Roasted Red Pepper Gravy Biscuit Casserole With Parmesan Crust

Looking for a comforting yet impressive dish that’s perfect for a cozy night in or a casual gathering? Look no further! This Roasted Red Pepper Gravy Biscuit Casserole with a golden Parmesan crust is a flavor explosion you won’t soon forget. We’re taking classic biscuit casserole to the next level with a vibrant, smoky red pepper gravy and a delightfully crunchy topping. It’s the ultimate in comfort food, elevated with a touch of sophistication. Get ready to make a casserole that will become a family favorite!

What You’ll Need: The Ingredient Rundown

• 250g (2 cups) All-Purpose Flour: The foundation of our flaky biscuit base. All-purpose flour provides the perfect structure, ensuring a tender yet sturdy layer for the gravy.
• 2 tsp (10g) Baking Powder: This is what gives our biscuits their lift! Baking powder is a leavening agent, creating those beautiful air pockets for a light and airy texture.
• 1 tsp (5g) Salt: Enhances all the flavors and balances the sweetness of the red peppers. We’re using fine sea salt for even distribution.
• 60g (4 tbsp) Unsalted Butter, Cold and Diced: Cold butter is *key* for flaky biscuits. The cold fat creates pockets of steam as it melts in the oven, resulting in those desirable layers.
• 180ml (¾ cup) Whole Milk – Divided: Provides moisture and binds the biscuit dough together. Whole milk contributes to a richer, more tender biscuit. We’ll be using it in two stages – for the dough and the gravy.
• 200g (7oz) Halal Chicken Sausage, Casings Removed and Crumbled: Adds a savory depth to the casserole. Halal chicken sausage offers a delicious flavor while adhering to specific dietary requirements.
• 1 Medium Onion, Finely Diced: Forms the aromatic base of our gravy. Dicing ensures even cooking and a consistent flavor throughout.
• 2 Cloves Garlic, Minced: Another essential aromatic, adding a pungent and savory note. Freshly minced garlic is always best!
• 1 Large Red Bell Pepper, Roasted, Peeled and Pureed (≈120g): The star of the show! Roasting the red pepper intensifies its sweetness and creates a smoky flavor.
• 1 tbsp (15ml) Tomato Paste (Optional for Color): While optional, tomato paste deepens the color of the gravy and adds a subtle umami flavor.
• 1 tsp (5g) Smoked Paprika: Contributes a smoky, slightly sweet flavor that complements the roasted red pepper beautifully.
• ½ tsp (2.5g) Ground Cumin: Adds warmth and earthiness to the gravy, enhancing the overall flavor profile.
• ¼ tsp (1.2g) Cayenne Pepper (Optional): A touch of heat for those who like a little kick! Adjust the amount to your preference.
• 500ml (2 cups) Low-Sodium Chicken Broth: The liquid base of our gravy. Using low-sodium allows us to control the saltiness.
• 240ml (1 cup) Whole Milk – For Gravy: Adds richness and creaminess to the gravy.
• 100g (3½oz) Shredded Sharp Cheddar Cheese: Melts beautifully into the gravy, adding a sharp and cheesy flavor.
• 30g (2 tbsp) Grated Parmesan Cheese – For Topping: Creates a crispy, savory crust. Freshly grated Parmesan is recommended for the best flavor.
• 30g (¼ cup) Panko Breadcrumbs: Provides extra crunch and texture to the topping. Panko breadcrumbs are lighter and crispier than regular breadcrumbs.
• 1 tbsp (15ml) Melted Butter – For Topping: Helps the panko breadcrumbs brown and become extra crispy.
• 1 tbsp (15g) Fresh Parsley, Chopped – Garnish: Adds a pop of color and freshness.
• Salt and Freshly Ground Black Pepper to Taste: Essential for seasoning and bringing all the flavors together.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Chicken Sausage: Italian sausage (sweet or hot) or chorizo can be used instead.
• Whole Milk: 2% milk or even unsweetened almond milk can be substituted, though the gravy may be slightly less rich.
• Sharp Cheddar: Monterey Jack, Colby Jack, or Pepper Jack cheese all work well.
• Panko Breadcrumbs: Regular breadcrumbs can be used, but the topping won’t be as crispy.

