Biscuits and gravy is my favorite breakfast dish! There's just something about soft biscuits, and creamy, savory sausage gravy that's the best comfort food. Biscuits and gravy casserole recipe is easy to make, feeds a group, and is so delicious. Win, win, win!
Who can pass up homemade biscuits and gravy? Biscuits and gravy casserole is great for breakfast or supper, and it makes a delicious Christmas or holiday brunch.
Making biscuits and gravy
The first step is to brown sausage in a medium sized pot. Next, transfer sausage to prepared baking dish and use a paper towel to blot out grease from the sausage.
How to make gravy from scratch
For the mouth-watering gravy, simply add butter to the sausage drippings in the pan and melt it over medium heat. Next add flour, salt and peppers and stir to combine. This will create a roux (mixture of fat and flour used to thicken many dishes).
Cook the mixture 2-3 minutes until the roux begins to brown. Then stir in milk, and whisk to remove any lumps. Cook the gravy on medium-low, stirring often until thickened (several minutes).
How to assemble biscuits and gravy casserole
To put this dish together, pour the gravy over sausage in your baking pan and spread the gravy evenly. Next, top the sausage and gravy with biscuits. We recommend using our drop biscuit recipe or a favorite biscuit recipe. You can also use refrigerator biscuits from your local market. Divide biscuit dough into small portions, or cut refrigerator biscuits into fourths, then top gravy with biscuit pieces and bake.
Overnight breakfast casserole
At this point, you can cover the casserole and place it in the refrigerator to bake the next morning. Or, bake it immediately and serve warm. We think you'll love having this biscuits and gravy bake recipe in your repertoire.
Enjoy!
Dianna
Try some of our other breakfast and brunch favorites!
- Morning Glory Muffins
- Deviled Eggs with Toasted Pecans and Bacon
- Cranberry Almond Baked French Toast
- Buttermilk Syrup
- Cherry Cream Cheese Braid
- Asparagus Cheese Tart
- Buttermilk Blueberry Muffins
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Biscuits and Gravy Casserole
Ingredients
For Gravy
- 1 pound ground pork sausage
- 4 ½ cups milk
- ½ cup flour
- 3 Tablespoons butter
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
For biscuits
- 2 7.5 ounce cans refrigerator biscuits or use our homemade drop biscuit recipe
Instructions
- Heat oven to 350 degrees.Spray 13 x 9 inch glass pan with oil cooking spray.
- Brown sausage in a medium sized pot; transfer sausage to prepared baking dish. Use a paper towel to blot out grease from sausage.
- Add butter to sausage drippings in pot and melt over medium heat. Add flour, salt and peppers and stir to combine and create roux (mixture of fat and flour used to thicken many dishes). Cook 2-3 minutes until roux begins to brown.
- Add milk a little at a time, whisking until smooth. Cook on medium-low, stirring often until thickened (several minutes). Pour gravy over sausage in baking pan.
- Separate refrigerator biscuits and cut each into fourths OR, make homemade biscuit dough and divide into small portions. Top gravy with biscuit pieces.
- Bake 25-30 minutes until biscuits are golden brown. Serve warm.
Nutrition
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Addie says
Can I double this recipe? Cus I have 16.3oz biscuits. Do I use double sausage too and gravy?
In Fine Taste says
Hi Addie, if you have one 16.3 oz can of biscuits, that should be perfect for one batch of this recipe. The recipe calls for two 7.5 oz cans (total 15 ounces).
- Alyssa
Melissa Gomez says
Absolutely perfect!! I always make regular Biscuits and Gravy normally and always seem to have a problem with it thickening up too fast. Also love that we have more then enough for the week for breakfast.
Dani says
Can Turkey sausage be substituted?
Dani says
Can Turkey sausage be substituted for the pork sausage?
In Fine Taste says
Yes, you can absolutely use turkey sausage!
- Alyssa
Brittney Hernandez says
I'm planning on making this Christmas eve for Christmas morning. What temp and time do you recommend reheating it in the morning?
