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
2 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.)
- 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.