Biscuits and Gravy Casserole

This biscuits and gravy casserole is one of the best things I've made in my oven on a weekend morning. I made real, from-scratch sausage gravy- nothing from a packet- and poured it over layers of bubbly baked Pillsbury flaky biscuits.

It’s great for feeding a crowd and only uses one skillet and one baking dish. If you love classic biscuits and gravy, this casserole version is sure to tickle your fancy and become a regular in your rotation.

The Morning This Came Together and Never Left the Rotation

Biscuits and gravy seemed really complicated to me before, it seemed to be one of those diner things that I would need some special know-how to replicate at home. The gravy is actually just flour, milk, and sausage that is cooked together in a skillet.

You likely have these items in your kitchen already, and they only take about 10 minutes to make.

I created the casserole version because I wanted to make it for a group and didn't want to have to stand over the stove making individual portions. Instead, I can just put everything in a pan, bake it, set it in the middle of the table, and let everyone serve themselves.

It’s one of those recipes where the looks and taste make the effort seem greater than it really is. And that’s why it’s always great when you’re cooking for others.

What Makes This Casserole Different From Basic Biscuits and Gravy

Gravy from scratch that tastes like something! Not a gravy packet situation. You're going to be cooking the sausage, sprinkling flour directly over the meat to make a roux, then adding some whole milk and simmering until thick.

The result is a rich, creamy, and deeply savory gravy that no packet could ever replicate.

The two-layer biscuit technique is important. The bottom biscuits are put in the oven for a few minutes before the gravy goes on. This gives them a bit of a head start so they do not stay raw and doughy. The top biscuits are placed after the gravy, and this allows them to finish baking and get golden. Two layers, two textures, one pan.

Cayenne is the secret ingredient! We add a pinch of it to the gravy for warmth without the heat. It's the difference between gravy that tastes fine and gravy that tastes like something you would get at a restaurant.

With this recipe, you don’t have to worry about cleaning everything in your kitchen. For the gravy, you only need to clean one skillet, and for the casserole, all you need to clean is one baking dish. That’s all.

Seven Ingredients — Two That Do All the Heavy Lifting

Breakfast sausage (1 lb.)

This is your protein and gravy base. Grab it from the meat counter if possible — sage breakfast sausage from the butcher counter is the best flavor. Tubes of Jimmy Dean original or hot are also fine.

You can easily switch for spicy breakfast sausage if you want it to be even more hot. I wouldn’t suggest anything called “mild Italian” though — the fennel messes up the flavor here.

All-purpose flour (3 tablespoons)

This ingredient is what gets the gravy to that classic spoon-coating consistency. You want to cook it with the sausage for a minute — this toasts the flour a little and eliminates the raw flavor.

Don't skip this step and don't rush it. The raw flour taste in gravy is bad and definitely not something you want.

Whole milk (2½ cups)

Try not to switch to skim or 2% if you can help it. Whole milk is what gives the gravy the richness and creaminess it needs. The thinner the milk, the thinner the gravy, and it won't coat the biscuits the same way. If you have to use 2%, it will still work — just not as rich.

Cayenne pepper (pinch)

This is the ingredient that people tend to leave out and later question why the gravy tastes so bland. You won’t actually taste the spice; It simply wakes up the flavor of the gravy. So don’t skip this ingredient.

Kosher salt and freshly ground black pepper

Season this gravy aggressively. Biscuits and gravy needs bold salt and a lot of black pepper — that cracked pepper flavor is part of what makes it taste like biscuits and gravy. Don't be shy. Taste it before you pour it into the dish.

Pillsbury flaky biscuits (1 can, 16 oz.)

Before layering, each biscuit should be cut into quarters or sixths. Flaky layers separate a little bit as they bake, so they work really well for this. Buttermilk biscuits are also a good choice, as are Grands biscuits if you want a thicker and heartier biscuit layer.

I would recommend against using crescent rolls. Once the gravy is poured over the rolls they become too soft and lose their structure.

Melted butter (2 tablespoons)

Brushing the tops of the biscuits with melted butter before baking gives them that golden look. Just a moment of time can really make a difference.

How to Make Biscuits and Gravy Casserole

Step 1: Brown the Sausage

Set your oven to 375°. Also, grab a large baking dish and spray it with some cooking spray. Then, grab a large skillet and, over medium-high heat, place the sausage in the skillet and cook it until it is browned completely. While it is cooking, be sure to break it into smaller pieces.

