Wednesday, August 11, 2010
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
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
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.
Serves 4 to 6.
Posted by Annie Jones at 9:30 AM