Sausage Biscuits and Gravy Casserole Recipe

Of all the weekend breakfasts that grace our family table, there’s one that consistently wins the award for “Most Requested” and “Clean Plate Club Champion.” It’s this Sausage Biscuits and Gravy Casserole. The first time I made it, I was looking for a way to streamline the classic, slightly chaotic process of making individual biscuits and a separate pot of gravy, all while trying to get them to the table hot at the same time. This casserole was the answer. I remember the silence that fell over the kitchen as everyone took their first bite, followed by a chorus of contented sighs. The fluffy biscuits soak up the rich, peppery sausage gravy, creating a dish that is pure, unadulterated comfort. It has since become our go-to for lazy Sunday mornings, holiday brunches, and any time we need a meal that feels like a warm hug. It’s the kind of recipe that creates memories, filling the house with an incredible aroma and bringing everyone together.

Why This Sausage Biscuits and Gravy Casserole Will Become Your Favorite

Before we dive into the nuts and bolts of the recipe, let’s talk about why this dish is a true game-changer for breakfast and brunch. It takes a beloved, timeless classic and transforms it into an effortless, crowd-pleasing masterpiece.

• Ultimate Comfort Food: There are few flavor combinations as soul-soothing as savory sausage, creamy, pepper-flecked gravy, and tender, fluffy biscuits. This casserole delivers all of that nostalgic comfort in every single scoop. It’s hearty, satisfying, and perfect for a chilly morning.
• Perfect for a Crowd: Juggling individual plates of biscuits and gravy can be a mess. This casserole format allows you to prepare one large dish that can be easily served to family, friends, or guests. It’s a holiday morning hero and a potluck superstar.
• Make-Ahead Friendly: The beauty of a casserole is its convenience. You can assemble this dish the night before, pop it in the fridge, and simply bake it in the morning. This means less stress and more time enjoying coffee and conversation with your loved ones.
• Simple, Accessible Ingredients: There’s no need to hunt for specialty items. This recipe relies on pantry and refrigerator staples like refrigerated biscuits, breakfast sausage, flour, and milk. It’s proof that the most delicious meals are often the simplest.
• Less Mess, Same Great Taste: By combining everything into one baking dish, you significantly cut down on the number of pots and pans you have to wash later. You get all the incredible flavor of traditional biscuits and gravy without the chaotic cleanup.

Ingredients You’ll Need

The key to this recipe’s success lies in its simplicity. We’re using straightforward, high-quality ingredients to build layers of incredible flavor. Here’s the complete list of what you’ll need to create this masterpiece.

For the Sausage Gravy:

• 1 lb Pork Breakfast Sausage: This is the heart and soul of the gravy. A good quality, flavorful bulk breakfast sausage is essential. You can choose mild, hot, or even a maple-flavored variety depending on your preference. The fat rendered from the sausage is crucial for creating the roux, so don’t be tempted to use an overly lean version.
• 1/4 cup All-Purpose Flour: This is our thickening agent. The flour will cook in the sausage drippings to form a “roux,” which is the foundation of a smooth, thick, and creamy gravy.
• 3 cups Whole Milk: For the richest, creamiest gravy, whole milk is the best choice. Its higher fat content creates a luxurious texture that low-fat or skim milk just can’t replicate. For best results, have your milk at room temperature or slightly warmed to prevent lumps.
• 1/2 teaspoon Salt: A starting point for seasoning. You may need to add more depending on the saltiness of your sausage. Always taste as you go.
• 1 teaspoon Coarsely Ground Black Pepper: Biscuits and gravy is a pepper-forward dish. Don’t be shy with it! A coarse grind adds both flavor and a pleasant texture to the gravy. You can add more to taste.
• 1/4 teaspoon Garlic Powder: A subtle addition that adds a layer of savory depth to the gravy without being overpowering.
• Pinch of Cayenne Pepper or Red Pepper Flakes (Optional): If you enjoy a little bit of background heat, a small pinch of cayenne or a few red pepper flakes will elevate the gravy beautifully.

For the Casserole Base & Topping:

• 1 (16.3 oz) can Refrigerated Biscuits: This is the ultimate shortcut for a quick and easy casserole. A can of “Grands!” style biscuits works perfectly. You’ll be cutting them into quarters, so the specific shape doesn’t matter as much as the fluffy, layered texture they provide.
• 1 cup Shredded Cheddar Cheese (Optional, but recommended): While not strictly traditional, adding a layer of sharp or medium cheddar cheese takes this casserole over the top. It melts into the gravy and creates a delicious, golden-brown crust. Monterey Jack or a Colby blend would also work well.
• Cooking Spray or Butter: For greasing the baking dish to prevent sticking.

