If you are craving a comforting, hearty breakfast that tastes like a warm hug in a dish, this Biscuits and Gravy Casserole Recipe is exactly what you need. Combining flaky, tender buttermilk biscuits with rich, creamy sausage gravy and a custardy egg mixture, this casserole transforms classic Southern flavors into a perfect crowd-pleaser. Every bite offers a delightful balance of savory sausage, cheesy goodness, and soft biscuit textures that make waking up for breakfast something to look forward to.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a pivotal role in creating the magic of this casserole. From the savory sausage that brings bold flavor to the fluffy biscuits that add texture, every item is essential for that perfect balance of taste and look.
- 1 pound regular or milk pork breakfast sausage: Provides the savory, meaty base that makes this dish hearty and satisfying.
- 3 tablespoons salted butter: Adds richness and helps develop a flavorful roux for the gravy.
- ¼ cup all-purpose flour: Thickens the gravy to that satisfyingly creamy consistency.
- 2¾ cups whole milk: Keeps the gravy luscious and smooth with just the right creaminess.
- ½ teaspoon kosher salt: Enhances the overall flavor without overpowering the dish.
- ½ teaspoon fresh cracked black pepper: Adds a gentle heat and depth of flavor.
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough: Flaky and tender, these biscuits are the comforting backbone of the casserole.
- 6 large eggs: Create a rich, custardy layer binding everything together beautifully.
- ⅓ cup whole milk (for eggs): Lightens the egg mixture and contributes to the creamy texture.
- ½ teaspoon onion powder: Provides a subtle sweet-savory note that complements the sausage.
- 2 cups freshly grated mild cheddar cheese (divided): Melts into gooey layers adding color and mouthwatering cheesiness.
- Melted butter for brushing (optional): Gives the biscuit tops a golden, glossy finish and an extra touch of indulgence.
How to Make Biscuits and Gravy Casserole Recipe
Step 1: Master the Sausage Gravy
First things first, preheat your oven to 350°F and prepare a 9×13 inch baking dish with a light coating of nonstick spray. Then, cook your breakfast sausage in a skillet over medium-high heat, breaking it up as it browns. Once it’s fully cooked, move half of the sausage to a paper towel-lined plate to drain, keeping the other half in the skillet for the gravy base.
Step 2: Create the Creamy Roux
On medium-low heat, stir the butter into the remaining sausage and pan drippings until melted. Whisk in the flour and cook for 1 to 2 minutes so it loses that raw flour taste while thickening slightly. Next, slowly whisk in the whole milk along with salt and pepper, continually stirring until your gravy thickens and can coat the back of a spoon. Remove from heat and set aside.
Step 3: Assemble the Casserole Layers
Slice each biscuit into six pieces to maximize that tender flakiness in every bite. Spread half of these biscuit pieces evenly in the bottom of the prepared baking dish. Sprinkle the reserved cooked sausage over this biscuit layer, building a foundation of flavor.
Step 4: Whisk and Layer the Egg Mixture
In a medium bowl, whisk together the eggs, ⅓ cup whole milk, salt, pepper, and onion powder until the mixture is smooth and uniform. Pour this egg mixture evenly over the sausage and biscuit layer, setting the stage for a custardy bake.
Step 5: Cheese, Gravy, and Final Biscuit Layers
Sprinkle 1 cup of the grated cheddar cheese over the eggs, then spoon the homemade sausage gravy across the cheese layer in dollops. On top of this, arrange the remaining biscuit pieces, then sprinkle with the rest of the cheese for a golden, melty topping. For an extra indulgent touch, brush the biscuit tops with melted butter before baking.
Step 6: Bake and Rest
Place your casserole in the oven and bake for 35 to 40 minutes. You’ll know it’s ready when the biscuit tops are a gorgeous golden brown and the eggs have puffed up nicely. A simple knife test in the center should come away with just a trace of gravy, signaling that perfect creamy consistency. Let the casserole rest for about 5 minutes before serving to settle the layers beautifully.
How to Serve Biscuits and Gravy Casserole Recipe
Garnishes
Add a little fresh flair and extra flavor by garnishing your casserole with chopped fresh parsley or sliced green onions. These vibrant touches not only add an appealing pop of color but also a fresh bite that brightens the richness of the dish.
Side Dishes
This Biscuits and Gravy Casserole Recipe is a filling meal on its own, but pairing it with a crisp green salad or some roasted seasonal veggies adds a refreshing counterpoint. Fresh fruit salad also works beautifully to balance the savory richness.
Creative Ways to Present
For a brunch buffet, consider serving the casserole in individual ramekins for perfectly portioned delights. Alternatively, top each serving with a fried or poached egg for added indulgence, or drape some crispy bacon strips over the top for texture contrast that guests will rave about!
Make Ahead and Storage
Storing Leftovers
Once your casserole has cooled completely, cover it tightly with plastic wrap or transfer leftovers into airtight containers. Stored in the refrigerator, the casserole stays delicious for up to 3 days and is perfect for quick breakfasts or easy dinners.
