The Biscuit & Gravy Casserole is a comforting and delicious breakfast dish that combines the rich flavors of homemade sausage gravy with fluffy biscuits in a casserole-style format. Perfect for family breakfasts, brunch gatherings, or even a hearty dinner, this recipe is sure to become a favorite in your home.
Ingredients
- 1 lb breakfast sausage
- 3 cups milk
- 1/3 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 can (16 oz) refrigerated biscuit dough
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the sausage in a large skillet over medium heat until browned and crumbled. Drain any excess grease.
- Make the gravy: Sprinkle the cooked sausage with flour and stir to coat evenly. Gradually pour in the milk while stirring constantly. Add garlic powder, onion powder, salt, and pepper. Cook and stir until the gravy thickens, about 5–7 minutes.
- Cut the biscuits:Â Open the biscuit dough can and cut each biscuit into quarters.
- Assemble the casserole:Â Place half of the biscuit pieces evenly in the greased baking dish. Pour the sausage gravy over the biscuit layer, spreading it out evenly. Top with the remaining biscuit pieces. If desired, sprinkle shredded cheddar cheese over the top.
- Bake: Place the casserole in the preheated oven and bake for 20–25 minutes or until the biscuits are golden brown and cooked through.
- Serve warm:Â Remove from the oven and let it rest for a few minutes before serving.
Serving and Storage Tips
- Serving:Â This casserole pairs well with scrambled eggs, fresh fruit, or a simple green salad for a balanced meal. Serve hot for the best flavor and texture.
- Storage:Â Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or oven until heated through.
- Freezing: You can freeze the baked casserole for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed.
FAQs
1. Can I use homemade biscuits instead of canned biscuit dough?
Yes, you can use homemade biscuit dough. Simply cut your dough into small pieces and proceed with the recipe as instructed.
2. Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to one day in advance and store it covered in the refrigerator. Bake it fresh when ready to serve.
3. What other toppings can I add?
You can add chopped cooked bacon, diced bell peppers, or sliced green onions to enhance the flavor.
4. Is there a vegetarian option for this recipe?
Yes, substitute the sausage with plant-based sausage crumbles and use vegetable gravy for a vegetarian-friendly version.
This Biscuits and Gravy Casserole brings together the classic flavors of a Southern breakfast into a single, easy-to-make dish. Perfect for feeding a crowd, it’s an all-in-one meal that’s sure to satisfy.
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes
- Total Time: 55-65 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
- For the Gravy:
- 1 pound bulk pork sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- For the Casserole:
- 1 (8-count) can refrigerated biscuit dough
- 6 large eggs
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- Cooking spray
Instructions
- Prepare the Gravy:
- In a large skillet over medium heat, cook the sausage until browned and crumbled, about 5-7 minutes.
- Sprinkle the flour over the cooked sausage and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the milk, ensuring there are no lumps. Add the garlic powder, salt, and pepper. Continue to cook, stirring frequently, until the gravy thickens, approximately 5 minutes. Remove from heat and set aside.
- Assemble the Casserole:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Open the can of biscuit dough and cut each biscuit into quarters.
- Evenly layer half of the biscuit pieces in the prepared baking dish.
- Pour the sausage gravy over the biscuit layer, spreading it out evenly.
- In a medium bowl, whisk together the eggs and 1/2 cup of milk until well combined. Pour this mixture over the gravy layer.
- Sprinkle the shredded cheddar cheese over the egg mixture.
- Top with the remaining biscuit pieces, distributing them evenly over the cheese layer.
- Bake:
- Bake in the preheated oven for 35-45 minutes, or until the eggs are set and the biscuits are golden brown. If the biscuits brown too quickly, cover the dish with foil during the last 10 minutes of baking.
- Remove from the oven and let the casserole rest for 10 minutes before serving.
Notes
- For added flavor, consider using a spicy or sage-flavored sausage.
- If you prefer a thinner gravy, add an extra 1/2 cup of milk during preparation.
- This casserole can be prepared the night before. Assemble all layers, cover, and refrigerate overnight. Allow it to sit at room temperature for 30 minutes before baking.