Biscuits & Gravy Casserole | What’s Cooking Wednesday

Have I addressed my love affair with casseroles? If not, I can’t believe I have somehow gone this far into the What’s Cooking Wednesday series without doing so. I make some sort of casserole at a minimum of once a month, but if I’m being honest with myself… more like 2-3 times a month. Since they normally serve, oh, 8 people, they easily work at three meals. So I make it on Monday, we have it for leftovers on “Leftovers Thursday” and then freeze the rest for later in the month so we don’t get sick of it! It’s like the gift that keeps on giving ;)

I DO know that I have a well documented love affair with breakfast for dinner (here and here) and this dish is no exception to that rule. Rob and I try to go out to breakfast once a month or so and always end up at this place in Northern VA called Ted’s Bulletin. One of the amazing dishes on their menu is biscuits and gravy and whenever we make this casserole it reminds me of those lazy weekends at Ted’s.  It’s not an exact replica, but for something that can be thrown together in under 15 minutes of prep time, it’s pretty darn tasty. I’ll be the first to say, nothing beats a homemade biscuit… but when you smother it in sausage gravy, honestly who can tell the difference!?

As always, my goal with this series is to provide y’all with recipes that I think any skill level could master. There are only *6* ingredients in the recipe and I’m willing to bet you already have four in your kitchen even if you aren’t normally someone who cooks a ton!! So go buy some sausage and Grands and get cookin’ — your significant others and kids will thank you for this one!

Biscuits & Gravy Casserole

Recipe By: Lemon-Sugar

2 cans large, flaky biscuits (such as Grands)
1 pound ground turkey sausage
6 Tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
4.5 cups milk

Preheat oven to 400 degrees. Prepare a small casserole dish (approximately 7×10) with cooking spray. Open biscuits, and cut into quarters. Layer half of your biscuits in the prepared pan and bake for 10 minutes.

While those are baking, in a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked. Sprinkle the cooked sausage with flour, using a wooden spoon to stir flour into sausage until completely absorbed. Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently. Slowly add in the milk, and stir to combine. Sprinkle with your salt and black pepper, stirring frequently until mixture comes to a slight boil. (If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not “globby,” it should still be slightly runny).

Pour gravy over the cooked biscuits and then layer the remaining uncooked, quartered biscuits over the gravy. Place casserole dish on a baking sheet, and bake for 25 minutes or until golden brown.