Name: Biscuits and Gravy Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound pork sausage (mild or hot); 0.5 cup yellow onion (chopped); 0.33 cup all-purpose flour; 3 cups milk (whole milk recommended); 0.5 teaspoon black pepper (freshly ground); 0.25 teaspoon salt; 1 can refrigerated biscuits (8 count, classic or buttermilk); 0.5 cup shredded cheddar cheese (optional)

Oh, you guys, I am so excited to share this recipe with you today! This isn’t just any recipe; it’s a hug in a dish, a warm memory on a plate, and honestly, a lifesaver on those chaotic mornings or evenings when you just need something utterly delicious and satisfying without a ton of fuss. We’re talking about my absolute favorite biscuits and gravy casserole. If you’ve ever had the pure joy of diner-style biscuits and gravy, imagine that creamy, savory goodness baked into a cozy, comforting casserole that’s just begging to be scooped up. It’s like the best parts of a hearty breakfast decided to have a party in your oven, and everyone’s invited. My kids ask for this all the time, and I swear, the smell alone brings everyone running to the kitchen. It’s so much easier than making individual biscuits and gravy from scratch, but it delivers all that soul-warming flavor you crave. It truly is my go-to when I need a taste of home.

What is a gravy casserole?

So, what exactly *is* this magical creation we call biscuits and gravy casserole? Think of it as a genius mashup of two breakfast legends. It’s essentially a fluffy biscuit base, often a simple drop biscuit or even a shortcut using canned biscuits, layered with a rich, creamy sausage gravy, and then baked together until golden and bubbly. It’s not a traditional layered lasagna, nor is it a simple skillet dish. It’s a harmonious blend where the biscuits soak up some of that glorious gravy while remaining tender, and the whole thing becomes one glorious, cohesive comfort food dream. The name itself, “biscuits and gravy casserole,” just tells you exactly what you’re getting: all the deliciousness of biscuits and gravy, but in a convenient, shareable, baked format. It’s hearty, it’s flavorful, and it’s seriously foolproof.

Why you’ll love this recipe?

What are some of the reasons why I love this biscuits and gravy Casserole Recipe?flavor is just out of this world. We’re talking savory, slightly peppery sausage mixed into a thick, velvety gravy that coats everything in pure comfort. The biscuits become tender sponges, soaking up all that goodness, and if you add a touch of cheese, well, that’s just extra deliciousness layered on. Then there’s the simplicity. I know it sounds fancy, but trust me, this is incredibly easy to whip up. It’s one of those recipes that makes you feel like a kitchen wizard, even if you’re a beginner. You can make the gravy while the biscuits are mixing, and then it’s just a matter of layering and baking. It’s a lifesaver on busy mornings or when you need a quick, satisfying dinner. And let’s talk about Cost-efficiency: What is the best way to measure cost-efficiency?. The ingredients are super common pantry staples and budget-friendly: flour, milk, sausage, and basic seasonings. You don’t need any fancy or expensive items to create something truly spectacular, which I always appreciate. Finally, its versatility is a huge plus. While it’s a breakfast or brunch star, it’s also fantastic for a casual dinner, especially on those nights when you’re craving something warm and comforting. I’ve even served it as part of a potluck spread, and it’s always a huge hit. What I love most about this recipe, though, is how it brings people together. The aroma fills the house, and it’s just the kind of food that sparks conversation and happy memories. It’s like a culinary hug that everyone enjoys. It’s definitely a more substantial and arguably more satisfying version than just having a plate of biscuits and gravy, and it’s so much easier to serve to a crowd!

How to Make Biscuits and Gravy Casserole

Quick Overview

Making this biscuits and gravy casserole is wonderfully straightforward! You’ll whip up a simple, savory sausage gravy, prepare a quick biscuit batter (or use store-bought!), and then layer them together in a baking dish. Pop it in the oven, and in under an hour, you’ll have a bubbling, golden-brown casserole that’s pure comfort food heaven. It’s perfect for those mornings when you want something special but don’t have a ton of time, or even for a weeknight dinner that feels like a treat. The beauty is in its simplicity and the incredible flavor payoff with minimal effort.

Ingredients

For the Main Batter:

2 cups all-purpose flour: This is the base for our fluffy biscuits. Make sure it’s spooned and leveled, not scooped directly from the bag, for the best texture.
2 teaspoons baking powder: This is what gives our biscuits their lift and airy texture. Fresh baking powder is key here!
1/2 teaspoon salt: Enhances all the other flavors.
1/4 cup cold unsalted butter, cut into small cubes: Cold butter is crucial for flaky biscuits. It melts in the oven, creating steam pockets.
3/4 cup milk (plus more if needed): Whole milk makes them richest, but 2% works just fine. I’ve even tested this with almond milk and it actually made it even creamier!

