If you’re searching for a crowd-pleasing breakfast or brunch, look no further than this Biscuits and Gravy Casserole. It’s the ultimate comfort food — buttery biscuits meet creamy, peppery sausage gravy in a one-pan bake that’s as easy as it is indulgent. Get ready to fall in love with this southern classic made casserole-style!
Why You’ll Love This Recipe
- All-in-One Comfort: Every dreamy layer of biscuits and creamy gravy bakes up in a single pan — the ultimate comfort food with minimal fuss.
- Perfect for Sharing: Whether you’re feeding a hungry crowd at brunch or starting a lazy weekend, this Biscuits and Gravy Casserole easily serves a group (and always gets rave reviews!).
- Prep Ahead Friendly: You can assemble this casserole in advance, making mornings a breeze when you want something special without extra work.
- Kid-Approved and Cozy: With its golden biscuit top and rich, homemade gravy, even the pickiest eaters come back for seconds (plus, it just feels like a big, warm hug on your plate).
Ingredients You’ll Need
The beauty of a Biscuits and Gravy Casserole is in its simplicity — nothing fancy here, just a handful of classic ingredients that each play a starring role. Every item contributes to that irresistible southern flavor, from those fluffy biscuits to the savory, creamy gravy that ties it all together.
- 1 can refrigerated flaky biscuits: Using store-bought biscuits saves time while still giving you those iconic, fluffy layers. Go for classic flaky style for best results.
- 1 lb ground breakfast sausage: Spicy or mild, choose your favorite. The sausage brings loads of savory depth and a touch of spice to the dish.
- 4 tablespoons flour: This is key for thickening the sausage drippings into that luscious, spoon-coating gravy.
- 1 teaspoon kosher salt: Enhances all the flavors and ensures your gravy is anything but bland.
- 1/2 – 1 teaspoon freshly ground black pepper: Adjust this to your pepper preference — it gives that signature gentle kick biscuits and gravy is known for.
- 2 1/2 cups whole milk: Whole milk yields a richer, creamier gravy, but you can use 2% if preferred.
Variations
This Biscuits and Gravy Casserole is endlessly adaptable — don’t hesitate to make it your own! With just a few swaps or additions, you can tailor the flavors to suit your family’s tastes or dietary needs.
- Cheesy Twist: Sprinkle shredded cheddar or pepper jack between the sausage gravy and biscuit layers for an ooey-gooey addition.
- Lightened Up: Use turkey sausage, low-fat milk, or reduced-fat biscuits for a lighter but still cozy version.
- Veggie Boost: Fold in sautéed mushrooms, onions, or baby spinach to sneak in some veggies without losing the comfort factor.
- Spicy Kick: Use hot sausage, extra black pepper, or a pinch of cayenne for those who love a little heat in their morning bite.
How to Make Biscuits and Gravy Casserole
Step 1: Prep Your Oven and Biscuits
Start by preheating your oven to 400°F and giving your baking dish a generous greasing. Pop open your can of flaky biscuits — don’t you just love that satisfying “pop”? — and cut each biscuit into quarters. Spread half of those fluffy dough pieces evenly along the bottom of your baking dish, and bake them for 10 minutes so they’re set and lightly golden.
Step 2: Make the Savory Sausage Gravy
While the biscuit base is baking, crumble your ground breakfast sausage into a large skillet. Cook it over medium heat, stirring occasionally, until it’s browned and cooked through — any crispy bits are a flavor bonus! Sprinkle the flour over the cooked sausage and let it toast for 1-2 minutes, stirring gently to coat the sausage and soak up all the drippings.
Step 3: Build the Creamy Gravy
With your sausage and flour combined, slowly pour in the milk, stirring constantly. Keep the heat at medium and keep stirring — the mixture will simmer and turn into a beautiful, thick gravy after a few minutes. Season with salt and plenty of freshly ground black pepper; taste and adjust as you like. The pepper is part of this casserole’s southern soul!
Step 4: Assemble and Bake
Carefully pour all that glorious sausage gravy over your partially baked biscuit layer. Arrange the remaining uncooked biscuit quarters evenly over the top, so every bite gets some tender bread and creamy filling. Slide the casserole back into the oven and bake for 14-18 minutes, or until the top is golden brown and bubbly around the edges. The aroma will have everyone flocking to the kitchen!
Step 5: Serve and Enjoy
Once your Biscuits and Gravy Casserole is out of the oven, let it rest for a couple minutes so it sets up nicely. Slice into big, hearty squares and serve warm — this is pure southern comfort, ready to be devoured!
