Biscuit and Gravy Casserole
By Sue Lau | Palatable Pastime
One of my favorite breakfasts to make on the weekends is biscuits and sausage gravy. It is true comfort food for me.
But I wanted to put something together that I could serve guests that would be easy on the breakfast table without having too many serving dishes. So I came up with the idea of baking the biscuits on top of the sausage gravy and eggs (sort of the way I might top a stew or chicken soup with dumplings), and using the hash browns as a crust. And while I make my biscuits from scratch on other days, I wanted something time saving, that would have an even thickness for everyone in baking, so went with the canned biscuits, because if some are thick and some not as thick, they won’t all be of the same doneness, and if you overcook, the eggs don’t generally like that.
Do make sure you biscuits are done by giving them a lift with the fork and making sure. Like dumplings on top of a chicken stew, no one likes them still with wet gummy dough. I think this might also reheat well, but don’t have an oven time for that, if it is something you might like to make ahead.
Join me tomorrow when I post my recipe for Song Long chicken, which is a roasted chicken with Chinese style dry rub. Thursday I am posting a Confetti Birthday Bundt Cake with the Bundt Bakers group, and on Friday join the Fish Friday Foodies with my recipe for British fish pie. Saturday I join some of my blogging friends as we launch a new food blogging group: Saturday Soup Swap. For that I have one of my recipes that I have pulled forward from a recipe site I posted that to some years ago now and which was originally styled after a soup served at the China Dynasty restaurant in Centerville, Ohio. Bill had liked that so I have been making my version of it at home for years. I hope to see you each and every day!
Biscuit and Gravy Casserole
- 1 pound russet potatoes, peeled
- 2 tablespoons melted butter
- 1 pound pork breakfast sausage, browned and crumbled
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 2 teaspoons Cajun spice
- 2-1/2 cups whole milk
- 6 large eggs
- 1 tablespoon milk or cream
- salt and black pepper
- 1 tablespoon butter
- 10.2 ounce can large/grand refrigerated biscuits
- 1 cup shredded cheddar cheese
- Preheat oven to 400°F.
- Thinly slice potatoes on a mandolin.
- Place potatoes in the skillet in an overlapping fashion and drizzle with melted butter.
- Bake potatoes for 25 minutes, then set aside off the heat without removing potatoes from pan.
- While potatoes are baking, brown the pork sausage in a skillet until crumbled; drain excess fat and set aside.
- Prepare a gravy by melting the 1/4 cup butter in a skillet and whisking in the flour, salt and pepper.
- Add cold milk and whisk over low heat until mixture comes to a boil. Season with cajun spice. Boil one minute more, whisking constantly. Add sausage to gravy and set aside.
- Whisk the eggs lightly with a splash of milk and season with salt and pepper.
- Melt the tablespoon butter in a nonstick skillet and add eggs, cooking over low heat and stirring gently until curds form and eggs are soft set. Stir eggs into sausage gravy.
- Pour the gravy mixture into the potatoes skillet, then place uncooked biscuits over the filling.
- Sprinkle with shredded cheddar and bake for 22-25 minutes or until tops of biscuits are golden and the undersides of the biscuits are cooked through.
From the kitchen of palatablepastime.com
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