Every once in a while, I'm inspired to create a dish. Unfortunately for our Sunday School Class, inspiration often hits on Sunday mornings! They have been the guinea pigs for more of my experiments than, I'm sure, they care to recall. Fortunately for me, they are a very forgiving lot - as many times my creations are a complete flop!
Upside-down Sausage Gravy and Biscuit seems to be one of my better attempts. The class says it's a keeper. Except for the bit on the bread plate in picture, we "licked" the pan. Larry and I both thought it need a bit more "biscuit". I've increased the Bisquick a bit in the revised recipe below. I also though the gravy could have used a dash of salt, so I've added it as well.
My friend, Brenda, whom I sit next to in Sunday School, commented on how hot the food still was after being taken out of the oven for over an hour. The Pampered Chef stoneware and insulated carrier really keep foods piping hot.
Here's the recipe:
Preheat oven to 350 degrees.
Spray a 9x13 baking dish, and set aside.
2 lb.s sausage, browned and drained
2 packets of white gravy mix, prepared according to packet directions. You need 4 cups of gravy. (We like Pioneer's Biscuit Gravy.)
salt, to taste
Stir prepared gravy and browned sausage together. Pour into prepared baking dish.
Mix together with a whisk:
1 1/2 cups Bisquick
1 cup milk
3 tablespoons melted butter
Pour batter over sausage gravy mixture, and bake about 20 - 30 minutes, until topping is done and is golden brown.
Recipe can be easily cut in half and baked in an 8x8 pan.