Biscuit and Gravy Casserole is a delightful twist on a classic Southern comfort food, combining rich, creamy sausage gravy with flaky, golden biscuits in a convenient one-pan dish. Perfect for breakfast, brunch, or a cozy dinner, this casserole offers the quintessential flavors of Southern cooking with minimal effort.
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.