Biscuit & Gravy Casserole. Experimentation and a need for more biscuits per batch led me to what we think are the best biscuits anywhere! For optimum flavor, these must be baked in hot, buttered cast iron skillets. They are great for breakfast with gravy or jellies.

Outside North America, the biscuit is typically hard, flat, and unleavened, and what Americans call cookies; in North America it is typically a soft, leavened quick bread; for more see biscuit (bread) Find biscuit recipes, videos, and ideas from Food Network. In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal. You can have Biscuit & Gravy Casserole using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Biscuit & Gravy Casserole

You need 1 (10 ounce) of can of regular biscuits (not the giant flaky Grands they won't cook throughly).
Prepare 1 pound of ground sausage (Spicy is my preference).
You need 1 of and 1/2 cups shredded cheddar cheese.
Prepare 6 of eggs.
It's 1/2 cup of milk.
Prepare to taste of Salt and pepper.
Prepare 1 of and 1/2 cups cold water.
Prepare 1 package of pork gravy ***.
Prepare of **You can make your own gravy from your sausage drippings or opt for the package variety. The directions include using the packaged gravy, although I made my own which probably takes less time!.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Biscuits can take on very different meanings in different parts of the world. In North America, they are meant to be a flaky and soft leavened quick bread.

Biscuit & Gravy Casserole instructions

Preheat oven to 350 degrees..
Grease bottom of 9x13 baking dish..
Place biscuits in bottom of dish. I actually used a can of crescent roll dough sheet and filled bottom of dish instead of biscuits..
Cook sausage, drain. If you are going to make your own gravy save some drippings..
Scatter sausage over biscuits, top with 1 cup cheese..
Whisk milk, eggs, salt and pepper. Pour over sausage layer..
Mix water and gravy packet. Bring to a boil, simmer til thick, add more water if necessary. Pour gravy over egg mixture, sprinkle with remaining cheese..
Bake until egg is fluffy and cheese is bubbling. About 30 minutes..

Ideally they should have tender flaky. Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. What makes a biscuit flaky is the fat, specifically, how the fat is incorporated into the flour. In terms of flakiness, the best fat for making biscuits is probably lard, and vegetable shortening is the next best.