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Breakfast Sausage Biscuit Gravy Casserole
Recipe

28 INGREDIENTS • 19 STEPS • 1HR

Breakfast Sausage Biscuit Gravy Casserole

4.4
7 ratings
Editor's Choice
Editor's Choice
Gloriously browned, savory, and mildly sweet with every bite of this flaky-buttery-saucy-meaty Breakfast Sausage Biscuit Gravy Casserole.
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Breakfast Sausage Biscuit Gravy Casserole
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Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
Gloriously browned, savory, and mildly sweet with every bite of this flaky-buttery-saucy-meaty Breakfast Sausage Biscuit Gravy Casserole.
1HR
Total Time
$1.69
Cost Per Serving
Ingredients
Servings
6
us / metric
Buttermilk Biscuits
Baking Powder
4 tsp
Baking Powder
Baking Soda
as needed
Baking Soda
Salt
as needed
Unsalted Butter
1/2 cup
Cold Unsalted Butter, cubed
Buttermilk
1 cup
Cold Buttermilk
plus 1 Tbsp
Apple and Fennel Breakfast Sausage
Fuji Apple
1
Small Fuji Apple
or Granny Smith Apple
Shallot
1
Medium Shallot
Garlic
1 clove
Fennel Seeds
1 tsp
Fennel Seeds, crushed
Ground White Pepper
as needed
Ground White Pepper
Water
4 Tbsp
Cold Water
Salt
2 tsp
Gravy
Onion
1
Small Onion, finely chopped
Milk
3 cups
Chicken Stock
4 Tbsp
Chicken Stock
Ground White Pepper
1 tsp
Ground White Pepper
Worcestershire Sauce
as needed
Worcestershire Sauce
Cayenne Pepper
as needed
Cayenne Pepper
Ground Nutmeg
as needed
Ground Nutmeg
Dijon Mustard
4 tsp
Dijon Mustard
Nutrition Per Serving
VIEW ALL
Calories
827
Fat
45.8 g
Protein
29.1 g
Carbs
72.4 g
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Breakfast Sausage Biscuit Gravy Casserole
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Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com

