Breakfast casseroles are in the spotlight during the holidays. Even if we are not expecting a large group of family or friends, it is still a nice idea to have one planned for Christmas morning. Or to have anytime during the holidays.
The combination of biscuits and gravy, or better yet, biscuits and sausage-gravy, is very popular in this area. It’s a good, filling, country meal that people I know really appreciate.
This one starts with a layer of hash browns or grated potatoes. I’m inclined to add a layer of green chiles as well, or you may find you and yours would like a sprinkling of cheese tucked in somewhere between layers.
Customize this hearty casserole to your liking. I also have a few tips to make life easier for you:
Remember, if you are out of buttermilk for this recipe, or don’t use it frequently enough to warrant buying it, add a couple of spoonsful of vinegar to about a cup of whole milk. Let set for 3 or 4 minutes and stir to combine. This will create a sour milk that tastes like buttermilk when baked into recipes.
I also have times when I’m out of self-rising flour, but we can quickly create our own by mixing 1½ teaspoon baking powder and 1/4 teaspoon salt per 1 cup all-purpose flour.
Enjoy food made fresh!
Sausage and Gravy Breakfast Casserole
2 cups grated potatoes or prepared hash brown potatoes
1 teaspoon ground black pepper, divided
3/4 teaspoon salt, divided
2½ cups self-rising flour
½ cup cold butter (1 stick) cut into tiny pieces, plus 2 tablespoons, divided
1 cup buttermilk
1 pound ground breakfast sausage
2 tablespoons water
4 tablespoons cooking oil
6 tablespoons all-purpose flour
3 cups whole milk
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