Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough
- 1 pound ground breakfast sausage
- 3 tablespoons all-purpose flour
- 2 and 1/2 cups milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Brown the sausage in a large skillet over medium-high heat until thoroughly cooked, breaking it up with your spatula as it cooks. Once cooked, transfer the sausage to the prepared baking dish, spreading it out evenly.
- In the same skillet, leave about 2 tablespoons of sausage grease. Sprinkle the flour over the grease and whisk it together to form a roux. Cook for about a minute to remove the raw flour taste.
- Gradually pour in the milk, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and continue whisking until it thickens to the consistency of gravy.
- Season the gravy with black pepper and salt, stirring well to incorporate the seasonings. Pour the gravy evenly over the sausage in the baking dish.
- Separate the biscuit dough into individual biscuits and cut each biscuit into quarters. Scatter the biscuit pieces over the gravy in the baking dish.
- Bake for about 25 minutes or until the biscuits are golden brown. If using cheese, sprinkle it over the top of the casserole during the last 5 minutes of baking.
- Once done, remove from the oven and let sit for a few minutes before serving. Optionally, garnish with chopped fresh parsley for a pop of color.
Enjoy!
