Gravy and Biscuit Casserole Recipe

Heat oil in a skillet and add the sliced, diced sausage. We can also put the sausages simply into the hot oil and break them up there. Cook until the meat is browned and no pink color is visible, optimally sear the meat until one side is golden brown. Once it is done, take it off the heat and let it cool down. While the meat is being done, we can start making the Béchamel, A.K.A white gravy.
Heat butter then whisk in flour until lump free uniform texture, roux, is achieved. For more detailed instructions check out:
Whisk in milk. Cold milk may help us avoid the flour lumping up, also if we let the roux cool a bit.
Stir vigorously until a lump free texture. Add salt and pepper to taste then set it aside to let it cool a bit. We may mix in the juices left from searing the sausages.
Whisk eggs and milk in a bowl.
Place the biscuit dough at the bottom of a fairly deep oven safe dish. Some like to cut the biscuits up into quarters.
Spread the somewhat cooled seared sausages on top.
Sprinkle shredded cheese onto the meat layer.
Pour the beaten eggs and milk on top.
Spread the white gravy layer on top.
Place the biscuits and gravy casserole into the middle rack of a 350°F / 180°C preheated oven until the biscuits are baked (195°F / 90°C) and eggs are set, about 30 - 45 minutes.
Enjoy!

Knead flour, butter, eggs, milk and baking powder with hands until we get an even texture. For more detailed instructions check out: Easy Cheese Biscuit Recipe
Sprinkle some flour on the table and put dough in the middle of it. Use a rolling pin to flat the dough about ½ inch / 1 cm heights. Cut out scones/biscuits with a smallish round cutter and place them onto a baking tray.

Heat oil in a skillet and add the sliced, diced sausage. We can also put the sausages simply into the hot oil and break them up there. Cook until the meat is browned and no pink color is visible, optimally sear the meat until one side is golden brown. Once it is done, take it off the heat and let it cool down a bit. While the meat is being done, we can make the Béchamel, A.K.A white gravy.

Heat butter then whisk in flour until lump free uniform texture, roux, is achieved.
Whisk in milk. Cold milk may help us avoid the flour lumping up, so does the cool roux. Stir vigorously until a lump free texture. Add salt and pepper to taste then set it aside to let it cool a bit. We may mix in the juices left from searing the sausages.
Whisk eggs and milk in a bowl.
Place biscuit dough at the bottom of a fairly deep, oven safe dish. Some like to cut the biscuits up into quarters.
Spread the somewhat cooled seared sausages on top.
Sprinkle shredded cheese onto the meat layer then pour on top the beaten eggs and milk.
Spread the white gravy layer on top.
Place the biscuits and gravy casserole into the middle rack of a 350°F / 180°C preheated oven until the biscuits are baked (195°F / 90°C) and eggs are set, about 30 - 45 minutes.

Knead flour, butter, eggs, milk and baking powder with hands until we get an even texture. For more detailed instructions check out:Easy Cheese Biscuit Recipe
Sprinkle some flour on the table and put dough in the middle of it. Use a rolling pin to flat the dough about ½ inch / 1 cm heights. Cut out scones/biscuits with a smallish round cutter and place them onto a baking tray.

Heat oil in a skillet then stir in garlic until it gets a slight golden brown color, about 1 minute.
Mix in the ground pork then season with salt and pepper. Cook until the meat is browned and no pink color is visible, optimally sear the meat until one side is golden brown.
Season with spices of herbs of choice like paprika. Once it is done, take it off the heat and let it cool down a bit. While the meat is being done we can make the Béchamel, A.K.A white gravy.

Heat butter then whisk in flour until lump free uniform texture, roux is achieved.
Whisk in milk. Cold milk may help us avoid the flour lumping up, so does if we let the roux cool a bit. Stir vigorously until a lump free texture. Add salt and pepper to taste then set it aside to let it cool a bit.
Whisk eggs and milk in a bowl.
Place biscuit dough at the bottom of a fairly deep, oven safe dish. Some like to cut the biscuits up into quarters.
Spread the somewhat cooled ground meat on top.
Sprinkle shredded cheese onto the meat layer then pour on top the beaten eggs and milk.
Spread the white gravy layer on top.
Place the biscuits and gravy casserole into the middle rack of a 350°F / 180°C preheated oven until the biscuits are baked (195°F / 90°C) and eggs are set, about 30 - 45 minutes.