Cooking with Facts

~a blog for those who want the info., the ingredients, and an ideal run-down~

First, let me just say that the site I used to find this week’s recipe has been my favorite so far. is very easy to use and has an interesting, yet simple design; I would recommend taking a look at it if you are a cook in desperate need of inspiration.

Anyway, enough with flattering my dear ‘opponent’ of sorts; I, upon searching the deepest recesses of the internet for an unbelievable two hours, have discovered a savory, non-dessert, recipe for this week that looked and seemed promising.

My grandma- a comparably peculiar woman- used to make ‘Granny’s packed gravy bundles,’ a recipe of her own design for biscuits perfectly soaked in gravy. The recipe for these delicious treats, however- which were a favorite after school snack for all of her grand kids- lies wrapped up in a small metal box hidden somewhere upon the dusty shelves of a spider infested basement.. a basement of which I would prefer not to enter.

But, I was able to find a charming substitute at the following website that I mentioned previously;

While the recipe itself is not exactly like gram’s, the biscuits do come out of the oven with a similar, almost perfect taste. They are not too soggy, even after being baked with the gravy, and overall they have a nice flavor and texture; slightly spicy and peppery where the gravy is in the middle, with a crumbly, biscuit outside. Near perfection.

Recipe(easy to follow): BISCUITS AND GRAVY CASSEROLE


15 mins


20 mins


35 mins

A different take on traditional biscuits and gravy, this easy breakfast casserole is a fun way to mix things up at the breakfast table.

Serves: Approx 8 servings



  • 1 can large, flaky biscuits (such as Grands)
  • ½ pound ground breakfast sausage
  • 3 Tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 and ½ cups milk




  • Preheat oven to 400 degrees (F).
  • Prepare a small casserole dish (approximately 7×10) with cooking spray. Set aside.
  • Open biscuits, and cut biscuits into quarters.
  • Layer half of the quarters in prepared pan.
  • Bake for 10 minutes.
  • Meanwhile, prepare gravy.
  • In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.
  • Sprinkle the cooked sausage with 3 Tablespoons of flour.
  • Use a wooden spoon to stir flour into sausage until completely absorbed.
  • Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
  • Add milk, and stir to combine.
  • Add salt and black pepper.
  • Stir frequently until mixture comes to a slight boil.
  • Taste, and adjust seasonings as desired. (I usually add more black pepper)
  • If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not “globby,” it should still be slightly runny.
  • Pour gravy over the cooked biscuits.
  • Layer the remaining uncooked, quartered biscuits over the gravy.
  • Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.
  • Serve immediately.
  • Enjoy!