Description
This Biscuits and Gravy Casserole is a hearty, comforting dish that combines savory sausage gravy, fluffy eggs, melted cheddar cheese, and tender buttermilk biscuit pieces baked together into a satisfying breakfast or brunch casserole. The layers of biscuits, sausage, and creamy gravy create a deliciously rich and flavorful bake perfect for feeding a crowd.
Ingredients
Scale
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (e.g., Jimmy Dean brand)
- 3 tablespoons salted butter (sliced into 1 tablespoon pats)
- ¼ cup all purpose flour
- 2¾ cups whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Casserole
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
- 6 large eggs
- ⅓ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon onion powder
- 2 cups freshly grated mild cheddar cheese (divided)
- Melted butter for brushing the tops of the biscuits (optional)
Instructions
- Make the Gravy: Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray. In a 10-inch skillet over medium-high heat, add the sausage and cook, stirring and breaking up the meat, until fully cooked through.
- Separate the Sausage: Turn the heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate. Leave the remaining half in the skillet with the drippings.
- Prepare the Roux and Gravy: Add the butter to the sausage in the skillet and stir until melted. Whisk in the flour and cook for 1 to 2 minutes constantly. Then slowly whisk in the milk, kosher salt, and pepper. Continue whisking until the gravy thickens enough to coat the back of a spoon. Remove from heat.
- Prepare the Biscuits: Slice each biscuit into 6 pieces.
- Assemble the Bottom Layer: Arrange half of the biscuit pieces in a single layer on the bottom of the prepared baking dish. Sprinkle the reserved half of the cooked sausage evenly over the biscuit pieces.
- Prepare Egg Mixture: In a medium mixing bowl, whisk together the eggs, ⅓ cup milk, kosher salt, black pepper, and onion powder until smooth and no streaks remain.
- Add Egg and Cheese Layers: Pour the egg mixture evenly over the sausage layer. Sprinkle 1 cup of the grated cheddar cheese over the eggs.
- Layer Gravy and Remaining Biscuits: Spoon the prepared sausage gravy over the cheese layer. Arrange the remaining biscuit pieces over the gravy, then sprinkle the remaining 1 cup of cheese evenly on top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 35 to 40 minutes, until the top biscuit layer is golden brown, and the eggs are puffed up. A knife inserted in the center should come out with only a trace of gravy. Optionally, brush melted butter on the biscuit tops right after baking.
- Rest and Serve: Let the casserole rest for 5 minutes before slicing and serving for best flavor and texture.
Notes
- Using refrigerated biscuit dough saves time and adds tender texture.
- Adjust seasoning of gravy with more salt or pepper to taste before layering.
- For a spicier version, substitute breakfast sausage with spicy sausage or add red pepper flakes.
- Brushing melted butter on biscuits after baking adds flavor and shine but is optional.
- Make sure the gravy is thick enough to hold the casserole layers together but not too thick to dry out.
- Letting the casserole rest after baking helps it set for easier slicing.
