Biscuits and Gravy Casserole

When I first met Jeremiah, I learned very quickly that he loves biscuits and gravy. He’s very particular though – no one does it like his mother. I soon learned the whole family feels this way.

When Jeremiah and I were planning the menu for our wedding day brunch, our Sales Manager suggest biscuits and gravy. I said, “No, his family will just compare it to his mother’s recipe and be disappointed.” Sorry Chef – no offense.

Every year, the whole family gathers at his parent’s house for Christmas. It is practically a requirement that my mother-in-law Lynn make biscuits and gravy when EVERYONE is there. On Christmas Eve morning  though, Lynn made a Biscuits and Gravy Casserole recipe a friend had shared with her. Lynn let me in on a little secret. Occasionally, she uses the Pioneer brand packet gravy. This I can do. Although this isn’t the exact recipe my mother-in-law made that morning, my husband does like this dish. He also likes it when I use sausage from our local butcher shop – The Peculiar Meat Company.

Biscuits & Gravy Breakfast Casserole from Pinterest
img_0223.jpg2 cans (16 oz.) Grands biscuits
1 lb. ground breakfast sausage
1 package of Pioneer Country Sausage Flavor Gravy Mix

Cut one can of biscuits into quarters. Sprinkle in a sprayed 13 x 9 baking dish and cook at 400 degrees for 10 minutes. Then, cut the second package of biscuits the same way. Meanwhile, cook and drain sausage. Also prepare gravy according to packet. Mix sausage and gravy together and pour over biscuits. Top with remaining biscuits and cook for 15-20 minutes. (Optional – top biscuits with melted butter to make them shine.)

Notes:

  • I’d suggest maybe making it in a 9 x 9 pan and using only one can of Grands biscuits (half on bottom/half on top) if you want more gravy to biscuit ratio. You could also use regular sized biscuits and still make it in a 9 x 13 pan. 
  • Another option to to make a second envelope of gravy to pour on top of finished dish. That’s what Lynn did for her family. 

 

 

Advertisements

Peach Crisp

It’s that time of year when fresh peaches are available for picking. Here is a peach recipe Jeremiah and I recently made which was delicious.

Peach Crisp with Maple Cream Sauce by Pioneer Woman
img_0931.jpg5-6 fresh peaches
1 c. flour
½ c. sugar
½ c. brown sugar
½ tsp. cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
½ c. butter
½ whole lemon
7 T. maple syrup
1 ½ c. whipping cream
3 T. light corn syrup

In a medium bowl, mix all dry ingredients. Cut butter into small pieces and fork into dry ingredients. In a separate bowl, peel and cut peaches. Add zest from half a lemon and then squeeze in juice. Add 2 T. maple syrup and stir. Pour peaches into a 9 x 9 baking dish and cover with crumble mixture. Cover with foil and back for 15 minutes at 350 degrees. Remove foil and bake an additional 20-30 minutes.

Pour whipping cream into a saucepan. Add remaining maple syrup and corn syrup. Cook over a moderate heat until thickened and reduced by one-third (approximately 15 minutes). Refrigerate mixture until it is cold and thick.

Note:

  • This makes a lot of sauce. I’d suggest cutting the recipe in half. I used the extra though to make some delicious French Toast.