- 8
- 15 mins
- 45 mins
Ingredients
- 2 (16 ounce) Pillsbury Grand Flaky Layer Biscuits
- 1 pound sausage
- 4 Tb flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2 1/2 C milk
- 2 (10.5 ounce) cans cream of mushroom soup
- 1/2 tsp Worcestershire sauce
- softened butter
Preparation
Step 1
1. Preheat your oven to 400 degrees.
2. Grab 2 (16 ounce) cans of Pillsbury Grands Flaky Layer Biscuits. Open up the cans and cut each biscuit into four chunks. Spray a 9x13 pan with cooking spray and lay half of the biscuit chunks out evenly over the bottom of the pan. NOTE This casserole makes a very FULL 9x13 pan. Make sure you are using a pan that is nice and deep or use a pan that is larger than 9x13.
3. Pop the pan into the oven and bake for 10 minutes.
4. While the biscuits are baking brown 1 pound sausage in a deep skillet over medium high heat.
5. In a small bowl combine 4 Tb flour, 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder. Sprinkle it over the top of the browned sausage. Stir it well to combine.
6. Pour 2 1/2 C milk into the pan. Stir it in and allow the mixture to become thick and bubbly. Should take about 5 minutes.
7. Add 2 (10.5 ounce) cans of cream of mushroom soup (undiluted) and 1/2 tsp Worcestershire sauce. Stir it in to combine and allow it to heat through.
8. Carefully pour the sausage gravy over the top of the partially baked biscuits.
9. Layer the remaining biscuit chunks over the top of the gravy.
10. Bake for 15-20 minutes or until the biscuits are golden brown.
11. Brush softened butter over the top of the biscuits. Yum! Serve and enjoy! Here's the handy printable!
Yield: 8 servings