Biscuits and Gravy Casserole

Here is an easy way, I think, to serve biscuits and gravy.  It all comes to the table in one dish, and because the biscuits are steam-cooked from the bottom, as well as baked from the top, they turn out very light and fluffy.

I adapted this from a recipe in The Amish Cook At Home by Lovina Eicher. That recipe was a beef casserole, calling for ground beef and even a bit of ketchup. After making it according to the recipe, I knew it would be an easy leap to remake it into a "B&G" casserole. This is a good dish for dinner as well as for breakfast.


Biscuits and Gravy Casserole

Gravy:
1 pound pork breakfast sausage
1-1/2 Tablespoons cornstarch
1-1/2 cups milk
8 ounces cream cheese, softened
salt and pepper to taste

"Drop" Biscuits:
2 cups flour (all purpose or a mixture of all-purpose and whole wheat)
1 Tablespoon baking powder
1/4 cup cold butter
1/2 teaspoon salt
1 cup milk

For gravy, crumble and cook pork sausage in large skillet until browned.  Drain.

Place cornstarch in a medium saucepan then gradually stir in 1-1/2 cups milk.  Bring to a boil over medium-high heat and cook, stirring constantly, until sauce thickens.  Stir in cream cheese until melted.

Add cooked sausage to gravy mixture and place in ungreased 2-quart baking dish.  Heat in a 375° oven for 10 minutes.

Meanwhile, make biscuits combining flour with baking powder and salt.  Cut pieces of cold butter into flour mixture, then stir in 1 cup milk.  Drop dough by spoonfuls onto hot gravy in baking dish.  Return to oven and bake 10-15 minutes longer or until biscuits are browned (hopefully more so than mine in the picture) and cooked through.

Serves 4 to 6.