Ingredients:

  • 1 tablespoon Olive or vegetable oil
  • 1 pound Bulk breakfast sausage (mild or spicy)
  • 3 tablespoons Unsalted butter
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk, warmed slightly
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Ground black pepper
  • 1/4 teaspoon Cayenne pepper (optional)
  • 1 (16.3 oz) package Refrigerated flaky layer biscuits (8 large biscuits)
  • 1 1/2 cups Sharp cheddar and/or Monterey Jack cheese, shredded
  • 2 tablespoons Fresh chives or spring onions, sliced (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Open the biscuit package and cut each of the 8 biscuits into 4 equal pieces (quarters). Set aside.
  2. Heat oil in a large skillet over medium-high heat. Add the bulk sausage and break it up. Cook until deeply browned and fully cooked through (about 6-8 minutes). Drain off excess grease, reserving about 1 tablespoon of fat in the pan. If the pan is dry, add the 3 tablespoons of unsalted butter now.
  3. Reduce the heat to medium-low. Add the 1/4 cup of flour to the reserved fat/butter in the pan. Whisk constantly for 1-2 minutes until the roux is smooth and slightly nutty smelling. Do not allow it to brown too much.
  4. Slowly pour the warmed whole milk into the roux, whisking continuously to prevent lumps. Increase the heat to medium and continue whisking gently until the gravy thickens significantly, reaching a consistency similar to heavy cream (about 5–7 minutes). Stir in the salt, black pepper, and cayenne (if using). Taste and adjust seasoning generously. Remove from heat.
  5. Evenly spread half of the cut biscuit pieces over the bottom of the prepared baking dish. Pour half of the sausage gravy evenly over the biscuit layer. Sprinkle 1 cup of the shredded cheese over the gravy. Layer the remaining biscuit pieces over the top. Pour the remaining sausage gravy over the second layer, ensuring pieces are well coated.
  6. Bake for 20 minutes. Remove the casserole from the oven and sprinkle the remaining 1/2 cup of cheese over the top. Return to the oven and bake for another 10–15 minutes, or until the gravy is bubbly, the biscuits are cooked, and the top is golden brown. Let the Cheesy Sausage Biscuits Gravy Casserole rest for 5–10 minutes before serving. Garnish with fresh chives or spring onions.