Detailed Step-by-Step Instructions

1. Preheat and Prepare: Begin by preheating your oven to 190°C (375°F). This ensures even cooking. Lightly grease a 23 x 33 cm (9 x 13 in) baking dish. Greasing prevents sticking and makes serving easier. Use butter or cooking spray for best results.
2. Make the Biscuit Base: In a large bowl, whisk together the flour, baking powder, and salt. This evenly distributes the leavening agent for a fluffy biscuit. Cut in the cold, diced butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The cold butter is crucial for creating flaky layers.
3. Form the Dough: Add 120 ml (½ cup) of the milk and stir *just* until a soft dough forms. Avoid overmixing, as this will develop the gluten and result in tough biscuits. The dough should come together but still be slightly shaggy.
4. Press into Dish & Pre-Bake: Pat the dough evenly into the prepared baking dish, creating a 1 cm (½ in) thick layer. This forms the base of your casserole. Bake the biscuit base for 10 minutes, just until lightly set but not browned. This pre-baking step prevents a soggy bottom.
5. Cook the Sausage: While the biscuit base bakes, heat 1 tbsp oil in a skillet over medium heat. Add the crumbled chicken sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Ensure the sausage is cooked through for food safety.
6. Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the sausage. Sauté until translucent, about 3 minutes. This builds a flavorful base for the gravy.
7. Build the Flavor Base: Stir in the roasted red pepper purée, tomato paste (if using), smoked paprika, cumin, and cayenne pepper (if using). Cook for 2 minutes to develop the flavors. Roasting the red pepper beforehand is key to a deep, sweet flavor.
8. Create the Roux: Sprinkle 2 tbsp flour over the sausage and vegetable mixture and stir to form a roux. Cook for 1 minute. This roux will thicken the gravy. Cooking the flour removes the raw flour taste.
9. Make the Gravy: Gradually whisk in the chicken broth and the remaining 120 ml (½ cup) milk, scraping the pan bottom to dissolve any lumps. This prevents a lumpy gravy.
10. Simmer and Thicken: Simmer the gravy, stirring frequently, until thickened, about 5-7 minutes. The gravy should coat the back of a spoon. Remove from heat and fold in the shredded cheddar cheese. Season with salt and pepper to taste.
11. Assemble the Casserole: Pour the hot red pepper gravy over the partially baked biscuit base, spreading gently to cover. Ensure the gravy is evenly distributed.
12. Prepare the Topping: In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, melted butter, and chopped parsley. This creates a crispy, flavorful topping.
13. Add Topping & Bake: Sprinkle the breadcrumb mixture evenly over the casserole. Return the dish to the oven and bake for 20-25 minutes, until the topping is golden brown and the gravy is bubbling.
14. Rest & Serve: Allow the casserole to rest for 5 minutes before serving. This allows the gravy to set slightly. Serve directly from the dish, drizzling any remaining gravy around the plate and scattering a few extra parsley leaves for color.

Why Roasted Red Peppers Elevate the Gravy

The secret to this gravy’s incredible flavor lies in the roasted red peppers. Roasting the peppers intensifies their sweetness and adds a smoky depth that complements the savory sausage and cheddar cheese. Unlike using jarred peppers, roasting your own allows you to control the level of char, which directly impacts the final flavor profile. The natural sugars in the peppers caramelize during roasting, creating a complex sweetness that balances the spice from the cayenne and the smokiness of the paprika. This technique transforms a simple gravy into something truly special.

Tips for a Perfectly Flaky Biscuit Base

Achieving a flaky biscuit base is all about keeping the butter cold and avoiding overmixing. Use very cold butter, and consider even chilling the flour beforehand. When cutting in the butter, work quickly to prevent it from melting. The goal is to have small pieces of butter distributed throughout the flour, which will create steam pockets during baking, resulting in a light and flaky texture. Resist the urge to knead the dough; simply stir until just combined.

Variations and Additions

Feel free to customize this casserole to your liking! For a spicier kick, add a pinch of red pepper flakes to the gravy. You can also incorporate other vegetables, such as sautéed mushrooms or spinach. If you prefer a different type of cheese, Monterey Jack or pepper jack would be delicious substitutes for cheddar. For a heartier casserole, add a layer of cooked, shredded chicken or turkey.

Serving Suggestions & Pairings

This Roasted Red Pepper Gravy Biscuit Casserole is a complete meal in itself, but it pairs well with a simple side salad or steamed green beans. A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, would complement the flavors beautifully. For a more casual pairing, a light-bodied beer like a Pilsner or Lager would also be a good choice.

Frequently Asked Questions (FAQ)

• Can I make this casserole ahead of time? You can assemble the casserole up to 24 hours in advance and store it in the refrigerator. Add the topping just before baking.
• Can I use a different type of sausage? Yes, Italian sausage or chorizo would also work well in this recipe.
• Is it possible to make this gluten-free? You can substitute a gluten-free all-purpose flour blend for the regular flour.

Final Thoughts

This Roasted Red Pepper Gravy Biscuit Casserole with Parmesan Crust is a comforting and flavorful dish that’s perfect for a weeknight dinner or a weekend brunch. The combination of the creamy, spicy gravy, the flaky biscuit base, and the crispy Parmesan crust is simply irresistible. Don’t forget to save this recipe to Pinterest for later!

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