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RECIPE
28 INGREDIENTS 19 STEPS 1hr

Breakfast Sausage Biscuit Gravy Casserole

5.0
5 Ratings
Editor's Choice
Gloriously browned, savory, and mildly sweet with every bite of this flaky-buttery-saucy-meaty Breakfast Sausage Biscuit Gravy Casserole.
Breakfast Sausage Biscuit Gravy Casserole Recipe | SideChef
Gloriously browned, savory, and mildly sweet with every bite of this flaky-buttery-saucy-meaty Breakfast Sausage Biscuit Gravy Casserole.
Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
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Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
http://www.ladyandpups.com
1hr
Total Time
$1.69
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Buttermilk Biscuits

1 1/2 Tbsp
Baking Powder
1/4 tsp
Baking Soda
1/4 tsp
1/2 cup
Cold Unsalted Butter , cubed
1 cup
Cold Buttermilk
plus 1 Tbsp

Apple and Fennel Breakfast Sausage

1
or Granny Smith Apple
1
Medium Shallot
1 clove
1/2 Tbsp
1 tsp
Fennel Seeds , crushed
1/4 tsp
Ground White Pepper
1/4 cup
Cold Water
1/2 Tbsp

Gravy

1
Small Onion , finely chopped
3 cups
1/4 cup
Chicken Stock
1 1/4 tsp
Ground White Pepper
1/2 tsp
Worcestershire Sauce
1/2 tsp
Cayenne Pepper
1/4 tsp
Ground Nutmeg
1 1/2 Tbsp
Dijon Mustard
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Nutrition Per Serving

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CALORIES
830
FAT
45.9 g
PROTEIN
29.2 g
CARBS
72.8 g

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 Instructions

HIDE 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 (1 1/2 Tbsp) , Baking Soda (1/4 tsp) and Salt (1/4 tsp) 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 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 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 (1/2 Tbsp) , Maple Syrup (1/2 Tbsp) , Fennel Seeds (1 tsp) , Ground Black Pepper (1/2 tsp) and Ground White Pepper (1/4 tsp) . Run food processor until evenly incorporated.
Step 10
Keep it running while you slowly add in Water (1/4 cup) , 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 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 14
Add the Milk (3 cups) and Chicken Stock (1/4 cup) . 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 1/4 tsp) , Worcestershire Sauce (1/2 tsp) , Cayenne Pepper (1/2 tsp) and Ground Nutmeg (1/4 tsp) . 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 (1 1/2 Tbsp) .
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 19
Serve the casserole immediately with chili flakes and tabasco sauce.

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Nutrition Per Serving
Calories
830
% Daily Value*
Fat
45.9 g
59%
Saturated Fat
22.3 g
112%
Trans Fat
0.2 g
--
Cholesterol
135.4 mg
45%
Carbohydrates
72.8 g
26%
Fiber
3.6 g
13%
Sugars
15.0 g
--
Protein
29.2 g
58%
Sodium
1584.4 mg
69%
Vitamin D
1.1 µg
6%
Calcium
362.3 mg
28%
Iron
4.3 mg
24%
Potassium
437.2 mg
9%
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