Directions

Place the rack in the middle of the oven and preheat the oven to 425°F.

 To make the biscuits, sift 1¾ cups of the flour, the baking powder and the salt in a large bowl. Add 8 tablespoons of butter cut into ½-inch pieces by rubbing them between your fingertips into the flour mixture until it resembles coarse meal. Then, with your hands, fold in the egg, 1 cup of Frigo® Whole Milk Ricotta Cheese, 1/3 cup of the Frigo® Shredded Parmesan Cheese and ½ tablespoon of the black pepper. Fold until just combined.

Turn out the dough onto a lightly floured work surface and pat it into a 1-inch–thick rectangle. Then, fold the dough in half, turn it 90 degrees and pat into a 1-inch–thick rectangle. Repeat the process 4 more times, flouring your work surface as necessary to prevent sticking.

Cut out the biscuits with a 2½-inch round biscuit cutter and transfer them to a baking sheet lined with parchment paper. Reserve the biscuits to the side.

To make the gravy, place 3 tablespoons of butter in a large, ovenproof sauté pan over medium heat. When it begins to melt, add the chopped onions and cook them until the onions are translucent, 3–5 minutes, stirring occasionally. Then, add the breakfast sausage and garlic. Cook, breaking the sausage up into smaller pieces with a wooden spoon, until the meat is no longer pink and is starting to brown, about 5 minutes.

Reduce the heat to medium-low. Sprinkle with ¼ cup of flour and stir until the flour evenly coats and becomes stirred into the meat. Then, pour in the stock, Worcestershire sauce, ½ tablespoon of black pepper, chili powder and dried mustard. Cook, stirring frequently, until the stock starts to bubble and thicken, about 2 minutes.

 Gradually stir in the 2¼ cups of milk and 1 cup of Frigo® Whole Milk Ricotta Cheese, scraping the sides and bottom of the pan. Bring it to a simmer, stirring occasionally. Then, continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it cooks in the oven).

Finally, top the sausage gravy with the un-cooked biscuits, leaving at least 1/8 inch around the edge of the pan and between the biscuits. (If you have extra biscuits, bake them on a parchment-lined sheet tray for 16–20 minutes). Brush the tops of the biscuits with milk and sprinkle with black pepper. Then, finish them with a sprinkle of Frigo® Shredded Parmesan Cheese.

Place the casserole in the oven and bake it until the biscuits have risen and are golden brown on top, about 16–20 minutes.

Remove it from the oven and let it rest for 5 minutes. During this time, you can fry an egg to serve on top. Enjoy!

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.

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