Gravy And Biscuit Casserole With A Crispy Biscuit Topping

Ingredients

For the Gravy

Ingredients, For the Gravy

1/2 cup butter

!/4 cup all-purpose flour

3 cups hen broth

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup half-and-half

1/4 cup (4 tablespoons) unsalted butter

– 1/4 cup (4 tablespoons) unsalted butter

1/4 cup allpurpose flour

Flour is a finely floor powder created from the endosperm of wheat. It is the primary ingredient in many baked goods, including biscuits.

All-purpose flour is a kind of flour that’s created from a mix of hard and soft wheat. It has a moderate protein content material, which makes it perfect for a selection of baking purposes.

In this recipe, all-purpose flour is used to thicken the gravy and to create a crispy topping for the biscuits.

4 cups complete milk

Ingredients

• 4 cups entire milk

1/2 teaspoon salt

1/2 teaspoon salt

1/4 teaspoon ground black pepper

INGREDIENTS:

1 1/4 cups Bisquick™ mix

1/2 cup milk

1/4 teaspoon ground black pepper

1 (10.75 ounce) can condensed cream of chicken soup, undiluted

1/2 cup milk

1/2 cup frozen peas, thawed

1/4 cup chopped onion

1/4 cup finely chopped celery

1/4 cup chopped carrot

1/4 teaspoon dried thyme, crushed

1/4 teaspoon dried sage, crushed

1/2 cup shredded Cheddar cheese (2 ounces)

1/2 cup shredded Monterey Jack cheese (2 ounces)

For the Biscuit Topping

Ingredients, For the Biscuit Topping:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and minimize into small cubes
• 1/2 cup milk

1 cup allpurpose flour

1 cup all-purpose flour, plus more for dusting

1/2 teaspoon baking powder

Ingredients

– half cup chopped onion

– half cup chopped green bell pepper

– 1/2 cup chopped pink bell pepper

– half pound ground beef

– 1/4 cup all-purpose flour

– 1 teaspoon chili powder

– 1/2 teaspoon baking powder

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 1 can (14.5 ounces) diced tomatoes, undrained

– 1 can (10.5 ounces) condensed cream of celery soup

– half cup milk

– 1 can (7.5 ounces) refrigerated biscuits

1/2 teaspoon sugar

– half teaspoon sugar

1/2 teaspoon salt

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup butter, melted
• 1/2 cup milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10 ounce) can condensed cream of celery soup
• 1/2 cup milk
• 1 (16 ounce) can flaked biscuits

1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Ingredients:

– half cup (1 stick) cold unsalted butter, reduce into small cubes

1/2 cup milk

– 1 1/2 cups all-purpose flour

– 3 tablespoons baking powder

– 3/4 teaspoon salt

– 1/3 cup shortening

– half cup milk

Instructions

To Make the Gravy

Instructions for Gravy in Gravy and Biscuit Casserole with a Crispy Biscuit Topping:

1. In medium saucepan, soften butter over med-low warmth.
2. Whisk in flour and prepare dinner for 1 minute.
3. Gradually whisk in milk; prepare dinner till thickened and bubbly.
4. Cook and stir 1 min more.
5. Season with salt and pepper.

Melt the butter in a large saucepan over medium warmth.

Instructions

Melt the butter in a large saucepan over medium heat.

Whisk in the flour and prepare dinner for 1 minute.

Instructions:

1. Whisk in the flour and cook dinner for 1 minute.

Gradually whisk within the milk until the combination is easy.

Gradually whisk in the milk until the combination is easy.

Bring to a boil, then cut back warmth to low and simmer for five minutes, or until the gravy has thickened.

Bring the gravy to a boil, then scale back warmth to low and simmer for 5 minutes, or until the gravy has thickened.

Season with salt and pepper to taste.

– Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. In a large skillet, brown the bottom beef and onion over medium warmth. Drain off any excess fat.
3. Stir within the gravy, salt, and pepper. Bring to a boil, then scale back warmth and simmer for 5 minutes.
4. Pour the gravy combination into a greased 9×13-inch baking dish.
5. In a separate bowl, combine the biscuit mix, milk, and egg. Stir until a dough forms.
6. Drop the dough by spoonfuls onto the gravy mixture, overlaying the floor utterly.
7. Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the gravy is bubbling.
8. Let stand for 5 minutes earlier than serving.

