The biscuits and gravy recipe is a distinctly American southern dish that has soft doughy biscuits and a flavorful country gravy. This dish is not only filling but comforting, and damn delicious! This biscuits and gravy recipe is a delicious casserole that you can make into a favorite brunch meal everyone will love.
Where Did Biscuits And Gravy Originate
To satisfy my geek side I was curious about where the biscuits and gravy recipe came from. To paraphrase Wikipedia – Biscuits and gravy originated out of the American Revolutionary War when foodstuffs were in short supply. Breakfast was considered the most important meal of the day in the South, and a hardy meal that stuck for those facing a hard day of work in the fields. Additionally, since the meal was so cheap it was very popular during these tough times. In conclusion, the biscuits and gravy recipe goes way back and is still very popular today. It is still so popular because it is also pretty simple to make, filling, warm, and comforting. Furthermore, this recipe is cheap! Have I mentioned I like cheap?
How To Make Biscuits And Gravy From Scratch
Gravy from a jar is damn disgusting, don’t do it, it is wrong on so many levels. If I hear you make this recipe from a jar, I WILL SCREAM AT YOU in the text. Please, please, please, don’t do it. Making gravy from scratch is really easy once you know how. First, start with a roux, then add some broth, preferably chicken or beef broth, add some salt and pepper and cooked sausage meat. Oh and if you want to make a creamy country gravy toss a little milk or cream in at the end. It is that simple!
How To Make Biscuits From Scratch
While I am a little more open-minded to biscuits in a can, making your biscuits from scratch is not difficult either. Quite frankly scratch biscuits can be hit and miss. I recently made biscuits from the recipe on the back of the Bisquick box. Super simple but not the best. Then I found Paula Deans recipe and what a difference that made. However, I ended up changing that recipe so that it uses half and half instead of plain milk. I also needed to bake the biscuits longer. I think they need to bake longer because the half and half add more fat content to the recipe. What I really like about this recipe is that it makes a light and flaky biscuit. I’m a big fan of the flake! You can find my recipe at the end of this post.
How To Make Biscuits And Gravy Breakfast Casserole
This breakfast casserole is super easy. Just make your gravy, get a tube of canned biscuits (canned are easier for this dish, or make your own) and cut them into quarters. Grease a 9 x 13-inch baking dish and loosely place the cut biscuits on the bottom. Scramble about 8 eggs and pour them over the biscuits. Finally, pour about two to three cups of homemade gravy over the top and sprinkle with shredded cheese. Then and bake until the biscuits are fully cooked. You can see more details in the recipe below. I recommend using a flat pan as if you stack the biscuits they do not cook as well. If you use a smaller baking dish like the one pictured, use half the amounts listed.
How To Reheat Biscuits And Gravy Casserole
While the breakfast casserole with biscuits and gravy recipe is super simple to reheat in the oven for about 15 minutes. It is easier just to nuke it in the microwave. When I made this, I portioned out the leftovers in a reheatable container so that I could just remove them from the refrigerator and nuke them for a few minutes for a warm and quick breakfast on a cold morning. So comforting and just as good the next day.
Biscuits And Gravy Breakfast Casserole Recipe
Delicious and easy breakfast casserole can be whipped up in a snap.
- 1 can biscuit dough (or homemade)
- 6-8 large eggs
- 1 pkg. ground breakfast sausage
- 2 tsp. salt
- 2 tsp. black pepper
- 1/2 c butter
- 1/2 c flour
- 2 c chicken broth
- 1 c milk or cream
- 1 c cheddar cheese
Preheat oven to 350° F.
Place the ground sausage in a skillet and brown it. Set aside. Grease 9 x 13-inch casserole dish.
In a saucepan, melt the butter over medium heat. Once the butter is melted, stir in the flour using a wooden spoon. Increase the heat slightly and continue stirring constantly for about 2 or 3 minutes.
Add the broth and continue stirring. Once the mixture begins to thicken you can remove it from the heat. Add a tsp of the salt and pepper or any other spices as well as the sausage. Mix well and set aside.
Take a roll of biscuit dough and cut into quarters. Pour a small amount of graver over the biscuits.
Place biscuit dough in the greased casserole dish or Dutch oven. You want the biscuits to layout fairly thin so they cook well so use a long enough dish. 9 x 13 or a large Dutch oven.
Crack 6 to 8 eggs, add the remaining salt and pepper to the eggs and beat well. Pour into the casserole dish.
Pour about two cups of the gravy into the mixture, spreading it evenly.
Spread cheese over the top.
Bake at 350° F for 25 to 30 minutes or until the biscuits are done and the eggs are cooked.
Let sit for 5 minutes to cool. Serve immediately.
LIght and flaky biscuits that burst with buttery flavor. These biscuits won't ever see shortening touching their bowl.
- 2 c All-purpose flour
- 1 Tbsp Baking powder
- 1 Tbsp Sugar
- 1 Tsp Salt
- 1/2 C Butter, very cold
- 3/4 C Half and half
- 1/3 C Shredded sharp cheddar cheese
Preheat the oven to 425° F. Mix the flour, baking powder, sugar and salt in a wide-rimmed bowl.
Cut butter into smaller chunks and refrigerate for a few minutes. Cut butter into the dry mixture. Cut until the mixture is a coarse texture similar to cornmeal.
Lightly mix in 3/4 cup of shredded cheese.
Build a well in the middle of the mixture. Using your hand, lightly mix in the milk. Do not over mix, the dough should be flakey.
Roll the dough out to about an inch thick and cut into about 3-inch rounds. Place biscuits in a cold cast iron skillet. If making for a breakfast casserole, you can cut them into 2-inch squares and place squares in a baking dish.
Bake biscuits for about 15 to 20 minutes or until the tops just turn light golden brown. Remove the biscuits from the cast iron pan as they will keep cooking from the bottom.