Biscuit and Gravy Casserole
If you’re searching for a comforting and hearty dish that brings warmth and joy to the table, look no further than this Biscuit and Gravy Casserole.
This Southern-inspired classic combines the richness of creamy sausage gravy with the buttery softness of golden biscuits, creating a breakfast casserole that is both indulgent and satisfying.
Biscuit and gravy casserole is the perfect way to make biscuit and gravy for a lot of people. It’s a simple one-pan dish that makes the best potluck or party dish.
Why You’ll Love Biscuit and Gravy Casserole
This recipe takes the beloved flavors of traditional biscuits and gravy and elevates them into a convenient, one-pan casserole that anyone can make.
Whether you’re a seasoned cook or a kitchen novice, you’ll find the process straightforward and rewarding.
You can use homemade biscuits, but to make this super easy, I typically use a good-quality refrigerated biscuit dough. You will save time without sacrificing flavor or quality.
The balance of savory pork sausage in a creamy, seasoned gravy topped with flaky biscuits promises a symphony of taste that is irresistible.
Biscuits and gravy is one of my most loved breakfast food. I didn’t grow up with it, but I developed a deep love and appreciation for it after the many years living in Southern United States.
This Biscuit and Gravy Casserole recipe is derived from my popular biscuit and gravy recipe. I’m not trying to brag or anything, but I make the best gravy.
I’ve tried biscuit and gravy at many diners and brunch places across the country, and I still like mine the best. It’s THAT good. I’m pretty darn proud of it.
Ingredients
Here is the short list of the ingredients you will need to make biscuit and gravy casserole:
- pork sausage – Choose a high-quality sausage to ensure robust flavor. You can select spicy or mild sausage depending on your preference.
- butter – Adds richness to the gravy, enhancing overall taste and texture.
- flour – Essential for thickening the gravy to the perfect consistency.
- milk – Use whole milk for a richer gravy, or opt for a lower fat choice if preferred.
- salt – Salt enhances the flavors but adjust to taste, keeping in mind the salt content of the sausage. Salt is also the primary driver of flavor in the gravy. If gravy taste blend, salt can really open up the flavor and make it flavorful
- black pepper – similar to salt, this is also another primary driver of flavor in the gravy. The touch of spice from black pepper also helps balance the creamy gravy.
- refrigerated biscuits – we are using this shortcut method for the biscuit layer in our biscuit and gravy casserole. Avoid using frozen biscuit because they are hard to cut into smaller pieces. Nothing beats makes your biscuits from scratch, but it does take a little bit more work and time!
Instructions
Let’s make the biscuit and gravy casserole! It should take approximately 45 minutes, and 25-30 minutes of that time will be passive time when the casserole is baking in the oven.
1. Preheat oven: Go ahead and preheat oven to 350℉. This way it will be ready once the biscuit and gravy casserole is assembled.
2. Brown the sausage: In a large skillet over medium heat, cook the sausage until browned, breaking it apart with a spatula. Once fully cooked, remove from skillet and set aside. This step builds the flavor foundation of your dish.
3. Make the Roux: Using the same skillet, melt the butter, then whisk in the flour until fully combined. The roux is the base of your creamy gravy and should be smooth.
4. Make the Gravy: Once butter and flour are combined, slowly whisk in the milk. Bring it to a boil and continue to whisk. Whisking continuously will ensure a lump-free mixture.
Once there are no more clumps, return the sausage to the skillet and allow the mixture to thicken, stirring occasionally.
Taste and adjust salt and pepper. P/S: you’ll need quite a bit of salt to really open up the flavors in the sausage gravy.
5. Prepare to Bake: Lightly grease a 9″x13″ casserole dish. Once the gravy has thickened (you’ll want a fairly thick gravy), pour into the prepared dish, creating an even layer.
6. Add the biscuits: Cut each refrigerated biscuit dough into 4 pieces and evenly distribute over the top of the gravy. This step ensures every serving has a perfect biscuit-to-gravy ratio.
Brush the tops of the biscuit with egg wash.
7. Bake: Bake it for 25-30 minutes in your preheated oven, or until the biscuits are golden brown and fully cooked.
8. Serve and enjoy: This casserole is best enjoyed warm and I love to pair it with some fresh fruits and a cup of hot coffee. It truly is such a heart-warming and satisfying breakfast.
Biscuit and Gravy Casserole such a delightful dish. It’s not just food; it’s tradition and love baked right into a casserole dish.
