Biscuits and Gravy Casserole

Make biscuit dough

1. Combine all of the flour with your baking powder, salt and sugar. Then cut your cold butter into the flour mixture until all of the tiny butter bits are well coated in flour. Roll the dough out onto a lightly floured surface. As you begin to kneed the dough, the whole grain flour will absorb more of the liquid and you should have a firm for soft dough. Roll the dough to about a little more than a half inch thick and slice into squares. Place HALF of the squares down inside your roasting pan and bake at 400° for 10 minutes.
   

Cook the eggs

1. Scramble the eggs in a bowl and add a quarter cup water. Beat until fluffy. Add salt and pepper to taste. Cook over low heat stirring occasionally.
   

Prepare Gravy

1. We cooked our sausage separate from the gravy since we were making two dishes (one with pork sausage and one vegetarian). Otherwise you can cook the sausage with your onions. Add your butter and flour in the pan with your sauted onions (and sausage) and stir to make a roux. Gradually add the milk and whisk over medium heat until thick.
   

ASSEMBLE

1. Add your cooked eggs on top of the first layer of biscuits that you have blind baked for 10 minutes. Then add your gravy (and sausage if using) and Top with your remaining biscuits.