A classic Southern dish that has been a staple of American comfort food for generations. This hearty breakfast casserole is a perfect combination of flaky biscuits, savory sausage, and rich gravy, all baked together in a delicious, golden-brown package.
Ingredients
Scale:
1 pound of sausage, preferably a Southern-style sausage such as andouille or country sausage
1 can of refrigerated biscuits, preferably a Southern-style biscuit such as buttermilk or flaky biscuits
1 cup of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of salt
1/4 cup of butter, melted
1 cup of milk
2 eggs, beaten
1 teaspoon of black pepper
1 teaspoon of cayenne pepper, optional
Instructions
Preheat your oven to 400°F (200°C). While the oven is heating up, cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until it's no longer pink and is lightly browned.
Remove the cooked sausage from the skillet and set it aside on a plate. Leave the drippings in the skillet, as these will be used to make the gravy.
In the same skillet, add the melted butter and whisk it together with the flour to make a roux, cooking for 1-2 minutes. Gradually add the milk, whisking constantly to avoid lumps, and bring the mixture to a boil. Reduce the heat to a simmer and cook for 2-3 minutes, or until the gravy has thickened.
Add the cooked sausage back into the gravy and stir to combine. Season with salt, black pepper, and cayenne pepper (if using).
Roll out the biscuits and cut them into quarters. Place half of the biscuit quarters in the bottom of a 9x13-inch baking dish.
Pour the sausage gravy over the biscuits in the baking dish, making sure they're all coated.
Top the gravy with the remaining biscuit quarters.
Beat the eggs in a small bowl and brush them over the top of the biscuits. This will give the casserole a golden-brown color and help the biscuits cook evenly.
Bake the casserole in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the casserole is hot and bubbly.
