Name: Biscuits and Gravy Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 pound breakfast sausage, bulk or removed from casings (mild or hot); 3 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3 cups whole milk (2% works too); 1 teaspoon kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon crushed red pepper flakes (optional, for a little kick); 1 can (16 ounces) refrigerated jumbo biscuits, cut into quarters; or about 8 homemade biscuits, day-old is fine; 2 tablespoons chopped fresh chives or parsley, for serving (optional); Nonstick spray or a little butter, for the baking dish

Biscuits and Gravy Casserole is one of those breakfasts that feels familiar the first time you make it. Nothing flashy. Just a warm dish that brings everyone to the table with minimal fuss. Picture tender biscuit pieces tucked under creamy sausage gravy, bubbling at the edges, the top golden and just a little crisp. It’s a cozy weekend kind of thing, but easy enough for a weekday if you plan ahead. If you love classic biscuits and gravy, this casserole gives you the same comfort without babysitting a skillet while the biscuits bake separately.

Ingredients for these Biscuits and Gravy Casserole

1 pound breakfast sausage, bulk or removed from casings (mild or hot)
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk (2% works too)
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (optional, for a little kick)
1 can (16 ounces) refrigerated jumbo biscuits, cut into quarters
or about 8 homemade biscuits, day-old is fine
2 tablespoons chopped fresh chives or parsley, for serving (optional)
Nonstick spray or a little butter, for the baking dish

Optional but nice: 4 large eggs, lightly beaten, if you like an eggy layer in your casserole. I’ll note where to add them in the instructions.

Instructions

Preheat and prep. Heat your oven to 375°F. Grease a 9×13 inch baking dish with nonstick spray or a swipe of butter. Set aside.
Cook the sausage. Set a large skillet over medium heat. Add the sausage and break it up with a wooden spoon. Cook until browned and no pink remains, about 6 to 8 minutes. Spoon off extra fat if there’s more than a tablespoon left in the pan.
Make the gravy. Add the butter to the sausage. Once melted, sprinkle in the flour. Stir to coat the sausage and cook the flour for about 1 minute. Gradually pour in the milk, stirring as you go to smooth out any lumps. Keep the heat at medium and stir until the gravy thickens, 5 to 7 minutes. It should coat the back of a spoon and feel creamy, not gloopy.
Season. Stir in the salt, black pepper, garlic powder, and red pepper flakes if using. Taste and adjust seasoning. The gravy should be well seasoned; it’s doing a lot of the heavy lifting here.
Layer the biscuits. Scatter half of the biscuit pieces evenly in the bottom of the prepared dish. Don’t pack them tight. You want little pockets for the gravy to settle into.
Add gravy. Pour half of the sausage gravy over the first layer of biscuits. Spread gently with a spoon so each piece gets some love.
Optional egg step. If using eggs, drizzle them over the gravy in a thin, even layer. They’ll set softly as the casserole bakes, adding a custardy feel. Skip this if you want a classic biscuits-and-gravy texture.
Top and finish layering. Add the remaining biscuit pieces, then pour the rest of the gravy over the top. Try to cover most of the biscuit tops so they bake up tender below and lightly crisp above.
Bake. Slide the casserole into the oven and bake for 28 to 35 minutes, until the biscuits on top are golden and the edges are bubbling. If you added eggs, lean toward the longer end so they set fully.
Rest and serve. Let the casserole rest 5 to 10 minutes. It thickens slightly, making it easier to scoop clean portions. Sprinkle with chopped chives or parsley if you like a fresh finish. Serve warm.

Tip: If the top is browning too fast before the center is done, lay a piece of foil loosely over the dish for the last 5 to 10 minutes.

Cook and Prep Times

Prep time: 15 to 20 minutes
Cook time: 30 to 35 minutes
Total time: 50 to 60 minutes
Yield: About 8 servings

Good to know: You can cook the sausage gravy the day before, cool it, and refrigerate. It thickens in the fridge, so loosen it with a splash of milk when reheating before assembling the casserole.

Nutritional information

Approximate per serving, based on 8 servings and no eggs:

Calories: 520
Protein: 18 g
Carbohydrates: 35 g
Total Fat: 34 g
Saturated Fat: 15 g
Cholesterol: 65 mg
Sodium: 980 mg
Fiber: 1 g
Sugars: 5 g

These numbers are estimates and will vary with brands, biscuit type, and whether you add eggs or extra cheese. If tracking closely, plug your exact ingredients into a nutrition calculator.

Frequently asked questions

Can I make this Biscuits and Gravy Casserole ahead of time?

The best way is to prepare the gravy up to 2 days in advance and keep it chilled. On the day you plan to bake, assemble the casserole with fresh biscuit pieces and the reheated gravy. If you want to assemble the entire dish the night before, go for it, but wait to add the biscuit pieces until the morning so they don’t soak up too much liquid. If you must assemble fully, cover and refrigerate overnight, then let it sit at room temp for 20 minutes and add 5 to 10 minutes to the bake time.

Can I use homemade biscuits or a different sausage?

Yes and yes. Day-old homemade biscuits work beautifully because they hold their structure. Just cut them into large chunks, around 1 to 1.5 inches. As for sausage, any breakfast-style pork sausage is classic, but turkey sausage or chicken sausage also works. If using leaner sausage, you may want to add an extra tablespoon of butter so the roux for the gravy cooks properly. Prefer something milder? Use plain sausage and dial up the black pepper to keep that signature flavor.

How do I make it vegetarian or gluten-free?

For a vegetarian version, swap the sausage for a plant-based breakfast crumble or sautéed mushrooms. Add a splash of soy sauce or tamari to the gravy to bring back the savory depth. Use vegetable butter or olive oil for the roux. For gluten-free, use your favorite gluten-free canned or homemade biscuit dough and replace the all-purpose flour with a 1:1 gluten-free flour blend. Keep an eye on thickness and whisk in a little extra milk if needed; some gluten-free blends thicken more quickly.