Sausage Gravy Casserole (Scroll for Gravy Recipe)
2 Cups White Lily Self-Rising Flour
¾ Cup Crisco
½ To ¾ Cup Buttermilk
Preheat the oven to 400 degrees Fahrenheit. Grease a 9×13 In Baking Pan.
Step 1 Measure out the self-rising flour into a large bowl.
Step 2 Spoon the Crisco into the bowl with the flour, and using a pastry cutter, cut the Crisco into the flour until it creates pea-sized pieces of dough.
Step 3 Pour in ½ cup of buttermilk and mix tenderly with your hands just until the dough is moist. Add more buttermilk as needed, but do not overwork the dough.
Step 4 Once the dough is ready, turn it into a lightly floured 9×13 In Baking Dish, flatten it with your hands into a 1-inch-tall mass. Blind Bake for 10 Minutes. Remove and Pour Prepared Sausage Gravy over biscuit crust and …
Step 5 Bake for another 15 to 25 minutes or until biscuit layer is golden brown. Cool 5 minutes and serve with other breakfast items.
I ordered sausage gravy and biscuits and gravy at a restaurant the other day and had to spit it out. I’m a Southern Grandma and a very testy old crone. Don’t you screw with our gravy! If you are a global viewer, that won’t mean much to you. Just think of your favorite cultural/ethnic dish from home. Let someone make it so you can’t tell what it is supposed to be and try to eat a bite. It cannot be done!!! If you are curious to try our local cultural treasure here is a decent recipe to give it a try.
1 (12 Ounce) Package Sausage
3 Tablespoons Butter
¼ Cup All-Purpose Flour
3 Cups Whole Milk
Salt And Pepper To Taste
Step 1 Make your biscuits
Step 2 Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk. Serve over biscuits with sausage or bacon.