For the Filling:

1 pound Breakfast Sausage (mild or hot, your preference!): A good quality sausage really makes a difference here. I love using a maple-flavored one for a hint of sweetness.
1/2 cup finely chopped yellow onion (optional, but adds great flavor): Cooked until soft, it adds a subtle sweetness and depth.
1/4 cup all-purpose flour: This is our thickener for the gravy.
3 cups milk: Again, whole milk is preferred for richness, but any milk works. Warm it slightly for easier incorporation.
1 teaspoon salt, or to taste: Adjust based on the saltiness of your sausage.
1/2 teaspoon black pepper, or to taste: Freshly ground pepper makes a noticeable difference.
Pinch of red pepper flakes (optional, for a little heat): If you like a kick, this is your chance!
1 cup shredded cheddar cheese (optional, but highly recommended!): Sharp cheddar melts beautifully and adds a wonderful cheesy layer.

For the Glaze:

1 tablespoon melted butter: For brushing the tops of the biscuits.
Optional: A sprinkle of fresh parsley or chives for garnish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheating to 400°F (200°C). While that’s warming up, grab a 9×13 inch baking dish. You don’t need to grease it heavily, but a light coating of cooking spray or a thin swipe of butter is a good idea to prevent any sticking. Having your pan ready means you can assemble everything quickly once your batter and gravy are done.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Give it a good stir to make sure everything is evenly distributed. This ensures that your biscuits will rise uniformly. If you’re using a stand mixer, you can do this for about 30 seconds on low speed. This step is simple, but it’s the foundation for perfectly fluffy biscuits.

Step 3: Mix Wet Ingredients

Now, for the wet ingredients in the biscuit batter. Add the cold, cubed butter to the dry ingredients. You can either use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flakiness! Then, gradually add the 3/4 cup of milk, stirring with a fork until just combined. Don’t overmix! The dough should be shaggy and a little sticky. If it seems too dry, add a tiny bit more milk, just a tablespoon at a time.

Step 4: Prepare Sausage Gravy

In a large skillet or Dutch oven over medium heat, brown the 1 pound of breakfast sausage. If you’re using onion, add it during the last few minutes of cooking the sausage until it’s softened. Drain off most of the excess grease, leaving about 2 tablespoons in the pan for flavor. Sprinkle the 1/4 cup of flour over the sausage and cook, stirring constantly, for about 1 minute to cook out the raw flour taste. Slowly whisk in the 3 cups of milk, ensuring there are no lumps. Bring to a simmer, stirring frequently, until the gravy thickens. This usually takes about 5-7 minutes. Stir in the 1 teaspoon of salt, 1/2 teaspoon of pepper, and optional red pepper flakes. Taste and adjust seasonings as needed. If it’s too thick, add a splash more milk. If it’s too thin, let it simmer a bit longer.

Step 5: Combine Biscuit Batter & Filling Prep

Now, gently fold about half of the shredded cheddar cheese (if using) into the sausage gravy. This will give you those wonderful cheesy pockets! For the biscuit batter, if you haven’t already, you want it ready to go. It’s meant to be a slightly wet, drop-biscuit style batter. You don’t need to knead it. It should look like a thick, somewhat sticky dough.

Step 6: Layer & Swirl

Spread about half of the prepared sausage gravy evenly into the bottom of your greased baking dish. Then, dollop spoonfuls of the biscuit batter over the gravy. Don’t worry about making them perfect little circles; rustic is great here! Now, carefully spread the remaining sausage gravy over the biscuit dollops, trying to cover as much of the biscuit batter as you can without completely submerging it. Gently swirl the gravy into the biscuit batter with a spoon or knife – this creates those beautiful marbled patterns and ensures some of the biscuit gets infused with gravy. Sprinkle the remaining cheddar cheese over the top.

Step 7: Bake

Place the baking dish in the preheated 400°F (200°C) oven. Bake for 25-30 minutes, or until the biscuits are golden brown on top and cooked through, and the gravy is bubbly around the edges. You can test the biscuits by inserting a toothpick into one; it should come out clean. If the top starts browning too quickly, you can loosely tent it with foil for the last 10 minutes.

Step 8: Cool & Glaze

Once it’s out of the oven, let the casserole rest for about 5-10 minutes. This allows the gravy to settle and makes it easier to serve. While it’s resting, melt the 1 tablespoon of butter. You can brush this lightly over the tops of the biscuits if you like, though it’s totally optional. This adds a little extra shine and flavor.