Whether serving a crowd or simply wanting to treat yourself, this recipe promises contentment with every bite.
I hope you give this a try and fall in love with one of my favorite brunch foods of all times!
Tips and Tricks
Creating the perfect Biscuit and Gravy Casserole can be made much easier with a few handy tips and tricks up your sleeve. Here are some expert insights to ensure your dish comes out beautifully:
- Choose quality sausage: The sausage is responsible for bringing flavors to the gravy, so opt for high-quality pork sausage. I like to use Jimmy Dean’s breakfast sausage (the raw, uncooked ones). You can even try different varieties like sage or maple sausage for an added twist.
- Prevent clumping in the gravy: As you add the milk to the roux (flour/butter mixture), do so slowly while continuously whisking. This method prevents clumping and results in a silky gravy. Using a whisk makes it easier to achieve a smooth texture.
- Consistency of gravy: Cook gravy until it is thick and not runny. When biscuit dough sits on runnier gravy, the bottom of the biscuit dough tends to be raw and underbake.
- Adjust seasonings carefully: Keep in mind the saltiness of the sausage when seasoning your gravy. Taste the gravy before adding additional salt and pepper, and adjust gradually. Freshly cracked black pepper can add a little extra zing to the dish.
- Layer biscuits evenly: For uniform baking, ensure that the biscuit pieces are spread out evenly over the gravy in the casserole dish. This will allow each piece of dough to cook properly, rise and turn golden brown.
- Watch oven time: Ovens can vary, so keep an eye on the biscuits as they bake. If they are browning too quickly, cover the casserole loosely with aluminum foil to avoid burning while the rest of the dish finishes cooking. When cook time is up, check on the doneness of the bottom of each biscuit dough. If they are still raw, bake for longer.
By incorporating these tips and tricks, I hope you’ll elevate your Biscuit and Gravy Casserole to new heights, impressing family and friends with a dish that’s not only delicious but also made with finesse.
Happy cooking!
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat covered in the oven (to avoid burning the tops of the biscuits) or microwave until warmed through.
Frequently Asked Questions
If you like a richer gravy, use whole milk. If you like your gravy thinner and with a lower fat content, use 1% milk. I would avoid skim milk as I think it is too runny for this recipe. (Runny gravy for this recipe will make it harder to fully bake the biscuit dough)
If you’re looking for a lighter version, try using turkey sausage and 1% milk, keeping the flavors robust but reducing the fat content.
If your gravy thickens too much, you can thin it out by slowly adding additional milk, a little at a time, until you reach your desired consistency.
Yes, you can prepare the sausage gravy a day in advance and store it in the refrigerator. When ready to assemble, heat the gravy slightly, pour it into the casserole dish, add the biscuits, and bake.
Biscuits and Gravy Casserole
Equipment
Ingredients
- 24 oz pork sausage raw
- 2 tbsp butter
- ½ cup flour
- 5 cups milk
- 3 tsp salt or to taste
- 2 tsp pepper or to taste
- 16.3 oz refrigerated biscuits
- 1 large egg
Instructions
- Preheat oven to 350℉.
- In a deep sided skillet over medium heat, brown the sausage. Crumble the sausage as you cook it.
- Once the sausage is cooked through, remove from the skillet and set aside.
- Using the same skillet, melt the butter. Use s spatula or spoon to scrap the brown pieces from the sausage (it's where the yummy flavors are from!) from bottom of the pan as the butter melts.
- Whisk in the flour making sure to fully incorporate.
- While whisking, slowly pour in the milk. Whisking will help to prevent clumping. Let gravy come to a boil and thicken slightly – about 2-3 minutes, or until there are no more clumps. Whisk continuously the whole time.
- Return the sausage to the skillet and fold sausage into the gravy. Let it cook for another 30-60 seconds under low heat.
- Add salt and pepper to taste. You'll need quite a lot of salt to really open up the flavors in the gravy. Gravy will be pretty bland initially.
- Lightly grease a 9"x13" casserole dish.
- Once gravy has thickened, pour the gravy into the casserole dish.
- Cut each refrigerated biscuit into 4 pieces. Place the biscuit pieces on top of the gravy making sure to spread them out over the whole casserole dish.
- Crack an egg into a small bowl. Beat the egg. Brush the tops of the biscuit with egg wash.
- Bake casserole dish for 25-30 minutes or until the biscuits are golden brown and fully cooked.
- Serve and enjoy!
