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.
We love breakfast foods. I’m always pinning new recipes to try. My original plan on the morning I made these was to make a biscuit and gravy casserole. When I realized I was missing one of the ingredients I needed to make that recipe, I made this recipe with some of the ingredients instead. Jeremiah has already asked me to make these delicious filling breakfast treats once again.
Sausage Egg & Cheese Stuffed Breakfast Biscuits by So Fab Food
1 package of Grands biscuits
8 sausage patties
8 slices of cheese
Make scrambled eggs and season with salt and pepper. Cook sausages according to packaging. Preheat oven to 350 degrees. Flatten biscuits to about 5-6 inches wide. Break cheese slices into four pieces. Stack on top of biscuit. Top with scoop of scrambled eggs. Place sausage patty on top. Pull biscuit from opposite directions to cover entirely. Place wrapped side down on a parchment lined cookie sheet. Brush with butter and top with favorite seasonings. Bake for 15-20 minutes, turning pan halfway through baking. Let it sit for 10 minutes before serving.
- I added a little milk to my eggs to make them fluffier. I’d also suggest maybe 5 eggs would be enough.
- I used turkey sausage and Cheddar cheese.
- I topped mine with fennel seed to bring out the flavor of the sausage.
Fall is here so now is the perfect time to prepare comfort food. Some of my favorites are Hamburger Casserole and Chicken Noodle Dinner. But hearty soups are also great this time of year. For the first time, I decided to try to make bread bowls. I think my creation worked perfect for a cup of soup.
Bread Bowls by Amber Bourek
1 package of Grands refrigerator biscuits
8 custard cups or pep bowls
1 baking sheet
Flatten out a Grands biscuit into a large circle. Spray a custard cup with nonstick spray. Wrap biscuit around cup. Place upside down on baking sheet so biscuit is up. Bake according to package – 12 minutes at 350 degrees. Let cool slightly and use a table knife to gentle remove from cup. Serve with a cup of warm soup.