Freezing
This casserole freezes well if you want to keep it longer. Wrap tightly in foil and place in a freezer-safe container or bag. It can be frozen for up to 2 months, allowing you to pull out comforting brunch anytime with minimal effort.
Reheating
Reheat your Biscuits and Gravy Casserole Recipe in the oven at 350°F for about 20 minutes or until warmed through, which helps maintain the crispy biscuit tops. If you’re in a hurry, microwave portions covered loosely with a damp paper towel until hot, though the biscuit won’t stay quite as crisp.
FAQs
Can I use a different type of cheese?
Absolutely! While mild cheddar is classic, you can swap it with sharp cheddar for a bolder flavor, Monterey Jack for creaminess, or even pepper jack if you want a little spice. Just make sure it melts well to keep that luscious texture.
Can I make this casserole vegetarian?
Yes, to keep the spirit of the dish but skip the sausage, try using vegetarian sausage crumbles or sautéed mushrooms with smoky paprika for that umami punch. You can still enjoy the creamy gravy and cheesy goodness!
Is there a gluten-free version of this casserole?
Definitely. Use gluten-free biscuit dough and substitute all-purpose flour with a gluten-free flour blend or cornstarch to thicken the gravy. Just keep an eye on your gravy thickness, adjusting liquid as needed.
Can I prepare the casserole the night before?
Yes! Assemble it fully but skip the baking. Cover tightly and refrigerate overnight. When ready in the morning, bake it straight from the fridge, adding a few extra minutes to ensure it’s heated through perfectly.
What’s the best way to slice the biscuits for this recipe?
Slicing each biscuit into six smaller pieces ensures your casserole has pockets of biscuit within every layer, helping distribute texture and flavor consistently throughout the dish.
Final Thoughts
Nothing beats waking up to a warm, cheesy, savory dish like this Biscuits and Gravy Casserole Recipe. It’s simple enough for a weekend brunch but special enough to impress family and friends. Once you try it, I’m sure this will become one of your go-to recipes whenever you need comfort food that feels like a little celebration on a plate. So go ahead, gather your ingredients, and treat yourself to this unbeatable breakfast casserole experience!
Print
Biscuits and Gravy Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Southern American
Description
This Biscuits and Gravy Casserole transforms a classic Southern breakfast into a comforting and hearty casserole that’s perfect for feeding a crowd. It features layers of tender buttermilk biscuit pieces, savory sausage gravy, fluffy eggs, and melty cheddar cheese baked together to golden perfection. Easy to prepare and full of rich, satisfying flavors, this dish is ideal for brunch or a cozy weekend meal.
Ingredients
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (Jimmy Dean brand recommended)
- 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 Base
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
- 6 large eggs
- ⅓ 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 the tops of the biscuits (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F. Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking and allow for easy cleanup.
- Cook sausage: Add the sausage to a 10-inch skillet over medium-high heat. Stir and break apart the sausage until it is cooked thoroughly and no pink remains.
- Separate sausage: Reduce heat to medium-low. Transfer half of the cooked sausage onto a paper towel-lined plate to drain excess fat; leave the other half in the skillet for the gravy.
- Make roux: Add the sliced butter to the sausage and any remaining oil in the skillet. Stir until the butter melts completely.
- Add flour: Whisk in the flour and cook it for 1 to 2 minutes, stirring constantly. This helps cook out the raw flour flavor.
- Create gravy: Slowly whisk in the whole milk, kosher salt, and black pepper. Continue whisking until the mixture thickens enough to coat the back of a spoon. Once thickened, remove from heat.
- Prepare biscuit base: Slice each biscuit into 6 pieces. Arrange half of these biscuit pieces evenly in the bottom of the prepared baking dish.
- Layer sausage: Sprinkle the reserved cooked sausage evenly over the biscuit pieces.
- Combine egg mixture: In a medium bowl, whisk together the eggs, ⅓ cup whole milk, kosher salt, black pepper, and onion powder until smooth without any streaks of egg whites.
- Pour eggs over sausage: Pour the whisked egg mixture evenly over the sausage layer in the baking dish.
- Add cheese: Sprinkle 1 cup of the grated cheddar cheese over the egg layer evenly.
- Add gravy and biscuits: Spoon the prepared sausage gravy over the cheese layer. Then, arrange the remaining biscuit pieces over the gravy.
- Top with cheese and bake: Sprinkle the remaining 1 cup of cheddar cheese over the biscuits. Optionally brush the biscuit tops with melted butter for a glossy finish. Bake for 35 to 40 minutes, until the biscuit pieces on top 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 everything settle and flavors meld.
Notes
- You can use regular or milk pork sausage depending on your preferred flavor intensity.
- Brushing the tops of the biscuits with melted butter before baking adds a rich color and shine but is optional.
- Make sure the gravy thickens properly before assembling; it should coat the back of a spoon to avoid a runny casserole.
- For a spicier version, consider adding red pepper flakes or cayenne pepper to the gravy.
- This casserole can be prepared the night before by assembling it and refrigerating before baking the next morning.
