Biscuits and Gravy Casserole

1. Stage

In a large skillet, cook the sausage over medium heat until no longer pink, six to eight minutes, breaking the meat into crumbles as it cooks. Remove the sausage with a slotted spoon. Keep 1/4 cup of the sausage drippings in the pan, and discard the remaining drippings.

2. Stage

Stir the flour into the sausage drippings until the mixture is blended. Cook and stir until golden brown, one to two minutes. (Be careful not to let it burn.) Gradually whisk in the milk. Bring the mixture to a boil, stirring constantly. Cook and stir until thickened, two to three minutes. Stir in sausage, pepper, paprika and chili powder. Pour into a greased 13x9-inch baking dish. Cool completely. Editor's Tip: Don't walk away during this step! The roux can burn, or the milk can boil over in a snap.

3. Stage

Stir in the cooked sausage, black pepper, paprika and chili powder. Pour the gravy into a greased 13x9-inch baking dish and allow it to cool completely.

4. Stage

Meanwhile, in a large bowl, mix the baking mix, sour cream and melted butter until moistened. Turn the dough out onto a lightly floured surface and knead the dough gently 8 to 10 times.

5. Stage

Pat or roll the dough to a 3/4-inch thickness. Use a 2-1/2-inch biscuit cutter to cut out rounds. Editor's Tip: One of our Test Kitchen's top biscuit tips involves rerolling the dough to reduce waste. After cutting all the biscuits, press the dough scraps together to form a few extra biscuits.

6. Stage

Place the biscuit rounds on top of the gravy mixture in the baking dish. Cover the dish and refrigerate overnight.

7. Stage

Preheat the oven to 400°F. Remove the casserole from the fridge while the oven heats. Bake the casserole, uncovered, until the gravy is heated through and the biscuits are golden brown, 22 to 25 minutes. Editor's Tip: You'll know the casserole is finished when the gravy is hot and bubbly, and the biscuits are puffed and golden brown.