Ingredients:
1 can large, flaky biscuits (like Grands)
½ to ¾ pound ground pork sausage (depending on preference)
3 tablespoons flour
2 ½ cups milk
¼ cup diced onions
¼ cup sliced mushrooms
1 to 2 tablespoons dry sherry
½ teaspoon kosher salt
½ teaspoon black pepper
¼ cup fresh parsley, finely chopped
2 tablespoons vegetable oil (to cook the onions and mushrooms)

Directions:
Preheat oven to 400 degrees. Grease a small casserole dish, 7×10 inches, with butter or cooking spray.

Open the biscuits and cut each one into quarters. Layer half of the quarters in the greased pan, leaving a little space between each quarter. Bake for 10 minutes, until golden brown.

Meanwhile, prepare the gravy. In a frying pan over medium heat, brown the ground sausage until fully cooked.

As the sausage cooks, in a separate pan, sauté the onions and mushrooms in vegetable oil over medium-low heat, until the onions are translucent and the mushrooms soften somewhat and become aromatic; set aside.

Sprinkle the flour evenly over the cooked sausage, and stir in until completely absorbed. Reduce heat to medium-low and cook for about 3 to 5 minutes, stirring constantly, to remove the flour flavor.

Add milk, and stir to combine. Add the cooked onions and mushrooms, and a tablespoon of dry sherry and continue cooking over medium-low heat until the mixture reaches a gentle boil. Taste and add another tablespoon of sherry if desired, then stir in the salt and pepper. Adjust seasoning as desired.

The gravy will thicken, but should still be a bit runny as it will continue to thicken whilst baking in the oven. If the gravy becomes too thick, add more milk, one tablespoon at a time.

Once the gravy has reached the desired consistency, stir in the chopped parsley then pour the entire mixture over the baked biscuits. Top with the remaining, uncooked quartered biscuits.

Place casserole dish on a baking sheet and bake at 400 degrees for 20 to 25 minutes until the biscuits are golden brown and the gravy is hot and bubbling. To prevent over-browning, cover the top with tin foil after the first 10 to 15 minutes in the oven. Serve immediately.

Sarah’s Tips:

• For a simplified version, skip any or all of the onions, mushrooms, sherry and parsley.
• The gravy can be prepared in advance and refrigerated for up to 3 days before serving, or frozen for up to 3 months.
• To double the recipe, use a 9×13 casserole dish, and add 5 tablespoons of flour instead of 3.
• For another version, skip the casserole and bake the biscuits whole, then serve hot biscuits smothered in the sausage gravy.