Biscuits and Gravy Casserole Recipe – Southern Comfort in Every Bite!
Imagine waking up to a warm, bubbling tray of flaky biscuits smothered in rich sausage gravy, all baked into one irresistible casserole. This hearty Biscuits and Gravy Casserole is the ultimate comfort breakfast – perfect for lazy weekends, family brunches, or even dinner when you’re craving something cozy and satisfying.
Ingredients
- 1 pound breakfast sausage (pork or turkey)
- 1 can (16.3 oz) refrigerated biscuits (like Pillsbury Grands)
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- Optional: pinch of red pepper flakes for heat
- 1 tablespoon butter (optional, for richness)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the sausage in a large skillet over medium heat until fully browned. Do not drain all the grease – leave about 1–2 tablespoons in the pan for the gravy.
- Sprinkle in the flour and stir for 1 minute to cook off the raw taste. Slowly pour in the milk, whisking constantly to avoid lumps.
- Simmer until thickened, about 5–7 minutes, stirring frequently. Add salt, black pepper, and red pepper flakes if using. Stir in a little butter at the end for extra creaminess.
- Cut the biscuits into quarters and spread half in the bottom of your greased baking dish.
- Pour the sausage gravy evenly over the biscuit layer.
- Top with remaining biscuit pieces, arranging them evenly over the top.
- Bake uncovered for 25–30 minutes or until the biscuits are golden brown and cooked through. If the top is browning too fast, cover loosely with foil.
- Let it rest for 5–10 minutes before serving. It thickens slightly as it cools, making it easier to cut and plate.
Tips & Tricks
- For an eggy twist, whisk 4 eggs with ½ cup milk and pour it over the first biscuit layer before adding the gravy.
- Add shredded cheddar cheese between layers for a cheesy casserole version.
- This dish reheats beautifully! Just warm in the oven or microwave the next day.
Nutrition (Per Serving – Serves 8)
| Calories | 390 kcal |
| Protein | 14 g |
| Carbohydrates | 28 g |
| Fat | 25 g |
FAQs
Q: Can I make this ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate overnight. Bake fresh in the morning, adding 5–10 minutes to the bake time.
Q: Can I freeze this casserole?
Absolutely. Bake it first, cool completely, then wrap and freeze. Reheat from frozen at 350°F until hot throughout.
Q: What sausage is best?
Any breakfast sausage works—mild, spicy, or maple flavored depending on your preference.
