A plate and fork with Biscuits & Sausage Gravy Casserole.

Biscuits & Sausage Gravy Casserole

This casserole combines savory Jones all natural pork sausage gravy with fluffy, cheesy biscuits for a comforting, all-in-one brunch dish.

A plate and fork with Biscuits & Sausage Gravy Casserole.
8-10
Servings
20 mins
Prep Time
40 mins
Total Time

Ingredients

Amount / Quantity Ingredients

For the Sausage Gravy:

1 bunch

green onions

1 tablespoon

avocado oil or olive oil

8 oz

sliced button mushrooms

1 package (16 oz.)

Jones Dairy Farm All Natural Pork Sausage Roll, thawed if frozen

½ cup

all-purpose flour

2 cups

low-sodium chicken broth

2 cups

milk

1 teaspoon

garlic powder

1 teaspoon

black pepper

1 teaspoon

ground sage

½ teaspoon

salt

For the Biscuits:

2 cups

all-purpose flour

1 tablespoon

baking powder

1 cup

shredded cheddar cheese, divided

1 teaspoon

garlic powder

¼ teaspoon

salt

6 tablespoons

cold unsalted butter

1 cup

milk

1 teaspoon

apple cider vinegar or white wine vinegar

Flaky sea salt

Directions

  1. Heat oven to 400℉. Spray 9×13-inch (or other 3-quart) baking dish with nonstick cooking spray.

  2. Slice the white and light green parts of green onions; set aside. Finely chop the dark green parts and set aside for the biscuit dough.

  3. Heat olive oil in a large skillet over medium heat. Add mushrooms, sausage, and white and light green parts of the green onion. Sauté for 7-10 minutes, breaking up the sausage and any large mushrooms. Do not drain the skillet.

  4. Once the sausage is browned, sprinkle flour over top; stir to combine, scrapping the browned bits from the skillet. Mix until flour is incorporated.

  5. Reduce the heat to medium-low and add the broth, 1 cup at a time, stirring after each addition. Bring mixture back to a low simmer after each addition. After you’ve added all the broth, add the milk in the same manner. After the last addition of milk, return the gravy mixture to a low simmer until thickened.

  6. Stir in the garlic powder, black pepper, sage, and salt. Carefully pour gravy mixture into the prepared casserole dish.

  7. Meanwhile, in a mixing bowl, make the biscuit dough. Whisk flour, baking powder, ¾ cup of the cheese, garlic powder, and salt. Stir in the reserved dark green parts of the green onions.

  8. Using a pastry blender or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbles. Add and vinegar; stir until the mixture forms a soft slightly sticky dough.

  9. Using two spoons or a cookie dough scoop, drop the dough into eight mounds over the gravy layer. It’s OK if the top is not completely covered with the biscuit dough, as the biscuits will expand during baking.

  10. Bake for 15 minutes. Remove the casserole dish from the oven and sprinkle the remaining ¼ cup cheese over the biscuits and sprinkle with the flakey salt. Return to the oven and bake for an additional 12-15 minutes.

  11. Allow the casserole to cool at least 10 minutes before serving. The gravy will continue to thicken as it cools a bit. Store leftovers in an airtight container in the fridge for up to 4 days.

    Recipe by Real Food Dietitians

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