Biscuit and Gravy Casserole

Ingredients

• 15-20 frozen buttermilk biscuits (we like Mary B’s brand)
• 1 pound ground pork breakfast sausage
• ½ cup all-purpose flour
• 4 ½ cups whole milk
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ teaspoon garlic powder

Instructions

1. 1

   Preheat the oven to 375°F. Set a large sauté pan (or cast-iron skillet) over medium heat. *We are moving the gravy to a 9 x 13 inch baking dish so there is more surface area to add biscuits on top. However, you can place the same skillet with the biscuits on top directly into the oven. Just make sure you're using a cast-iron or other oven-safe skillet.

2. 2

   Place the pork sausage in the skillet and break it apart with a wooden spoon. Cook and break up the sausage for 3-4 minutes.

3. 3

   Add the flour, dried thyme, salt, pepper, and garlic powder to the sausage. Stir and brown the flour for 2 minutes. Then add the milk and stir well. Bring the gravy to a boil. Allow it to boil for 30-60 seconds, then remove from heat.

4. 4

   Set out a 9 x 13 inch baking dish. Carefully pour the hot gravy into the baking dish and spread it out in an even layer. It's a good idea to let the gravy sit for about five minutes to create a skin on top. This ensures that the biscuits don't sink into the gravy.

5. 5

   Gently set the frozen biscuits on top of the gravy, I can usually fit 15+ biscuits in a 9 x 13 inch pan, sometimes more.

6. 6

   Place the baking dish in the oven and bake for 15-20 minutes, until the biscuits are golden and puffy, and the gravy is bubbling around the edges.

7. 7

   If making ahead, place the cold pan in the oven and bake for 18 to 25 minutes.