Creamy Dreamy Gravy Casserole with Cheddar Cornmeal Biscuits

When life's heaviness settles in, there's solace in the simple pleasures—a warm, hearty dish that soothes the soul. Picture this: the irresistible allure of biscuits and gravy on a lazy Saturday morning. But why limit this indulgence to just breakfast? This Gravy Casserole is here to bring that same satisfying comfort to your dinner table, and it's more than worthy of becoming your next beloved make-ahead masterpiece.

Irresistible Satisfaction:

In the realm of casseroles, this creation reigns supreme. With every bite, it whispers tales of nostalgia and flavor that could earn your Grandma's coveted recipe book seal of approval.

Freeze or Feast:

What sets this casserole apart is its versatility. Imagine the peace of mind that comes with knowing you have a batch of biscuits and gravy stashed away in the freezer, ready to rescue you from the toughest of days. But if instant gratification is your style, fret not. You can also bake and serve it right away, ensuring that heartwarming deliciousness is just a hot oven away.

Biscuits to Savor:

The cheddar-cornmeal biscuits that crown this casserole are not just an accompaniment; they're stars in their own right.

Learning to Love Lentils:

Lentils are so severely misunderstood. They are healthy af and not as diffult to cook as one may think. They have an awesome meaty flavor and I have made this gravy casserole as a stand alone dish numerous times and have received so many compliments from meat eaters who are shocked they’re eating a veggie.

Whether this dish is shared at sympathy meals or during moments that crave comfort, it's a culinary creation that transcends the ordinary, reminding us that warmth and togetherness can always be found, one delicious bite at a time.

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Gravy Casserole with Cheddar Cornmeal Biscuits

Author Amber Carvaly

This comforting dish combines the rich flavors of lentil gravy with the fluffy texture of cheddar cornbread biscuits, creating a satisfying and flavorful meal. The lentils provide a hearty and protein-packed base, while the aromatic vegetables and herbs add depth of flavor. Topped with cheesy, golden-brown biscuits, this casserole is the perfect combination of savory and satisfying. It's an ideal dish for a cozy night in or a hearty potluck contribution.

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Ingredients

Lentil Gravy

• 1 ½ cups of green or brown lentils
• 5 cups of water
• salt
• ½ yellow onion, diced
• 1 teaspoon olive oil
• 1 teaspoon dried thyme
• 2 cloves of garlic, minced
• black pepper
• 1 tablespoon flour
• 1 cup of vegetable broth
• 1 teaspoon soy sauce
• 1 teaspoon paprika
• ½ teaspoon red wine vinegar

Cheddar Cornmeal Biscuits

• 1 ¾ cups self-rising soft-wheat flour (such as White Lily Enriched Bleached Self-Rising Flour), plus more for work surface
• ¼ cup plain yellow cornmeal
• ½ cup cold butter, cut into ½-inch cubes
• 3 ounces shredded non dairy Cheddar cheese, (about ¾ cup)
• 4 tablespoons chopped fresh chives, divided
• 1 cup heavy whipping cream
• I sub full fat coconut cream
• 1 tablespoon non dairy butter, melted

Instructions

For the Gravy

1. Bring the lentils, water, and a little bit of salt to a boil in a small saucepan. Simmer for 40 minutes to cook the lentils until they are falling apart.
2. Psssst now is a good time to make your biscuits. You can use this 40 minute break to make them and chill them. Chilling the biscuit dough is crucial to its success.
3. In a small skillet, heat up the olive oil over medium heat and sauté the onion until it starts to brown (3 minutes), add the thyme, garlic, and some black pepper and cook for another 30 seconds. Take off the heat.
4. When the lentils are cooked, drain the excess water and put the lentils back into the pot.
5. In a small bowl, mix together the flour and the broth. Add the broth mix into the lentils along with the onion, soy sauce, paprika, and vinegar.
6. Use an immersion blender or a normal blender to blend the gravy to a smooth consistency.
7. Heat the gravy up again and simmer in the saucepan to thicken, 2-3 minutes.
8. Set aside

For the Biscuits

1. Whisk together self-rising flour and cornmeal in a large bowl.
2. Add butter cubes
3. Cut into flour mixture using a pastry blender or 2 forks until mixture is crumbly and resembles small peas.
4. These are biscuits so we do not want a typical looking dough at this stage. We want crumbly weird looking what the heck is this mixture. This is all about leaving nuggets of fat out to work their magic.
5. Stir in cheese and 2 tablespoons of the chives.
6. Stir in cream until ingredients are just moistened.
7. Turn dough out onto a floured work surface, and lightly knead until dough comes together, 3 or 4 times.
8. Pat dough into an 8- x 6-inch rectangle. Cut into 12 (2-inch) squares, and cut each square in half diagonally. Cover; chill until ready to use.

Assemble Casserole

1. Preheat oven to 350°F.
2. Arrange biscuits spaced ¼ to ½ inch apart on top of cooled gravy.
3. Bake until casserole is bubbly and biscuits are golden brown, about 40 to 45 minutes.
4. Remove from oven.
5. Brush tops of biscuits with melted butter; sprinkle with remaining 2 tablespoons chopped chives.
6. Serve hot.

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