{"id":365,"date":"2016-01-07T14:54:22","date_gmt":"2016-01-07T14:54:22","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=365"},"modified":"2016-01-13T19:09:18","modified_gmt":"2016-01-13T19:09:18","slug":"365","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=365","title":{"rendered":"Biscuit and Gravy Bake"},"content":{"rendered":"<p><b>Ingredients:<\/b><\/p>\n<p>1 12-oz tube refrigerated biscuits<br \/>\n6 eggs<br \/>\n1\/2 cup milk<br \/>\n1\/2 tsp pepper<br \/>\n1\/2 tsp salt<br \/>\n1 lb cooked sausage<br \/>\n1 cup shredded cheese<\/p>\n<p><b>For the gravy:<\/b><br \/>\n4 Tbsp. butter<br \/>\n4 Tbsp. flour<br \/>\nsalt &amp; pepper to taste<br \/>\n2 cups milk<\/p>\n<p><b>Directions:<\/b><br \/>\nCut each biscuit into 8 pieces. Set aside.<\/p>\n<p>In a bowl, mix the eggs, 1\/2 cup milk, 1\/2 tsp salt, and 1\/2 tsp pepper. Set aside.<\/p>\n<p>In a saucepan, melt the butter. Stir in flour, salt, and pepper, and slowly add the 2 cups of milk. Simmer, stirring, until it\u2019s thickened.<\/p>\n<p>In a greased 9&#215;13 glass baking dish, layer the biscuits, sausage, cheese, egg mixture, and gravy. Bake at 350\u00b0F\/180\u00b0C for 35-45 min, until the eggs on the bottom are cooked.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 12-oz tube refrigerated biscuits 6 eggs 1\/2 cup milk 1\/2 tsp pepper 1\/2 tsp salt 1 lb cooked&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-365","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/365","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=365"}],"version-history":[{"count":3,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/365\/revisions"}],"predecessor-version":[{"id":377,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/365\/revisions\/377"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}