Biscuits and Gravy Casserole

Biscuits and gravy is one of those recipes that intimidates me for some reason. Maybe it’s that it’s a classic diner fare that can’t be replicated, maybe it’s that it’s more effort-intensive than most of my recipes, maybe it’s that I’ve only ever made it individually for myself, not for a crowd.

All of those reasons are untrue. You can replicate biscuits and gravy.

It’s easy. And, made into a casserole, it’s a breeze to feed a crowd with biscuits and gravy, and all you need is one skillet and one baking dish.

Then you can set it right in the middle of the table and let everyone serve themselves.

The Morning This Came Together and Never Left the Rotation

This recipe comes together quickly on weekend mornings and disappears quickly, especially since everyone loves the challenge of digging into the perfect combination of gravy and biscuits in every bite. And, of course, they have no idea how easy it was for me to make, meaning that I get to stand there and act impressed with myself.

What Makes This Casserole Different From Basic Biscuits and Gravy

There are two important things you need to know about this recipe.

• Make your own gravy. Okay, you can totally get by with a box of biscuits and a jar of store-bought sausage gravy, but trust me…making the sausage gravy isn’t hard, it’s deliciously better than store-bought, and tastes SO much richer and more delicious. Basically, you’re browning sausage and adding flour and whole milk. That’s it. Flour directly into the pan with the sausage to make a roux, add the milk, let it thicken. That’s it. About 10 minutes and you’ve made sausage gravy from scratch. You’re welcome.
• Layer your biscuits. If you use Pillsbury flaky biscuits and pour hot gravy over them to bake, you’ll be sad. Very sad. Those bottom-layer biscuits will be raw and sad and doughy. Don’t allow this. Instead, put the first layer in the oven for just long enough to get a head-start baking, then pull them out and pour the gravy on top. Then, add the other half of your biscuits on top of the casserole and allow them to get toasty and golden. Problem solved.

Biscuits and gravy is a recipe that lends itself to shortcuts. This casserole version only takes two pans — a skillet to cook up the sausage gravy, a baking dish to combine everything.

It’s hearty and flavorful. Here’s everything you’ll need to pull it off:

Seven Ingredients — Two That Do All the Heavy Lifting

You’ll need:

• 1 lb. breakfast sausage
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• a pinch of cayenne pepper
• salt and black pepper
• a can of flaky biscuits
• 2 tablespoons melted butter

There are seven ingredients in all, and I’d wager that two do all of the heavy lifting, sausage and biscuits. Choose wisely.

First up, that sausage. Go to the butcher counter if you have to and find a pound of sage sausage.

If you have to settle for tube sausage, Jimmy Dean original or hot is fine. If you’re feeling particularly brave, swap out the sage for a spicy breakfast sausage.

Avoid “mild Italian” at all costs. The fennel will totally screw with the flavor.

Next up, biscuits. Grab a can of Pillsbury flaky.

You’ll thank me.

Now on to the remaining ingredients. Use whole milk if you have it.

The richness adds body to the gravy. Two percent will still work but the end result won’t be as rich.

Avoid skim, your gravy will be too thin to adequately coat the biscuits.

Add the pinch of cayenne. You won’t really notice it in the gravy, just a hint of heat.

The gravy will fall flat without it, trust me. Season aggressively with kosher salt and black pepper, use lots of the latter.

Biscuits and gravy demands a lot of pepper. Taste the gravy before adding it to the baking dish and add more pepper and/or salt if needed.

Last but definitely not least, make sure to cook that flour along with the sausage for a full minute. It’s imperative that the flour gets cooked and loses its raw flavor.

Toasted flour has a nuttier taste. Trust me here.

In the end, biscuits and gravy is a recipe that begs for aggressive seasoning. Add more than you think it calls for, especially black pepper.

That’s what gives biscuits and gravy its namesake flavor.

How to Make Biscuits and Gravy Casserole

Cut biscuits into quarters or even sixths before layering into casserole. You can use a lot of different kinds of biscuits.

Flaky biscuits separate into layers, but they are great in this recipe. You can use buttermilk biscuits or Grands biscuits, which makes it heartier and a bit thicker.

Just avoid crescent rolls – gravy + crescent rolls = mush. Trust me.

Step 1: Brown the Sausage

Preheat oven to 375°. Spray a large baking dish with cooking spray.

