biscuits, minimize into quarters

• 1 cup shredded cheddar cheese

Instructions:

1.

Preheat oven to 350 degrees F (175 levels C).

2.

In a big skillet, brown sausage over medium warmth. Drain off extra grease.

three.

Add onion, green bell pepper, and pink bell pepper to the skillet and prepare dinner till softened. Stir in flour and prepare dinner for 1 minute.

four.

Gradually whisk in milk, salt, black pepper, and cayenne pepper. Bring to a boil, then scale back heat and simmer for five minutes, or until thickened.

5.

Stir in cream of mushroom soup and cream of celery soup.

6.

In a 9×13 inch baking dish, layer half of the biscuits, half of the gravy, and half of the cheese.

7.

Repeat layers. Bake for 20 minutes, or till bubbly and scorching.

8.

Top with remaining shredded cheddar cheese and serve.

Bake for 20 minutes, or till the casserole is bubbly and the cheese is melted.

Ingredients:

• 1 pound breakfast sausage
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups milk
• 1 can (10.75 ounces) cream of celery soup
• 1 can (10.seventy five ounces) cream of mushroom soup
• 1 package (8 ounces) refrigerated crescent roll dough

Instructions:

1.

Preheat oven to 350 levels F (175 levels C).

2.

In a big skillet over medium warmth, brown the sausage. Drain off any excess fats.

three.

Stir in the flour, salt, and pepper. Cook for 1 minute.

4.

Gradually whisk in the milk. Bring to a boil, then reduce heat and simmer for five minutes, or until the gravy has thickened.

5.

Stir in the celery soup and mushroom soup. Bring to a simmer.

6.

Spray a 9×13 inch baking dish with cooking spray. Pour the gravy mixture into the prepared dish.

7.

Unroll the crescent roll dough and separate into 8 triangles.

8.

Place the triangles over the gravy mixture.

9.

Bake for 20 minutes, or until the casserole is bubbly and the cheese is melted.

Ingredients:

• 1 pound ground breakfast sausage
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 (10-ounce) can cream of celery soup
• 1 (10-ounce) can cream of mushroom soup
• 1 (12-ounce) package deal refrigerated buttermilk biscuits, cut into quarters