– Season with salt and pepper to style:

To season the gravy and biscuit casserole with salt and pepper to taste, merely add a pinch of each to the gravy combination earlier than pouring it into the baking dish. You also can add extra salt and pepper to style after the casserole has been baked.

To Make the Biscuit Topping

To Make the Biscuit Topping:

• Preheat oven to 375°F.
• In a big bowl, combine seasoned salt, flour, and chilly unsalted butter.
• With a pastry blender, work the butter into the flour combination till it resembles coarse crumbs.
• Add the chilly buttermilk to the dry components and stir till dough types.
• Transfer the dough to a flippantly floured surface.
• Knead the dough a number of times until it’s easy and elastic.
• Pat dough onto a lightly greased baking sheet right into a 12-inch circle.
• Bake for 15-20 minutes or till the topping is golden brown.
• Set apart to cool earlier than serving.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Use this time to collect the elements and put together them for cooking.

In a medium bowl, whisk collectively the flour, baking powder, sugar, and salt.

In a medium bowl, whisk collectively the flour, baking powder, sugar, and salt.

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

To work the butter into the flour:

• Use your fingers to pinch the butter into the flour till it resembles coarse crumbs.

Add the milk and stir until the dough just comes collectively.

Instructions:

Add the milk and stir until the dough simply comes collectively.

To Assemble the Casserole

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

2. In a big skillet, brown the bottom sausage over medium warmth; drain off any extra grease. Stir in the onion and cook dinner till softened.

3. Stir in the flour, salt and pepper. Cook for 1 minute, then gradually whisk in the milk. Bring to a boil, then reduce warmth and simmer for 5 minutes, or till thickened.

4. Stir in the corn and peas. Pour the combination into the ready baking dish.

5. In a medium bowl, mix the biscuit combine and milk. Stir till simply combined. Drop by spoonfuls over the casserole.

6. Bake for 20-25 minutes, or until the biscuits are golden brown and the casserole is bubbly.

7. Let stand for 5 minutes earlier than serving.

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

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

Drop spoonfuls of the biscuit dough over the gravy.

– Drop spoonfuls of the biscuit dough over the gravy.

Bake for 2530 minutes, or till the biscuits are golden brown and the gravy is bubbly.

• Bake for 25-30 minutes, or until the biscuits are golden brown and the gravy is bubbly.

Tips

For a flakier biscuit topping, freeze the butter earlier than cutting it into the flour mixture.

• For a flakier biscuit topping, freeze the butter before slicing it into the flour combination.

• To make the biscuit topping, whisk together the flour, baking powder, sugar, and salt in a large bowl. Cut the chilly butter into small cubes and add it to the flour combination. Use your fingers to work the butter into the flour until it resembles coarse crumbs. Add the milk and stir until simply mixed. Do not overmix.

• Roll out the biscuit dough on a flippantly floured surface to a 12×8-inch rectangle. Cut the dough into 12 equal squares. Place the squares on prime of the gravy mixture within the casserole dish.

If you don’t have a 9×13 inch baking dish, you ought to use a smaller dish and regulate the cooking time accordingly.

If you do not have a 9×13 inch baking dish, you ought to use a smaller dish and modify the cooking time accordingly. For example, an 8×8 inch dish will take about 15-20 minutes much less to cook dinner, whereas a 10×15 inch dish will take about 15-20 minutes longer.

Serve the casserole warm along with your favorite sides.

Pair the casserole with a crisp green salad for a light and refreshing contrast.

Serve the casserole alongside roasted greens for a hearty and flavorful meal.

Accompany the casserole with mashed potatoes or creamy polenta for a comforting and satisfying aspect dish.

Offer a selection of your favourite condiments, such as gravy, hot sauce, or ketchup, to reinforce the flavors of the casserole.

Consider serving the casserole with a aspect of cornbread or buttermilk biscuits for a traditional Southern-style meal.

Enhance the presentation by garnishing the casserole with fresh herbs, such as chives, parsley, or thyme.