It was kid-approved, husband-approved, and I even caught my brother-in-law picking at the leftovers mid-morning. It’s my gravy trick, and it’s totally worth sharing for those of you who aren’t doing it. Make the roux with the meat, and get lump-free gravy, without fail. Cook the flour-coated meat for a few minutes until the flour-flavor goes away, and THEN add the cream and spices.ĭon’t try to mix your flour into your liquid and then pour it in. The trick is to just sprinkle the browned meat with flour to make a roux in the skillet. Of course store-bought biscuits take the convenience factor up considerably, but my favorite gravy trick makes easy work of the gravy, too.Īnd I don’t know if it’s actually a trick, but I didn’t know about it until a few years ago and it’s revolutionized my gravy-making. The awesome thing about this recipe is how easy it really is. The gravy gets all bubbly and extra creamy, and those biscuits find a way to cook just perfectly. They were like little, perfectly cooked biscuit dumplings or something. I was actually worried that the bottom layer of biscuits would get soggy, but they didn’t. I mean, biscuits and gravy are fantastic on their own, but baking the biscuits IN THE GRAVY takes them up to an entirely different level. He must have some serious self-control or something, ’cause there is no way that I was going to walk away from this one. But I still, every single year, force new breakfast dishes upon him like he’s going to change his mind and decide that he absolutely wants a big breakfast instead of his coffee.

It’s awesome because of course I love it when he’s home, and I get excited every year because he’s someone new to cook for – another person to eat the holiday goodies that I’m inevitably churning out.īut the truth of the matter is that he really doesn’t eat much. We promise you can’t go wrong with this casserole recipe of a classic breakfast dish.My dear brother-in-law has been staying with us over the last week. What to serve with this bake? There are so many great sides that go with this dish. Cover tightly with aluminum foil in the fridge until ready to bake. You can make the night before or morning of, but be sure to store it properly. Brush softened butter over tops of biscuits and serve right away!Ĭan this be made ahead of time? Yes. Pour sausage gravy over partially baked biscuits, layer remaining biscuits on top of the gravy, and bake for another 15-20 minutes until biscuits are golden brown. Combine dry ingredients and add to browned sausage, stirring well.Īdd in remaining wet ingredients and mix until everything is combined and mixture is thickened. Meanwhile, brown the sausage in a skillet. We love that it’s so simple and can be enjoyed for breakfast, brunch or even brinner (breakfast for dinner).Ĭut each biscuit into four chunks and spread half of them out evenly in a greased 9×13 pan. This recipe is bursting with flavor and was a cinch to put together. We recently saw a recipe for a Biscuits and Gravy Casserole recipe that we were anxious to try (from Jamie Cooks it Up). It’s one of our classic go-to breakfast recipes and it’s a dish we make every year for our annual White Elephant Exchange. Our family has been making Biscuits & Gravy for as long as I can remember. It’s delicious and has become a favorite breakfast casserole like our tater tot breakfast casserole and sausage breakfast casserole. No one can turn down this casserole version of Biscuits and Gravy. A casserole version of a classic breakfast dish!! This Biscuits and Gravy Casserole is simple and perfect for weekend mornings and holidays – especially if you’re feeding a crowd!

Easy biscuits and gravy casserole