Servings: 8-10 servings 1x
Ingredients
For the Sausage Gravy:
- 1 bunch green onions (½ cup light green. ⅔ cup dark green)
- 1 tablespoon avocado oil or olive oil
- 8 oz sliced button mushrooms
- 1 lb bulk pork sausage (I used Jones Dairy Farm 100% All Natural Pork Sausage Roll)
- ½ cup all-purpose flour*
- 2 cups low-sodium chicken broth
- 2 cups milk of choice (I used 2% dairy)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon ground sage
- ½ teaspoon salt
For the Biscuits:
- 2 cups all-purpose flour*
- 1 tablespoon baking powder
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter
- 1 cup milk of choice (I used 2% dairy)
- 1 teaspoon apple cider vinegar or white wine vinegar
- Flaky sea salt
Instructions
- Preheat the oven to 400℉. Mist a 9×13-inch (or other 3-quart) baking dish well with nonstick cooking spray.
- Cut the root ends off the green onions, then slice the white and light green parts; set aside. Finely chop the dark green parts and set aside for the biscuit dough.
- In a very large skillet (I use this enamel-coated cast iron skillet) over medium-high heat, heat the oil. Once hot, add the mushrooms, sausage, and the white and light green parts of the green onion. Saute over medium heat for 7-10 minutes, breaking up the sausage and any large mushrooms. Do not drain the skillet.
- Meanwhile, in a mixing bowl, make the biscuit dough. Combine the 2 cups flour, baking powder, ¾ cup of the cheese, garlic powder, and salt. Stir in the reserved dark green parts of the green onions.
- Using a pastry blender or two knives, cut the 6 tablespoons of cold butter into the dry ingredients until the mixture resembles coarse crumbles. Then, add the 1 cup milk and vinegar; stir until the mixture forms a soft slightly sticky dough.
- Back at the stovetop skillet, once the sausage is browned, sprinkle the ½ cup flour over top and stir up everything from the bottom of the pan, mixing until the flour is incorporated.
- Reduce the heat to medium-low and add the broth, 1 cup at a time, stirring after each addition. Be patient and stir slowly as you continue adding the liquid, bringing it back to a low simmer after each addition so the mixture thickens. After you’ve added all the broth, add the milk in the same manner. After the last addition of milk, return the gravy mixture to a low simmer until thickened.
- Stir in the garlic powder, black pepper, sage, and salt. Carefully pour gravy mixture into the prepared casserole dish.
- Using two spoons or a cookie dough scoop, drop the dough into eight mounds over the gravy layer; gently spread them out a little bit. It’s OK if the top is not completely covered with the biscuit dough, as the biscuits will expand during baking.
- Bake for 15 minutes. Then, remove the casserole dish from the oven and sprinkle the remaining ¼ cup cheese over the biscuits and sprinkle with the flakey salt. Return to the oven and bake for an additional 12-15 minutes.
- Allow the casserole to cool at least 10 minutes before serving. The gravy will continue to thicken as it cools a bit. Store leftovers in a covered container in the fridge for up to 4 days.
Notes
* If gluten-free is desired, use a gluten-free flour blend in both the gravy and the biscuit dough, such as Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour.
Overnight Casserole Method:
- Prepare the recipe through Step 9, topping the gravy mixture with the uncooked biscuit dough. Allow to cool slightly, about 10 minutes. Cover and store in the refrigerator overnight. The biscuits may sink down in the gravy a bit more overnight than they would if you didn’t use this method, but it will still turn out fine.
- In the morning, preheat the oven to 400℉. Bake the casserole for 15 minutes.
- Remove casserole from the oven and sprinkle ¼ cup shredded cheese and flaked sea salt over the biscuits.
- Return to the oven and bake for an additional 20-25 minutes.
Nutrition Information
- Serving Size: 1/10 of the casserole
- Calories: 435
- Fat: 26 g
- (Sat Fat: 12 g)
- Sodium: 720 mg
- Carbohydrate: 30 g
- (Fiber: 2 g
- Sugar: 5 g)
- Protein: 20 g
- Cholesterol: 76 mg