What you're looking for is actual browning — not just some gray meat. If you're seeing a lot of grease in the bottom of the pan while you're cooking, go ahead and drain some off. You want some fat to help the roux, just not a lot.

Step 2: Make the Gravy

Sausage cooked? Good! Now sprinkle some flour over it and coat it by stirring. Continue for about a minute; it will look clumpy and a bit pasty. Perfect! You are starting on your roux.

Add the cayenne, salt, and a good amount of cracked black pepper. Next, pour the milk in all at once while stirring constantly.

Bring to a boil; then turn down to a simmer and continue to cook for 5 minutes making sure to stir it often. The gravy is done when it coats the back of a spoon. This is the step that people tend to rush and they shouldn’t, five full minutes please.

You will know it is ready when dragging the bottom of the skillet with a spoon leaves a clean trail. Take off the heat.

Step 3: Pre-Bake the Bottom Biscuits, Then Add the Gravy

Chop the biscuits into quarters or sixths. Place half of the biscuit pieces in a single layer on the bottom of your baking dish that you have already prepared.

Place the dish in the oven for 3 to 4 minutes. The edges will puff slightly, and look set. This is what you're looking for. This step is critical; without this step, the underside of the biscuits will be steamed-doughy rather than baked.

Take the dish out and evenly spread the sausage gravy over the biscuits.

Step 4: Top With Biscuits and Bake

Evenly distribute the leftover biscuit pieces on top of the gravy. Generously brush melted butter over the top.

Bake for 17-18 minutes at 375°, the tops will be a deep golden brown, and the gravy will be bubbling at the edges (you'll hear it).

Make sure the bottom biscuits are cooked through. When you hit them with a spoon, they should feel set and not squishy. If they give too much, put foil on them and give them another 5 minutes.

Five Steps Worth Getting Right

• Season your gravy boldly. Underseasoned gravy is the most common mistake with this recipe. Biscuits and gravy needs salt and a lot of black pepper. Taste the gravy before you pour it in and adjust.
• Don’t skip the pre-bake on the bottom biscuits. Even just 3–4 minutes in the oven before you add the gravy makes a big difference. It’s the only way to ensure those bottom pieces cook through instead of staying doughy.
• Use whole milk. The gravy really does come out better with whole milk. It’s thicker, richer, and coats the biscuits properly.
• Don’t skip the butter brush on top. It’s a small step but it makes the top biscuits look golden and gorgeous instead of pale and flat.
• Let it rest 5 minutes before serving. The gravy firms up slightly as it sits and makes cleaner servings.

What the Table Looks Like When This Is in the Middle

This casserole is a great dish for weekend brunch. It is simple to make and looks great which is why it is perfect for Christmas, Easter, Mother’s Day and other holidays. It can feed 6 to 8 people and is super easy to transfer to the dining table from the oven.

If you're going for a full spread, you can add scrambled eggs, a simple fruit salad, or some crispy hashbrowns on the side. If it’s just your family, this is plenty on its own.

How to Prep It the Night Before

Keep covered leftovers in the fridge for 3 days. The biscuits will absorb the gravy and get softer as they sit. Some people actually prefer this.

Reheating: Microwave covered individual portions for 2 to 3 minutes; or reheat whole pan covered with foil at 325° for 10 to 12 minutes.

Make-ahead option: Prepare the sausage gravy the night before, and store it in a container in the refrigerator. In the morning, all you have to do is cut the biscuits and put the casserole together. This should only take about 5 minutes of prep time.

If the cold gravy has thickened up overnight, add a little bit of milk while reheating it on the stovetop to loosen it back up before pouring.

Can You Freeze This Casserole?

I wouldn’t advise freezing the fully assembled and baked casserole as the biscuits don't withstand the freezing and thawing process. When biscuits are thawed, their texture becomes soggy and they crumble apart.

You can freeze the sausage gravy too. Just let it cool completely, then freeze it laying flat in a zip bag or container. To use it, thaw it in the fridge overnight. Then you can complete the casserole fresh in the morning with new biscuits. This method works great for freezer prep.

Six Ways to Make This Your Own

Spicy version: my personal preference is using hot breakfast sausage and adding more cayenne or a few hot sauce dashes into the gravy.

Cheesy biscuits and gravy casserole: For an extra cheesy option, stir in half a cup of shredded sharp cheddar cheese into the gravy before assembling the casserole, or you can sprinkle some cheese over the top layer of biscuits before the final bake. Or do both for a really cheesy casserole!

