• On Oct, 21, 2024
•  ladyrecipes
•  Recipes

Holiday Gravy And Biscuit Casserole: A Festive Twist

Ingredients

For the Biscuit Layer:

Ingredients, For the Biscuit Layer:

3 (7.5 ounce) cans refrigerated buttermilk biscuits

1/2 cup melted unsalted butter

For the Gravy Layer:

Ingredients, For the Gravy Layer:

2 tablespoons all-purpose flour

2 tablespoons butter or margarine, melted

3 cups beef broth or chicken broth

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Topping:

1 (12-ounce) bundle pork breakfast sausage

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

1/2 cup all-purpose flour

1 (10.75-ounce) can cream of celery soup

1 (10.75-ounce) can cream of mushroom soup

1 (14.5-ounce) can hen broth

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (16-ounce) package deal refrigerated buttermilk biscuits, separated

1/2 cup (1 stick) unsalted butter, melted

1/4 cup grated Parmesan cheese

Instructions

To Prepare the Biscuit Layer:

Instructions: To Prepare the Biscuit Layer:

1. Preheat oven to four hundred degrees F (200 levels C). Grease a 9×13 inch baking dish.

2. In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, and pepper. Whisk in milk and melted butter until simply combined. Do not overmix.

3. Drop the biscuit dough by rounded tablespoons onto the ready baking dish. Bake for 10-12 minutes, or till golden brown.

To Prepare the Gravy Layer:

Preheat oven to 350 degrees F (175 levels C). Grease a 9×13 inch baking dish. Separate biscuit dough into 10 biscuits; cut each biscuit into quarters.

In a large skillet, brown floor beef and onion over medium warmth. Drain off extra fat. Stir in water, gravy combine, salt and pepper. Bring to a boil; scale back heat and simmer 5 minutes, or till gravy has thickened.

Spread half of the gravy within the ready baking dish. Arrange biscuit pieces over the gravy. Top with remaining gravy.

Bake in preheated oven for 25-30 minutes, or until biscuits are golden brown and gravy is bubbly.

To Assemble the Casserole:

Preheat oven to 350°F. Grease a 9×13 inch baking dish.

Spread stuffing mix evenly over the underside of the baking dish.

In a big bowl, whisk together the cream of mushroom soup, milk, and rooster broth. Pour over stuffing mix.

Bake for 20 minutes.

Meanwhile, prepare the biscuits based on package instructions. Drop biscuits over the casserole.

Return to the oven and bake for quarter-hour, or until biscuits are golden brown.

To Bake:

1. Preheat oven to 350 degrees F (175 levels C).

2. Place bacon in a big skillet and cook dinner over medium heat until crisp. Remove bacon from skillet, reserve drippings, and crumble bacon.

3. Add sausage to the bacon drippings within the skillet and prepare dinner over medium warmth till browned, crumbling sausage gravy and biscuit casserole as it cooks.

4. Stir in flour, salt, and pepper into the sausage and cook for 1 minute, stirring constantly.

5. Gradually whisk in milk till smooth. Bring to a boil; cut back warmth and simmer for 5 minutes, stirring occasionally.

6. Stir within the cooked bacon and 1 cup of the cheddar cheese. Set apart.

7. Place biscuits in a greased 9×13-inch baking dish.

8. Spread half of the gravy combination over the biscuits.

9. Sprinkle with remaining cheddar cheese.

10. Pour the remaining gravy combination over the cheese.

11. Bake for 25-30 minutes, or till bubbly and sizzling.

12. Let stand for five minutes earlier than serving.