Biscuits and Gravy Casserole

This Biscuits and Gravy Casserole is an 8-ingredient bake that’s perfect for any time of the day. With simple ingredients and minimal prep, it’s a recipe that will be ready in about an hour. It’s requested over and over at our house.

Biscuits and Gravy Casserole is just that, comforting biscuits tossed in a gravy with sausage as well as an egg custard and baked to pillowy perfection. With lots of cheese on top, there’s so much to love about this family favorite recipe.

I happen to be an expert in making classic Biscuits and Gravy from growing up in the South and learning to make it from my mom and grandmother several years ago. It truly does make the perfect casserole as well and is much easier to serve to a crowd.

We make this recipe all throughout the year in our house, it happens to be my kids’ favorite when they come home to visit. It’s ideal for any meal of the day and is easy to whip up in about an hour. Plus, it’s even fun for the whole family to help prepare.

With just 8 ingredients, several of the items may already be in your kitchen. We change it up from time to time with different spices as well as veggies and cheese.

If you’re looking for other great casserole recipes, they’re something we believe we’re experts in. Our Chicken and Swiss Casserole and French Onion Chicken and Rice Casserole are both viral recipes to try from our social media account. Thousands of people have tried them and you should too!

Laura Ashley’s Tip: What makes a true Southern gravy is using the residual sausage fat as the base of the gravy sauce itself. It adds so much flavor and truly makes a restaurant-style sauce for the biscuit casserole.

Why You'll Love this Recipe

• 8 ingredient breakfast bake. This Biscuits and Gravy Casserole with sausage is the perfect way to start the day during the week or for a crowd. It’s easy to make with just 8 approachable ingredients.
• Customize to your liking. Change up the cheese, sausage, or even add veggies to make this recipe your own.
• Great for any meal of the day. It may seem like a breakfast casserole, but this bake is ideal for brunch, lunch, and even dinner. Everyone in our family loves it any time of the day!

Ingredients

Scroll down to the end of this post for specific ingredient amounts in the recipe card. 

• Breakfast sausage: Be sure to buy the fresh kind so that you can crumble and cook it in a pan.
• Grease/oil: Use any residual fat from cooking the breakfast sausage then also add additional oil for cooking as well.
• Self-rising flour: This flour already has the leavener in it. If you don’t have self rising flour, simply combine ¼ cup of all-purpose flour, ¼ teaspoon of baking powder, and pinch of salt.
• 2% milk: Is the liquid to make the gravy the right consistency for this casserole.
• Refrigerated biscuit dough: We recommend Pillsbury Grands, they are the best for making the right texture for this breakfast bake.
• 6 jumbo eggs or 8 large eggs: The binding ingredient for the breakfast casserole that also makes it light and fluffy.
• Shredded cheddar cheese: We recommend grating the cheese yourself. Pre-shredded cheese has a powder coating on the outside and prevents it from melting as nicely.
• Seasoning salt or salt and black pepper: Use your favorite here. Our seasoning salt is a blend of garlic powder, salt, and pepper. I prefer Livias Seasoning Salt.

Tools You'll Need

• Medium Mixing Bowl 
• Paring Knife
• Cutting Board
• Flat Whisk
• Measuring Cups and Spoons
• 13"x9" Baking Dish
• Meat Chopper
• Large Skillet
• Liquid Measuring Cups
• Cheese Shredder

How to Make Biscuits and Gravy Casserole

1. Preheat oven to 350ºF. Grease a 13x9-inch baking dish with butter or nonstick cooking spray.
2. Cook and crumble breakfast sausage in a large skillet over medium-high heat. Leaving the drippings in the pan, transfer the sausage to a paper towel lined plate.

3. If your meat didn’t produce ¼ cup drippings, add oil or butter to that amount. Whisk flour into the grease and allow it to cook for 2-3 minutes. 

4. Add 1 cup of the milk to the mixture and whisk quickly. This initial mixture will thicken and cook quickly. 

5. Once well combined, add an additional cup of milk and stir until well combined. Allow the mixture to come to a light simmer then turn heat to medium-low. 
6. As the mixture thickens, add ½ cup milk and seasoning salt or salt and black pepper to taste. Simmer 3-5 minutes.

7. Cut each biscuit into 6 pieces. Spread in an even layer in the prepared baking dish.

8. Set aside ½ cup of the cooked sausage. Sprinkle the remaining sausage and shredded cheese over the biscuit pieces evenly.

9. In a large bowl, whisk together eggs, the remaining cup of milk, and seasoning salt or salt and black pepper. Pour evenly into the baking dish.

10. Pour the gravy evenly on top, then sprinkle with the remaining cooked sausage.

11. Bake for 35-45 minutes, or until eggs and biscuits are cooked through.

Expert Tips

• Cook and cool the sausage before mixing. You definitely want to crumble and cook the sausage until nicely browned before mixing it into the biscuits and gravy casserole. Be sure the sausage is also cooled too before mixing with the eggs so they don’t cook.
• Add veggies as desired. You can stir in veggies like onion, mushrooms, spinach, or bell pepper into the bake.
• Swap the sausage. Chicken sausage or turkey sausage also both work well, just be sure they are the raw variety.
• Finding the right gravy consistency. If your gravy is too thin, sprinkle over a teaspoon or so of cornstarch and whisk to combine until thickened to the right consistency. If it’s too thick, add additional milk and whisk until the correct consistency.
• Extra Gravy: If you want extra gravy to ladle on top or dip each bite into, simply double the gravy ingredients, pour half of the gravy on the casserole before baking, and reserve the other half for serving. Reheat the reserved gravy when it's time to serve. If it's thickened too much, whisk in milk to your desired texture.
• Try a different cheese. It’s also wonderful with spicy pepper Jack, creamy Monterey Jack, or rich gouda.

Storage and Freezing

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in the oven for a few minutes prior to serving.

This Biscuits and Gravy Casserole is the kind of breakfast bake that is best cooked the morning of to ensure the most fresh flavor and texture.

We don’t recommend freezing any leftovers as it changes the texture of the biscuits.

FAQs

More Comforting Casserole Recipes

• Meatloaf Casserole
• Meatball Sub Casserole
• Cheesy Ham and Potato Casserole
• Sloppy Joe Cornbread Casserole