Subj : 12/14 Nat'l B&G Day - 1
To : All
From : Dave Drum
Date : Fri Dec 13 2024 03:11 pm
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Biscuits & Gravy Casserole
Categories: Breads, Pork, Herbs, Mushrooms, Dairy
Yield: 12 servings
MMMMM-------------------------BISCUITS-------------------------------
2 1/4 c (315 g) A-P flour
3 tb Cornstarch
1 tb Baking powder
3/4 ts Kosher salt
1/2 c Unsalted butter; cold
1 c Buttermilk; cold
MMMMM--------------------------GRAVY---------------------------------
1 tb Olive oil
1/2 lb Sliced mushrooms
1/4 c Chopped yellow onions
1 lb Breakfast pork sausage
6 tablespoons all-purpose flour
1/2 ts Ground sage
1/2 ts Fresh ground black pepper
1/8 ts Ground nutmeg
3/4 ts Kosher salt
2 1/2 c Whole milk
MMMMM--------------------------TOPPING-------------------------------
1 tb Unsalted butter; melted
Set the oven @ 400ºF/205ºC.
Combine the flour, cornstarch, baking powder, and salt in a large
bowl. Cut the butter into 1/2" chunks and sprinkle it over the dry
ingredients. Using a pastry blender, a butter knife, or a fork, cut
the butter into the dry ingredients until most of it is the size of
peas.
Add the buttermilk and toss the mixture with a spatula until it starts
to look shaggy, and most of the buttermilk has been absorbed.
Turn out the contents of the bowl onto a clean surface dusted with a
little flour. Gather the dough together with your hands into a mound,
then roll it out until it is about 10" wide.
Use a spatula (like the kind you use to make fried eggs) or bench
scraper and flip 1/3 of the dough over from the left to the center.
Then flip the other side over that side.
Rotate the dough 90º and roll it out again to about a 10 square. It
will start to feel more like a dough and less crumbly at this point,
but there will still be some loose chunks. Just press them back into
the dough.
Repeat the process of rolling out and folding two more times. By the
fourth time, the biscuit dough will hold together and feel like actual
dough.
Roll out the dough to a 10" square that’s roughly 1/2" thick. Using a
2 1/2" biscuit cutter, cut out 16 circles. When you press down to cut
out the dough, don’t twist the biscuit cutter, which will "seal" the
edges of the dough.
Set aside 12 of the biscuit rounds. Place the remaining 4 biscuit
rounds on the bottom of a 9" X 13" baking dish. Cut up the remaining
scraps of dough and jigsaw puzzle the remaining dough into the bottom
of the casserole dish, making sure to cover the bottom in a single
layer.
Place on a rimmed baking sheet (for ease of removal from the oven and
to catch any drips). Bake in the oven for 15 minutes or until the top
of the biscuits start to look dry but not brown at all.
While the bottom biscuits are baking, make the gravy by placing the
oil, mushrooms, and onions in a large sauté pan. Cook on high heat,
stirring constantly, until the mushrooms start to soften, and the
onions start to look translucent, about 5 minutes. Add the sausage,
breaking it up with a wooden spoon or spatula, and cook until the
sausage starts to brown, about 5 minutes.
Keep the heat on high, and add the flour, sage, black pepper, nutmeg,
and salt to the pan. Stir until the ingredients are absorbed. Pour in
the milk, reduce heat to medium, and cook, continuing to stir until
the liquid has started to bubble and thicken, about 3 to 7 minutes.
If the first layer of biscuits isn’t done baking, lower the heat on
the gravy to a simmer until the biscuits are done. If you still need
time to finish the gravy, but the biscuits are done-remove the
casserole dish from the oven, and let it sit on the counter or
stovetop while you finish the gravy.
Once the gravy has thickened and the first layer of biscuits is done
baking, pour or spoon the gravy over the biscuit layer in the
casserole dish. Place the 12 reserved biscuits over the gravy and
brush the top of the biscuits with the melted butter.
Return the dish to the oven and bake until the biscuits are golden
brown and the gravy is bubbling and thick, about 18 to 23 minutes.
Let cool 10 minutes before serving warm from the casserole dish.
Yield: 12 servings
Recipe by: Irvin Lin
RECIPE FROM:
http://www.simplyrecipes.com
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