Breakfast casserole version: Scramble 3-4 eggs and layer them in with the gravy in between the biscuit layers. This addition adds protein and makes it even more of a complete one-dish breakfast.

You can make it a little lighter by using turkey sausage, 2% milk, and draining any fat after cooking. You'll lose some of the richness but it ends up being a pretty good breakfast casserole.

For the biscuit swap, any refrigerated biscuit will do — Grands buttermilk, store brand, or even canned crescent roll dough cut into pieces for a different texture.

Add vegetables: Diced jalapeños or green chiles mixed into the gravy add some heat and some nice color to it. Diced, sautéed onion and bell pepper, also contribute to the bulk and flavor.

What That Leftover Gravy Can Do

Leftover casserole biscuits and gravy heat up nicely and possibly taste even better the following day due to the flavors merging. To heat it, cover the dish and place it in the microwave for 2 to 3 minutes. You may also warm individual portions in a skillet set to low heat.

If your leftovers seem dry after sitting in the fridge, just add a small splash of milk to your portion before reheating. This will bring some creaminess back.

Gravy can stand on its own, still making it an excellent topper for:

• Toast
• Biscuits
• Scrambled eggs
• Mashed potatoes

It can be stored in the fridge for 3 days and is a great base for other things.

The Two Kitchen Choices That Actually Change This Dish

A quality cast iron skillet is ideal for gravy. Sausage will brown evenly, fond will build up correctly, and the gravy flavor will be better than from a thinner pan.

A Lodge 12-inch cast iron skillet will do the whole gravy start to finish stovetop to table in one pan.

When it comes to the sausage, don’t cut corners when making gravy, it takes all the flavor from the sausage, so not the place to grab the cheapest tube on the shelf.

For the Jimmy Dean Originals, they are great as always, and for the bulk sage breakfast sausage, if you have access to the butcher counter, you could go with that too. You could also go with hot or spicy options here.

Biscuits and Gravy Casserole FAQ

Can I use homemade biscuits instead of canned?

Yes! If you have a recipe for biscuits that you like to make, you can certainly use that. Just remember to do a short pre-bake on the bottom layer so that they don’t end up being underbaked.

Canned biscuits from Pillsbury are honestly pretty good here, especially since the flaky layers work nicely in the casserole, so don't feel like you need to make biscuits from scratch to get a good outcome.

Can I skip draining the sausage fat?

If your sausage releases a lot of grease, draining most of it gives you a cleaner-tasting gravy that isn't greasy on the tongue, so it is probably best to drain some.

I leave about a tablespoon in the pan for flavor and drain the rest. Get rid of it if you see more than a quarter inch of fat pooled in the pan.

Can I double this recipe?

Yes. If you want to double each ingredient, use a baking dish that is 9×13 or larger. You will also need to add a few minutes to the baking time. Since a larger casserole holds heat in the center, the bottom biscuits may need some extra time to fully cook. Please check the bottom biscuits before you pull the pan out of the oven.

What if my bottom biscuits aren’t cooked through?

This almost always means the pre-bake was too short. A minimum of 3-4 minutes is required – 5 if your oven runs cool.

If you pull the casserole out and the bottom is still soft, then cover the pan tightly with foil and leave it in for another 5 minutes. The foil traps steam to help cook the bottom and top biscuits won't burn.

Can I use a different kind of meat?

For an even leaner option, ground turkey sausage can work — as long as it's seasoned breakfast sausage, not just plain ground turkey, because that won't have enough flavor on its own. If you want a smokier version, crumbled bacon is also fantastic in the gravy.

I wouldn't use ground beef here — it doesn't have the right spice profile for gravy that's meant to taste like breakfast.

Other Breakfast Casseroles Worth Making

Sausage and Egg Breakfast Casserole is the perfect meal option for busy mornings. This casserole consists of sausage, eggs, and cheese baked together. You can prepare this meal the night before and put it in the oven in the morning.

Bacon and Egg Breakfast Casserole is an easy recipe with layers of crispy bacon, cheese, and eggs, It's great for feeding a crowd and is super quick to prepare.

My kids ask for this often; it takes under 30 minutes to make! It is simple breakfast pizza, with scrambled eggs, sausage, and cheese on a pizza crust.

If you try making this biscuits and gravy casserole, please comment on how it turned out.