Biscuits and Gravy Casserole

Ingredients

2 lbs Mild Pork Sausage

3 ½ cups Coburn Farms milk

½ tsp. Marcum ground black pepper

½ tsp. Marcum paprika

½ tsp. Marcum dry parsley

½ cup Ginger Evans all-purpose flour

2 (16-oz.) cans Ginger Evans jumbo homestyle biscuits

Notes

If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick.

Directions

1. Preheat oven to 400 °F. Grease a 9x13-inch casserole dish and set aside.
2. Open and separate the two cans of biscuits. Cut each biscuit into quarters. Layer half the biscuits into the bottom of the greased pan and bake for 10 minutes.
3. Meanwhile, start the gravy. Heat a large skillet over medium high heat. Add sausage and spices to pan. Brown the sausage until fully cooked.
4. Sprinkle the flour evenly over the cooked sausage while stirring, making sure that the flour is fully absorbed by the sausage grease.
5. Lower heat to medium and cook the sausage and flour for about 2 minutes, stirring frequently.
6. Slowly pour in milk, stirring constantly.
7. Cook, stirring, until mixture begins to simmer and thickens, about 5 minutes.
8. Pour the gravy over the cooked biscuits. Layer the remaining uncooked biscuits evenly over the gravy.
9. Bake for 15 - 20 minutes or until golden brown.
10. Let sit for 5 minutes before serving.