Biscuits and Gravy Casserole
2 can Grands Biscuits
1 lb roll Breakfast Sausage
3 tbsp Flour
2 1/4 cup Milk
1/2 tsp Salt
1 tsp Black Pepper
1 tbsp melted Butter optional
Preheat oven to 400.
Grease bottom and sides of small casserole dish (7×10″) with shortening or cooking spray.
Cut one can the biscuits into quarters and place in bottom of prepared pan.
Bake for 10 minutes.
Crumble and cook sausage in a large skillet over medium heat until completely cooked.
Sprinkle flour over cooked sausage. Stir and cook until flour is absorbed.
Add milk, salt and pepper. Stir until mixture thickens and begins to boil.
Add additional salt and pepper to taste.
If gravy is too thick, add up to 1/4 cup more milk.
Pour gravy over cooked biscuits.
Cut remaining can of the biscuits into quarters and place over the gravy.
Bake the casserole for 10 minutes.
Cover pan with aluminum foil and bake for 15 more minutes or until golden brown.
You can optionally brush tops of biscuits with melted butter.
Buttermilk Bread
1 ½ cups buttermilk
½ cup warm water (110 degrees F)
½ cup margarine
¼ cup white sugar
½ teaspoon baking soda
2 (.25 oz) packages active dry yeast
2 teaspoons salt
5 ½ cups bread flour
Proof yeast in warm water.
Place the butter or margarine and buttermilk in a small saucepan.
Heat slowly until butter or margarine has melted. Cool to lukewarm.
Place sugar, salt, baking soda, buttermilk mixture, and yeast in large
mixing bowl. Add 3 cups flour one cup at a time, and mix with the
dough hook attachment of an electric mixer. Gradually add the
remaining flour while continuing to mix. When dough is not sticky,
turn out on a lightly floured surface. Knead for several minutes, until
the dough is so and smooth. Place in a greased bowl, and turn once.
Allow to rise until doubled in size.
Punch down the dough. Divide, and shape into 2 loaves. Place in two
well greased 8 x 4 inch bread pans. Allow to rise until dough has risen
one inch above pans.
Bake in a preheated 375 degrees F oven for 30 to 35
minutes. Loaves are done when nicely brown and hollow sounding
when thumped.
