16.3ouncesrefrigerated biscuits1 can (each biscuit cut into 4 pieces)
Instructions
Preheat the oven to 375°F. Lightly spravy a 9x13-inch baking dish with cooking spray or grease with butter. Set aside.
Heat a large pan over medium heat, and add the sausage. Cook until brown and cooked through.
1 pound breakfast sausage
Add the flour, butter, pepper, salt and cayenne. Cook for 2-3 minutes. Then, gradually whisk in the milk.
¼ cup all-purpose flour, 1 tablespoon unsalted butter, 1 teaspoon ground black pepper, ½ teaspoon kosher salt, ½ teaspoon cayenne pepper, 3 ½ cups whole milk
Continue to whisk, and allow the gravy to thicken, about 3-4 minutes. Remove from heat.
Arrange the biscuits in an even layer in the bottom of the prepared baking dish. Pour the gravy over the biscuits.
16.3 ounces refrigerated biscuits
Bake for 25-30 minutes or until the biscuits start to poke out of the top and turn a light golden color.
Serve with freshly minced parsley if desired. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of biscuits and gravy casserole. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.