Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with 2 tablespoons of butter.2 tablespoons butter
- In a large skillet, cook the breakfast sausage over medium heat, breaking it apart with a spoon as it cooks, until it's browned and no longer pink. Drain off any excess grease, leaving about 1 tablespoon in the skillet.1 pound bulk breakfast sausage
- Sprinkle the flour over the browned sausage and stir well to combine. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.1/2 cup all-purpose flour, 1 pound bulk breakfast sausage
- Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth and begins to thicken.4 cups whole milk
- Stir in the salt, black pepper, and dried thyme (if using). Bring the gravy to a gentle simmer, stirring occasionally, and let it cook for about 5 minutes, or until it has reached your desired thickened consistency.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried thyme
- Remove the skillet from the heat. Stir in the undiluted cream of mushroom soup and the shredded cheddar cheese until the cheese is melted and the soup is fully incorporated into the gravy.1 (10.5 ounce) can condensed cream of mushroom soup, 1 cup shredded cheddar cheese
- Pour the sausage gravy mixture evenly into the prepared baking dish.
- Arrange the refrigerated biscuit dough pieces evenly over the top of the sausage gravy.8 ounces refrigerated biscuits
- Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the biscuits are golden brown and puffed up, and the gravy is bubbly around the edges.
- Let the casserole rest for 5-10 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Can also be frozen for up to 2-3 months. Reheat individual portions in the microwave or a larger portion in the oven.
