Sausage Gravy Biscuit Casserole
Last Sunday, I had a tube of biscuits, a pound of breakfast sausage, and a house full of sleepy brunch guests, so I folded everything into one bubbling skillet-style bake. The biscuits rise over…
Ingredients
- 1 pound breakfast sausage
- 2 tablespoons unsalted butter
- 1/4 cup tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon black pepper
- 1 (16-ounce) can refrigerated buttermilk biscuits
- 1 cup sharp cheddar cheese
- 1/4, sliced cup green onions
- 1, plus more for serving tablespoons hot sauce
Instructions
- Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish. For an easy weekend cleanup, set the dish beside the stove before you start cooking.
- Cook the sausage in a large skillet over medium heat, breaking it into small crumbles, until browned and cooked through, about 6 to 8 minutes. Leave the drippings in the skillet.
- Add the butter to the sausage and let it melt. Sprinkle in the flour and stir constantly for 1 minute, scraping up the browned bits so the gravy gets plenty of savory depth.
- Gradually whisk in the milk, then add the black pepper and hot sauce. Simmer for 4 to 6 minutes, whisking often, until the gravy is thick enough to coat a spoon. Taste and adjust the pepper.
- Pour the sausage gravy into the prepared baking dish and scatter half of the cheddar and half of the green onions over it.
- Separate the biscuits and arrange them evenly over the gravy, leaving small gaps between them. Sprinkle with the remaining cheddar and green onions.
- Bake for 25 to 30 minutes, until the biscuits are puffed and deeply golden and the gravy is bubbling around the edges. Rest for 5 minutes before serving so the gravy settles without losing its spoonable texture.
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