Sausage-Loaded Biscuit Gravy Bake
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.