Biscuits and Gravy Casserole
User Reviews
3.7
Biscuits and Gravy Casserole
Description
This Biscuits and Gravy Casserole starts with diced baby potatoes tossed in olive oil and spices such as paprika, onion powder, and garlic powder, then roasted until tender with some caramelized edges. Breakfast sausage is browned and thickened with flour, then combined with whole milk to create a mildly spiced, creamy gravy that remains somewhat thin before baking. After roasting, the potatoes are mixed with the sausage gravy in a baking dish, then refrigerated biscuits cut into pieces are evenly layered on top. The casserole bakes in the oven until the biscuits are cooked through and golden. This dish offers comforting textures, from tender, well-seasoned potatoes and creamy sausage gravy to flaky biscuit topping.
Ingredients
- 20 ounces yellow potatoes baby
- 1 teaspoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoons salt divided
- 1 teaspoons black pepper divided, cracked
- 1 pound breakfast sausage
- ¼ cup flour
- 3 cups milk whole
- 16 ounces Biscuits refrigerated
Instructions
- Preheat oven to 375 degrees.
- Dice the potatoes into small pieces, either quarters or eighths depending on the size of the potato.
- Add diced potatoes to a 9x13 baking dish and drizzle with olive oil. Season with paprika, onion powder, garlic powder, and ½ teaspoon of salt and pepper. Stir to combine.
- Roast potatoes for 25 minutes, stirring once halfway through.
- About 15 minutes before potatoes are done, add the sausage to a large skillet over medium heat. Brown the sausage, breaking it up as it cooks.
- When sausage is cooked through, sprinkle with flour and stir well to combine. Cook 1 minute.
- Add milk and remaining salt and pepper to the skillet and cook, stirring constantly, for 6 minutes or until gravy has thickened slightly. The gravy should be thinner than a traditional breakfast gravy as it will thicken in the oven.
- Remove potatoes from the oven and stir. Pour the gravy over the top.
- Cut the biscuits into 4 pieces each and arrange evenly over the top of the gravy.
- Return to the oven for 28-30 minutes or until biscuits are browned and cooked through.
Notes
- Refrigerated diced potatoes can be used instead of fresh baby potatoes for convenience.
- Flaky layers biscuits are preferred for a flakier texture, but any refrigerated biscuits work.
- Adjust seasoning on potatoes before roasting for flavor variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 64g | 21% |
| Protein | 23g | 46% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 1634mg | 68% |
| Potassium | 965mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 19mg | 21% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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