![]() ![]() This recipe is bursting with flavor and was a cinch to put together. We recently saw a recipe for a Biscuits and Gravy Casserole recipe that we were anxious to try (from Jamie Cooks it Up). It’s one of our classic go-to breakfast recipes and it’s a dish we make every year for our annual White Elephant Exchange. Our family has been making Biscuits & Gravy for as long as I can remember. It’s delicious and has become a favorite breakfast casserole like our tater tot breakfast casserole and sausage breakfast casserole. No one can turn down this casserole version of Biscuits and Gravy. That way you can scrape all the brown bits up into the gravy for extra flavor.A casserole version of a classic breakfast dish!! This Biscuits and Gravy Casserole is simple and perfect for weekend mornings and holidays – especially if you’re feeding a crowd! CAST IRON SKILLET – We recommend cooking your sausage in a cast iron skillet, then before cleaning it, making your gravy in the same skillet.If it’s too thin, add a little more flour. GRAVY TOO THICK OR TOO THIN? – If your gravy is too thick, simply add a dash of milk until it is the consistency that you like.GREASE THE BAKING DISH – It is really important to grease your baking dish really well, or else you’ll have some sticky biscuits!.ADD BACON – Cook up some bacon and add some bacon crumbles on top of this casserole.Allow to thaw overnight in your refrigerator. It should be good in your freezer for up to 4 months. Just allow it to cool and then wrap it tightly in freezer wrap or aluminum foil. Storage, Leftovers and FreezingĪnother great thing about this casserole is that leftovers taste amazing! Store leftovers in an airtight container in your refrigerator. Yep! You sure can! This recipe for 7-up biscuits would work great! Or these Copycat Cracker Barrel Biscuits! Just prepare the dough according to the instructions and use it to replace the store bought dough. Keep it in the fridge to make things go a little quicker in the morning. So that you’ll have the cooked sausage ready to go in the morning. You can also either just brown the sausage ahead of time. I’d take it out and let it sit at room temperature while the oven is preheating. Just wrap it tightly in plastic wrap and put it in your refrigerator. ![]() ![]() You can assemble this casserole up to 24 hours ahead of time. I would not use less fat than 2% though.Ĭan You Make Biscuits and Gravy Casserole Ahead Of Time? For a little thicker, creamier gravy, you can use whole milk. We always recommend buying a block of cheese and shredding it yourself instead of buying the pre-shredded cheese. But you can use Monterey Jack, Colby, Swiss or any other cheese. CHEESE – We used shredded cheddar cheese.So you can use “smaller” biscuits if you are worried about that. Some have stated that Grands were perfect but others said it resulted in “too much” biscuits in the casserole. REFRIGERATED BISCUITS – We used Pillsbury Grands Southern Homestyle Biscuits and they worked out great.But here is what you’ll need to get started. I’m willing to bet you have most of these ingredients in your kitchen right now!ĭELICIOUS – Who doesn’t love biscuits and gravy!?!?! Those freshly baked biscuits topped with a homemade gravy, all baked together with tons of cheese just can’t be beat! Biscuits and Gravy Casseroleįor step-by-step instructions, check out the printable recipe card below. And this is all using simple ingredients that are pantry staples. You can even make it ahead of time so that you just need to throw it in the oven in the morning. HEARTY – Looking to feed a crowd or are entertaining guests for brunch during the holidays? This is the perfect breakfast to whip up that will fill everyone’s bellys!ĮASY – Using refrigerated biscuit dough, it’s so easy to assemble this breakfast casserole. 8.3 Nutrition Why You’ll Love This Recipe
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