Swap the traditional plate of biscuits and gravy for an easy, crowd-pleasing casserole that delivers all the comfort of the classic in one pan. Creamy sausage gravy and tender, buttery biscuit pieces bake together to create a warm, satisfying dish that’s perfect for holidays, brunch, or a simple family dinner.
A Reader’s Review
My family loves this recipe! It’s our new Christmas morning breakfast, and I also make it for dinner. Thanks so much for a yummy, easy recipe!
Your New Favorite Biscuits and Gravy Upgrade
- Flavor Packed: Baking biscuits in the gravy gives buttery bottoms and golden tops so every bite is flavorful.
- Simple Brunch Idea: Elegant enough for holidays but easy enough for a weekday morning; it feeds a crowd and stays warm.
- Southern Classic: All the familiar flavors of biscuits and gravy in casserole form—brown the sausage, make the gravy, add the biscuits, and bake.
Biscuits and Gravy Casserole Ingredients
- Biscuits: Store-bought biscuits keep this recipe quick; homemade biscuits work well if you prefer. Use them whole or cut into pieces before baking.
- Sausage: Choose your favorite breakfast sausage—pork, turkey, chicken, or a spicier option will all work.
- Customize: Stir in cooked bacon, mushrooms, or shredded cheese for extra texture and flavor.
How to Make Biscuits & Gravy Casserole
This casserole takes classic biscuits and gravy and turns it into a hands-off, oven-baked dish. Rich sausage gravy surrounds biscuit pieces so they bake tender on the inside with golden tops.
- Prep: Preheat the oven to 350°F and spray a 9×13-inch pan with nonstick spray. In a small bowl, whisk together the flour, kosher salt, garlic powder, onion powder, and black pepper.
- Cook Sausage: Brown 1 pound ground breakfast sausage in a large skillet over medium-high heat, crumbling as it cooks until no longer pink.
- Make Roux: Add 2 tablespoons unsalted butter to the skillet and melt. Whisk in the seasoned flour mixture and cook briefly to remove the raw flour taste.
- Add Dairy & Simmer: Slowly pour in 2½ cups whole milk and ½ cup whipping cream, stirring constantly. Reduce heat to low and simmer until the gravy thickens.
- Assemble: Pour the sausage gravy into the prepared pan. Scatter cut biscuit pieces evenly over the top.
- Bake: Bake 20–30 minutes, or until the biscuits are puffed and golden and the gravy is bubbly.
Make Ahead Instructions
Assembling this casserole the night before makes mornings effortless. Refrigerate the assembled dish and bake in the morning so you can enjoy a hot meal without the rush.
- Assemble: Prepare the casserole through the step before baking and cover tightly.
- Refrigerate: Store overnight in the refrigerator.
- Bake: In the morning, bake as directed, adding 10–15 minutes if needed to ensure the center is fully heated.
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Biscuits and Gravy Casserole
Ingredients
- 1 pound ground breakfast sausage
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 ½ cups whole milk
- ½ cup whipping cream
- 1 tube Pillsbury Grand Biscuits, cut into quarters
Instructions
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Preheat oven to 350°F and spray a 9×13-inch pan with nonstick cooking spray; set aside.
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In a small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper.
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Brown 1 pound ground breakfast sausage in a skillet over medium-high heat, breaking it into crumbles until cooked through. Add 2 tablespoons unsalted butter, then whisk in the flour-spice mixture until the sausage is coated.
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Slowly pour in 2½ cups whole milk and ½ cup whipping cream, stirring constantly. Lower the heat and simmer until the gravy thickens to your desired consistency.
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Pour the sausage gravy into the prepared pan. Arrange 1 tube of biscuits cut into quarters over the gravy and bake 20–30 minutes, until the biscuits are golden and the casserole is hot and bubbly.
Video
Notes
Storage Instructions
- Fridge: Store leftovers for up to 4 days covered with foil or in an airtight container.
- Freezer: Freeze up to 2 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
- Reheat: Warm portions in the microwave or bake at 300°F until heated through.
- Make Ahead: Assemble the casserole the night before and refrigerate; plan to bake 10–15 minutes longer to ensure it’s fully heated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
More Breakfast or Brunch Ideas
You can easily turn breakfast favorites into a hearty brunch or dinner. Pair this casserole with muffins, coffee cake, or a bright fruit salad for a complete spread.
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