Step 9: Slice & Serve

Cut the biscuits and gravy casserole into squares and serve warm. This is best enjoyed fresh from the oven when everything is hot, gooey, and utterly delicious. Garnish with fresh parsley or chives if you’re feeling fancy. Dig in and enjoy the ultimate comfort food experience!

What to Serve It With

This biscuits and gravy casserole is a meal all on its own, but if you’re looking to round it out or serve it for a special occasion, it pairs beautifully with a variety of sides and drinks. For a classic hearty breakfast, you can’t go wrong with a side of fresh fruit like sliced melon or berries – the bright, fresh flavors cut through the richness perfectly. A perfectly brewed cup of coffee is, of course, essential! When it comes to brunch, this dish really shines. You could elevate it with a side of crispy bacon or sausage links, some roasted Breakfast Potatoes, or even a light, refreshing salad with a citrus vinaigrette. Mimosa or a glass of sparkling cider would be a lovely beverage choice to match the festive vibe. As a surprisingly delightful dessert, hear me out! If you make a slightly sweeter version (maybe with a touch of maple in the gravy and a lighter biscuit), it can be fantastic. Serve it with a drizzle of extra maple syrup and maybe some toasted pecans on top. It’s unconventional, but it works for those craving something sweet at 10 pm but don’t want to bake a whole cake. And for those cozy snacks or casual dinners, it’s wonderful on its own or paired with a simple side of steamed green beans or a creamy coleslaw. My family loves it on a chilly evening with some crunchy pickles on the side – it’s just pure comfort. The key is finding accompaniments that complement its richness without overpowering it.

Top Tips for Perfecting Your Biscuits and Gravy Casserole

I’ve made this biscuits and gravy casserole more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. Let’s talk about getting it just right. First, biscuit batter consistency is key. It should be shaggy and a little sticky, not like a stiff bread dough. If it’s too dry, your biscuits will be tough. Too wet, and they might get gummy. I find that the flour amount can vary slightly depending on humidity, so add milk gradually until it just comes together. Don’t be tempted to overmix; a few lumps are totally fine and actually desirable for tender biscuits. For the gravy, the trick to a smooth, lump-free sauce is to whisk in the milk slowly and keep whisking. Cooking out the flour for a minute before adding the liquid also helps prevent that raw flour taste. And don’t rush the thickening process; let it simmer gently until it reaches your desired consistency. When it comes to layering and swirling, don’t aim for perfection! Rustic charm is what we’re going for here. The swirls create beautiful pockets of gravy and biscuit, and it’s okay if some biscuit peeks through. The goal is deliciousness, not Instagram perfection (though it often looks pretty darn good!). If you’re using cheese, make sure to add some into the gravy and some on top for that ultimate cheesy pull. For ingredient swaps, I’ve experimented a lot! If you don’t have breakfast sausage, browned and crumbled pork or even turkey sausage works, though you might need to add a pinch more salt and pepper. For a vegetarian option, crumbled plant-based sausage or even sautéed mushrooms and onions can be used, though the flavor profile will change significantly. Some people even use canned biscuits to make this even quicker, and I’ve tried it! Just separate the canned biscuits and place them on top of the gravy. They might brown a little faster, so keep an eye on them. When it comes to baking, always know your oven. Ovens can vary, so the baking time is a guideline. Keep an eye on the casserole, and look for that golden-brown color and bubbling gravy. If your oven tends to bake unevenly, rotating the dish halfway through can help. And remember, the casserole will continue to set up a bit as it cools, so don’t overbake it trying to get it super firm. Lastly, for glaze variations, while melted butter is classic, a light brush of honey or maple syrup on top just before serving can add a lovely sweet counterpoint to the savory gravy. You could even add a pinch of paprika to the melted butter for a little color. These little tweaks really elevate this dish from good to absolutely unforgettable!

