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Biscuits And Gravy Casserole

Biscuits and gravy casserole is a Southern American breakfast baked until the biscuit quarters turn golden over a thick, creamy sausage gravy. Sausage drippings are cooked with flour, then milk is simmered to a smooth gravy that sets as it bakes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: Southern American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Biscuits and Gravy Casserole
  • 1 lb breakfast sausage
  • 1 can (16 oz) refrigerated biscuits (or homemade)
  • 4 tbsp all-purpose flour
  • 3 cup whole milk
  • 1 tsp black pepper (generous)
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne
  • salt salt to taste
  • 6 eggs
  • 0.5 cup shredded cheddar (optional) optional

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and grease
  1. Preheat your oven to 375F and grease a 9x13 baking dish.
  2. Set the dish aside while you prepare the sausage gravy so the oven is ready to bake.
Brown sausage and build gravy
  1. Brown the breakfast sausage in a pan, then drain excess fat but leave about 2 tablespoons in the pan.
  2. Whisk the all-purpose flour into the sausage drippings and cook for 1 minute to remove the raw flour taste.
  3. Gradually add the whole milk and simmer until the gravy turns thick and creamy, stirring as needed.
  4. Season the gravy with black pepper, garlic powder, onion powder, cayenne, and salt to taste.
Assemble casserole and bake
  1. Pour the hot sausage gravy into the prepared 9x13 baking dish.
  2. Cut the refrigerated biscuits into quarters and arrange them over the gravy.
  3. Bake for 30-35 minutes at 375F, until the biscuits are golden.
  4. Scatter the shredded cheddar (optional) over the top and bake for 5 more minutes.

Notes

Pro tip: simmer the milk/gravy until it’s clearly thick enough to coat the back of a spoon—this helps the casserole set as it bakes. Refrigerate leftovers in a sealed container up to 3 days; reheat at 350F until warmed through. Freezing: yes, freeze baked portions up to 2 months and reheat from thawed or bake again until hot. For a lighter option, use reduced-fat milk and reduced-fat cheddar while keeping the same seasoning and simmer time.