Ingredients:
1 can refrigerated biscuits (8 biscuits)
1 lb breakfast sausage
1/4 cup all-purpose flour
2 cups milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup shredded cheddar cheese (optional)
Directions:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cut the refrigerated biscuits into quarters and place them evenly in the bottom of the prepared baking dish.
In a large skillet, cook the breakfast sausage over medium heat until browned and crumbled, about 5-7 minutes.
Add the flour to the sausage and stir well to combine. Cook for 1-2 minutes to form a roux.
Gradually add the milk to the skillet, whisking constantly to prevent lumps. Continue to cook and stir for 3-4 minutes, or until the gravy thickens.
Season the gravy with garlic powder, onion powder, salt, pepper, and red pepper flakes (if using).
Pour the sausage gravy evenly over the biscuits in the baking dish.
Optional: Sprinkle shredded cheddar cheese on top of the casserole for extra flavor.
Bake for 25-30 minutes, or until the biscuits are golden and the gravy is bubbling.
Serve warm, garnished with extra cheese or herbs if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 480 kcal | Servings: 6 servings