Step-by-Step Instructions

Follow these detailed steps to ensure your Sausage Biscuits and Gravy Casserole comes out perfectly every time. We’ll start by making the flavorful gravy and then assemble the entire dish for baking.

Step 1: Prepare Your Equipment and Ingredients

• Preheat your oven to 375°F (190°C).
• Generously grease a 9×13-inch baking dish with cooking spray or butter. Set it aside.
• Open the can of refrigerated biscuits and, using a knife or kitchen shears, cut each biscuit into quarters. Scatter these biscuit pieces evenly across the bottom of the prepared baking dish. If you are using cheese, you can sprinkle half of it over the biscuit pieces now for a cheesy layer on the bottom.

Step 2: Cook the Sausage

• Place a large skillet or Dutch oven over medium-high heat. Add the bulk pork sausage to the hot skillet.
• Use a wooden spoon or a spatula to break the sausage apart into small crumbles as it cooks.
• Continue cooking until the sausage is thoroughly browned and no pink remains, which usually takes about 8-10 minutes.
• Crucial Tip: Do not drain the grease! The rendered fat from the sausage is packed with flavor and is essential for making the gravy’s roux. If you used a particularly lean sausage, you may need to add a tablespoon of butter at this stage.

Step 3: Make the Gravy Roux

• Reduce the heat to medium. Sprinkle the all-purpose flour directly over the cooked sausage and its drippings in the skillet.
• Stir continuously for about 1-2 minutes. This step is vital—it cooks out the raw flour taste and “toasts” the flour, which adds a nutty depth to the gravy. The mixture will look thick and pasty.

Step 4: Create the Creamy Gravy

• Slowly begin to pour the whole milk into the skillet, about a half-cup at a time, while whisking constantly.
• Initially, the mixture will seize up and look very thick. Keep whisking and adding milk slowly, and it will begin to smooth out. This gradual process is the key to a lump-free gravy.
• Once all the milk has been incorporated, bring the mixture to a gentle simmer.

Step 5: Thicken and Season the Gravy

• Continue to simmer the gravy over medium-low heat, stirring frequently, for about 5-7 minutes, or until it has thickened to your desired consistency. It should be thick enough to coat the back of a spoon. Remember, it will thicken slightly more as it bakes.
• Turn off the heat. Stir in the salt, coarsely ground black pepper, garlic powder, and the optional cayenne pepper. Taste the gravy and adjust the seasonings as needed. This is your chance to make it perfect! Don’t be afraid to add more pepper—it’s a hallmark of a great sausage gravy.

Step 6: Assemble the Casserole

• Carefully pour the hot sausage gravy evenly over the biscuit pieces in the 9×13-inch baking dish. Use a spatula to gently spread it out, ensuring all the biscuit pieces are covered.
• If you are using cheese, sprinkle the remaining shredded cheddar cheese evenly over the top of the gravy.

Step 7: Bake to Golden Perfection

• Place the casserole in the preheated 375°F oven.
• Bake for 20-25 minutes, or until the top is golden brown and bubbly, and the biscuits have cooked through. You can check if the biscuits are done by inserting a toothpick into one of the taller pieces; it should come out clean.

Step 8: Rest and Serve

• Remove the casserole from the oven and let it rest for at least 5-10 minutes before serving. This allows the casserole to set up, making it much easier to cut and serve clean portions.
• Garnish with fresh chopped parsley or chives for a pop of color and freshness, if desired.

Preparation Time & Nutrition Facts

Understanding the time commitment and nutritional information can help you plan your meal perfectly.

Preparation Time:

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes (includes browning sausage and baking)
• Total Time: Approximately 50 minutes

Nutrition Facts:

• Servings: 8
• Calories Per Serving: Approximately 450-550 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific brands of sausage, biscuits, and milk used. This estimate includes the optional cheddar cheese.

