How To Make Mini Gravy And Biscuit Casseroles For Individual Portions

Ingredients

For the biscuit topping:

Ingredients, For the biscuit topping:

1 cup all-purpose flour, plus more for dusting

1 tablespoon sugar

2 teaspoons baking powder

half of teaspoon baking soda

half teaspoon salt

half of cup unsalted butter, chilly and cut into small cubes

half cup milk

Biscuit pieces

Ingredients:

– 1 bundle refrigerated biscuits (8 count)

– 1 cup shredded cheddar cheese

– 1/2 lb floor sausage

– 1/4 cup chopped onion

– 1/4 cup chopped green bell pepper

– 1/2 cup milk

– 1/4 cup all-purpose flour

– 1 teaspoon salt

– half teaspoon pepper

Biscuit Pieces:

– 1 package refrigerated biscuits (8 count)

– 1/4 cup melted butter

– 1/4 cup chopped recent parsley

– 1/4 cup grated Parmesan cheese

For the gravy filling:

Ingredients, For the gravy filling:

– 1/4 cup (60ml) unsalted butter

– 1/4 cup (60ml) all-purpose flour

– three cups (720ml) hen broth

– 1 teaspoon (5ml) dried sage

– 1/2 teaspoon (2.5ml) salt

– 1/4 teaspoon (1.25ml) freshly ground black pepper

– half cup (120ml) heavy cream

– 1 tablespoon (15ml) finely chopped contemporary parsley leaves

Sausage gravy base

– All function flour
– Ground black pepper
– Smoked paprika
– Salt
– Breakfast sausage (like Jimmy Dean)
– Milk
– Butter

Milk

Milk is an important ingredient in plenty of recipes, including mini gravy and biscuit casseroles. Milk helps to moisten and flavor the casseroles, and it additionally helps to bind the components collectively.

When selecting milk for mini gravy and biscuit casserole and biscuit casseroles, it is essential to contemplate the fat content of the milk. Whole milk will produce a richer, creamier casserole, whereas skim milk will produce a lighter, less flavorful casserole.

In addition to the fat content material, it’s also necessary to suppose about the kind of milk you might be utilizing. Cow’s milk is the commonest type of milk used in cooking, but you can even use goat’s milk, sheep’s milk, or even almond milk.

If you would possibly be using a non-dairy milk, it is essential to observe that it may not have the identical consistency as cow’s milk. This can have an result on the feel of your casserole, so it is very important experiment with several varieties of milk to seek out the one that you like best.

Once you might have chosen the milk that you just need to use, you’ll be able to begin making your mini gravy and biscuit casseroles. The recipe for mini gravy and biscuit casseroles is as follows:

Ingredients:

1 can (10.75 ounces) cream of mushroom soup

half cup milk

1/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

half cup shredded cheddar cheese

half cup refrigerated biscuit dough, reduce into 12 pieces

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).

2. In a medium bowl, whisk together the cream of mushroom soup, milk, flour, salt, and pepper. Stir in the cheddar cheese.

3. Divide the mixture evenly between twelve 6-ounce ramekins or muffin cups. Top each with a chunk of biscuit dough.

4. Bake for 20-25 minutes, or till the biscuits are golden brown and the gravy is bubbly.

5. Let the casseroles cool for a few minutes before serving.

Spices

INGREDIENTS

Biscuit dough

¼ cup (4 tbsp) COLD butter

½ cup cold milk

½ cup shredded mozzarella cheese

¼ cup shredded cheddar cheese

⅓ cup nation gravy

Optional: chopped green onions for garnish

¼ cup bacon bits for garnish

Seasonings (optional):

¼ tsp garlic salt

¼ tsp onion powder

¼ tsp dried thyme

¼ tsp black pepper

¼ tsp dried basil

Pinch oregano

SPRINKLE ON TOP:

¼ cup shredded cheddar cheese

Instructions

To make the biscuit topping:

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the chilly butter till the mixture resembles coarse crumbs.

Stir in the milk and buttermilk until the dough just comes collectively. Do not overmix.

Turn the dough out onto a flippantly floured surface and knead gently a number of instances until it varieties a easy ball.

Roll out the dough to a 12-inch (30-cm) circle. Cut out 12 (3-inch) biscuits with a biscuit cutter.

Place the biscuits on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.

Let the biscuits cool barely before serving.

Prepare the biscuit pieces

1. Preheat oven at 350°F.

2. Separate biscuits in half to type 2 layers per biscuit.

3. Place biscuits on baking sheet and bake for 10 minutes.

4. Remove biscuits from oven and reduce into 1-inch pieces.

To make the gravy filling:

To make the gravy: Melt 1/4 cup butter in a big skillet over medium warmth. Stir in 1/4 cup all-purpose flour and prepare dinner for 1 minute.

Gradually whisk in 2 cups milk. Bring to a boil, then scale back warmth and simmer for five minutes, or till thickened.

Stir in 1/4 cup grated Parmesan cheese and 1/4 teaspoon salt. Set apart.

Brown the sausage

Browning the Sausage:

1. Remove the sausage from the package and crumble it right into a skillet over medium warmth.

2. Cook, stirring sometimes, till the sausage is evenly browned.

3. Drain the excess grease.

Whisk in the flour

Whisk in the flour steadily, about 1/4 cup at a time, till the gravy thickens and the specified consistency is reached.

Continue whisking constantly to stop lumps from forming.

If the gravy turns into too thick, add somewhat extra milk or water until it reaches the specified consistency.

Gradually whisk within the milk

In a medium bowl, whisk collectively the soup, bitter cream, milk, salt, and pepper.

Gradually whisk within the milk until the mixture is clean.

Pour the mixture into the prepared baking dishes.

Bake for 15-20 minutes, or until the biscuits are golden brown and the gravy is bubbly.

Season with spices

Preheat oven to 350 levels F (175 degrees C).

Grease or spray a 9×13 inch baking dish.

In a big bowl, mix the bottom beef, onion, green pepper, and celery.

Cook over medium warmth till the beef is browned.

Drain any extra fats.

Stir in the cream of mushroom soup, milk, salt, and pepper.

Pour the combination into the ready baking dish.

In a separate bowl, combine the biscuit combine, milk, and melted butter.

Drop the biscuit dough by spoonfuls over the meat combination.

Bake for 20 minutes, or till the biscuits are golden brown.

Let the casserole stand for 10 minutes before serving.

To assemble the casseroles:

1. Preheat oven to 375°F (190°C).

2. Cut every biscuit in half. Place bottom biscuit halves in every of six frivolously greased 4-inch baking dishes.

3. Combine 1 cup gravy, half cup shredded rooster, and 1/2 cup shredded cheese in a bowl; spoon over biscuit halves.

4. Place remaining biscuit halves on high.

5. Drizzle remaining gravy over biscuit tops.

6. Bake for 15 minutes or till biscuits are golden brown and gravy is effervescent.

7. Rest for 5 minutes earlier than serving.

Add the gravy filling to the ramekins

Add the gravy filling to the ramekins.

Top with the biscuit pieces

Top with the biscuit pieces.

Bake until golden brown

Instructions: Bake till golden brown.