Gravy And Biscuit Casserole For Breakfast, Lunch, And Dinner

Ingredients

Biscuits

Ingredients for Biscuits:

– 2 cups all-purpose flour, plus extra for dusting

– 1 tablespoon baking powder

– 1/2 teaspoon baking soda

– half teaspoon salt

– half of cup (1 stick) unsalted butter, chilly and minimize into small pieces

– 3/4 cup buttermilk, cold

Gravy

Ingredients:

For the Gravy:

• 1 pound breakfast sausage, ground
• 1/2 cup all-purpose flour
• 1/4 cup chopped onion
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Casserole:

• 1 can (12 ounces) refrigerated buttermilk biscuits
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1/4 cup chopped pimentos (optional)
• 1/4 cup milk
• 1 egg, beaten

Instructions:

To make the Gravy:

1. Cook the sausage in a big skillet over medium heat till browned. Drain off any excess grease.
2. Sprinkle the flour over the sausage and cook for 1 minute, stirring constantly.
3. Add the onion and cook dinner for two minutes extra, or until softened.
4. Whisk within the milk, salt, and pepper till clean. Bring to a boil, then reduce warmth and simmer for five minutes, or till thickened.

To make the Casserole:

1. Preheat oven to 350 F (175 C).
2. Separate the biscuits into individual biscuits and cut each biscuit into quarters.
3. Place the biscuit quarters in a greased 9×13-inch baking dish.
4. Sprinkle the cheddar cheese, green bell pepper, onion, and pimentos (if using) over the biscuits.
5. In a small bowl, whisk collectively the milk and egg. Pour over the biscuits and cheese combination.
6. Pour the gravy over the biscuits and cheese mixture.
7. Bake for 25-30 minutes, or till the biscuits are golden brown and the gravy is bubbly.
8. Serve scorching.

Additional Ingredients (optional)

Ingredients:

– 1 (12-ounce) bundle refrigerated sausage hyperlinks, cooked, drained, and sliced
– 1 (10.75-ounce) can cream of celery soup
– 1 (10.75-ounce) can cream of mushroom soup
– 1 cup milk
– 1/2 cup shredded cheddar cheese
– half of cup shredded mozzarella cheese
– 1/2 cup chopped onion
– 1/4 cup chopped green bell pepper
– 1 (10-count) package deal refrigerated biscuits, separated

Additional Ingredients (optional):

– 1/4 cup chopped pimiento
– 1/4 cup chopped pecans
– 1/4 cup chopped parsley
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder

Instructions

For the Biscuits

1. Preheat oven to 400 degrees F (200 degrees C). In a big bowl, mix flour, baking powder, salt, sugar, and pepper.

2. Cut in butter or shortening till combination resembles coarse crumbs. Stir in milk till dough just comes collectively.

3. Turn out onto a floured surface and knead gently 5 to 7 occasions. Roll out dough to a 12×9 inch rectangle.

4. Cut into 9 biscuits. Place biscuits on a baking sheet and bake for 12 to fifteen minutes, or till golden brown.

5. Serve heat with gravy.

For the Gravy

Instructions, For the Gravy:

1. In a large skillet, melt the butter over medium heat.
2. Add the flour and whisk to combine.
3. Cook for 1 minute, or until the roux is golden brown.
4. Gradually whisk in the milk till the gravy is clean and thickened.
5. Bring to a simmer and cook dinner for five minutes, or till the gravy has thickened to your desired consistency.
6. Season the gravy to style with salt and pepper.
7. Keep the gravy heat until able to serve.

To Assemble the Casserole

In a big mixing bowl, combine the ingredients for the biscuits and stir till simply mixed.

Place the biscuit mixture on a frivolously floured surface and knead a few occasions.

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

Cut out biscuits using a 3-inch biscuit cutter.

Place the biscuits in a greased 9×13 baking dish.

In a medium saucepan, combine the elements for the gravy and produce to a boil over medium heat.

Reduce heat and simmer for 10 minutes, or until the gravy has thickened.