How to Serve Your Casserole

This Sausage Biscuits and Gravy Casserole is a hearty, all-in-one meal, but a few simple additions can turn it into an unforgettable brunch spread. Here are some fantastic ways to serve it:

• Keep it Classic: Serve generous squares of the casserole on its own. It’s perfectly complete as is.
• Add an Egg: A popular and delicious choice is to top each serving with a perfectly cooked egg.
  • Fried Egg: A sunny-side-up or over-easy egg with a runny yolk creates a rich, delicious sauce that melds beautifully with the gravy.
  • Scrambled Eggs: Serve a scoop of fluffy scrambled eggs on the side for an extra protein boost.
  • Poached Egg: For a slightly more elegant presentation, a delicate poached egg on top is a wonderful touch.
• Toppings Bar: Set out small bowls of toppings so everyone can customize their own serving. Great options include:
  • Freshly chopped chives or green onions
  • Crispy, crumbled bacon
  • Your favorite hot sauce
  • Extra shredded cheese
  • A dollop of sour cream
• Balance with a Side: To round out the meal and add some freshness, serve the casserole with a simple side dish.
  • Fresh Fruit Salad: A bowl of mixed berries, melon, and grapes provides a sweet and light contrast to the rich casserole.
  • Simple Green Salad: A lightly dressed arugula or spring mix salad can cut through the richness.
  • Sautéed or Roasted Vegetables: Sautéed spinach, roasted asparagus, or seasoned home fries are excellent companions.

5 Additional Tips for Casserole Perfection

These pro tips will help you avoid common pitfalls and ensure your casserole is absolutely flawless every single time.

1. Don’t Fear the Fat: The rendered grease from the sausage is liquid gold. It’s the foundation of your gravy’s flavor. Resisting the urge to drain it is the single most important step for a rich, authentic-tasting sausage gravy. If your sausage is very fatty, you can drain a little, but be sure to leave at least 3-4 tablespoons in the pan.
2. Warm Your Milk: To help prevent lumps, gently warm your milk in the microwave or in a small saucepan before adding it to the roux. Adding cold milk to a hot roux can cause the flour to seize up, creating clumps. Room temperature milk is better than cold, but warm is best.
3. Season in Layers: Don’t just dump all the seasoning in at the end. The sausage itself should be seasoned well. When you make the gravy, season it, taste it, and adjust. Remember that the biscuits are a bit plain, so the gravy needs to be bold enough to flavor the entire dish. Be especially generous with the black pepper.
4. Avoid a Soggy Bottom: For crispier biscuits, you can pre-bake the quartered biscuit pieces for about 5-7 minutes before adding the gravy. This gives them a head start and helps prevent the bottom layer from becoming too soft. Simply spread them in the pan, bake until lightly golden, then proceed with pouring the gravy over and baking again.
5. Let It Rest: This might be the hardest tip to follow because the casserole will smell incredible coming out of the oven. However, letting it rest for 5-10 minutes is crucial. This allows the molten gravy to cool slightly and set, so when you cut into it, you get beautiful, clean squares instead of a soupy puddle.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this Sausage Biscuits and Gravy Casserole.

1. Can I use homemade biscuits for this recipe?
Absolutely! If you have a favorite recipe for homemade drop or rolled biscuits, you can definitely use them. Prepare the biscuit dough as directed, then either drop spoonfuls of the dough over the gravy or cut out small biscuits and arrange them on top. You may need to adjust the baking time slightly, so keep an eye on them until they are golden brown and cooked through.

2. My gravy turned out lumpy. How can I fix it?
Lumpy gravy is usually caused by adding the milk too quickly or not whisking enough. The best way to fix it is to use an immersion blender directly in the skillet for a few seconds to smooth it out. If you don’t have one, you can carefully pour the gravy through a fine-mesh sieve into a separate bowl to catch the lumps, then return the smooth gravy to the skillet.

3. Can I make a vegetarian version of this casserole?
Yes, you can. For a vegetarian option, you can use a plant-based sausage crumble. You will likely need to add 3-4 tablespoons of butter or a neutral oil to the pan to create the fat needed for the roux. You can also make a mushroom gravy by sautéing finely chopped mushrooms and onions in butter until they release their liquid, then proceeding with the flour and milk as directed.

4. Why did my biscuits get soggy on the bottom?
Sogginess on the bottom layer of biscuits can happen if the gravy is too thin or if the casserole sits for too long before baking. Ensure your gravy is properly thickened (it should coat a spoon). To further prevent this, try the tip mentioned above: pre-bake the biscuit pieces for 5-7 minutes on their own before pouring the gravy over them. This creates a slightly firmer base.

5. Can I prepare this casserole ahead of time?
Yes, this is one of its best features! You can fully assemble the casserole (without baking), cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours. When you’re ready to bake, you may need to add an extra 5-10 minutes to the baking time since you’re starting with a cold dish. It’s the perfect solution for a stress-free holiday morning. You can also freeze the unbaked casserole for up to 3 months. Thaw it overnight in the refrigerator before baking.