If you love the hearty, comforting flavors of classic southern cooking, then this Biscuits and Gravy Casserole Recipe is going to be your new favorite weekend breakfast or brunch dish. It combines flaky, buttery biscuits with rich, creamy sausage gravy and a fluffy baked egg custard, all layered with sharp cheddar cheese for that perfect melty finish. This casserole takes all the best parts of biscuits and gravy, elevating them into a dish that’s easy to make, satisfying to serve to a crowd, and even better the next day. Get ready for a breakfast that feels like a warm hug in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for this casserole are wonderfully simple, yet they each bring something special to the table – from the savory sausage and velvety gravy to the fluffy eggs and tender biscuits. Using a quality smoked breakfast sausage and fresh cheddar makes all the difference in flavor and texture, making this dish truly shine. Here’s what you’ll need:
- 1 pound regular or milk pork breakfast sausage: Choose a flavorful brand like Jimmy Dean for authentic taste and juiciness.
- 3 tablespoons salted butter: Adds richness and helps thicken the gravy perfectly.
- ¼ cup all purpose flour: Essential for creating that smooth, creamy gravy base.
- 2¾ cups whole milk: Creamy milk makes the gravy luscious and silky.
- ½ teaspoon kosher salt: Brings out all the flavors beautifully without overpowering.
- ½ teaspoon fresh cracked black pepper: Adds just the right amount of warmth and spice.
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough: Flaky, buttery biscuits that soak up all the delicious layers.
- 6 large eggs: Creates a fluffy and tender egg custard layer.
- ⅓ cup whole milk: For that rich custard consistency with the eggs.
- ½ teaspoon onion powder: A subtle hint of onion flavor in the egg mixture for extra depth.
- 2 cups freshly grated mild cheddar cheese (divided): Sharpness and melty goodness throughout the casserole.
- Melted butter for brushing (optional): Adds a golden, glossy finish to the top of the biscuits.
How to Make Biscuits and Gravy Casserole Recipe
Step 1: Prepare the Sausage Gravy
Start by heating a 10-inch skillet over medium-high heat and cooking the sausage until it’s browned and cooked through. Breaking it apart as it cooks ensures every bite has perfect sausage crumbles. Next, divide the sausage in half; set one half aside on a paper towel to drain while leaving the rest in the pan to build your gravy. Toss in the butter and stir until melted, then whisk in the flour to create a roux. Let this cook for a minute or two, whisking constantly, so you get a nutty flavor without any raw flour taste. Slowly pour in the milk, continuing to whisk, and season with kosher salt and fresh cracked black pepper. Keep whisking until the gravy thickens and coats the back of a spoon beautifully. Once ready, remove from heat and get ready for the next steps.
Step 2: Assemble the Layers
Preheat your oven to 350°F and grease a 9×13 baking dish with nonstick spray. Slice each biscuit into six pieces; this way, they layer evenly and bake into soft, pillowy pockets throughout the casserole. Place half of these biscuit slices in a single layer on the bottom of your baking dish. Scatter the reserved cooked sausage evenly over the biscuit pieces to ensure every bite gets that savory meatiness. In a bowl, whisk together the eggs, ⅓ cup milk, kosher salt, pepper, and onion powder until smooth with no streaks. Pour this egg mixture on top of the sausage layer, allowing it to mingle and soak in just right. Next, sprinkle half of your grated cheddar cheese over the eggs, then spoon the homemade sausage gravy evenly over the cheese layer. Finally, layer the remaining biscuit pieces on top and finish with the rest of the cheddar cheese. If you like an extra golden crust, brush the biscuit tops with melted butter before baking.
Step 3: Bake to Perfection
Pop the casserole into your preheated oven and bake for 35 to 40 minutes. You’ll know it’s done when the top biscuits are a gorgeous golden brown and the eggs are puffed and set but still tender. A quick test is to insert a knife in the center – it should come out with just a trace of gravy, not runny batter. Let the casserole rest for 5 minutes once it’s out of the oven. This brief wait helps the layers settle and makes serving easier. Then, grab your spatula and get ready to dive into this incredible manifestation of biscuits and gravy in casserole form!
How to Serve Biscuits and Gravy Casserole Recipe
Garnishes
To elevate your Biscuits and Gravy Casserole Recipe with a touch of freshness and color, chopped fresh parsley or chives sprinkled on top provide a beautiful contrast to the creamy richness. If you like a little heat, a dash of crushed red pepper flakes or a drizzle of hot sauce on the side adds fantastic warmth without overpowering the base flavors. These simple touches let each serving feel customized and restaurant-worthy.
Side Dishes
Pair your casserole with some bright, crisp sides to balance out its richness. A fresh green salad with a light vinaigrette, roasted asparagus, or even some sautéed spinach bring necessary crunch and brightness. For a classic Southern brunch vibe, sliced fresh fruit or a crisp glass of orange juice always hits the spot. The goal is to complement, not compete with, the hearty casserole flavors.
