Here in the South we love our biscuits and gravy! I’ve been on a casserole binge for weeks. Casseroles are easier to cook for many in this summer heat. I hope you enjoy.
Biscuits And Gravy Casserole
2 Cans Of Crescent Sheets
1 Pound Ground Breakfast Sausage
1/2 Pound Of Lean Ground Beef
4 Tablespoons Flour
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Black Pepper
3 Cups Of Half N Half
Preheat oven to 400 degrees (F).
Prepare a small casserole dish (approximately 9×13) with cooking spray. Set aside.
Open Crescent Sheets
Layer first sheet on bottom and press to fit in prepared pan.
Bake for 10 minutes.
In a heavy skillet, brown the ground breakfast sausage and beef over medium high heat until fully cooked.
Sprinkle the cooked meats with the flour.
Use a wooden spoon to stir flour into sausage until completely absorbed.
Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
Add half n half, and stir to combine.
Add sea salt salt and black pepper.
Stir frequently until mixture comes to a slight boil.
Taste, and adjust seasonings as desired. (I usually add more black pepper)
If the gravy is too thick, add a bit more cream until it is your desired consistency.
Pour gravy over the cooked Crescent sheet.
Layer the remaining uncooked Crescent sheet over the gravy.
Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If its start to over-brown, you can cover with foil for the last 10 minutes or so. Serve immediately with your breakfast menu.