If you love the classic comfort of biscuits smothered in savory sausage gravy, then you are absolutely going to adore this Biscuits and Gravy Casserole Recipe. It takes all the best parts of a Southern breakfast staple and transforms them into a hearty, crowd-pleasing casserole that’s perfect for weekend brunches or cozy family meals. Creamy, cheesy, and filled with tender, fluffy biscuit pieces layered with rich sausage gravy, this dish brings warmth and satisfaction on every forkful.
Ingredients You’ll Need
These ingredients are simple pantry staples, yet each plays a crucial role in delivering the incredible taste and texture of this casserole. From the juicy sausage that packs flavor to the flaky biscuits and creamy cheese, every component works beautifully together.
- 1 pound pork breakfast sausage: Choose your favorite brand like Jimmy Dean for a flavorful, hearty base.
- 3 tablespoons salted butter: Adds richness and helps create silky gravy.
- ¼ cup all-purpose flour: Thickens the gravy to a perfect consistency.
- 2¾ cups whole milk: Provides creaminess in the gravy and keeps eggs tender.
- ½ teaspoon kosher salt: Enhances all the flavors without overpowering.
- ½ teaspoon fresh cracked black pepper: Adds gentle heat and depth.
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough: Fluffy and buttery biscuits, ideal for soaking up all that gravy.
- 6 large eggs: Create a custard that holds the casserole together with a soft texture.
- â…“ cup whole milk: Lightens the egg mixture for a creamy finish.
- ½ teaspoon onion powder: Adds subtle savory notes that marry perfectly with the sausage.
- 2 cups freshly grated mild cheddar cheese (divided): Melts into gooey pockets of cheesy goodness throughout the casserole.
- Melted butter for brushing (optional): Gives the biscuit tops a beautiful golden finish and extra flavor.
How to Make Biscuits and Gravy Casserole Recipe
Step 1: Make the Gravy
Start by preheating your oven to 350°F, and make sure to spray your 9×13 baking dish with nonstick cooking spray so nothing sticks later. Next, brown the sausage in a large skillet over medium-high heat, breaking it apart until it’s fully cooked and browned. Then, lower the heat to medium-low and separate half the sausage onto a paper towel-lined plate to drain excess grease. Keep the remaining half in the skillet — this mixture is the heart of your gravy, so don’t pour off the flavor-packed drippings.
Step 2: Cook the Sausage Gravy
Add the butter into the skillet with the sausage and drippings, letting it melt completely. Whisk in the flour, stirring constantly for 1 to 2 minutes; this cooks off the raw flour taste and starts to thicken the mixture. Slowly pour in the milk, whisking constantly to keep lumps at bay. Add kosher salt and black pepper, then keep whisking until your gravy thickens enough to coat the back of a spoon — creamy, luscious, and ready to nestle into your casserole layers.
Step 3: Assemble the Casserole
Slice each biscuit into six pieces for easy layering. Spread half the biscuit slices evenly on the bottom of your prepared baking dish. Next, scatter the reserved cooked sausage evenly over the biscuit layer. In a separate bowl, whisk together eggs, milk, salt, pepper, and onion powder until no streaks of egg white remain — this custard will bind the casserole and add creaminess. Pour the egg mixture evenly over the sausage, then sprinkle 1 cup of cheddar cheese on top. Ladle your homemade sausage gravy over this cheese layer, smoothing it gently. Add the remaining biscuit pieces over the gravy and sprinkle with the remaining cup of cheddar cheese. For an extra touch, brush melted butter on top of the biscuits to get that irresistible golden crust.
Step 4: Bake to Perfection
Pop the casserole into the preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when the biscuit topping is beautifully golden and the eggs have puffed up nicely. A knife inserted in the center should come out with just a trace of gravy, indicating that everything is perfectly set but still wonderfully creamy. Let the casserole rest for 5 minutes before serving to allow the layers to settle and flavors to meld.
How to Serve Biscuits and Gravy Casserole Recipe
Garnishes
This casserole is delightfully rich and hearty on its own, but you can elevate it with a few simple garnishes. Fresh chopped parsley or chives add a pop of color and a bright, fresh note that complements the creamy gravy beautifully.
Side Dishes
Serve alongside a crisp green salad or some lightly roasted vegetables to balance the richness. Fresh fruit or a tangy fruit compote on the side also brightens the plate and adds a touch of sweetness that contrasts deliciously with the savory biscuits and gravy.
Creative Ways to Present
Try making individual portions in ramekins for a charming brunch presentation. Alternatively, layer the casserole ingredients in a deep dish pie crust for an unexpected twist that adds buttery crunch alongside your biscuits and gravy goodness. It’s fun to mix things up and impress your guests with this comforting classic reimagined.