Storing and Reheating Tips

This biscuits and gravy casserole is fantastic for leftovers, which is a huge plus in my book! If you happen to have any (which is rare in my house!), storing it properly will keep it tasting almost as good as fresh. For room temperature storage, it’s best to let it cool completely. Once cooled, you can cover it tightly with plastic wrap or transfer it to an airtight container. It should be okay at room temperature for no more than 2 hours. Beyond that, it’s safer to refrigerate. For refrigerator storage, ensure the casserole has cooled down first. Transfer it to an airtight container or cover the baking dish tightly with plastic wrap and then foil. It will stay good in the fridge for about 3-4 days. The biscuits might soften a bit over time, but the flavor will remain excellent. If you want to freeze this treasure, it’s definitely possible! Let the casserole cool completely, then cover it very tightly with plastic wrap, pressing it directly onto the surface of the casserole to prevent ice crystals, and then wrap the whole dish again with aluminum foil. Alternatively, you can portion it into freezer-safe containers. It should keep well in the freezer for up to 2-3 months. When you’re ready to enjoy it, the best way to thaw is to transfer it from the freezer to the refrigerator overnight. For reheating, the oven is your best friend for the best texture. Reheat individual portions or the whole dish in a preheated oven at around 350°F (175°C) until heated through. This usually takes about 20-30 minutes for a whole casserole, or 10-15 minutes for individual servings. If the top seems a little dry, you can cover it loosely with foil. For a quicker reheat, the microwave works, but the biscuits may not have the same texture. Just microwave in 30-second increments until warm. For the glaze timing, if you plan to reheat, I usually skip the butter glaze until after reheating to prevent it from burning. You can add a fresh drizzle of melted butter or even a little extra gravy after warming if desired.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this gluten-free, you’ll want to use a good quality gluten-free all-purpose flour blend (one that contains xanthan gum) for both the biscuit batter and the gravy thickener. For the biscuit batter, you might need to adjust the milk slightly, as gluten-free flours can absorb liquid differently. Start with the suggested amount and add more if the dough seems too stiff. For the gravy, the gluten-free flour should thicken it nicely. The texture might be slightly different, but the flavor will still be wonderful! I’ve also had success using oat flour for the biscuits in a pinch, but the texture is more dense.

Do I need to peel the zucchini?

Wait, zucchini? This recipe doesn’t actually call for zucchini! Perhaps you’re thinking of a different recipe? This biscuits and gravy casserole focuses on that classic savory sausage gravy and fluffy biscuit combination. If you were curious about zucchini in baked goods, generally, you don’t *have* to peel it, especially if the skin is thin and tender. Leaving the skin on adds a bit more fiber and color. However, if you prefer a smoother texture or have a very thick-skinned zucchini, peeling it is an option. For this specific recipe, though, no zucchini is involved!

Can I make this as muffins instead?

That’s a fun idea! You could definitely adapt this into muffin form. You would prepare the sausage gravy as usual and spoon a bit into the bottom of each muffin cup. Then, you’d drop the biscuit batter on top of the gravy. You might want to slightly reduce the amount of gravy per cup to make sure the biscuits have room to rise. Bake them at the same temperature, but keep a close eye on them as muffin baking times can vary. They’ll likely be done closer to the 18-22 minute mark. It would make for adorable, individual portions!

How can I adjust the sweetness level?

This recipe is designed to be savory, but you can definitely tweak the sweetness. The primary source of sweetness comes from the breakfast sausage itself. If you want a sweeter gravy, you could use a maple-flavored sausage or add a tablespoon of maple syrup or a touch of brown sugar to the gravy as it simmers. For the biscuit batter, you could add a teaspoon or two of sugar. However, remember that biscuits are traditionally not very sweet, so aim for a subtle enhancement rather than making it dessert-like, unless that’s your goal!

What can I use instead of the glaze?

The glaze (melted butter) is really just for a little shine and extra flavor on top of the biscuits. It’s entirely optional! If you prefer not to use it, no problem at all. You could also skip it and instead sprinkle a little extra cheese on top in the last few minutes of baking for a cheesy crust. Another alternative is to drizzle a bit of extra gravy over the top once it’s served, or even a light dusting of smoked paprika for color and a hint of smoky flavor. A sprinkle of fresh herbs like chives or parsley adds a lovely pop of color and freshness if you want to skip the buttery glaze.

Final Thoughts

So there you have it – my absolute favorite biscuits and gravy casserole! It’s the kind of dish that just makes everything feel right with the world. It’s comforting, it’s ridiculously tasty, and honestly, it’s one of the most satisfying things I’ve ever pulled out of my oven. I love that it takes a classic comfort food combination and turns it into an easy-to-manage casserole that’s perfect for feeding a crowd or just treating yourself. If you’re a fan of hearty, savory meals that feel like a warm hug, then this recipe is definitely for you. It’s proof that simple ingredients, prepared with a little love, can create something truly magical. I really hope you give this biscuits and gravy casserole a try; I can’t wait to hear how yours turns out! Please leave a comment below and let me know your thoughts, or if you have any variations you love to add. Happy baking, everyone!