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   MMMMM----   Recipe via Meal-Master (tm) v8.06   
      
         Title: Biscuits & Gravy Casserole    
    Categories: Breads, Pork, Herbs, Mushrooms, Dairy   
         Yield: 12 servings   
      
   MMMMM-------------------------BISCUITS-------------------------------   
     2 1/4 c  (315 g) A-P flour   
         3 tb Cornstarch   
         1 tb Baking powder   
       3/4 ts Kosher salt   
       1/2 c  Unsalted butter; cold   
         1 c  Buttermilk; cold   
      
   MMMMM--------------------------GRAVY---------------------------------   
         1 tb Olive oil   
       1/2 lb Sliced mushrooms   
       1/4 c  Chopped yellow onions   
         1 lb Breakfast pork sausage   
         6 tablespoons all-purpose flour   
       1/2 ts Ground sage   
       1/2 ts Fresh ground black pepper   
       1/8 ts Ground nutmeg   
       3/4 ts Kosher salt   
     2 1/2 c  Whole milk   
      
   MMMMM--------------------------TOPPING-------------------------------   
         1 tb Unsalted butter; melted   
      
     Set the oven @ 400ºF/205ºC.   
      
     Combine the flour, cornstarch, baking powder, and salt in a large   
     bowl. Cut the butter into 1/2" chunks and sprinkle it over the dry   
     ingredients. Using a pastry blender, a butter knife, or a fork, cut   
     the butter into the dry ingredients until most of it is the size of   
     peas.   
      
     Add the buttermilk and toss the mixture with a spatula until it starts   
     to look shaggy, and most of the buttermilk has been absorbed.   
      
     Turn out the contents of the bowl onto a clean surface dusted with a   
     little flour. Gather the dough together with your hands into a mound,   
     then roll it out until it is about 10" wide.   
      
     Use a spatula (like the kind you use to make fried eggs) or bench   
     scraper and flip 1/3 of the dough over from the left to the center.   
     Then flip the other side over that side.   
      
     Rotate the dough 90º and roll it out again to about a 10 square. It   
     will start to feel more like a dough and less crumbly at this point,   
     but there will still be some loose chunks. Just press them back into   
     the dough.   
      
     Repeat the process of rolling out and folding two more times. By the   
     fourth time, the biscuit dough will hold together and feel like actual   
     dough.   
      
     Roll out the dough to a 10" square that’s roughly 1/2" thick. Using a   
     2 1/2" biscuit cutter, cut out 16 circles. When you press down to cut   
     out the dough, don’t twist the biscuit cutter, which will "seal" the   
     edges of the dough.   
      
     Set aside 12 of the biscuit rounds. Place the remaining 4 biscuit   
     rounds on the bottom of a 9" X 13" baking dish. Cut up the remaining   
     scraps of dough and jigsaw puzzle the remaining dough into the bottom   
     of the casserole dish, making sure to cover the bottom in a single   
     layer.   
      
     Place on a rimmed baking sheet (for ease of removal from the oven and   
     to catch any drips). Bake in the oven for 15 minutes or until the top   
     of the biscuits start to look dry but not brown at all.   
      
     While the bottom biscuits are baking, make the gravy by placing the   
     oil, mushrooms, and onions in a large sauté pan. Cook on high heat,   
     stirring constantly, until the mushrooms start to soften, and the   
     onions start to look translucent, about 5 minutes. Add the sausage,   
     breaking it up with a wooden spoon or spatula, and cook until the   
     sausage starts to brown, about 5 minutes.   
      
     Keep the heat on high, and add the flour, sage, black pepper, nutmeg,   
     and salt to the pan. Stir until the ingredients are absorbed. Pour in   
     the milk, reduce heat to medium, and cook, continuing to stir until   
     the liquid has started to bubble and thicken, about 3 to 7 minutes.   
      
     If the first layer of biscuits isn’t done baking, lower the heat on   
     the gravy to a simmer until the biscuits are done. If you still need   
     time to finish the gravy, but the biscuits are done-remove the   
     casserole dish from the oven, and let it sit on the counter or   
     stovetop while you finish the gravy.   
      
     Once the gravy has thickened and the first layer of biscuits is done   
     baking, pour or spoon the gravy over the biscuit layer in the   
     casserole dish. Place the 12 reserved biscuits over the gravy and   
     brush the top of the biscuits with the melted butter.   
      
     Return the dish to the oven and bake until the biscuits are golden   
     brown and the gravy is bubbling and thick, about 18 to 23 minutes.   
      
     Let cool 10 minutes before serving warm from the casserole dish.    
      
     Yield: 12 servings   
      
     Recipe by: Irvin Lin   
      
     RECIPE FROM: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
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