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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Carrie
I am very excited to try this. Is this something that can be made ahead of time and freeze for later?
In Fine Taste
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
Angie
Serving size is 1g ?
In Fine Taste
Hi Angie, that’s just a typo. 1 serving = 1/10 of the recipe. Hope that helps!
- Alyssa
Trista
I am dairy free; has this recipe been made using a milk alternative like coconut or almond?
In Fine Taste
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
you could use stock. it won't be as creamy but it will make gravy.
Kristin
Could I use 16 oz Jumbo refrigerated biscuits instead, if making a double batch?
In Fine Taste
Yes you could use two 16 ounce jumbo tubes of biscuits if you're doubling the batch!
- Alyssa & Dianna