Cook sausage in a large skillet over medium-high heat until thoroughly browned. Use a wooden spoon to break sausage up into smaller pieces as it browns, making sure it’s browned, not gray.

Drain fat, leaving some in the pan to make the roux.

Step 2: Make the Gravy

Sprinkle flour over sausage, stirring to incorporate. Cook for about 1 minute until it turns clumpy/pasty.

Add cayenne, salt, pepper and milk. Add the milk all at once, stirring constantly.

Bring to a boil, stirring often, then reduce heat and simmer for 5 full minutes. The gravy is done when it has thickened, tested by spooning some gravy onto the back of a spoon and seeing how it clings.

Another way to tell is to scrape a spoon along the bottom of the skillet and see if it makes a trail. Remove from heat.

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

Place 1/2 of the chopped biscuits in a single layer on the bottom of the greased casserole dish. Bake until the biscuits just barely puff at the edges and mostly look set, about 3-4 minutes.

Remove from oven.

Step 4: Top With Biscuits and Bake

Spread gravy over biscuits and then top with remaining biscuit pieces. Brush top of casserole with melted butter.

Bake for 17-18 minutes, until the tops of the biscuits are golden brown and the gravy is bubbling at the edges. Gently tap the edge of one of the bottom layer of biscuits with a spoon-it should feel set, not squishy.

If it’s not done baking yet, cover with foil and bake an additional 5 minutes. Remove casserole from oven and allow to sit for 5 minutes to let the gravy thicken a bit and make it easier to serve.

Five Steps Worth Getting Right

This casserole is an absolute slam-dunk crowd pleaser. It tastes amazing and it’s easy to make.

But there are a handful of mini-steps that will really take this casserole over the top. Here’s what you need to remember: Season the gravy boldly.

It’s easy to underseason sausage gravy; be sure to really amp it up with plenty of salt and lots of black pepper. Use whole milk for a thicker, more flavorful gravy.

Pre-bake the biscuits for 3-4 minutes. This will ensure that they’re more baked and less steamed under that layer of gravy.

Brush the top with butter. Not only will it make them extra yummy, it’ll ensure they get nice and golden.

Let it rest for a few minutes. This will allow the gravy to thicken a bit and make it easier to get nice pieces.

This casserole is an absolute MUST MAKE for weekend brunches, especially around holidays like Christmas, Easter, and Mother’s Day. It’s simple, hearty, and comes out of the oven and goes straight onto the table-it’s the perfect fit for entertaining.

This casserole will feed a hearty 6-8 people; it’s a lovely addition to a holiday table or a full-spread brunch with scrambled eggs and fruit salad, but it’s hearty and delicious enough to stand on its own as the entire meal, especially if it’s accompanied by a pile of crispy hashbrowns.

Covered leftovers will keep nicely in the refrigerator for 3 days. Some folks like the way the biscuits soften as they soak up more of the gravy.

Individual portions will reheat covered in the microwave in 2-3 minutes, and you can reheat the entire casserole, covered with foil, at 325° for 10-12 minutes.

Can You Freeze This Casserole?

No. This is not a casserole that freezes well after it’s been baked.

As it thaws out the biscuits will be super-soggy and will fall apart. But you can freeze the sausage gravy.

Make the gravy according to recipe and allow to cool completely. Portion and freeze in containers, or spoon into a zip bag, sealing and flattening into a sheet for easy storage.

To reheat, allow gravy to thaw out overnight in the refrigerator and loosen up on the stove with a bit more milk. Use to make a fresh batch of biscuits and gravy.

Can I Make the Casserole Ahead of Time?

You can make the sausage gravy a day ahead of time. When you’re ready to serve, reheat on the stovetop.

Gravy will seem super-thick after refrigerating, but will loosen up nicely as it warms; loosen with additional milk if necessary. Then cut biscuits and continue with directions.

Total prep time: 5 minutes!!

Six Ways to Make This Your Own

Spicy: Make with hot breakfast sausage, which is what I always use, add more cayenne pepper, or a few splashes of your favorite hot sauce into the gravy.

Cheesy: Stir 1/2 cup shredded, sharp cheddar into the sausage gravy, sprinkle on top of the cut biscuits, or do both.

