If you’re craving that warm, comforting breakfast classic with a fun twist, the Biscuits and Gravy Casserole Recipe is exactly what you need. It takes the beloved flavors of flaky buttermilk biscuits smothered in rich, creamy sausage gravy and layers them with fluffy eggs and melted cheddar cheese for an irresistible morning dish that feels like a homemade hug. Perfect for feeding a crowd or savoring leftovers, this casserole brings everything you love about biscuits and gravy into one convenient, baked assembly.
Ingredients You’ll Need
These ingredients are straightforward but essential to creating layers of satisfying flavors and textures in your Biscuits and Gravy Casserole Recipe. Each component plays a crucial role—from savory sausage that forms the hearty base to the cheddar cheese that adds a melty, sharp contrast.
- 1 pound regular or milk pork breakfast sausage: The star protein that lends a savory, spiced punch to the casserole.
- 3 tablespoons salted butter (sliced into 1 tablespoon pats): Adds richness to the gravy and helps create a silky texture.
- ¼ cup all-purpose flour: The thickening agent for the creamy gravy.
- 2¾ cups whole milk: Provides creaminess and smoothness to the gravy base.
- ½ teaspoon kosher salt: Enhances all the flavors without overpowering.
- ½ teaspoon fresh cracked black pepper: Adds a touch of warmth and spiciness.
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough: These biscuits bring buttery layers and a tender crumb to every bite.
- 6 large eggs: Creates a fluffy custard that holds the layers together.
- ⅓ cup whole milk: Lightens the egg custard for the perfect silky texture.
- ½ teaspoon onion powder: Adds subtle depth and aroma to the egg mixture.
- 2 cups freshly grated mild cheddar cheese (Divided): Offers gooey, melted cheese goodness that ties the dish together.
- Melted butter for brushing the tops of the biscuits (optional): Gives the biscuits a golden, irresistible shine and extra buttery flavor.
How to Make Biscuits and Gravy Casserole Recipe
Step 1: Make the Gravy
First things first, preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray—it’s going to keep everything from sticking and make for easy cleanup. Next, brown the pork sausage in a skillet over medium-high heat, breaking it apart so it cooks evenly and develops that flavorful crust. Once cooked, split the sausage in half—some will go into the gravy and the rest will be set aside to layer into the casserole. To create the gravy, add butter to the skillet with the sausage and melt it gently, then stir in the flour, cooking it for a minute or two to remove that raw flour taste. Slowly whisk in the milk along with salt and pepper, stirring constantly until the mixture thickens into a smooth, luscious gravy that will coat the back of a spoon.
Step 2: Assemble the Casserole
Slice each biscuit into six pieces to ensure every bite has that lovely biscuit texture. Spread half of these biscuit pieces in an even layer on the bottom of your prepared baking dish. Scatter the reserved cooked sausage over this biscuit base for extra meaty goodness. In a separate bowl, whisk together eggs, milk, salt, pepper, and onion powder until completely blended and smooth—this egg mixture will act as the binding custard for your casserole. Pour the eggs over the sausage layer, then sprinkle a generous cup of your grated cheddar cheese on top. Ladle the warm sausage gravy over the cheese, letting it seep into all the nooks and crannies. Cover the gravy with the remaining biscuit pieces, then top it all off with the last cup of cheese. If you want, brush those biscuit pieces with melted butter for a golden, shiny crust once baked.
Step 3: Bake and Rest
Pop the casserole into the oven and bake for 35 to 40 minutes, until the biscuits on top are golden brown and the egg layer has puffed up beautifully. You’ll know it’s ready when you can insert a knife into the center and it comes out slightly coated with gravy—that’s the perfect balance. Let the casserole rest for about 5 minutes before serving so the layers can set a bit and it’s easier to slice.
How to Serve Biscuits and Gravy Casserole Recipe
Garnishes
Sprinkle some freshly chopped parsley or chives over each serving to add a pop of color and fresh flavor. A dollop of sour cream or a drizzle of hot sauce can also elevate this dish, offering creamy tang or a spicy kick that complements the savory richness beautifully.
Side Dishes
This casserole is hearty enough to stand on its own, but if you want to round out your meal, consider a crisp side salad with a light vinaigrette or some roasted seasonal vegetables. Fresh fruit or fruit salad can provide a bright and refreshing contrast that balances the richness perfectly.
Creative Ways to Present
For a brunch gathering, bake this casserole in mini muffin tins to make individual servings that are easy to grab and gorgeous to look at. Or, turn it into a layered breakfast bake by adding sautéed mushrooms or bell peppers between the biscuit and sausage layers for an extra veggie boost.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (and trust me, you will), store them in an airtight container and keep them in the refrigerator for 3-4 days. The casserole maintains its flavor and texture beautifully, making it an excellent next-day breakfast or dinner option.
Freezing
You can freeze the assembled but unbaked casserole by covering it tightly with plastic wrap and a layer of foil. It will stay fresh in the freezer for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge before baking as directed—easy and convenient!
Reheating
Reheat individual portions in the microwave for 1-2 minutes until warmed through, or revive the whole casserole in the oven at 350°F for about 15-20 minutes. This will help restore that freshly baked texture and bring back the wonderful cheesy, sausage flavors.
FAQs
Can I substitute the sausage for a different type of meat?
Absolutely! While pork sausage is traditional and adds classic flavor, you can swap it for turkey sausage or even a vegetarian sausage option. Just adjust cooking times accordingly to ensure the meat is cooked through.
Is it possible to use homemade biscuits instead of refrigerated dough?
The recipe works beautifully with homemade biscuits if you prefer. Just be sure to slice and layer them similarly so the casserole bakes evenly and achieves that perfect tender texture.
Can I prepare this casserole the night before?
Yes! You can assemble the casserole the night before, cover it tightly, and refrigerate it. The next morning, simply bake as directed. This is a great timesaver for busy mornings or feeding a crowd.
What can I do if I don’t have buttermilk biscuit dough?
No worries—regular biscuit dough or even crescent roll dough can be a quick substitute. Keep in mind the texture will be slightly different, but it will still taste fantastic.
How spicy is the sausage gravy in this casserole?
This recipe uses regular breakfast sausage, which is savory but mild. If you prefer more spice, you can use a spicy sausage variety or add a pinch of cayenne pepper or red pepper flakes to the gravy for an extra kick.
Final Thoughts
The Biscuits and Gravy Casserole Recipe is a guaranteed crowd-pleaser that takes all the best parts of a southern breakfast and turns them into a fuss-free, baked delight. It’s the perfect dish to wake up to on weekends, impress guests, or simply enjoy as a cozy meal anytime. Don’t hesitate—grab those simple ingredients, get cooking, and make your mornings downright delicious!
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
A comforting and hearty Biscuits and Gravy Casserole that layers flaky buttermilk biscuits with savory sausage gravy, eggs, and melted cheddar cheese. Perfect for a brunch or family breakfast, this casserole combines classic Southern flavors into an easy baked dish.
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
- 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 tops of biscuits (optional)
Instructions
- Make the Gravy: Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray. Add the sausage to a 10-inch skillet over medium-high heat. Break it apart and cook, stirring occasionally, until fully cooked through.
- Separate Sausage: Lower heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate and leave the other half in the skillet with any rendered fat.
- Make Roux: Add butter to the skillet with the remaining sausage and fat, stirring until melted. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to form a roux.
- Add Milk and Seasonings: Slowly whisk in the whole milk, kosher salt, and black pepper. Continue whisking until the gravy thickens enough to coat the back of a spoon. Remove the skillet from heat.
- Prepare Biscuit Layer: Slice each biscuit into 6 pieces. Spread half of these biscuit pieces in a single layer in the bottom of the prepared baking dish.
- Add Sausage Layer: Sprinkle the reserved cooked sausage evenly over the biscuit pieces.
- Mix Egg Layer: In a medium bowl, whisk together the eggs, ⅓ cup milk, kosher salt, black pepper, and onion powder until smooth, with no visible egg whites.
- Assemble Egg and Cheese Layers: Pour the egg mixture over the sausage layer. Sprinkle 1 cup of grated cheddar cheese evenly over the eggs.
- Add Gravy and Remaining Biscuit Layer: Spoon the sausage gravy evenly over the cheese layer, then arrange the remaining biscuit pieces on top.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup of cheddar cheese over the top biscuits. Optionally brush the biscuits with melted butter. Bake the casserole for 35 to 40 minutes, until the biscuits are golden brown and eggs are puffed. A knife inserted in the center should come out with a slight trace of gravy.
- Rest and Serve: Let the casserole rest for 5 minutes before serving to allow flavors to meld and set.
Notes
- Using refrigerated biscuit dough saves time and adds fluffiness to the casserole.
- You can substitute mild cheddar with sharp cheddar or any preferred cheese for stronger flavor.
- Brushing the top biscuits with melted butter adds a golden sheen and extra richness but is optional.
- Make sure the gravy is thick enough to hold together but not overly thick, so it layers well in the casserole.
- Adjust salt and pepper seasoning to taste depending on sausage saltiness.
