Holiday Gravy And Biscuit Casserole: A Festive Twist
Ingredients
For the Biscuit Layer:
Ingredients, For the Biscuit Layer:
3 (7.5 ounce) cans refrigerated buttermilk biscuits
1/2 cup melted unsalted butter
For the Gravy Layer:
Ingredients, For the Gravy Layer:
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, melted
3 cups beef broth or rooster broth
half of teaspoon salt
1/4 teaspoon black pepper
For the Topping:
1 (12-ounce) package pork breakfast sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup all-purpose flour
1 (10.75-ounce) can cream of celery soup
1 (10.75-ounce) can cream of mushroom soup
1 (14.5-ounce) can hen broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) package deal refrigerated buttermilk biscuits, separated
1/2 cup (1 stick) unsalted butter, melted
1/4 cup grated Parmesan cheese
Instructions
To Prepare the Biscuit Layer:
Instructions: To Prepare the Biscuit Layer:
1. Preheat oven to four hundred degrees F (200 degrees C). Grease a 9×13 inch baking dish.
2. In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, and pepper. Whisk in milk and melted butter till just combined. Do not overmix.
3. Drop the biscuit dough by rounded tablespoons onto the ready baking dish. Bake for 10-12 minutes, or until golden brown.
To Prepare the Gravy Layer:
Preheat oven to 350 levels F (175 degrees C). Grease a 9×13 inch baking dish. Separate biscuit dough into 10 biscuits; reduce each biscuit into quarters.
In a big skillet, brown ground beef and onion over medium heat. Drain off extra fat. Stir in water, gravy mix, salt and pepper. Bring to a boil; scale back heat and simmer 5 minutes, or till gravy and biscuit casserole has thickened.
Spread half of the gravy within the prepared baking dish. Arrange biscuit items over the gravy. Top with remaining gravy.
Bake in preheated oven for 25-30 minutes, or till biscuits are golden brown and gravy is bubbly.
To Assemble the Casserole:
Preheat oven to 350°F. Grease a 9×13 inch baking dish.
Spread stuffing mix evenly over the underside of the baking dish.
In a large bowl, whisk together the cream of mushroom soup, milk, and chicken broth. Pour over stuffing mix.
Bake for 20 minutes.
Meanwhile, put together the biscuits based on package instructions. Drop biscuits over the casserole.
Return to the oven and bake for quarter-hour, or until biscuits are golden brown.
To Bake:
1. Preheat oven to 350 levels F (175 levels C).
2. Place bacon in a big skillet and cook over medium heat until crisp. Remove bacon from skillet, reserve drippings, and crumble bacon.
3. Add sausage to the bacon drippings within the skillet and cook over medium warmth till browned, crumbling sausage as it cooks.
4. Stir in flour, salt, and pepper into the sausage and cook for 1 minute, stirring continuously.
5. Gradually whisk in milk till smooth. Bring to a boil; scale back warmth and simmer for five minutes, stirring occasionally.
6. Stir in the cooked bacon and 1 cup of the cheddar cheese. Set aside.
7. Place biscuits in a greased 9×13-inch baking dish.
8. Spread half of the gravy mixture over the biscuits.
9. Sprinkle with remaining cheddar cheese.
10. Pour the remaining gravy mixture over the cheese.
11. Bake for 25-30 minutes, or until bubbly and scorching.
12. Let stand for five minutes earlier than serving.
