Biscuits and Gravy Casserole

Another Delicious Carlsbad Cravings!

This is all made from scratch here in Spain. No biscuit dough in a can and no Jimmy Dean pre-seasoned sausage like I use at home. But tasted great!

Carlsbad Cravings recipe with some additional recipes:

Biscuits and gravy casserole- CC

Sugar spun run biscuits (I used Luxmar margarine because butter is so expensive here)

Food.com’s seasonings for ground pork sausage

(NOTE: Also you can use an Italian seasoning griner - use at least 1/4 of the 45g grinder for 500g of porc.)

If you want to see it all keep going…I seriously recommend you look at Jen’s pictures for the assembly part.

SAUSAGE GRAVY

• 1 pound ground bulk pork sausage roll (like regular Jimmy Dean) (I wish!)

• 1/3 cup flour

• 3 1/2 cups milk

• 1 teaspoon beef bouillon (powder, crushed cube or base) (Aldi’s for no MSG)

• 1 tsp EACH garlic powder, dried parsley

• 1/2 teaspoon onion powder

• 1/4 tsp EACH ground sage, salt, pepper (I haven’t found sage in Spain yet. Can replace with Rosemary or Thyme)

• pinch dried thyme, red pepper flakes (found these at Ametller)

EGGS

• 6 eggs

• 1/2 cup milk

• 1/2 tsp EACH paprika, ground mustard

• 1/4 tsp EACH salt, pepper

BISCUITS AND CHEESE:

• 1 16.3 oz. pkg./8 count biscuit dough (I use Pillsbury Grands) (See homemade biscuit recipe)

• 1 cup freshly shredded sharp cheddar cheese

• 1 cup freshly shredded Monterrey Jack cheese

• fresh parsley for garnish (optional)

INSTRUCTIONS

Preheat oven to 350 degrees F. Spray a 9"x13" baking dish with non-stick cooking spray.

• Par-Bake Biscuits: (I made from scratch above and then cut the rectangle into 1 inch strips) Cut each biscuit into 8 pieces. Evenly space HALF of the chopped biscuits in the greased pan. Bake for 12 minutes, then remove from the oven. Meanwhile:

• Egg Mixture: In large bowl or liquid measuring cup, whisk together all of the Egg Mixture ingredients; set aside.

• Make Sausage Gravy: (I first cooked the plain ground pork with added seasonings) In a large saucepan or braiser (pictured), cook and crumble the sausage over medium-high heat. Once browned, reduce heat to medium, sprinkle with flour, and cook for 3 minutes while stirring. Reduce heat to low and stir in the milk while stirring constantly. Stir in the beef bouillon and all seasonings.

• Thicken Gravy: Bring to a simmer, stirring often until it thickens, 5-10 minutes. Taste and season with additional salt (I add ¼ teaspoon), pepper and/or red pepper flakes; set aside.

• Assemble: Pour Egg Mixture over the par-baked biscuits in the pan, then top with half of both cheeses (½ cup each cheese). Evenly pour 2 ½ cups of the sausage gravy over the egg mixture (reserve rest for later). Add remaining chopped biscuits evenly spaced over top (see photos in post or watch video below).

• Bake: Bake, uncovered, at 350 degrees F for 40-50 minutes OR until eggs have set and biscuits are golden (there are several variables in this recipe, so be patient and bake more as needed). The most accurate way to check for doneness is with an instant read thermometer. The internal temperature should reach 160°F.

• Add Remaining Gravy: The gravy will have thickened off heat, so stir in additional milk as needed to thin. Remove the casserole from the oven and top with remaining sausage gravy and cheeses. Return to the oven and bake an additional 5-10 minutes to melt the cheese.

• Rest: Rest for 10 minutes before serving. Garnish with fresh parsley if desired. (no time for that here!)