Biscuits and Sausage Gravy Pot Pie

 

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Source: https://bakeatmidnite.com/biscuits-sausage-gravy-pot-pie

Ingredients

1 pkg (8) refrigerated biscuits
16 oz. ground breakfast sausage
2 1/2 cups milk
3 tbsp butter
1/4 cup flour
1 tsp salt

1/2 tsp pepper

Instructions

Brown sausage meat, breaking up lumps. Drain and set aside.

Preheat oven to 350 degrees F. Cut each biscuit into quarters. 

Place HALF of the cut up biscuits on the bottom of a 1.5 quart casserole dish.

Bake for 10 minutes. 

Meanwhile, prepare sausage gravy by melting butter over medium heat in a medium saucepan. 

Add flour (make a roux) and whisk so there are no lumps. Cook roux over medium heat about 2 minutes, stirring constantly. While whisking, add milk slowly, making sure there are no lumps. Add salt and pepper. Cook sauce until it begins to thicken. 

Add cooked sausage.

Remove baking dish with partially-baked biscuits from the oven. Pour sausage gravy on top of biscuit crust. Place remaining biscuits on top of the casserole; return to oven and bake an additional 25-30 minutes, or until top biscuits are golden brown.

Biscuits with Sausage Gravy

I'm sharing one of my favorite things today . . . Biscuits with Sausage Gravy.

The posted recipe is from The Food Network with actual measurements  since I don't measure when I make my gravy, but I'm also including my recipe without measurements.

First of all . . . please please please do not use refrigerator biscuits!!!  Biscuits are so fast and easy to make and the quality and taste of the biscuits makes such a huge difference in this dish.

I'll agree with the choice of sausage . . . Jimmy Dean Sausage is the best!  I use the original version, but that is my preference.  I've never used the crumbles . . . I prefer sausage patties.

Since it is just The Captain and I, we don't need that huge gravy recipe.  If you want to make less, just cut the measurements in half or less.

The way I make mine . . . I make sausage patties for our breakfast with eggs, and I make one or two extra patties for the gravy, depending on how much I want to make or how much sausage we have on hand.

Once the sausage patties are done, remove from heat and set aside.

Add butter to the pan you cooked the sausage in (don't discard sausage drippings) and add equal part of flour once it is melted and bubbly . . . be careful not to burn the butter (amounts depend on how much gravy you want to make).

Gradually add milk and cook, constantly stirring, until the mixture thickens and comes to a boil.  Add salt and pepper to taste.  Crumble sausage patties set aside for the gravy into the mixture.  Adjust ingredients as you go to make sauce to the consistency and amount of gravy you prefer.

I've never made my gravy without butter . . . I just like the taste butter gives the gravy.  Instead of milk, I prefer to use half and half . . . no-fat half and half can be used if lighter version is desired, you really can't tell the difference.

Here is the Food Network's version . . .

Ingredients
can (16 ounces) refrigerated jumbo buttermilk biscuits (8 biscuits)
pkg. Jimmy Dean® Original Hearty Pork Sausage Crumbles
1/4 cup flour
2 -1/2 cups milk
Salt and ground black pepper to taste


Directions
Bake biscuits according to package directions.

Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.

Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.


Recipe and photo source

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