Biscuits and Gravy Casserole
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
- 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
Instructions
- Preheat and prep. Heat your oven to 375°F. Grease a 9x13 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.