This biscuits and gravy casserole combines fluffy buttermilk biscuits with a savory sausage gravy for a comforting, crowd-pleasing breakfast. Turn a classic morning dish into an easy casserole that’s ideal for holidays, weekend brunches, or busy mornings.
Swap a boring bowl of cereal for this hearty biscuits and gravy casserole. It’s simple to prepare and fills the kitchen with an irresistible aroma that will get everyone out of bed. The combination of tender biscuit pieces and creamy sausage gravy is comforting and satisfying.
This recipe is especially suited for holiday brunches like Christmas or Easter, but it also works perfectly for casual weekend breakfasts or a make-ahead option when entertaining. Use canned biscuits for speed or your favorite homemade buttermilk biscuits for extra flavor.
Ingredient Notes
- Canned buttermilk biscuits: Convenient and quick — swap for homemade buttermilk biscuits if you prefer.
- Ground sausage: Spicy or mild sausage works—choose according to your family’s taste.
- Flour: Used to thicken the gravy.
- Salt and black pepper: Adjust to taste.
- Milk: Whole milk gives the creamiest gravy, but you can use 2% if needed.
How To Make Biscuits and Gravy Casserole
- Preheat and prepare: Preheat the oven to 350°F (175°C). Spray a 9×13-inch casserole dish with nonstick spray.
- Bottom layer: Halve the biscuits and arrange half of the pieces in a single layer on the bottom of the prepared dish. Bake for about 10 minutes or until lightly browned.
- Make the gravy: In a large skillet, brown the ground sausage over medium heat. Sprinkle in the flour and cook, stirring, for 2–3 minutes to remove the raw flour taste.
- Add the milk, salt, and pepper to the skillet and stir until smooth. Bring the mixture to a gentle boil, stirring frequently, until the gravy thickens.
- Assemble: Pour the hot sausage gravy over the baked biscuit layer. Top with the remaining biscuit halves, spacing them evenly over the gravy.
- Bake: Return the casserole to the oven and bake 20–30 minutes more, until the biscuits are cooked through and the top is golden.
Frequently Asked Questions
Can you use homemade biscuits instead of canned?
Yes. Homemade buttermilk biscuits work beautifully and add extra flavor and texture. Prepare them in advance or follow your favorite biscuit recipe; the bake time may increase slightly compared to canned biscuits.
Can you freeze it?
Yes. Portion the casserole into smaller, freezer-safe containers so you can thaw and reheat individual portions rather than the whole dish. Freeze before the final bake for best results, then thaw and bake until heated through.
Can you make it ahead?
Absolutely. Assemble the casserole up to the point before the final bake, cover, and refrigerate overnight. In the morning, bake as directed for a fresh, hot breakfast with minimal effort.
How do I reheat it?
Reheat single servings in the microwave in 30-second intervals until warm. For larger portions, reheat in a low oven (300°F / 150°C) until heated through to maintain texture.
Serve With
Pair this casserole with simple sides such as fruit, scrambled eggs, or a light green salad to balance the richness.
📖 Recipe
Biscuits and Gravy Casserole
Ingredients
- 1 16 ounce can Buttermilk biscuits halved
- 1 pound ground sausage
- 3 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 ½ cups whole milk
Instructions
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Preheat oven to 350°F. Spray a 9×13-inch casserole dish with nonstick spray.
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Arrange half of the halved biscuits in a single layer on the bottom of the prepared pan. Bake 10 minutes or until lightly browned.
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In a large skillet, brown the sausage over medium heat. Stir in the flour and cook 2–3 minutes.
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Whisk in the milk, salt, and pepper. Bring to a gentle boil, stirring until the gravy thickens.
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Pour the gravy over the baked biscuit layer and top with the remaining biscuit halves.
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Bake 25–30 minutes, until biscuits are golden and the casserole is heated through.
Nutrition
