1 pound bulk pork sausage
1/4 cup all-purpose flour
3 cups 2% milk
1-1/2 teaspoons pepper
1 teaspoon paprika
1/4 teaspoon chili powder
2-1/4 cups biscuit/baking mix
1/2 cup sour cream
1/4 cup butter, melted
1In a large skillet, cook sausage over medium heat until no longer pink, 6 to 8 minutes, breaking into crumbles. Remove with a slotted spoon; discard drippings, reserving 1/4 cup in pan. Stir in flour until blended; cook and stir until golden brown (do not burn), 1 to 2 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2 to 3 minutes. Stir in sausage, pepper, paprika and chili powder. Pour into a greased 13x9-in. baking dish. Cool completely.
2Meanwhile, in a large bowl, mix baking mix, sour cream and melted butter until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
3Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place biscuits over gravy. Refrigerate, covered, overnight.
4Preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until gravy is heated through and biscuits are golden brown, 22 to 25 minutes.
Total Time
Prep: 20 Min. + Chilling. Bake: 25 Min.
Our biscuits and gravy casserole recipe features creamy sausage gravy and fluffy homemade biscuits. This make-ahead breakfast casserole is a cozy homestyle meal that'll get everyone out of bed!
Nutrition Facts
1 serving: 373 calories, 26g fat (11g saturated fat), 50mg cholesterol, 640mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 10g protein.