Biscuits and Gravy Casserole

a stack of white plates with biscuits and gravy on top.

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!

Course Breakfast, Main Dish

Cuisine Southern

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 519

Author Ashlyn Edwards | Belle of the Kitchen

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.

Nutrition