Ingredients
Scale
- 1 bunch green onions (½ cup light green, ⅔ cup dark green)
- 1 tablespoon avocado oil or olive oil
- 8 oz sliced button mushrooms
- 1 lb bulk pork sausage
- ½ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups milk of choice (2% dairy recommended)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon ground sage
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter
- 1 cup milk of choice (2% dairy recommended)
- 1 teaspoon apple cider vinegar or white wine vinegar
- Flaky sea salt
Instructions
- Preheat oven to 400℉. Grease a 9×13-inch baking dish.
- Slice green onions, separating white/light green parts from dark green parts.
- Heat oil in a skillet. Add mushrooms, sausage, and white/light green onions. Cook for 7-10 minutes.
- Mix biscuit dough: Combine flour, baking powder, ¾ cup cheese, garlic powder, salt, and dark green onions.
- Cut butter into dry ingredients until crumbly. Add milk and vinegar to form dough.
- Sprinkle flour over cooked sausage mixture. Stir well.
- Gradually add broth and milk, stirring until thickened.
- Season gravy with garlic powder, black pepper, sage, and salt. Pour into baking dish.
- Drop biscuit dough over gravy in 8 mounds.
- Bake for 15 minutes. Add remaining cheese and flaky salt. Bake 12-15 more minutes.
- Let cool 10 minutes before serving.
Notes
- Gravy thickens as it cools.
- Store leftovers in fridge for up to 4 days.
- Can be prepared ahead and refrigerated before baking.
- Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
- Diet: Low Lactose
Nutrition
- Serving Size: 1/8 casserole
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg