![biscuit and gravy biscuit and gravy](https://sp.rmbl.ws/s8/6/N/6/N/y/N6Nye.qR4e.jpg)
![biscuit and gravy biscuit and gravy](https://i.pinimg.com/originals/ab/c0/c0/abc0c0a513ae1e0346bfb99d36255f8e.jpg)
Transfer the biscuits to the prepared baking sheet, leaving at least 1 inch between each one. Then, cut out as many biscuits as you can by pressing straight down through the dough (don’t twist the cutter, or the biscuits won’t rise properly). Dip a 2 1/2-inch round cutter in flour.Gently pat the dough with floured hands into a 1-inch-thick circle. Scrape the dough onto the surface and dust the top with more flour. Generously sprinkle flour over your work surface.Drizzle in the buttermilk and stir just until you’ve made a moist, shaggy dough. Make sure you work quickly to avoid the butter softening. Using a pastry blender or two knives, cut the butter into the dry ingredients until it’s in pea-size pieces.Place the bowl in the freezer for 10 minutes. Add the butter pieces and toss to just coat them in the flour mixture. Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine.Line a baking sheet with parchment paper. Heat the oven to 425☏ (218☌) and prepare a rack in the middle.1/2 teaspoon black pepper, freshly ground (plus more as needed).1/2 teaspoon fine salt (plus more as needed).12 ounces breakfast sausage, uncooked (casings removed).8 tablespoons cold unsalted butter (1 stick, cut into 1/2-inch pieces).
Biscuit and gravy plus#
Biscuit and gravy free#
![biscuit and gravy biscuit and gravy](http://stompstock.com/wp-content/uploads/symbiostock_rf_content/3276-stock-image-by-stompstock.jpg)
Then top with the homemade gravy and the rest of the shredded cheese. Then in a separate bowl whisk the eggs with the cream. Now top the biscuits with browned sausage and sprinkle with half the shredded cheese. Then cut the biscuit dough into quarters and scatter them in a single layer in the bottom of the casserole dish. Next spray a 9×13 inch baking dish with nonstick cooking spray. Add about 1/2 cup of the cooked sausage mixture to the gravy and stir to combine. Simmer until thickened whisking frequently. Slowly whisk in the milk, salt, onion powder, and black pepper. Whisk in the flour and cook for several minutes whisking constantly. Then in a heavy saucepan melt the butter over medium low heat. Add the crushed red pepper to the sausage and set aside for a few minutes. Start by browning the sausage in a large skillet. For an over the top meal serve with Fruit Salad and Easy Frosty Strawberry Mimosas. I love to serve this casserole for brunch on holidays and long leisurely weekends. Even with homemade gravy this casserole comes together quickly and easily making it doable for even the novice cook. This is one of mine and hubby’s favorite meals. Biscuits and Gravy Casserole combines fluffy biscuits, breakfast sausage, eggs, Colby cheese, and white sausage gravy into one of the most scrumptious casseroles ever.