Make-Ahead Biscuits & Gravy Bake

  Breakfast

Biscuits and gravy are usually prepared separately but served together. I created a way to bake them all at once in this scrumptious casserole.

Make-Ahead Biscuits & Gravy Bake

Average Rating: 5

TOTAL TIME: Prep: 20 min. + chilling. Bake: 25 min.
YIELD: 10 servings.

Ingredients

  • 1 pound bulk pork sausage
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1-1/2 teaspoons pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 2-1/4 cups biscuit/baking mix
  • 1/2 cup sour cream
  • 1/4 cup butter, melted

Instructions

  • 1. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Remove with a slotted spoon; discard drippings, reserving 1/4 cup in pan. Stir in flour until blended; cook and stir until golden brown (do not burn), 1-2 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in sausage, pepper, paprika and chili powder. Pour into a greased 13x9-in. baking dish. Cool completely.
  • 2. Meanwhile, in a large bowl, mix baking mix, sour cream and melted butter until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
  • 3. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place biscuits over gravy. Refrigerate, covered, overnight.
  • 4. Preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until gravy is heated through and biscuits are golden brown, 22-25 minutes.
  • 5.
    Freeze option:
    Cover and freeze unbaked biscuits and gravy. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake as directed, increasing time as needed until gravy is heated through and biscuits are golden brown.

Nutrition Facts

1 serving: 373 calories, 26g fat (11g saturated fat), 50mg cholesterol, 640mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 10g protein.

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