If you’re craving pure comfort for breakfast or brunch, you absolutely must try Biscuits and Gravy Casserole! It’s a bubbling, golden, all-in-one version of the classic Southern favorite—fluffy biscuit pieces layered with creamy, peppery sausage gravy, then baked to absolute perfection. Each bite is rich, savory, and sure to bring big smiles around your table.
Why You’ll Love This Recipe
- Crowd-Pleasing Comfort: Biscuits and Gravy Casserole is warm, hearty, and irresistibly homey—everyone comes back for seconds!
- Super Simple Prep: With refrigerated biscuits and a handful of pantry staples, you can have this in the oven in minutes.
- All the Classic Flavors: Every bite combines fluffy biscuits and creamy sausage gravy, just like your favorite diner breakfast.
- Perfect for Brunch or Potluck: This casserole is easy to scale, serve, and transport—making it ideal for gatherings big and small.
Ingredients You’ll Need
I love how this Biscuits and Gravy Casserole turns a few humble ingredients into something downright magical. Every element has a role to play—bringing just the right flavor, richness, or fluff factor to make this dish shine!
- Refrigerated flaky biscuits: These create buttery, golden layers on top and bottom—pure comfort in every bite! Store-bought keeps things easy, but you can use your own if you’re feeling ambitious.
- Ground breakfast sausage: Savory, meaty sausage adds bold flavor and classic Southern appeal to the gravy.
- Flour: Just enough to thicken the gravy until it’s perfectly creamy—never runny or gluey.
- Kosher salt: Enhances every flavor without overpowering; feel free to adjust to taste.
- Freshly ground black pepper: A must for that signature gravy bite—add more if you love it spicy!
- Whole milk: Gives the gravy its luscious, rich texture. Pro tip: avoid skim milk here for best results.
Variations
One of the best things about Biscuits and Gravy Casserole is just how customizable it can be. Use what you have, suit your family’s tastes, or make it fit special diets—it’s almost impossible to go wrong!
- Cheesy Upgrade: Sprinkle shredded cheddar or Monterey Jack over the gravy layer for an extra gooey, melty finish.
- Spicy Sausage Swap: Try hot sausage or add a pinch of crushed red pepper in the gravy for a little breakfast fire.
- Vegetarian Version: Use a plant-based sausage and swap in your favorite dairy-free milk for a cozy, meatless casserole.
- Loaded Veggies: Fold in sautéed mushrooms, spinach, or green onions for extra color and nutrition.
How to Make Biscuits and Gravy Casserole
Step 1: Prep and Pre-Bake the Biscuits
Start by preheating your oven to 400°F and generously greasing your baking dish—a basic 8×10-inch works perfectly. Cut each flaky biscuit into quarters. Arrange half the biscuit pieces in the bottom of your dish, and pop them in the oven for a quick pre-bake. This gives you that lovely, crisped base that won’t turn soggy under the gravy.
Step 2: Make the Savory Sausage Gravy
While your biscuit base is baking, brown the ground breakfast sausage in a large skillet over medium heat. Once the sausage is fully cooked and crumbly, sprinkle the flour evenly over the meat and stir it around for another 1-2 minutes. This ensures that every bit is coated and the flour gets just a little toasty—which means no raw flour taste in your finished gravy!
Step 3: Whisk in Milk and Thicken Gravy
Reduce the heat to medium and slowly pour in the whole milk, stirring constantly to avoid lumps. Keep stirring until the gravy reaches a gentle boil and thickens up into a rich, creamy sauce. Finish it off with salt and a generous amount of black pepper for that essential Southern gravy flavor.
Step 4: Assemble and Finish Baking
Pour the piping hot sausage gravy over your par-baked biscuits. Top with the rest of the biscuit quarters, arranging them as evenly as possible. Slide the whole casserole back into the oven and bake until golden brown on top—about 14-18 minutes. The smell will be irresistible!
Pro Tips for Making Biscuits and Gravy Casserole
- Layer for Crispy Edges: Pre-baking the bottom biscuit layer keeps them from getting soggy, so don’t skip that quick first bake!
