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.