Why You’ll Love This Recipe
Biscuits and Gravy Casserole is a hearty, comforting dish that brings together fluffy biscuits, savory sausage gravy, and creamy eggs in one delicious bake. Perfect for breakfast, brunch, or even dinner, this casserole offers a filling and flavorful meal that’s easy to prepare and sure to please a crowd.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
refrigerated biscuit doughbreakfast sausageall-purpose flourmilkeggsaltblack peppergarlic powderonion powdershredded cheddar cheese (optional)
directions
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Do not drain the grease.
Sprinkle the flour over the cooked sausage and stir to coat evenly.
Slowly add the milk while stirring constantly, bringing the mixture to a simmer until it thickens into a gravy. Season with salt, black pepper, garlic powder, and onion powder.
Cut the biscuit dough into quarters and layer half of the pieces in the bottom of the prepared baking dish.
Pour the sausage gravy evenly over the biscuit layer.
In a bowl, whisk the eggs and pour them over the gravy layer.
Top with the remaining biscuit pieces and sprinkle shredded cheese on top if desired.
Bake for 30-35 minutes or until the biscuits are golden brown and the eggs are set.
Allow the casserole to cool for a few minutes before serving.
Servings and timing
This recipe serves 6-8 people.Preparation time: 15 minutesCooking time: 35 minutesCooling time: 5 minutesTotal time: 55 minutes
Variations
Use spicy sausage for an extra kick.
Add sautéed onions, bell peppers, or mushrooms for more flavor and texture.
Substitute homemade biscuit dough if preferred.
Try topping with chopped green onions or fresh parsley for a fresh touch.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat individual servings in the microwave for 1-2 minutes or in the oven at 350°F (175°C) for about 10 minutes until warmed through.
FAQs
Can I make this casserole ahead of time?
Yes, assemble the casserole the night before and refrigerate. Bake fresh in the morning.
Can I freeze Biscuits and Gravy Casserole?
Yes, freeze baked portions for up to 2 months. Thaw and reheat before serving.
What type of biscuits work best?
Refrigerated southern-style biscuits hold up well in this recipe.
Is this casserole spicy?
Only if you use spicy sausage. You can adjust the seasoning to your taste.
Do I need to pre-cook the biscuits?
No, they bake in the casserole and absorb flavor from the gravy.
Can I use turkey sausage?
Yes, turkey sausage is a leaner option and works well in this dish.
Can I make it vegetarian?
Use meatless sausage and a vegetarian gravy base.
How do I know when it’s done?
The biscuits should be golden and a knife inserted should come out clean.
Can I add cheese?
Absolutely, shredded cheddar adds a nice flavor and melt.
Is it suitable for brunch gatherings?
Yes, it’s a crowd-pleasing dish perfect for potlucks and brunch tables.
Conclusion
Biscuits and Gravy Casserole is a satisfying and simple way to enjoy a classic Southern favorite in casserole form. With its warm layers of sausage, creamy gravy, and golden biscuits, it’s a comforting dish that brings everyone to the table. Ideal for busy mornings or leisurely weekends, it’s bound to become a go-to favorite in your kitchen.
Print
Biscuits and Gravy Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings
- Category: Breakfast, Brunch
- Method: Baking, Sautéing
- Cuisine: American
Description
Hearty and comforting casserole combining flaky biscuit dough with creamy sausage gravy—perfect for brunch or a comforting breakfast.
Ingredients
- 1 lb breakfast sausage (mild or spicy), casings removed
- 1/4 cup unsalted butter
- 1/4 cup all‑purpose flour
- 3 cups whole milk
- 1 ½ tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 2 cans (7.5 oz each) refrigerated biscuits (10 biscuits total)
- 2 Tbsp chopped fresh chives or parsley (optional garnish)
Instructions
- Preheat oven to 375 °F (190 °C). Grease a 9×13‑inch baking dish.
- Separate biscuits and cut each into quarters; spread evenly in the baking dish.
- In a large skillet over medium‑high heat, cook sausage, breaking it up, until browned (about 6–8 minutes). Remove with a slotted spoon and set aside.
- Reduce heat to medium; melt butter in the same skillet. Whisk in flour to form a roux, cooking 1–2 minutes until lightly golden.
- Slowly whisk in milk, stirring constantly until smooth. Bring to a simmer and let thicken, 3–5 minutes.
- Return cooked sausage to the gravy; season with salt, pepper, and red pepper flakes if using.
- Pour sausage gravy evenly over the biscuits in the baking dish, spreading to coat.
- Bake 25–30 minutes until biscuits are cooked through and the top is golden and bubbling.
- Remove from oven; let rest 5 minutes. Garnish with chives or parsley, then serve warm.
Notes
- Make it gluten‑free by using gluten‑free flour and biscuits.
- Substitute milk with half‑and‑half or heavy cream for richer gravy.
- Stir in shredded cheddar cheese over the top before baking for cheesy variation.
- Refrigerate assembled casserole (unbaked) overnight and bake fresh in the morning.
- Leftovers can be refrigerated up to 3 days; reheat gently in oven or microwave.