Gravy And Biscuit Casserole With Buttermilk Biscuits
Ingredients
For the biscuits
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chilly buttermilk
• 1/4 cup unsalted butter, cubed
For the gravy
Ingredients, For the gravy
- 2 kilos floor sausage gravy and biscuit casserole
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 purple bell pepper, chopped
- 1 can (10.seventy five ounces) cream of celery soup
- 1 can (10.seventy five ounces) cream of mushroom soup
- 1 cup milk
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
To make the biscuits
Preheat the oven to 350 degrees F (175 degrees C). Grease a 13×9 inch baking dish.
In a big bowl, whisk collectively the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk collectively the buttermilk, melted butter, and egg.
Add the moist ingredients to the dry ingredients and stir until just mixed.
Turn the dough out onto a frivolously floured surface and knead for a couple of seconds, until it comes together right into a ball.
Roll out the dough to a thickness of 1/2 inch. Cut out biscuits using a 2-inch biscuit cutter.
Place the biscuits within the ready baking dish. Bake for 12-15 minutes, or till golden brown.
To make the gravy
Instructions
To make the gravy:
- In a large skillet over medium-high warmth, melt the butter. Add the onions and celery and cook dinner until softened, about 5 minutes.
- Sprinkle the flour over the greens and cook for 1 minute.
- Whisk in the milk and chicken broth until easy. Bring to a simmer and cook, stirring often, till thickened, about 15 minutes.
- Season with salt and pepper.
To assemble the casserole
To assemble the casserole:
- Spread half of the gravy right into a greased 2-quart baking dish.
- Top with half of the rooster and greens.
- Repeat layers.
- Bake at 350 levels F for 30-35 minutes, or till bubbly.
- Place biscuits on prime of casserole and bake for a further 10-12 minutes, or until biscuits are golden brown.