In Fine Taste says
Hi Brittney! If you’re wanting to make it ahead of time, I’d recommend just making the sausage gravy ahead of time, you can even pour in in the pan if you want. Then, add the biscuits on top in the morning and bake it according to normal instructions. If the gravy still isn’t hot enough after that, cover it with foil and let it cook for longer.
- Alyssa
Vickie says
After baking is it dry or still gravy mixture
In Fine Taste says
Hi Vickey, the gravy mixture will still be the same gravy consistency after baking.
- Alyssa
Heather says
Turned out great. I agree that it might need 1/2 cup less milk, or I just added a sprinkle of cornstarch to mine to thicken it up.
Also, mine only needed maybe 20 minutes total to cook the biscuits. I used a 16oz can of Grands. I actually would have preferred a few more biscuit pieces, so I might use 1 large can and 1 small can's worth next time.
Amanda says
We're going out of town this weekend, and I wanted to prepare this ahead of time. I'm thinking of cooking everything at home, but then doing the final bake when we arrive. Do you think this would be ok? I will have everything in a cooler until final cook.
In Fine Taste says
Hi Amanda, I haven’t tested this, but here’s what I’d suggest… I would wait to put the biscuits on when you arrive at your destination, right before you bake it to prevent them from getting too soggy from sitting in the gravy. The casserole may need a few extra minutes since the gravy will be cold starting off in the oven. But, other than that, I imagine it should turn out! Let me know how it goes.
- Alyssa
Heather says
This was really good! Although I think the gravy turned out a little too runny for my preference. I would probably use a little less milk. We also found it a little spicy, so I probably will omit the cayenne pepper next time. But overall, we really enjoyed this recipe!
Rene says
Delicious and easy. Gravy was excellent! Used canned biscuits. Husband LOVED it and will probably want it again next week:)
Cheri Smith says
Hi there! I noticed the recommendation to use the drop biscuit recipe. The drop biscuit recipe calls for a 450 degrees oven, baking them for 12 to 14min. This casserole bakes at 350 degrees for 25 to 30min. Will the bsicuits come out ok still? I'm scared I will overbake the biscuits and underbake the gravy. Thank you!
In Fine Taste says
Hi Cheri, the gravy is already cooked and hot when you put it in the pan, so you should not have any problems with the gravy. If you are using the homemade drop biscuit recipe on top it will turn out fine with the bake time listed!
- Dianna & Alyssa
Toni says
Very easy recipe! I actually made it for lunch and we loved it! I may use 2 pounds of sausage next time! I’ll definitely make it when the family gets together for Christmas!
Carrie says
I am very excited to try this. Is this something that can be made ahead of time and freeze for later?
In Fine Taste says
HI Carrie, I have not personally tried freezing this recipe, so I cannot say for certain. I imagine you could assemble it, freeze it, and then thaw it in the fridge the night before you wanted to bake it. It may need longer in the oven to get the gravy up to a hot enough temperature.
- Dianna & Alyssa
Vicky says
I would think that freezing it would change the texture of it 🤷🙂
Erin says
I have great success freezing just the sausage and gravy. I would try just freezing the base and then use the canned biscuits after it has thawed overnight in the fridge!! Good luck!!
Angie says
Serving size is 1g ?
In Fine Taste says
Hi Angie, that’s just a typo. 1 serving = 1/10 of the recipe. Hope that helps!
- Alyssa
Trista says
I am dairy free; has this recipe been made using a milk alternative like coconut or almond?
In Fine Taste says
Hi Trista, I have not tested this recipe with any dairy-free milks. However, if you decide to try it I would use one with as neutral a flavor as possible. I know my local grocery store carries plain, unsweetened oat milk and I imagine something like that would work well.
- Alyssa
Jenn says
you could use stock. it won't be as creamy but it will make gravy.
Bev says
You can use a lactose free milk i.e. Lactaid, couldn’t you?
In Fine Taste says
Yes, you should be able to use lactose-free milk in this recipe just fine!
-Alyssa
Kristin says
Could I use 16 oz Jumbo refrigerated biscuits instead, if making a double batch?
In Fine Taste says
Yes you could use two 16 ounce jumbo tubes of biscuits if you're doubling the batch!
- Alyssa & Dianna