Biscuits and gravy casserole transforms your favorite breakfast into an easy-to-serve dish that feeds ten hungry folks without any fuss. Growing up in the Midwest, I watched my grandmother make traditional biscuits and gravy every Sunday morning – standing over the stove, whisking gravy while keeping an eye on the biscuits in the oven. She’d juggle timing and temperatures like a circus act, and I always wondered if there was an easier way.
Years later, when I started hosting my own family brunches, I discovered the magic of combining everything in one pan. The first time I made this casserole, my kitchen filled with that same buttery, savory aroma from grandma’s farmhouse. Fluffy biscuit pieces bake right on top of creamy sausage gravy, creating crispy golden tops while staying tender underneath. No more standing at the stove whisking – just pop it in the oven and spend time with your guests. My three kids called it “the lazy Sunday breakfast that doesn’t taste lazy,” and honestly, that’s the best compliment I could ask for. Time to get our hands floury.
What Makes This Biscuits and Gravy Casserole So Special
After decades of feeding family and friends, I’ve learned that the best recipes are the ones you’ll actually make again and again. This casserole checks every box for busy home cooks who don’t want to sacrifice flavor for convenience. The sausage gravy recipe I use creates that perfect creamy texture without lumps, and the biscuits develop the most beautiful golden crust while staying pillowy soft underneath.
Ready in 35 minutes total – perfect for those mornings when you want something special without the stress
Feeds 10 people generously from a single 13×9 pan, making it ideal for holiday mornings or weekend gatherings
Uses simple pantry ingredients you likely have on hand – no specialty items or last-minute store runs
Delivers consistent results every time thanks to the reliable casserole format that eliminates tricky timing
Creates built-in portion control with biscuit pieces distributed throughout, so everyone gets the perfect gravy-to-biscuit ratio
Allows you to visit with guests instead of standing over the stove managing multiple pans
What I love most is how this dish brings people together around the table. Whether it’s a lazy Saturday morning or Christmas brunch, that first forkful of crispy-topped biscuit soaked in savory gravy never fails to make people smile.
Ingredient Spotlight
Ground pork sausage forms the flavorful foundation of your gravy, and I always choose a quality breakfast sausage with good seasoning – it makes all the difference in the final taste.
Milk creates the creamy base for your gravy, and whole milk delivers the richest, smoothest texture, though 2% works well if that’s what you have on hand.
All-purpose flour thickens the gravy when combined with butter to create a roux, giving you that classic Southern gravy consistency that coats the back of a spoon.
Butter adds richness and helps create a smooth roux that prevents lumpy gravy – I never skip this step because it’s the secret to professional-quality results.
Refrigerated biscuits make this recipe accessible for busy mornings, though homemade drop biscuits work beautifully if you have the time and energy.
Black pepper and cayenne provide warmth and depth to the gravy without overwhelming heat, and I’ve learned that a little cayenne wakes up the whole dish.
Salt balances the richness of the sausage and cream, though I always taste before adding more since some breakfast sausages are quite salty.
How to Make Biscuits and Gravy Casserole
Step 1. I always start by heating my oven to 350 degrees and spraying my 13×9 inch glass baking pan – getting this ready first means you’re not scrambling later with hot sausage in hand.
Step 2. Brown the pound of sausage in a medium pot over medium heat, breaking it into crumbles as it cooks, then transfer the cooked sausage to your prepared baking dish and blot away excess grease with paper towels.
Step 3. Betty’s tip: Add butter to those sausage drippings still in the pot and let it melt over medium heat – this captures all that savory flavor you worked to develop.
Step 4. After years of making gravy, I’ve learned to add the flour, salt, black pepper, and cayenne to the melted butter, stirring constantly to create a smooth roux, then cook for 2-3 minutes until it begins to turn a light golden color.
Step 5. Pour in the milk gradually – about a cup at a time – whisking constantly to prevent lumps from forming, which is the key to silky-smooth biscuits and gravy casserole.
Step 6. Keep cooking on medium-low heat while stirring often until the gravy thickens enough to coat the back of your spoon, which usually takes several minutes of patient stirring.
Step 7. Pour that beautiful gravy over the sausage in your baking pan, spreading it evenly so every bite will have perfect coverage.
Keeping This Casserole Fresh
I typically store leftover biscuits and gravy casserole in the same baking dish, just covered tightly with aluminum foil or plastic wrap. The casserole keeps well in the refrigerator for up to 3 days, though in my house it rarely lasts that long. The biscuits will soften as they sit in the gravy, but that’s not necessarily a bad thing – some of my kids actually prefer the texture of day-two casserole when everything has melded together.