Make Ahead and Storage
Storing Leftovers
If you find you have leftovers of this Biscuits and Gravy Casserole Recipe, store them in an airtight container in the refrigerator for 3 to 4 days. The casserole holds its flavor and texture well when reheated gently.
Freezing
This casserole freezes beautifully. Wrap it tightly or transfer portions into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, warm individual servings in the microwave until hot throughout, or cover the dish with foil and reheat in a 350°F oven for about 20 minutes. This helps maintain that tender, fluffy texture without drying out the casserole.
FAQs
Can I use a different type of sausage?
Absolutely! While this recipe calls for regular or milk pork breakfast sausage, you can experiment with spicy sausage or turkey sausage depending on your preference. Just keep in mind that different sausages may alter the flavor slightly.
Can I use canned biscuits instead of refrigerated dough?
Yes, the Grands Southern Homestyle Buttermilk refrigerated biscuit dough is suggested for convenience and texture, but canned biscuits work well too as long as they are cut into pieces and layered properly.
Is it possible to make this recipe vegetarian?
You can substitute the sausage with a plant-based sausage alternative and use vegetable broth instead of sausage drippings. The gravy will have a different flavor but still tastes excellent with the biscuits and egg custard.
Can I prepare this casserole the night before?
Definitely! Assemble the casserole the night before, cover it tightly, and refrigerate. When ready, bake it straight from the fridge, adding a few extra minutes to the baking time.
What type of cheese works best?
Mild cheddar cheese is recommended for its creamy melt and rich taste, but feel free to try sharp cheddar, Monterey Jack, or a blend for different flavor profiles.
Final Thoughts
This Biscuits and Gravy Casserole Recipe is the ultimate comfort food that brings people together around the breakfast table and beyond. It’s simple to make, indulgently satisfying, and bursting with classic Southern flavors that feel like a warm hug. I wholeheartedly encourage you to try this recipe—it might just become your new go-to for family brunches or weekend gatherings!
Print
Biscuits and Gravy Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast, Brunch, Casserole
- Method: Baking
- Cuisine: Southern American
Description
A comforting and hearty Biscuits and Gravy Casserole combining savory pork sausage gravy, flaky buttermilk biscuits, fluffy eggs, and melted cheddar cheese baked to golden perfection. This casserole is perfect for a crowd-pleasing breakfast or brunch that’s easy to assemble and packed with classic Southern flavors.
Ingredients
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (e.g., Jimmy Dean brand)
- 3 tablespoons salted butter (sliced into 1 tablespoon pats)
- ¼ cup all-purpose flour
- 2¾ cups whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Casserole Layers
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
- 6 large eggs
- â…“ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon onion powder
- 2 cups freshly grated mild cheddar cheese (divided)
- Melted butter for brushing tops of biscuits (optional)
Instructions
- Make the Gravy: Preheat the oven to 350°F and spray a 9×13 inch baking dish with nonstick cooking spray. Add the sausage to a 10-inch skillet over medium-high heat. Stir and break the sausage apart until fully cooked through.
- Separate Sausage: Lower heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate to drain. Leave the remaining half in the skillet with any sausage fats.
- Prepare Roux: Add butter to the skillet with remaining sausage and fats. Stir until melted. Whisk in the flour and cook for 1-2 minutes, whisking constantly to prevent burning and form a roux.
- Add Milk and Seasonings: Slowly whisk in milk, kosher salt, and black pepper. Continue whisking constantly until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Assemble Casserole Base: Slice each biscuit into 6 pieces. Arrange half of the biscuit pieces in a single layer on the bottom of the prepared baking dish. Evenly sprinkle the reserved cooked sausage over these biscuit pieces.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, â…“ cup milk, kosher salt, black pepper, and onion powder until smooth with no streaks of egg whites remaining.
- Add Egg Mixture and Cheese: Pour the egg mixture evenly over the sausage layer in the baking dish. Sprinkle 1 cup of grated cheddar cheese over the eggs.
- Layer Gravy and Remaining Biscuits: Spoon the prepared sausage gravy over the cheese layer. Arrange the remaining biscuit pieces evenly over the gravy layer.
- Top and Bake: Sprinkle the remaining 1 cup of grated cheddar cheese over the top biscuit layer. Optionally brush the biscuits with melted butter for a golden finish. Bake in the preheated oven for 35 to 40 minutes, or until the biscuits are golden brown and the eggs are puffed and set. A knife inserted in the center should come out with just a trace of gravy.
- Rest and Serve: Allow the casserole to rest for 5 minutes before serving to let it set slightly for easier slicing.
Notes
- Use whole milk for the richest flavor and best gravy texture.
- Refrigerated biscuit dough saves time and adds flakiness to the casserole.
- Adjust seasoning to taste, especially salt and pepper.
- Optional melted butter brushed on biscuit tops adds extra golden color and richness.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
