Sausage Gravy Biscuit Casserole
Ingredients:
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1 lb Breakfast Sausage (pork or turkey)
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¼ C All-Purpose Flour
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2½ C Whole Milk
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½ tsp Garlic Powder
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½ tsp Black Pepper (more to taste)
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¼ tsp Salt
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½ tsp Crushed Red Pepper Flakes (optional)
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1 Can (16 oz) Refrigerated Biscuit Dough (8 biscuits)
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1 C Shredded Cheddar Cheese (optional)
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2 T Chopped Fresh Parsley (optional, for garnish)
Instructions:
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Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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Brown the sausage in a large skillet over medium heat, breaking it into crumbles as it cooks. Do not drain the fat unless it’s excessive (more than 2 tbsp).
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Sprinkle the flour over the sausage and stir to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
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Pour in the milk gradually, stirring constantly. Add garlic powder, black pepper, salt, and red pepper flakes (if using). Stir until thickened, about 5–7 minutes. Remove from heat.
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Cut the biscuit dough into quarters. Place half of the pieces evenly in the bottom of the prepared dish.
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Spoon the sausage gravy over the biscuit layer. Sprinkle with shredded cheese if using.
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Top with the remaining biscuit pieces.
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Bake uncovered for 25–30 minutes, or until biscuits are golden and cooked through.
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Garnish with parsley and serve warm.
Go Rogue by adding caramelized onions, chopped jalapeños, or sautéed mushrooms to the gravy. Use maple sausage for a sweet-savory twist. Want extra crunch? Top with crushed hash browns or fried onions before baking.
Want The Rogue Chef to make a delicious meal for you? Contact us at www.TheRogueChef.com.