Hearty: Scramble 3-4 eggs and put them in between the biscuit layers, with the gravy. More protein.

Lighter: Make the casserole with turkey sausage, drain off as much of the grease as you can, and use 2% milk. The end result won’t be as flavorful or creamy, but is definitely a bit of a lighter option.

Shortcut: Use any refrigerated buttermilk biscuits that catch your eye. We love Grands!

Many grocery stores have their own store-brand biscuits too. You can even cheat by cutting up refrigerated crescent roll dough.

Mix diced jalapeños for heat or diced green chiles for color into the gravy. Or, for more heft and flavor, dice and sauté some onion and bell pepper and add those.

What That Leftover Gravy Can Do

Leftovers reheat well. You might even find that the casserole tastes better the next day as all of the flavors have had time to marry.

Cover the casserole and nudge it in the microwave for 2-3 minutes until heated through, or warm individual servings in a skillet over low heat. If they’ve dried out a tad during refrigeration, a quick splash of milk will revive its creaminess.

That gravy has a shelf life in your fridge of 3 days, so save it. It’s a great addition to lots of meals, including:

• Toast
• Biscuits
• Scrambled eggs
• Mashed potatoes

The Two Kitchen Choices That Actually Change This Dish

You can use any skillet to make this recipe, but I’d highly recommend using cast iron if you have it. Sausage browns more evenly in cast iron and creates more delicious fond to incorporate into the gravy because the pan is so much thicker and holds heat so well.

And a 12 inch size means you can take it right from stovetop to the table – my Lodge is shown.

I like to use Pillsbury canned biscuits. They’re super flakey and are better than biscuits made from scratch in my opinion.

You do not need to make biscuits from scratch to make this recipe. That said, see below for how to make it if you have some from another recipe on hand.

Because the gravy gets its primary flavor from the sausage, I’d encourage you not to skimp here. The tube of generic, budget-friendly breakfast links won’t shine in this recipe.

I like Jimmy Dean Originals. Bulk breakfast sausage is another option – pick up some sage flavored sausage from the butcher’s counter.

Hot or spicy versions work well here, too.

Biscuits and Gravy Casserole FAQ

Can I use homemade biscuits instead of canned?

Yes, you can use your favorite homemade biscuits in place of the canned biscuits in this recipe. Try doing a short pre-bake on the bottom layer of biscuits to ensure they’re not raw in the middle.

Can I skip draining the sausage fat?

Yes, I’d recommend draining off most of it. You want to remove the excess grease so that the gravy isn’t overly rich.

You may be able to get away with leaving some of the grease in the gravy, about 1 Tbsp., because the fat does add flavor, but too much will make the casserole overly rich and you’ll be able to taste the grease. Drain off any grease if it forms a layer in the skillet that’s more than a 1/4-inch deep.

Can I double the recipe?

Yes, but you’ll need a larger pan, 9 x 13 or larger. It’ll take longer to bake.

Why were the biscuits in the bottom of my casserole underdone?

Most likely the biscuits didn’t pre-bake long enough before being topped with the gravy as they need to bake for 3-4 minutes, perhaps 5 in cooler ovens. If this happens, cover the casserole with aluminum foil, snuggling it as tightly around the casserole as possible to keep in the steam.

Bake an additional 5 minutes or until biscuits are cooked through.

Can I use turkey sausage?

If you can find breakfast sausage made from turkey, yes. There are brands that make a seasoned ground turkey breakfast sausage.

If you can’t find the seasoned type, I wouldn’t recommend using ground turkey. It isn’t seasoned well enough to provide enough flavor.

Bacon works well, too. It adds a nice smokiness to the casserole.

Can I use ground beef?

You can, but I wouldn’t recommend it. It doesn’t really lend itself to a breakfast-type of gravy.

Other Breakfast Casseroles Worth Making:

Breakfast Casseroles are perfect for entertaining and feeding a crowd. Try these crowd pleasing casseroles:

Sausage, Egg, and Cheese Breakfast Casserole – Make ahead casserole that can be assembled the night before and baked in the morning.

Bacon, Cheese, and Egg Breakfast Casserole – Easy casserole comes together in a hurry and is perfect for feeding a crowd.

Breakfast Pizza – A favorite of my kids. Easy and delicious. Ready to eat in less than 30 minutes.