Creative Ways to Present
Presentation can make this feel like a special occasion dish. Serve the casserole in individual ramekins for a charming, personalized touch. You can also bake it in small cast iron skillets for rustic appeal and easy portioning. If you’re aiming for brunch crowd-pleaser, set up the casserole with toppings like sour cream, chives, hot sauce, and extra cheese so guests can customize their plates. Either way, it’s guaranteed to impress and satisfy.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Biscuits and Gravy Casserole Recipe store wonderfully in the fridge for up to 3 days. Allow the casserole to cool completely, then cover tightly with plastic wrap or transfer portions into airtight containers. This dish reheats nicely while still retaining its creamy, cheesy texture and biscuit softness.
Freezing
Freezing is a great option if you want to prep this casserole ahead of time for busy mornings. Assemble the casserole completely but do not bake it. Wrap it tightly with a double layer of plastic wrap and aluminum foil and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and then bake as directed, adding a few extra minutes to the cooking time if needed.
Reheating
To reheat, cover the casserole with foil to prevent the biscuits from drying out and warm it in a 325°F oven until heated through, about 20-25 minutes. For single servings, reheating in the microwave for 1-2 minutes works well but might soften the biscuit texture slightly. Either way, it’s a quick way to enjoy a comforting breakfast anytime.
FAQs
Can I use a different type of sausage in this casserole?
Absolutely! While pork breakfast sausage is traditional and delivers classic flavor, you can substitute with turkey sausage or even a spicy chorizo for a twist. Just be mindful that different sausages have varying fat contents and seasoning levels, so you might need to adjust salt and pepper accordingly.
Can I make this casserole vegetarian?
You can, by swapping the sausage for a plant-based alternative or sautéed mushrooms and diced vegetables to provide a meaty texture. Keep the gravy and eggs as is or use plant-based substitutes for a vegan version, though this will change the overall flavor profile slightly.
What type of biscuits work best?
Refrigerated buttermilk biscuit dough like Grands Southern Homestyle is perfect for this recipe due to its buttery, flaky texture and reliable rise. You can also use homemade biscuit dough if you prefer, but avoid overly dense varieties as they won’t soak up the gravy and eggs as well.
Can I prepare this the night before?
Yes! You can assemble the entire casserole the night before, cover tightly, and refrigerate. When you’re ready, just pop it into the oven and bake as directed. This makes mornings so much easier and still delivers all the delicious baked-in flavors.
Is this casserole good for meal prepping?
Definitely! This Biscuits and Gravy Casserole Recipe makes a satisfying, filling breakfast that’s easy to portion out and enjoy throughout the week. Just store individual portions in airtight containers and reheat as needed for quick, comforting meals.
Final Thoughts
There’s something truly special about this Biscuits and Gravy Casserole Recipe that combines ease, flavor, and soul-soothing comfort all in one dish. Whether you’re feeding family on a lazy weekend morning or bringing something crowd-pleasing to brunch, it’s sure to become a beloved staple. Don’t hesitate to try it out, share it with loved ones, and make it your own — delicious memories are waiting.
Print
Biscuits and Gravy Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Southern American
Description
A hearty and comforting Biscuits and Gravy Casserole featuring savory pork sausage and rich, creamy gravy layered with fluffy buttermilk biscuits, eggs, and melted cheddar cheese. Perfect for a brunch or cozy breakfast, this casserole combines classic Southern flavors in an easy-to-make baked dish.
Ingredients
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 biscuit tops (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook the Sausage: Add the pork breakfast sausage to a 10 inch skillet over medium-high heat. Stir and break apart the sausage until cooked completely through and browned.
- Separate Sausage: Lower the heat to medium-low. Transfer half of the cooked sausage to a paper towel-lined plate to drain excess fat; keep the remaining half in the skillet.
- Make the Gravy: Add the butter to the remaining sausage and any excess oil in the skillet. Stir until butter is melted. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly to form a roux.
- Add Milk and Season: Slowly whisk in the whole milk, kosher salt, and black pepper. Continue whisking until the gravy thickens enough to coat the back of a spoon. Remove the gravy from the heat.
- Prepare Biscuits: Slice each biscuit into 6 pieces.
- Assemble the First Layer: Arrange half of the biscuit pieces in a single layer in the bottom of the prepared baking dish. Sprinkle the reserved cooked sausage evenly over the biscuit pieces.
- Mix Egg Mixture: In a medium bowl, whisk together the eggs, ⅓ cup whole milk, kosher salt, black pepper, and onion powder until smooth with no visible streaks.
- Add Egg and Cheese Layers: Pour the egg mixture over the sausage layer. Sprinkle 1 cup of grated cheddar cheese over the eggs.
- Add Gravy and Top Layer: Spoon the homemade sausage gravy over the cheese layer. Arrange the remaining biscuit pieces evenly over the gravy. Sprinkle the remaining 1 cup of cheddar cheese on top of the biscuits.
- Bake: Bake uncovered for 35 to 40 minutes until the top biscuits are golden brown and the eggs have puffed up. A knife inserted in the center should come out with a trace of gravy.
- Optional Butter Brush & Rest: If desired, brush the tops of the biscuits with melted butter. Allow the casserole to rest for 5 minutes before serving.
Notes
- For a richer gravy, use milk with higher fat content like whole milk or even half-and-half.
- Make sure to cook the sausage thoroughly to avoid undercooked meat in the casserole.
- Brushing biscuit tops with melted butter before baking will add a golden, glossy finish and extra flavor.
- You can substitute the cheddar cheese with another mild cheese like Monterey Jack or Colby if preferred.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