Pro Tips for Making Biscuits and Gravy Casserole
- Don’t Skip Biscuit Pre-Bake: Giving the bottom layer of biscuits an initial bake ensures they don’t turn soggy once the gravy goes in — just perfectly fluffy, golden bottoms every time.
- Gravy Consistency Control: Stop simmering your gravy as soon as it thickens to a pourable, creamy texture; it will continue to firm up in the oven, so don’t let it go too thick!
- Even Biscuit Distribution: Scatter the top biscuit quarters as evenly as possible over the gravy for uniform baking (and that gorgeous, bubbling, golden finish).
- Batch Cooking for Gatherings: Double the recipe and use a 9×13” pan if feeding a crowd — just watch the bake time and cover loosely with foil if browning too quickly on top.
How to Serve Biscuits and Gravy Casserole
Garnishes
A sprinkle of freshly chopped chives or parsley adds a burst of color and a light oniony note, while a crack of extra black pepper gives a little spicy aroma. If you love cheese, a handful of shredded cheddar on top in the last five minutes of baking makes it extra decadent!
Side Dishes
This Biscuits and Gravy Casserole is filling on its own, but it’s wonderful with simple sides. Pair with a crisp fruit salad, scrambled eggs, or roasted breakfast potatoes to round out a full brunch spread. For a touch of freshness, a lightly dressed green salad brightens every bite.
Creative Ways to Present
For special occasions, try baking and serving the casserole in individual ramekins or mini skillet pans for a personal touch. You can even cut it into squares and stack with extra sausage gravy on the side for a true restaurant-style brunch experience!
Make Ahead and Storage
Storing Leftovers
Store any leftover Biscuits and Gravy Casserole in a sealed container in the refrigerator. It keeps beautifully for up to 3 days, and those flavors seem to get even cozier by the next morning.
Freezing
Yes, you can freeze this casserole once it’s baked! After it cools completely, wrap individual portions or the whole dish tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat slices in the oven at 350°F until heated through, covering lightly with foil if needed. For quick single servings, the microwave works in a pinch — just add a splash of milk if you like your gravy extra creamy!
FAQs
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Can I use homemade biscuits instead of canned ones?
Absolutely! If you have a favorite homemade biscuit recipe, go for it — just make sure to cut the dough into small pieces and par-bake that bottom layer briefly as you would with canned biscuits. It gives the casserole that classic fluffy base.
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Can Biscuits and Gravy Casserole be made the night before?
Yes! Prepare the gravy and cut the biscuits, then assemble everything in your baking dish and cover tightly. Store in the fridge overnight; in the morning, just pop it in the oven and add a couple extra minutes to the bake time if needed.
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What’s the secret to a really flavorful gravy?
The sausage itself brings a lot of flavor, but don’t skimp on the black pepper and salt — and give the flour a little time to cook with the sausage drippings before adding the milk to build that nutty, savory foundation.
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Can I double this Biscuits and Gravy Casserole recipe?
Definitely! Just use a larger baking dish, like a standard 9×13”, and keep an eye on the bake time. Doubling is ideal for holiday mornings or large gatherings, so everyone gets a generous serving.
Final Thoughts
I can’t recommend this Biscuits and Gravy Casserole enough — it’s just pure comfort, perfect for lazy weekends or when you’re feeding the people you love. Give it a whirl, and don’t be surprised if it becomes your new go-to breakfast tradition!
Print
Biscuits and Gravy Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Biscuits and Gravy Casserole is a delicious twist on the classic dish, perfect for a hearty breakfast or brunch. Flaky biscuits are layered with savory sausage gravy and baked to golden perfection.
Ingredients
For the Biscuits:
- 1 can refrigerated flaky biscuits
For the 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.
- Prepare Biscuits: Cut each biscuit into quarters. Layer half in the pan, bake for 10 minutes.
- Cook Sausage: Brown sausage in a skillet until cooked through.
- Make Gravy: Sprinkle sausage with flour, cook, then stir in milk until thickened. Season with salt and pepper.
- Assemble and Bake: Pour gravy over baked biscuits, top with remaining biscuit quarters, and bake until golden brown.
- Serve: Serve hot and enjoy!
Notes
- This casserole can be prepared the night before and baked in the morning for a quick breakfast.
- Feel free to add shredded cheese on top for an extra indulgent touch.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg
