Biscuits and Gravy Casserole
Enjoy a tasty twist on a classic southern recipe with this Biscuits and Gravy Casserole. Fluffy biscuits and a rich sausage gravy come together in one dish, creating the perfect comfort food for breakfast or brunch. It’s super easy to make, and always a big hit!
For more delicious Breakfast and Brunch Recipes, be sure to check out my Blueberry Buttermilk Pancakes, Cinnamon Roll Monkey Bread Muffins, and Bisquick Sausage Balls.
Biscuits and Gravy is one of my oldest son’s favorite meals. He asks for it all the time, and who can blame him? I mean, homemade gravy studded with savory breakfast sausage and topped with buttery biscuits? Who could resist!
This easy recipe is special because it takes everything you love about biscuits and gravy and serves it up in casserole form! And goodness knows I love a deliciously easy breakfast casserole.
You’ll start by making some homemade sausage gravy, and then top it off with shredded cheese and some chopped, easy biscuits. You bake all of that goodness together in one casserole dish, making this recipe perfect for a crowd.
Biscuits and Gravy Casserole is simple enough to serve on busy weeknights, but also works perfectly for a special occasion like family brunch or for Christmas morning breakfast. Serve it along with some cinnamon rolls and you are set!
Ingredients for Biscuits and Gravy Casserole
- Ground pork sausage – you will want to use breakfast pork sausage. You can usually find it with the bacon and other breakfast meats at the grocery store.
- All-purpose flour – just basic, regular flour is all you need.
- Whole milk – stick with whole milk or half and half for a rich, creamy gravy.
- Spices: salt, black pepper, garlic powder, and onion powder
- Shredded Colby Jack cheese – you could also use cheddar or sharp cheddar cheese instead.
- Refrigerated biscuit dough– I recommend using southern style biscuits; not the flaky biscuits. I used Grands Buttermilk Biscuits for this recipe.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make Biscuits and Gravy Casserole – Step by Step
- In a large skillet over medium heat, cook the ground pork sausage, breaking it apart with a spatula, until it is fully cooked and no longer pink. Drain any excess grease.
- Sprinkle the flour over the cooked sausage and stir well to combine. Cook for 2 minutes, stirring constantly.
- Gradually pour the milk into the skillet, whisking constantly to combine with the flour and sausage. Add the salt, pepper, garlic powder, and onion powder. Continue to cook and stir until the mixture thickens into a gravy, about 5 to 7 minutes.
- Pour the sausage gravy into the prepared baking dish. Sprinkle the shredded Colby Jack cheese over the gravy.
- Open the can of biscuits and cut each biscuit into quarters. Arrange the biscuit pieces on top of the cheese layer.
- Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and the gravy is bubbly. Let the casserole cool for a few minutes before serving.
Additions and Substitutions
- Sausage – feel free to use ground turkey sausage instead of the pork, just make sure that it is ground breakfast sausage. There are also different flavors of breakfast sausage; maple, sage, etc. that you can use based on your flavor preferences.
- Milk – I like to use whole milk or half and half because it makes the gravy nice and creamy. If you’d like to make this recipe dairy free, you can substitute with any non-dairy milk such as almond, soy, or oat milk. I have NOT tried this recipe with a non-dairy milk, though, so I can’t attest to how well it will turn out!
- Biscuits – I used refrigerated biscuits, but you could also use homemade biscuits for this recipe. I would recommend my easy drop biscuits from my Chicken Cobbler recipe!
What pairs well with with Biscuits and Gravy?
One of my favorite ways to serve this Biscuits and Gravy Casserole is with scrambled eggs, hash browns, and a large bowl of fresh fruit. If you want to make it for a full breakfast spread, try it with some Air Fryer Breakfast Potatoes and crispy bacon on the side, along with some Monkey Bread for a sweet finish!
FAQs
What can I do if the biscuits are browning too quickly?
If you notice the biscuits browning too quickly while the casserole is still baking, loosely cover the top with aluminum foil and continue baking until the gravy is bubbly and the biscuits are cooked through.
How can I make my biscuits and gravy spicier?
Add diced jalapeños to the sausage while cooking, increase the black pepper, or include a pinch of cayenne pepper to the gravy for extra heat. This also tastes great with a splash of hot sauce when serving!
Yes, adding vegetables can make your casserole more nutritious. Consider sautéing bell peppers, mushrooms, or spinach with the sausage. Just make sure to cook off any extra moisture to prevent the casserole from becoming soggy.
Store leftovers in an airtight container or in a dish covered with plastic wrap in the refrigerator for 3-4 days. Reheat individual servings in the microwave or oven until heated through. If using the oven, cover with aluminum foil to prevent the biscuits from becoming too brown.
It’s best to freeze the sausage gravy portion of the casserole only. Biscuits tend to change texture when frozen and reheated. Freeze the cooked sausage gravy in an airtight container. Thaw overnight in the refrigerator and reheat before assembling the casserole for baking.
More Easy Casserole Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Biscuits and Gravy Casserole
Ingredients
- 1 pound ground pork breakfast sausage
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup shredded Colby Jack cheese
- 16 ounces canned refrigerated biscuits, 8 biscuits
Instructions
- Preheat the oven to 350° Fahrenheit. Grease a 9 by 13 inch baking dish with nonstick cooking spray and set aside.
- In a large skillet over medium heat, cook the ground pork sausage, breaking it apart with a spatula, until it is fully cooked and no longer pink. Drain any excess grease.
- Sprinkle the flour over the cooked sausage and stir well to combine. Cook for 2 minutes, stirring constantly.
- Gradually pour the milk into the skillet, whisking constantly to combine with the flour and sausage. Add the salt, pepper, garlic powder, and onion powder. Continue to cook and stir until the mixture thickens into a gravy, about 5 to 7 minutes.
- Pour the sausage gravy into the prepared baking dish. Sprinkle the shredded Colby Jack cheese over the gravy.
- Open the can of biscuits and cut each biscuit into quarters. Arrange the biscuit pieces on top of the cheese layer.
- Bake in the preheated oven for 25 to 30 minutes, or until the biscuits are golden brown and the gravy is bubbly. Let the casserole cool for a few minutes before serving.
Notes
- Sausage – feel free to use ground turkey sausage instead of the pork, just make sure that it is ground breakfast sausage. There are also different flavors of breakfast sausage; maple, sage, etc. that you can use based on your flavor preferences.
- Milk – I like to use whole milk or half and half because it makes the gravy nice and creamy. If you’d like to make this recipe dairy free, you can substitute with any non-dairy milk such as almond, soy, or oat milk. I have NOT tried this recipe with a non-dairy milk, though, so I can’t attest to how well it will turn out!
- Biscuits – I used refrigerated biscuits, but you could also use homemade biscuits for this recipe. I would recommend my easy drop biscuits from my Chicken Cobbler recipe!
- Store leftovers in an airtight container or in a dish covered with plastic wrap in the refrigerator for 3-4 days. Reheat individual servings in the microwave or oven until heated through. If using the oven, cover with aluminum foil to prevent the biscuits from becoming too brown.
Made your Biscuits and Gravy Casserole for brunch this weekend, and it was phenomenal! It was so much easier than making everything separately and tasted just as good, if not better.
This was so easy to make and turned out perfect for weekend brunch!