The Ultimate Gravy And Biscuit Casserole Recipe

Ingredients

For the biscuits:

2 cups (250g) plain flour, plus additional for dusting

4 teaspoons baking powder

½ teaspoon bicarbonate of soda

Pinch of salt

50g unsalted butter, cold and cubed

125ml buttermilk

For the gravy:

Ingredients, For the gravy:

– 2 tablespoons unsalted butter

– 2 tablespoons all-purpose flour

– three cups rooster broth

– 1 teaspoon dried thyme

– 1/2 teaspoon dried sage

– 1/4 teaspoon black pepper

– 1/4 cup heavy cream

For the casserole:

1 (12 ounce) package deal pork breakfast sausage gravy and biscuit casserole

3 cups evaporated milk

1 (10.75 ounce) can cream of mushroom soup condensed

1 cup chicken broth

1/2 teaspoon ground black pepper

1 (12 ounce) container refrigerated Grands! biscuit dough (8 biscuits)

Instructions

To make the biscuits:

1. Preheat oven to 350 degrees F (175 levels C). Grease a 9×13-inch baking dish.

2. In a big bowl, mix the flour, baking powder, sugar, and salt. Cut in the butter till the combination resembles coarse crumbs. Stir in the milk until the dough simply comes together.

3. Turn the dough out onto a floured floor and knead for a few seconds until it is clean and elastic. Roll out the dough to a thickness of half of inch. Cut out biscuits with a 2 1/2-inch biscuit cutter.

4. Place the biscuits within the prepared baking dish and bake for 15-20 minutes, or until they’re golden brown.

To make the gravy:

Ingredients for the Gravy:

2 tablespoons butter, melted

2 tablespoons all-purpose flour

2 cups milk

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions for the Gravy:

1. In a medium saucepan, melt the butter over medium heat.

2. Whisk in the flour and prepare dinner for 1 minute, or until the combination is bubbly.

3. Gradually add the milk, whisking continually to combine.

4. Bring to a simmer and cook till the gravy has thickened, about 5 minutes.

5. Season with salt and pepper to style.

To make the casserole:

Instructions

1. Preheat oven to 350 levels F (175 degrees C). Sauté onion and celery in a 12-inch skillet over medium heat for 10 minutes.
2. Stir in flour. Cook for 1 minute.
3. Gradually whisk in milk until clean. Bring to a boil and cook for two minutes, or until thickened.
4. Stir in salt, pepper, sage, and nutmeg.
5. Pour into a greased 9×13-inch baking dish.
6. Cut biscuits into quarters. Place over the gravy.
7. Bake for 25 minutes, or until heated by way of.
8. For the gravy, soften butter in a medium saucepan over medium warmth.
9. Whisk in flour and cook for 1 minute.
10. Gradually whisk in milk until clean. Bring to a boil and cook for 2 minutes, or until thickened.
11. Stir in salt and pepper.

Tips

To make the biscuits forward of time:

Prepare the biscuit dough as directed within the recipe.

Instead of cutting out the biscuits, drop the dough by rounded tablespoons onto a baking sheet lined with parchment paper.

Bake the biscuits at 425 levels F for 10-12 minutes, or until golden brown.

Allow the biscuits to chill completely.

Store the cooked biscuits in an hermetic container at room temperature for up to 2 days.

To make the gravy forward of time:

To make the gravy ahead of time, observe these steps:

1. Make the gravy in accordance with the recipe.

2. Let it cool completely.

3. Pour the gravy into a freezer container.

4. Let it cool completely.

5. Freeze for up to 2 months.

6. To reheat the gravy, thaw it within the fridge in a single day.

7. Heat it up over medium heat.

To make the casserole ahead of time:

Tips, To make the casserole ahead of time:

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