Biscuits and Gravy Casserole is the ultimate comfort food breakfast that brings together creamy sausage gravy and buttery, golden biscuits in one easy, crowd-pleasing dish. This hearty casserole is perfect for weekend brunches, holiday mornings, or anytime you want to treat your family to a warm, home-cooked meal. The rich flavors and simple prep make it a go-to favorite for both beginner and seasoned home cooks. Whether you’re feeding a group or just want delicious leftovers, this dish delivers.
Why You’ll Love This Biscuits and Gravy Casserole
If you love traditional Southern-style biscuits and gravy, you’ll absolutely adore this casserole version. It takes everything you crave — savory sausage, creamy peppered gravy, and fluffy biscuits — and bakes it into one pan. It’s easy to prepare, uses simple ingredients, and comes together in just 45 minutes. Perfect for breakfast, brunch, or even breakfast-for-dinner nights. Plus, it’s a guaranteed crowd-pleaser with kids and adults alike.
Ingredients
- 1 pound breakfast sausage
- 2 to 3 tablespoons butter
- Use 2 tablespoons if using pork sausage (include rendered fat)
- Use 3 tablespoons if using lean meat like turkey sausage
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups whole milk
- 1 can (8-count) refrigerated biscuits
Step-by-Step: How to Make Biscuits and Gravy Casserole
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray.
- Brown the sausage in a large skillet over medium-high heat. Break it into crumbles as it cooks until fully browned. Transfer the sausage to a paper towel-lined plate, but leave the fat in the skillet.
- Make the roux by reducing the heat to medium. Add butter to the skillet. Once melted, whisk in the flour, salt, and pepper. Cook the mixture for about 2 minutes to eliminate the raw flour taste.
- Create the gravy by slowly pouring in the milk while whisking continuously. Let the mixture come to a simmer, then continue cooking for around 5 minutes until it thickens.
- Combine and assemble by returning the cooked sausage to the gravy and stirring well. Transfer the sausage gravy into the greased baking dish.
- Prepare the biscuits by cutting each one into quarters. Evenly distribute the biscuit pieces over the sausage gravy.
- Bake for 25 to 30 minutes or until the biscuits are puffed up and golden brown, and the casserole is bubbling.
Helpful Tips
- Don’t skip the roux — cooking the flour in butter prevents a gritty texture and creates a rich, smooth gravy.
- Cut biscuits evenly to ensure they cook at the same rate and create a uniform, golden topping.
- Let the gravy simmer until it’s thick enough to coat a spoon. This ensures it won’t be runny after baking.
- Make ahead: Prepare the gravy and assemble the casserole the night before, then bake in the morning.
Substitutions and Variations
- Turkey sausage can replace pork for a leaner version. Add more butter since there will be less fat.
- Vegetarian version: Use plant-based sausage and unsweetened almond milk.
- Spicy twist: Use hot sausage or add a pinch of cayenne pepper for a little heat.
- Cheesy version: Sprinkle shredded cheddar or pepper jack cheese over the gravy before adding biscuits.
- Homemade biscuits: If you prefer from-scratch biscuits, feel free to use your favorite recipe.
Storage Instructions
Leftover Biscuits and Gravy Casserole can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven until heated through. To store it longer, freeze single servings in sealed containers for up to two months. Thaw overnight in the refrigerator before reheating.
Nutritional Information
Yield: 6 servings
Serving Size: 1 portion
- Calories: 426
- Total Fat: 32g
- Saturated Fat: 13g
- Trans Fat: 0g
- Unsaturated Fat: 17g
- Cholesterol: 93mg
- Sodium: 948mg
- Carbohydrates: 15g
- Fiber: 0g
- Sugar: 7g
- Protein: 19g
Serving Suggestions
- Serve with a side of scrambled eggs or fresh fruit for a well-rounded breakfast.
- Pair it with orange juice, coffee, or a breakfast smoothie for a complete meal.
- Top with chopped green onions, hot sauce, or a dollop of sour cream for added flavor.
- Great for potlucks, brunch buffets, or holiday mornings with the family.
Frequently Asked Questions About Biscuits and Gravy Casserole
Can I make this casserole ahead of time?
Yes! You can fully assemble the casserole the night before and store it in the refrigerator. Just cover it tightly and bake it in the morning.
Can I use homemade biscuits instead of canned?
Absolutely. Just prepare your biscuit dough and cut it into small pieces before layering it on top of the gravy.
What kind of sausage is best?
Breakfast pork sausage gives the most classic flavor, but turkey sausage or even plant-based sausage work well.
Can I freeze this casserole?
Yes, it freezes beautifully. Store individual portions in airtight containers and freeze for up to two months.
How do I know when it’s done baking?
The biscuits should be a deep golden brown, and the gravy should be bubbling around the edges.
Final Thoughts
Thank you so much for trying this Biscuits and Gravy Casserole recipe. It’s one of my personal favorites for how easy it is to make and how deliciously satisfying it is to eat. The creamy sausage gravy pairs perfectly with the golden, buttery biscuits for a dish that’s both nostalgic and comforting. Whether you’re enjoying it with loved ones around the table or saving leftovers for quick breakfasts, I hope it brings warmth and flavor to your kitchen. Happy cooking, and thanks for being part of this food-loving community!
Print
Biscuits and Gravy Casserole
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
Biscuits and Gravy Casserole is an easy, comforting breakfast bake made with creamy sausage gravy and golden biscuits. Perfect for busy mornings, holiday brunches, or breakfast-for-dinner nights!
Ingredients
1 pound breakfast sausage
2 to 3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups whole milk
1 can (8-count) refrigerated biscuits
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray.
- Brown the sausage in a large skillet over medium-high heat. Break it into crumbles as it cooks until fully browned. Transfer the sausage to a paper towel-lined plate, but leave the fat in the skillet.
- Make the roux by reducing the heat to medium. Add butter to the skillet. Once melted, whisk in the flour, salt, and pepper. Cook the mixture for about 2 minutes to eliminate the raw flour taste.
- Create the gravy by slowly pouring in the milk while whisking continuously. Let the mixture come to a simmer, then continue cooking for around 5 minutes until it thickens.
- Combine and assemble by returning the cooked sausage to the gravy and stirring well. Transfer the sausage gravy into the greased baking dish.
- Prepare the biscuits by cutting each one into quarters. Evenly distribute the biscuit pieces over the sausage gravy.
- Bake for 25 to 30 minutes or until the biscuits are puffed up and golden brown, and the casserole is bubbling.
Notes
Use 2 tablespoons butter if using pork sausage (include sausage fat).
Use 3 tablespoons butter if using lean sausage like turkey.
Prepare the night before and bake fresh in the morning.
Freeze individual portions for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American