Betty’s freezing method hasn’t worked well for this particular recipe, and I’ll be honest about that. The texture of the gravy changes when frozen, becoming slightly grainy when reheated, and the biscuits lose their appealing texture. If you’re cooking for a smaller crowd, I’d recommend making a half batch rather than freezing leftovers.
For the best texture when reheating, I warm the casserole in a 350-degree oven for about 15-20 minutes until heated through. The oven helps revive some of that crispy top texture on the biscuits, while the microwave tends to make everything soft and steamy. Cover the dish with foil for the first 10 minutes, then uncover to let the tops crisp up a bit. Individual portions reheat beautifully in the microwave for 1-2 minutes when you need a quick breakfast.
Biscuits and Gravy Casserole
Soft biscuits with crisp tops baked over a luscious pool of savory sausage gravy. This comforting breakfast casserole combines all the classic flavors of traditional biscuits and gravy in an easy-to-make format perfect for feeding a crowd.
Heat oven to 350 degrees F. Spray 13×9 inch glass baking pan with cooking spray.
Brown sausage in a medium sized pot over medium heat, breaking into crumbles. Transfer cooked sausage to prepared baking dish and use paper towels to blot excess grease.
Add butter to sausage drippings remaining in pot and melt over medium heat. Add flour, salt, black pepper, and cayenne pepper, stirring to combine and create a roux. Cook for 2-3 minutes until roux begins to turn light golden brown.
Add milk gradually, about 1 cup at a time, whisking constantly until smooth after each addition. Cook on medium-low heat, stirring often, until gravy thickens enough to coat the back of a spoon (several minutes).
Pour thickened gravy over sausage in baking pan, spreading evenly.
Separate refrigerator biscuits and cut each biscuit into fourths. Arrange biscuit pieces over gravy, leaving small gaps between pieces.
Bake for 25-30 minutes until biscuits are golden brown on top. Serve warm.
Notes
Use paper towels to blot excess grease from cooked sausage for best texture. Cook roux for 2-3 minutes until it begins to brown. Add milk gradually while whisking to prevent lumps. Store leftovers covered in refrigerator for up to 3 days. Reheat in 350 degree F oven for best results.
Perfect Partners for Biscuits and Gravy Casserole
Fresh fruit salad provides a bright, refreshing contrast to the rich, savory casserole – I especially love serving seasonal berries or citrus segments that cut through the creamy gravy.
Crispy hash browns or roasted sweet potatoes add satisfying crunch and make the meal more filling, perfect when you’re feeding teenagers or folks with hearty appetites.
Simple green salad with vinaigrette might seem unusual for breakfast, but the acidic dressing balances the richness beautifully and adds vegetables to an otherwise indulgent meal.
Egg muffins with spinach and feta create a complete breakfast spread, and many of my family gatherings include both this casserole and a big pan of fluffy eggs.
Sliced tomatoes with salt and pepper offer a classic Southern accompaniment that my grandmother always served – the fresh, acidic tomatoes are surprisingly perfect with creamy gravy.
Fresh orange juice or hot coffee complete the breakfast experience, with the citrus brightness or bitter coffee notes complementing the savory, peppery flavors.
FAQs
Can I use turkey sausage instead of pork sausage? I recommend using pork sausage for the best flavor, but turkey sausage works if you prefer – just add an extra tablespoon of butter to compensate for the lower fat content.
How do I prevent lumpy gravy in my casserole? To prevent lumps, add the milk gradually while whisking constantly, and make sure your roux is smooth before adding any liquid – patience during this step makes all the difference.
Can I make this biscuits and gravy casserole the night before? Many home cooks find success assembling the casserole without the biscuits, refrigerating overnight, then adding fresh biscuit pieces right before baking in the morning.
What if my gravy is too thick? Betty’s solution is to whisk in additional milk, a quarter cup at a time, until you reach the desired consistency – the gravy will thicken slightly as it bakes.
Can I use homemade biscuits instead of canned? The best approach I’ve tested is using a simple drop biscuit recipe divided into small portions – they bake beautifully and taste even better than refrigerated biscuits.
Why do I need to blot the grease from the cooked sausage? I’ve learned that removing excess grease prevents your casserole from becoming oily and helps the gravy maintain its perfect creamy texture rather than separating.
How do I reheat individual portions? Individual servings reheat perfectly in the microwave for 1-2 minutes on medium power, though covering with a damp paper towel helps prevent the biscuits from drying out.
Can I double this recipe for a larger crowd? You can easily double the recipe using two 13×9 pans, though I recommend keeping the same oven temperature and checking for doneness after 25 minutes since cooking times may vary.