Pour the gravy over the biscuits and bake at 350 degrees Fahrenheit for 20 minutes, or till the biscuits are golden brown.

Serve together with your favorite sides.

Variations

Breakfast Variation

Gravy and Biscuit Casserole for Breakfast, Lunch, and Dinner

This savory casserole is perfect for any meal of the day.

Ingredients:

• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped cooked bacon
• 1 (12-ounce) package refrigerated buttermilk biscuits, separated

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a medium bowl, mix the soup, milk, onion, green bell pepper, cheddar cheese, and bacon.
3. Separate the biscuits into individual biscuits and reduce each biscuit into quarters.
4. Pour the soup mixture over the biscuit pieces in a 9×13-inch baking dish.
5. Bake in the preheated oven for half-hour, or until the biscuit topping is golden brown.

Variations:

• Add cooked sausage, floor beef, or chopped ham to the soup mixture.
• Use cream of chicken soup instead of cream of mushroom soup.
• Add a layer of mashed potatoes to the bottom of the casserole earlier than including the soup mixture.
• Top the casserole with a layer of shredded mozzarella cheese earlier than baking.
• Serve the casserole with a side of gravy or scorching sauce.

Lunch and Dinner Variation

Gravy and Biscuit Casserole for Breakfast, Lunch, and Dinner

Variations:

• For breakfast, add a fried egg on high.
• For lunch, add a aspect salad or a cup of soup.
• For dinner, add a facet of roasted vegetables or a piece of grilled hen.

Serving Suggestions

Breakfast

Gravy and Biscuit Casserole is a flexible dish that may be loved for breakfast, lunch, or dinner.

For breakfast, here are some serving recommendations:

• Serve with scrambled eggs or a fried egg on top.
• Add a aspect of fruit or yogurt.
• Pour maple syrup or honey over the casserole.
• Top with whipped cream or ice cream.
• Serve with a side of bacon or sausage.

Lunch

The Gravy and Biscuit Casserole is a flexible dish that can be loved for breakfast, lunch, or dinner. For lunch, you can pair the casserole with a aspect salad or soup to make a extra full meal.

Here are some serving recommendations for the Gravy and Biscuit Casserole for lunch:

– Serve the casserole with a facet of green salad. You can use any kind of greens you like, corresponding to romaine lettuce, iceberg lettuce, or spinach. To make the salad more substantial, add some chopped vegetables, similar to tomatoes, cucumbers, or carrots.

– Serve the casserole with a side of soup. Any type of soup will work, but cream-based soups, similar to cream of mushroom soup or cream of celery soup, are notably good decisions. You can also serve the casserole with a aspect of chili or stew.

– Serve the casserole with a side of cornbread. Cornbread is a basic Southern side dish that pairs properly with gravy and biscuits. You can make your own cornbread or buy it from a store.

No matter how you choose to serve it, the Gravy and Biscuit Casserole is bound to be successful at your subsequent lunch gathering.

Dinner

Gravy and Biscuit Casserole for Dinner

This hearty and comforting casserole is ideal for a chilly night’s dinner. It’s easy to make and could be tailored to your personal taste preferences.

Ingredients:

• 1 (12-ounce) package refrigerated biscuits
• 1/2 cup milk
• 1/4 cup butter, melted
• 1 (10.75-ounce) can cream of mushroom soup
• 1/2 cup milk
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Separate biscuits into eight biscuits; cut every biscuit into quarters.
three. In a big bowl, mix biscuit items, half of cup milk, and melted butter. Pour into a greased 9×13-inch baking dish.
four. In a separate bowl, whisk collectively cream of mushroom soup, half of cup milk, onion, celery, and green pepper. Pour over biscuit mixture.
5. Bake for 25-30 minutes, or till golden brown and bubbly.
6. Serve heat.

Tips:

• For a richer taste, use heavy cream instead of milk.
• Add 1/2 cup shredded cheddar cheese to the casserole before baking.
• Top with further chopped green onions or parsley before serving.