Biscuits & Sausage Gravy Casserole

8-10

Servings

20 mins

Prep Time

40 mins

Total Time

Ingredients

Amount / Quantity	Ingredients
	For the Sausage Gravy:
1 bunch	green onions
1 tablespoon	avocado oil or olive oil
8 oz	sliced button mushrooms
1 package (16 oz.)	Jones Dairy Farm All Natural Pork Sausage Roll, thawed if frozen
½ cup	all-purpose flour
2 cups	low-sodium chicken broth
2 cups	milk
1 teaspoon	garlic powder
1 teaspoon	black pepper
1 teaspoon	ground sage
½ teaspoon	salt
	For the Biscuits:
2 cups	all-purpose flour
1 tablespoon	baking powder
1 cup	shredded cheddar cheese, divided
1 teaspoon	garlic powder
¼ teaspoon	salt
6 tablespoons	cold unsalted butter
1 cup	milk
1 teaspoon	apple cider vinegar or white wine vinegar
	Flaky sea salt

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Directions

Heat oven to 400℉. Spray 9×13-inch (or other 3-quart) baking dish with nonstick cooking spray.
Slice the white and light green parts of green onions; set aside. Finely chop the dark green parts and set aside for the biscuit dough.
Heat olive oil in a large skillet over medium heat. Add mushrooms, sausage, and white and light green parts of the green onion. Sauté for 7-10 minutes, breaking up the sausage and any large mushrooms. Do not drain the skillet.
Once the sausage is browned, sprinkle flour over top; stir to combine, scrapping the browned bits from the skillet. Mix until flour is incorporated.
Reduce the heat to medium-low and add the broth, 1 cup at a time, stirring after each addition. Bring mixture back to a low simmer after each addition. After you’ve added all the broth, add the milk in the same manner. After the last addition of milk, return the gravy mixture to a low simmer until thickened.
Stir in the garlic powder, black pepper, sage, and salt. Carefully pour gravy mixture into the prepared casserole dish.
Meanwhile, in a mixing bowl, make the biscuit dough. Whisk flour, baking powder, ¾ cup of the cheese, garlic powder, and salt. Stir in the reserved dark green parts of the green onions.
Using a pastry blender or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbles. Add and vinegar; stir until the mixture forms a soft slightly sticky dough.
Using two spoons or a cookie dough scoop, drop the dough into eight mounds over the gravy layer. It’s OK if the top is not completely covered with the biscuit dough, as the biscuits will expand during baking.
Bake for 15 minutes. Remove the casserole dish from the oven and sprinkle the remaining ¼ cup cheese over the biscuits and sprinkle with the flakey salt. Return to the oven and bake for an additional 12-15 minutes.
Allow the casserole to cool at least 10 minutes before serving. The gravy will continue to thicken as it cools a bit. Store leftovers in an airtight container in the fridge for up to 4 days.