![]() Why This One-Pan Breakfast is SpecialĪdd butter to a hot 10-inch cast-iron skillet. I recently discovered that I can put this dish on the table even faster when I make this yummy biscuits and gravy skillet. I’ve been using my mom’s sausage gravy recipe for years. When it comes to breakfast, there are few foods more delicious than old-fashioned biscuits and gravy. Speaking of old-fashioned casseroles, try my pineapple casserole and this classic green bean casserole. Enjoy old-fashioned biscuits and gravy made in a cast-iron skillet for a meal that has comfort and nostalgia written all over it. If they start to over-brown, you can cover with foil for the last 10 minutes or so.Our biscuits and gravy casserole recipe is an easy, one-pan breakfast you’re sure to love. Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown.Layer the remaining uncooked, quartered biscuits over the gravy.You want the gravy to be thickened but not too thick, not "globby," it should still be slightly runny. If the gravy is too thick, add a bit more milk.Taste, and adjust seasonings as desired.Stir frequently until mixture comes to a slight boil.Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.Use a wooden spoon to stir flour into sausage until completely absorbed.Sprinkle the cooked sausage with 3 Tablespoons of flour.In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.Layer half of the quarters in prepared pan.Open biscuits, and cut biscuits into quarters.Prepare a small casserole dish (approximately 7x10) with cooking spray.Thanks for stopping by today! Leave me a comment below and enter to win! He so wishes he was a breakfast person, I know it.ĭon’t forget, if you haven’t yet, make sure you stop by my Facebook page and follow along – you can also find me on Twitter, Instagram and Pinterest! It was kid-approved, husband-approved, and I even caught my brother-in-law picking at the leftovers mid-morning. It’s my gravy trick, and it’s totally worth sharing for those of you who aren’t doing it. Make the roux with the meat, and get lump-free gravy, without fail. Cook the flour-coated meat for a few minutes until the flour-flavor goes away, and THEN add the cream and spices.ĭon’t try to mix your flour into your liquid and then pour it in. The trick is to just sprinkle the browned meat with flour to make a roux in the skillet. Of course store-bought biscuits take the convenience factor up considerably, but my favorite gravy trick makes easy work of the gravy, too.Īnd I don’t know if it’s actually a trick, but I didn’t know about it until a few years ago and it’s revolutionized my gravy-making. The awesome thing about this recipe is how easy it really is. The gravy gets all bubbly and extra creamy, and those biscuits find a way to cook just perfectly. They were like little, perfectly cooked biscuit dumplings or something. ![]() I was actually worried that the bottom layer of biscuits would get soggy, but they didn’t. I mean, biscuits and gravy are fantastic on their own, but baking the biscuits IN THE GRAVY takes them up to an entirely different level. He must have some serious self-control or something, ’cause there is no way that I was going to walk away from this one. But I still, every single year, force new breakfast dishes upon him like he’s going to change his mind and decide that he absolutely wants a big breakfast instead of his coffee. ![]() It’s awesome because of course I love it when he’s home, and I get excited every year because he’s someone new to cook for – another person to eat the holiday goodies that I’m inevitably churning out.īut the truth of the matter is that he really doesn’t eat much. My dear brother-in-law has been staying with us over the last week. ![]()
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