A classic dish often cannot be improved upon and I am very ready to admit that. Biscuits and gravy is simply down home comfort food. I would never be so presumptuous as to present this dish as an improvement upon good old biscuits and gravy. I prefer to think of it as morphing the classic from a breakfast food to a dinner dish. This recipe also gives me an easy place to use my leftover roasted or baked vegetables from a previous dinner which I often have in abundance. I hope you enjoy the fluffy, garlic and sage goodness of this casserole style dinner.
Homemade biscuit dough or 2 cans biscuits
1 lb Antelope Sausage (Or regular sausage)
1/4 C Flour
1/4 C Butter
3 C Milk
3 C Cooked Vegetables ( could be anything: carrots, potatoes, celery, peas etc.)
1/4 C Melted butter
2 Cloves minced garlic
1 T Sage
Preheat oven to 400 degrees and spray a 13×9 casserole dish with non stick cooking spray. I made my homemade biscuits but store bought dough will work fine too. Flatten the dough or separate the biscuits and cut into little chunks. Layer half of them in the bottom of the pan and bake for 10 minutes.
Cook the sausage in a large pan on medium heat. Add the butter and the flour to the sausage and mix thoroughly.
Add the milk to the pan and cook stirring often until it boils and thickens for two minutes. Remove from heat.
Layer the cooked vegetables over the biscuits in the pan and add the gravy mixture over the top.
Place the remaining biscuit dough on the top and return to the oven. Bake for 10 minutes.
Mix the garlic and melted butter and brush over the tops of the biscuits in the pan and sprinkle with sage.
Cover with foil and bake an additional 15 minutes. Serve immediately.