Cheesy Sausage Gravy And Biscuit Casserole

Ingredients

For the Biscuits

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 cup buttermilk
• 1/2 cup chilly unsalted butter, cut into small cubes

For the Sausage Gravy

2 tablespoons bacon drippings or vegetable oil

1 pound breakfast sausage, casings removed

2 tablespoons all objective flour

4 cups milk

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

1 (10.75 ounce) can cream of rooster soup

1/4 teaspoon black pepper

3 cups shredded sharp cheddar cheese

For Assembly

Ingredients:

Biscuits:

• 2 cans (12 ounces each) refrigerated flaky biscuits
• 1/2 cup grated Parmesan cheese

Sausage Gravy:

• 1 pound floor breakfast sausage
• 1/4 cup all-purpose flour
• 3 cups milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese

For Assembly:

• Cooking spray
• 1/2 cup shredded Monterey Jack cheese

Instructions

To Make the Biscuits

To Make the Biscuits:

1. Preheat oven to 450°F (230°C).

2. In a big bowl, whisk collectively the flour, baking powder, sugar, baking soda, and salt.

3. Cut the butter into the flour mixture using a pastry cutter or two knives until it resembles coarse crumbs.

4. Stir in the milk till a dough types. Do not overmix.

5. Turn the dough out onto a frivolously floured surface and knead briefly until it comes together.

6. Roll out the dough to a thickness of 1/2-inch (1.three cm).

7. Cut out biscuits utilizing a 3-inch (7.6 cm) biscuit cutter.

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

9. Bake for 12-15 minutes, or till golden brown.

To Make the Sausage Gravy

Ingredients for Sausage gravy:

1. 1 pound breakfast sausage gravy and biscuit casserole, browned and drained

2. 2 tablespoons all-purpose flour

3. 2 cups milk

4. half cup shredded cheddar cheese

5. half teaspoon salt

6. 1/4 teaspoon black pepper

Instructions:

1. In a big saucepan over medium heat, brown the sausage. Drain off any excess grease.

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

3. Gradually whisk in the milk until clean. Bring to a simmer and prepare dinner until thickened, about 5 minutes.

4. Stir within the cheese, salt, and pepper. Cook till the cheese is melted and the gravy is scorching and bubbly.

5. Serve the gravy over biscuits or toast.

To Assemble the Casserole

To Assemble the Casserole:

• Preheat oven to 350 levels F.
• Spread 1/3 of the sausage gravy in a 13×9-inch baking dish.
• Top with half of the biscuits.
• Spread with 1/3 of the sausage gravy.
• Top with half of the cheese.
• Repeat layers.
• Bake for 30 minutes, or till bubbly.

To Bake

Ingredients:

• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 can (10.75 ounces) cream of mushroom soup
• 1 can (10.75 ounces) cream of celery soup
• 1 (16-ounce) bundle refrigerated buttermilk biscuits, minimize into quarters

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook sausage in a big skillet over medium heat till no longer pink; drain.
3. Stir in flour and cook dinner for 1 minute.
4. Gradually whisk in milk, salt, and pepper.
5. Bring to a boil, then scale back heat and simmer for five minutes or till thickened.
6. Stir in cheddar and Monterey Jack cheeses, mushroom soup, celery soup, and biscuits.
7. Pour right into a greased 9×13-inch baking dish.
8. Bake for 30-35 minutes or till bubbly and golden brown.
9. Let stand for 5 minutes earlier than serving.