This recipe is one that my mom loved after her adventure of trying every biscuits and gravy dish in Ohio. That’s saying something coming from someone who’s tasted lots of this. I mean, really, don’t mother’s always know best? I know that my mom does when it comes to food. She is one of the best cooks around. She always made sure that us kids had delicious foods when we were growing up.
She’s so right. Give this a try this Christmas or New Year for a fun and new twist to classic biscuits and gravy!
1 (16.3 ounce) tube of Pillbury flaky biscuits
3/4 pound ground breakfast sausage
3 Tablespoons Gold Medal flour
½ teaspoon Morton salt
½ teaspoon black pepper
2 and ½ cups McArthur milk
Preheat oven to 400 degrees.
Prepare a 9×9 pan with cooking spray, and set aside.
Open biscuits, and cut each biscuit into 4 pieces.
Layer half of the cut biscuits in your prepared pan.
Bake for 10 minutes.
While it bakes, ground the breakfast sausage in a skillet over medium high heat until fully cooked.
Sprinkle the cooked sausage with 3 Tablespoons of flour.
Use a wooden spoon to stir flour into sausage until completely absorbed.
Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
Add milk, and stir to combine.
Add salt and black pepper.
Stir frequently until mixture comes to a slight boil.
If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick.
Pour the sausage gravy over the cooked biscuits.
Layer the remaining uncooked, quartered biscuits over the gravy.
Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.
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Quick Tip: Add some frozen veggies to the mix if you’d like.
Thank you Beka Can Cook for this great photo.