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One of my favorite breakfast baked all into a casserole. This Biscuits and Gravy Casserole is made with an amazing sausage gravy bottom layer and topped with biscuit pieces and baked.
This recipe is one of my favorite breakfast recipes. Sausage gravy has been a favorite of mine since I was young, and my Granny would make it for me.
Turning it into a casserole was one of my best ideas to date and this recipe is so simple to make and a family favorite.
How to make Biscuits and Gravy Casserole:
Cook: Start by cooking your sausage. You then want to make your gravy. Pour the sausage gravy into a casserole dish.
Prep: Slice your biscuits into quarters. Place the biscuits on top of the sausage gravy in the casserole dish.
Bake: Bake until the biscuits are golden brown. Serve with some eggs and fresh fruit.
Ingredient Notes:
- Ground Breakfast Sausage
- Flour: I used a all purpose flour.
- Seasoning: garlic powder, salt, and pepper.
- Milk: I used a 2% milk
- Butter: unsalted and melted.
- Refrigerated or Canned Biscuit Dough
Directions
Step one: In a large skillet cook and crumble your ground sausage until cooked through.
Step two: Next use a small mixing bowl to mix together flour, garlic powder, salt, and pepper.
Add to skillet with ground sausage and cook until absorbed.
Step three: Next you want to add milk and stir.
Bring to a simmer, cook, and frequently stir on low around 5 minutes while gravy starts to thicken.
Step four: Once your gravy is thickened pour the gravy into a casserole dish.
Slice canned biscuits into 4 pieces and add to the top of the gravy.
Step five: Bake for 15-20 minutes until your biscuits are golden brown.
Last brush the top of the biscuits with melted butter.
- Pro Tip: Brushing on butter is optional but it really helps to give your biscuits that perfect golden brown color.
Tips and FAQ
Can I make this ahead of time? When making this the day before I suggest making the gravy the night before but adding the biscuits to it when you are ready to bake.
This way your biscuits don’t become soggy overnight.
Can I Freeze this recipe? This recipe can be frozen. Again, I would suggest you prepare your gravy and freeze it.
When you are ready to back allow the gravy to thaw overnight in the fridge. Then place your biscuits on top and bake.
Serving Options
When serving this recipe you can serve these things as a side
- Fresh fruit
- Scrambled eggs
- Sliced tomatoes
Try some of my other favorite Breakfast Casseroles:
Blueberry French Toast Casserole – Starting the day with a hearty breakfast is essential to a good day. This Blueberry French Toast Casserole is the perfect breakfast casserole to feed the family before the long day starts.
Make Ahead Breakfast Casserole – Prepare it all the night before and just pop it in the oven in the morning. This Make Ahead Breakfast Casserole is perfect for busy mornings and one of my favorite breakfast recipes.
The Best Breakfast Casserole – The Best Breakfast Casserole is simple to make and makes the perfect breakfast or dinner. Made with sausage, peppers, onions, and shredded hash brown.
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Biscuits and Gravy Casserole
Ingredients
- 1 pound Breakfast sausage
- 4 tablespoon Flour
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt, (or to taste)
- 1/8 teaspoon Pepper, (or to taste)
- 2 1/2 cup Milk
- 1 tablespoon Melted butter
- 1 can Refrigerated Biscuit Dough
Instructions
- Preheat oven to 400 degrees F. Prepare a casserole dish with nonstick cooking spray and set aside.
- In a large skillet cook and crumble ground sausage until cooked through.
- In a mixing bowl mix together flour, garlic powder, salt, and pepper. Add to skillet with ground sausage and cook until absorbed.
- Add milk and stir. Bring to a simmer, cook, and frequently stir on low around 5 minutes while gravy starts to thicken.
- Pour gravy into the prepared casserole dish. Slice canned biscuits into 4 pieces and add to the top of the gravy.
- Bake for 15-20 minutes until your biscuits are golden brown. Last brush the top of the biscuits with melted butter.
We have made this recipe Christmas morning for going on 4 years. It is fantastic!!
Made this as recipe stated and biscuits stayed doughy. Was baked 20 minutes. Covered it with foil and baked an additional 10 minutes
Whole Family Loved it
That is great to hear!
Why have I not made this before? Genius!
I’ve made this before and it was great. The past couple times the biscuits are doughy on bottom I dont know where I went wrong…
I thought I followed the instructions to a T, but when I made it, the gravy was super runny and still super liquidy. When completed, the gravy + milk mixture was still a liquid and never thickened, after simmering it for 5+ minutes. Do you have any suggestions on what I should do better next time? It was still delicious, the biscuit parts that were solid that I could actually eat.
If you find it to be runny I would set it aside for 3-5 minutes before serving. Most the time it will thicken as it cools. Hope the helps!
If using pork sausage, should it be drained before adding the flour, etc?
I do not drain any fat when making this. The flour will absorb it.
Do I need to double this recipe if using a 9×13 you didn’t put what size you used so I’m not quite sure. Thank you
9×13 should fit it doubled.