- Watch the Gravy Thickness: Your gravy should coat the back of a spoon—it will thicken more in the oven, so don’t let it get too thick on the stove.
- Season Generously: Fresh cracked black pepper is key for big, bold flavor—taste your gravy before assembling and don’t be shy!
- Get Ahead: You can brown the sausage and prep the biscuits a day in advance; just assemble and bake fresh for fluffiest results.
How to Serve Biscuits and Gravy Casserole
Garnishes
A sprinkle of fresh chopped parsley or chives makes the casserole pop with color and freshness. For a little extra Southern flair, try a few turns of additional cracked black pepper or even a dusting of smoked paprika right before serving.
Side Dishes
This rich casserole loves some contrast, so pair it with crisp fruit salad, juicy sliced tomatoes, or sautéed greens. If you’re serving brunch, a simple scrambled egg or fresh-cut melon rounds out the meal perfectly.
Creative Ways to Present
For a fun, buffet-style brunch, cut the Biscuits and Gravy Casserole into squares and serve on a platter with little toothpicks. Or bake the casserole in individual ramekins for a restaurant-style look on special mornings!
Make Ahead and Storage
Storing Leftovers
Cool any leftovers completely, then cover tightly and refrigerate for up to three days. The biscuit topping stays surprisingly fluffy, and it reheats beautifully for a quick second breakfast!
Freezing
Biscuits and Gravy Casserole freezes wonderfully. Once baked and cooled, wrap the casserole in plastic and foil and freeze for up to two months. Thaw in the fridge before reheating to keep everything tender and delicious.
Reheating
To reheat, simply cover and warm in a 350°F oven until heated through—usually about 20 minutes. A splash of milk over the top before reheating helps keep it from drying out.
FAQs
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Can I make Biscuits and Gravy Casserole ahead of time?
Absolutely! You can prepare the sausage gravy and cut the biscuits the night before. Assemble the casserole in the morning and bake fresh—just wait to combine everything so the biscuits stay fluffy.
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My gravy is too thick or thin—how do I fix it?
If your gravy is too thick, whisk in a splash of extra milk, a little at a time. If it’s too thin, just simmer a minute or two longer until thickened (it will also firm up more in the oven).
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Can I use homemade biscuits for this casserole?
Yes, you certainly can! Just cut your homemade dough into bite-sized pieces and continue with the recipe as written—your Biscuits and Gravy Casserole will have even more homemade magic.
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What kind of sausage works best?
Classic pork breakfast sausage delivers the most traditional flavor, but spicy sausage, turkey sausage, or plant-based alternatives all work beautifully—pick your favorite and enjoy!
Final Thoughts
I can’t say enough good things about Biscuits and Gravy Casserole—it’s easy, satisfying, and has a way of turning any breakfast into a warm, memorable occasion. I hope you’ll gather your loved ones and give it a try. Let this old-school classic fill your kitchen with comfort and plenty of happy noises!
Print
Biscuits and Gravy Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Biscuits and Gravy Casserole is a comforting and hearty dish that combines flaky biscuits with a savory sausage gravy, baked to golden perfection. Perfect for a cozy breakfast or brunch!
Ingredients
Biscuits:
- 1 can refrigerated flaky biscuits
Sausage Gravy:
- 1 lb ground breakfast sausage
- 4 tablespoons flour
- 1 teaspoon kosher salt
- 1/2 – 1 teaspoon freshly ground black pepper
- 2 1/2 cups whole milk
Instructions
- Preheat Oven: Preheat oven to 400°F and grease a baking dish (approximately 8×10 inches).
- Prepare Biscuits: Cut each biscuit into quarters and layer half in the baking dish. Bake for 10 minutes.
- Cook Sausage: Brown the ground sausage in a skillet until cooked through.
- Make Gravy: Sprinkle sausage with flour, cook for 1-2 minutes, then slowly stir in milk. Cook until thickened.
- Season and Bake: Season gravy, pour over baked biscuits, top with remaining biscuit quarters, and bake until golden brown, 14-18 minutes.
- Serve: Serve hot and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: 3g
- Sodium: 1100mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
