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Biscuits And Gravy Casserole

Biscuits and gravy casserole is a Southern American breakfast baked until the biscuit quarters turn golden and the sausage gravy becomes thick and creamy. Layers of browned sausage, flour-thickened milk gravy, and biscuit pieces bake together for a hearty, pull-apart bake.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

Breakfast casserole
  • 1 lb breakfast sausage Breakfast sausage, browned and used as the gravy base.
  • 1 can (16 oz) refrigerated biscuits Refrigerated biscuits; cut into quarters for even coverage.
  • 4 tbsp all-purpose flour Used to thicken the sausage gravy.
  • 3 cup whole milk Added gradually to create a thick, creamy gravy.
  • 1 tsp black pepper Generous black pepper for classic flavor.
  • 0.5 tsp garlic powder Seasoning for the gravy.
  • 0.5 tsp onion powder Seasoning for the gravy.
  • 0.25 tsp cayenne Adds gentle heat to the gravy.
  • salt To taste for balancing the gravy.
  • 6 eggs Used to set the casserole layers.
  • 0.5 cup shredded cheddar Optional; scattered over the top and baked until melty.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake prep and gravy
  1. Preheat oven to 375F and grease a 9x13 dish so the casserole releases easily and the bottom won’t stick.
  2. Brown the breakfast sausage in a Dutch oven; drain excess fat, leaving about 2 tablespoons in the pan for flavor.
  3. Whisk in the all-purpose flour and cook for 1 minute, until the mixture looks lightly smooth and slightly thickened.
  4. Gradually add the whole milk while whisking, then simmer until thick and creamy, stirring so it coats the back of a spoon.
  5. Season the gravy with black pepper, garlic powder, onion powder, cayenne, and salt, mixing until evenly colored and fragrant.
  6. Pour the sausage gravy into the prepared dish and spread it into an even layer so the biscuits bake uniformly.
Assemble and bake
  1. Cut the refrigerated biscuits into quarters and arrange them over the gravy in a single, fairly even layer.
  2. Bake for 30-35 minutes at 375F until the biscuit pieces are golden on top and the center looks set.
  3. Scatter the shredded cheddar over the casserole and bake 5 more minutes until melted and lightly browned at the edges.

Notes

Pro tip: Simmer the milk-gravy mixture until it’s truly thick before assembling—too thin will stay loose after baking. Refrigerate leftovers in an airtight container up to 3 days; reheat covered in a 325F oven until warmed through. Freezing is yes—freeze in portions up to 2 months, thaw in the fridge overnight, then reheat. For a lower-fat swap, use reduced-fat milk and reduced-fat shredded cheddar (the texture may be slightly less rich).