Thursday, January 10, 2013

Chris' Casserole: Sausage, Biscuit, & Gravy Casserole

This delicious recipe is the breakfast version of Chicken Pie . . . and is equally delicious. I created the dish for the of the early morning Fightin' Texas Aggie Spirit of '02 Tailgate Crew tailgates this season . . . . and it was requested for all morning tailgates after. It's biggest fan is Chris (who it is named after because he couldn't get enough of it and even had it after the game he liked it so much). This post is way over due (sorry Laura!) even though it was a repeatedly requested blog post. So here it goes . . .

Chris' Casserole: Sausage, Biscuit, & Gravy Casserole

3 lbs ground sausage (1 hot, 1 regular, and 1 light)
1/2 cup flour
4 cups milk
1/4 tsp pepper
salt to taste
2 cups buttermilk 
2 cups self rising flour
3 tbs butter

Preheat oven to 425 degrees F.

1. Brown sausage over medium heat in large skillet.
2. Sprinkle 1/2 cup of flour over browned sausage and stir. The mixture will become thick. Add salt and pepper.
3. Slowly add 1/2 cup of the milk stir and repeat. Add remaining milk and simmer until the gravy becomes thick. Stir constantly.
4. Place sausage gravy in a greased 13x9 pan.
5. Combine the self-rising flout and buttermilk until well mixed.
6. Spoon 12 biscuits (3 rows of 4) onto sausage gravy.
7. Cut butter into 12 equal pieces and place one slice on each biscuit
8. Bake at 425 F for 45 minutes until biscuits are browned

Excuse the picture . . . this was taken after the serving line started. It went fast and had to pause the serving spoon just to snap the picture. This picture does not do justice for this deliciousness!

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