Gravy And Biscuit Casserole With Roasted Garlic
Ingredients
For the gravy:
For the gravy and biscuit casserole:
– 1/4 cup all-purpose flour
– 1/4 cup unsalted butter
– 2 cups complete milk
– 1/2 teaspoon Dijon mustard
– 1/4 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
For the biscuits:
2 ½ Cups all-purpose flour
3 ½ Teaspoons baking powder
1 Teaspoon sugar
1 Teaspoon salt
1 Cup chilly unsalted minimize into small pieces
¾ Cup buttermilk
For the roasted garlic:
Ingredients
For the roasted garlic:
- 1 complete head of garlic, unpeeled
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
To make the gravy:
1. In a large skillet, brown the pork sausage over medium heat.
2. Remove the sausage from the skillet and put aside.
3. In the identical skillet, melt the butter over medium warmth.
4. Add the onion and cook until softened, about 5 minutes.
5. Add the flour and cook dinner for 1 minute.
6. Gradually whisk in the milk till easy.
7. Bring to a boil, then cut back warmth and simmer for 10 minutes, or until thickened.
8. Stir in the browned pork sausage, roasted garlic, salt, and pepper.
9. Remove from heat and set aside.
To make the biscuits:
1. Preheat oven to 350°F. Grease a 9×13 inch baking dish.
2. In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the milk and butter to the dry elements and blend till just combined.
4. Roll the dough out on a flippantly floured surface to a thickness of half inch.
5. Cut out 12 biscuits using a 2 half inch biscuit cutter.
6. Place the biscuits within the ready baking dish and bake for 10-12 minutes, or till golden brown.
To make the roasted garlic:
1. Preheat oven to four hundred levels F (200 levels C).
2. Cut the top off of a head of garlic, exposing the cloves.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Wrap the garlic in aluminum foil and roast for 30-45 minutes, or till the cloves are soft and golden brown.
5. Let the garlic cool earlier than squeezing out the cloves.
To assemble the casserole:
1. Preheat oven to 350 degrees F (175 levels C). Spread cubed bread in a 9×13-inch baking dish; set aside.
2. In a big skillet, brown ground beef over medium warmth. Drain off excess grease.
3. Stir in cream of celery soup, milk, and onion soup combine. Bring to a boil; scale back warmth and simmer for quarter-hour, or until thickened.
4. Pour over bread cubes. Top with shredded cheddar cheese.
5. In a small bowl, mix melted butter, crushed crackers, and Parmesan cheese. Sprinkle over casserole.
6. Bake for half-hour, or until heated via and bubbly. Serve immediately.