Author's Notes

The buttermilk biscuit-dough is on the drier side (but not at all dry to eat) and must be frozen before baking. That’s because they do need to sit on a puddle of wet gravy during cooking, and we don’t want the bottom or the interior to be too soggy. Then the ground pork shoulder, also, needs to be borderline-frozen before using, because in order to get that “bouncy” texture of sausages (not just “meatballs”), the fat needs to be very cold to prevent melting when being emulsified with protein/meat. And speaking of fat, the ground pork shoulder must be around 30~40% fat, or else the sausages would be sadly woodsy.
Cooking InstructionsHide images
step 1
Plastic-wrap the Fatty Ground Pork (14 oz) and flash-freeze for 2 hours. This is important if you want to create that "bouncy" texture of sausages.
step 2
Combine All-Purpose Flour (3 cups), aluminum-free Baking Powder (4 tsp), Baking Soda (as needed) and Salt (as needed) in a large bowl (or food processor), whisk (or pulse) until mixed evenly.
step 3
Add the Unsalted Butter (1/2 cup) with a pastry-cutter (or pulsing in a food processor), until the largest bits are the size of peas. Transfer the mixture to a large bowl and with your hands, squeeze the butter into flat disks.
step 4
Add Buttermilk (1 cup) and fold the mixture gently together until it forms a dough, which will seem slightly on the dry side.
step 4 Add Buttermilk (1 cup) and fold the mixture gently together until it forms a dough, which will seem slightly on the dry side.
step 5
Gently roll the dough into 1/2-inch (1.5 cm) thickness.
step 5 Gently roll the dough into 1/2-inch (1.5 cm) thickness.
step 6
Cut the sheet into 4 slabs, then stack them on top of each other (this is what's gonna create the layers), and roll again into 3/4-inch (2 cm) thickness.
step 6 Cut the sheet into 4 slabs, then stack them on top of each other (this is what's gonna create the layers), and roll again into 3/4-inch (2 cm) thickness.
step 7
Cut out the as many biscuits you can with a round-cutter, gather the scraps, and cut again. You should have about 9~10 biscuits. Place the biscuits on a parchment-lined plate, and freeze for 2 hour until frozen. Can be made the day ahead.
step 7 Cut out the as many biscuits you can with a round-cutter, gather the scraps, and cut again. You should have about 9~10 biscuits. Place the biscuits on a parchment-lined plate, and freeze for 2 hour until frozen. Can be made the day ahead.
step 8
Peel the Fuji Apple (1) through the smallest holes on a cheese grater. Squeeze out all the excess juice, place in a food-processor with Shallot (1) and Garlic (1 clove), and run until finely minced.
step 9
Add the cold fatty ground pork, Corn Starch (1 Tbsp), Salt (2 tsp), Maple Syrup (2 tsp), Fennel Seeds (1 tsp), Ground Black Pepper (as needed) and Ground White Pepper (as needed). Run food processor until evenly incorporated.
step 9 Add the cold fatty ground pork, Corn Starch (1 Tbsp), Salt (2 tsp), Maple Syrup (2 tsp), Fennel Seeds (1 tsp), Ground Black Pepper (as needed) and Ground White Pepper (as needed). Run food processor until evenly incorporated.
step 10
Keep it running while you slowly add in Water (4 Tbsp), and stop until the mixture is smoothly blended. You may be able to do this by hand by whisking vigorously.
step 11
Heat a large, oven-proof skillet over high heat. Cook the sausage with a bit of vegetable oil, breaking it into small pieces with a wooden spoon, until nicely browned.
step 11 Heat a large, oven-proof skillet over high heat. Cook the sausage with a bit of vegetable oil, breaking it into small pieces with a wooden spoon, until nicely browned.
step 12
Leave 1 tbsp of dripping in the skillet, then transfer the sausages to a bowl and set aside. Lower the heat to medium then add Unsalted Butter (2 Tbsp) to the skillet.
step 13
Cook the Onion (1) and a pinch of salt until very soft and translucent, approx 10 minutes. Add the All-Purpose Flour (3 Tbsp) and cook for a couple minutes.
step 13 Cook the Onion (1) and a pinch of salt until very soft and translucent, approx 10 minutes. Add the All-Purpose Flour (3 Tbsp) and cook for a couple minutes.
step 14
Add the Milk (3 cups) and Chicken Stock (4 Tbsp). Keep whisking until the mixture has come to a simmer and starts to thicken. Add the browned sausage back to the skillet.
step 14 Add the Milk (3 cups) and Chicken Stock (4 Tbsp). Keep whisking until the mixture has come to a simmer and starts to thicken. Add the browned sausage back to the skillet.
step 15
Season with Ground Black Pepper (1 Tbsp), Ground White Pepper (1 tsp), Worcestershire Sauce (as needed), Cayenne Pepper (as needed) and Ground Nutmeg (as needed). Simmer for 6 to 8 minutes. Re-season with salt if needed.
step 15 Season with Ground Black Pepper (1 Tbsp), Ground White Pepper (1 tsp), Worcestershire Sauce (as needed), Cayenne Pepper (as needed) and Ground Nutmeg (as needed). Simmer for 6 to 8 minutes. Re-season with salt if needed.
step 16
Preheat the oven on 500 degrees F (260 degrees C). Bring the gravy back to a simmer if needed (if the gravy seems too thick at this point, loosen with a bit more chicken stock), then mix in the Dijon Mustard (4 tsp).
step 16 Preheat the oven on 500 degrees F (260 degrees C). Bring the gravy back to a simmer if needed (if the gravy seems too thick at this point, loosen with a bit more chicken stock), then mix in the Dijon Mustard (4 tsp).
step 17
Arrange the frozen biscuits over the gravy, and brush the top with egg wash. Bake in the oven for 10 min.
step 17 Arrange the frozen biscuits over the gravy, and brush the top with egg wash. Bake in the oven for 10 min.
step 18
Then lower the heat down to 430 degrees F (220 degrees C), and bake for another 15 min until the biscuits are puffed and golden browned. If the biscuits are browning too fast before the end of 15 min, lower the heat down to 400 degrees F (200 degrees C).
step 18 Then lower the heat down to 430 degrees F (220 degrees C), and bake for another 15 min until the biscuits are puffed and golden browned. If the biscuits are browning too fast before the end of 15 min, lower the heat down to 400 degrees F (200 degrees C).
step 19
Serve the casserole immediately with chili flakes and tabasco sauce.
step 19 Serve the casserole immediately with chili flakes and tabasco sauce.
Tags
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Breakfast
American
Brunch
Comfort Food
Shellfish-Free
Pork
Father's Day
Mother's Day
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