Sausage-Loaded Biscuit Gravy Bake

Ingredients for this Sausage-Loaded Biscuit Gravy Bake

• 1 pound (450 g) breakfast sausage, casings removed if linked
• 2 to 3 tablespoons unsalted butter, as needed
• 1/4 cup (30 g) all-purpose flour
• 3 cups (700 ml) milk, preferably whole or 2%
• 1 teaspoon kosher salt, plus more to taste
• 1 to 1 1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Pinch of cayenne or red pepper flakes, optional
• 1/2 teaspoon dried thyme, optional but nice
• 1 can (16 oz/454 g) large refrigerated biscuits, cut into quarters
• 1 cup (100 g) shredded sharp cheddar, optional but recommended
• Chopped chives or scallions, for serving
• Hot sauce, for the table

Instructions

1. Heat the oven to 400°F (200°C). Grease a 9-by-13-inch baking dish with butter or cooking spray. Set it aside where you can reach it easily.
2. Brown the sausage. Set a large skillet over medium heat and add the sausage, breaking it up with a spoon. Cook until well browned with crispy bits, about 6 to 8 minutes. If you see more than about 2 tablespoons of fat in the pan, spoon off the excess. If it looks a little dry, add a tablespoon of butter.
3. Make the roux. Sprinkle the flour over the sausage and stir it in so it coats everything. Let it cook for 1 to 2 minutes, stirring now and then. This step cooks out the raw flour flavor and keeps the gravy smooth.
4. Add the milk. Slowly pour in the milk while whisking or stirring, scraping up any browned bits from the pan. Keep the heat at medium. The gravy will look thin at first, then thicken as it gently bubbles, about 5 to 7 minutes. You’re aiming for thick but pourable, like a loose Alfredo sauce.
5. Season. Stir in the salt, black pepper, garlic powder, onion powder, cayenne, and thyme. Taste and adjust the salt and pepper. If using cheddar, stir half of it into the gravy now so it melts.
6. Build the bake. Spread about 1 cup of the gravy into the bottom of the prepared baking dish. Scatter the biscuit quarters evenly on top. Pour the remaining sausage gravy over the biscuits, nudging things around so most pieces are coated. Sprinkle the rest of the cheddar over the top.
7. Bake. Slide the dish into the oven and bake until the biscuits are puffed and cooked through and the top is golden in spots, about 18 to 22 minutes. If the top is getting dark before the biscuits are done, tent the pan loosely with foil for the last few minutes.
8. Rest and serve. Let the bake rest for 5 to 10 minutes so the gravy settles a bit. Shower with chives or scallions. Serve warm, straight from the dish. A little hot sauce on the side never hurts.

Notes and small saves:

• If your gravy seems too thick before baking, whisk in an extra splash of milk. If it’s too thin, let it simmer another minute or two on the stove until it coats the spoon.
• For crisper biscuit tops, leave some corners peeking above the gravy, or hold back a cup of gravy and spoon it around the edges rather than over every piece.
• Want eggs? Crack 4 to 6 eggs over the bake halfway through the oven time, then finish baking until the whites set and the yolks are just how you like them.

Cook and Prep Times

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: about 45 minutes
• Makes: 6 to 8 servings

Nutritional information

These numbers are estimates and will vary with the brand of biscuits, sausage, and cheese you use. Based on 8 servings:

• Calories: about 480 to 520
• Protein: 20 to 24 g
• Total fat: 28 to 34 g
• Saturated fat: 12 to 16 g
• Carbohydrates: 32 to 38 g
• Fiber: 1 to 2 g
• Sugars: 4 to 7 g
• Sodium: 900 to 1150 mg

If you’re tracking closely, plug your exact products into a nutrition calculator. Small changes, like turkey sausage or reduced-fat milk, can make a noticeable difference.

Frequently asked questions

Can I make this Sausage-Loaded Biscuit Gravy Bake ahead of time?

Yes, with a couple tweaks. You can cook the sausage and make the gravy up to 2 days ahead. Store it in the fridge, then rewarm gently with a splash of milk until pourable. Assemble with the biscuit pieces right before baking so they rise properly. If you need a full make-ahead, you can assemble, cover, and refrigerate overnight, then bake straight from the fridge. Add 5 to 10 extra minutes and check for doneness. Leftovers reheat well in a 350°F (175°C) oven for about 15 minutes, or microwave in short bursts.

How can I lighten it up or make it gluten-free?

Lighten it: use turkey or chicken sausage, 2% milk, and reduce the cheese. You may need an extra teaspoon of oil or butter when browning lean sausage so the roux comes together smoothly. For gluten-free, use a gluten-free biscuit dough you like and swap the all-purpose flour for a cup-for-cup gluten-free blend, or whisk 1 1/2 tablespoons cornstarch into cold milk and add that to the sausage to thicken. Season generously; GF blends can taste a bit flat without enough salt and pepper.

How do I keep the biscuits from getting soggy?

Three tricks. First, keep the gravy thick enough that it clings to a spoon. Thin gravy makes soggy biscuits. Second, don’t drown every piece; let some biscuit edges peek out so they can brown. Third, bake on the top rack where the heat helps the tops crisp. If you love extra-crispy biscuit tops, par-bake the biscuit pieces on a sheet pan for 5 minutes, then nestle them into the gravy and finish baking.

Sausage-Loaded Biscuit Gravy Bake

Recipe by William Jones

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

520

kcal

You know those weekends when you want something hearty, familiar, and low-fuss, but you also want the kitchen to smell like a cozy diner? That’s where this Sausage-Loaded Biscuit Gravy Bake comes in. It’s the biscuits-and-gravy you already love, only baked together in one pan so the biscuits puff up, the gravy bubbles at the edges, and everyone grabs a spoon. Nothing fancy. Just a practical, comforting dish that feeds a crew without a lot of hovering at the stove.

Ingredients

• 1 pound (450 g) breakfast sausage, casings removed if linked

• 2 to 3 tablespoons unsalted butter, as needed

• 1/4 cup (30 g) all-purpose flour

• 3 cups (700 ml) milk, preferably whole or 2%

• 1 teaspoon kosher salt, plus more to taste

• 1 to 1 1/2 teaspoons freshly ground black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Pinch of cayenne or red pepper flakes, optional

• 1/2 teaspoon dried thyme, optional but nice

• 1 can (16 oz/454 g) large refrigerated biscuits, cut into quarters

• 1 cup (100 g) shredded sharp cheddar, optional but recommended

• Chopped chives or scallions, for serving

• Hot sauce, for the table

Instructions

• Heat the oven to 400°F (200°C). Grease a 9-by-13-inch baking dish with butter or cooking spray. Set it aside where you can reach it easily.
• Brown the sausage. Set a large skillet over medium heat and add the sausage, breaking it up with a spoon. Cook until well browned with crispy bits, about 6 to 8 minutes. If you see more than about 2 tablespoons of fat in the pan, spoon off the excess. If it looks a little dry, add a tablespoon of butter.
• Make the roux. Sprinkle the flour over the sausage and stir it in so it coats everything. Let it cook for 1 to 2 minutes, stirring now and then. This step cooks out the raw flour flavor and keeps the gravy smooth.
• Add the milk. Slowly pour in the milk while whisking or stirring, scraping up any browned bits from the pan. Keep the heat at medium. The gravy will look thin at first, then thicken as it gently bubbles, about 5 to 7 minutes. You’re aiming for thick but pourable, like a loose Alfredo sauce.
• Season. Stir in the salt, black pepper, garlic powder, onion powder, cayenne, and thyme. Taste and adjust the salt and pepper. If using cheddar, stir half of it into the gravy now so it melts.
• Build the bake. Spread about 1 cup of the gravy into the bottom of the prepared baking dish. Scatter the biscuit quarters evenly on top. Pour the remaining sausage gravy over the biscuits, nudging things around so most pieces are coated. Sprinkle the rest of the cheddar over the top.
• Bake. Slide the dish into the oven and bake until the biscuits are puffed and cooked through and the top is golden in spots, about 18 to 22 minutes. If the top is getting dark before the biscuits are done, tent the pan loosely with foil for the last few minutes.
• Rest and serve. Let the bake rest for 5 to 10 minutes so the gravy settles a bit. Shower with chives or scallions. Serve warm, straight from the dish. A little hot sauce on the side never hurts.