Start your morning off right with a serving of biscuits and gravy casserole. The casserole takes everything you love about plain biscuits and gravy and combines it into an excellent casserole dish. It has everything you love about the classic dish, all in one bite.
If you love plain biscuits and gravy, get ready to fall in love with this biscuits and gravy casserole. The casserole dish combines the two favorite dishes to create an excellent morning treat. The dish is great to make for a big family breakfast, a Sunday brunch, or breakfast during the week.
SIMPLE BISCUITS AND GRAVY CASSEROLE
Is there anything better than a breakfast casserole? They are excellent for big crowds, to make ahead, or even to keep in the freezer for an extra meal. This biscuit and gravy casserole is perfect for all of those occasions and then some!
When it comes to breakfast, I am all about sweets. However, this biscuit and gravy casserole is the exception. When it is an option, it is always the first thing on my plate. The savory casserole is loaded with sausage, making it a very hearty dish. The flavorful sausage is one of the reasons why this dish is so tasty. It is the first thing to be cooked in the pan, allowing the flavors to carry over into all of the other ingredients.
When it comes to the biscuits in this recipe, you can go two routes. Keep it simple and use store-bought biscuits. They will be super buttery and flakey and pair perfect with the gravy. If you are feeling ambitious and have some more time on your hands, make your biscuits from scratch. Our homemade biscuits are so fun to make and have layers and layers of flakey pastry. Either choice is a good idea and will make this casserole delicious.
Not a fan of biscuit and gravy casserole? Try out our classic breakfast casserole instead. It will be great to start your day with.
INGREDIENTS TO MAKE BISCUIT AND GRAVY CASSEROLE
- Ground pork sausage – use sweet or hot depending on your preference.
- Yellow onion – dice the onions.
- Unsalted butter
- All-purpose flour
- Whole milk
- Kosher salt
- Garlic powder
- Chili flakes – adds in a nice spice but not too much heat.
- Black pepper
- Cheddar cheese – use shredded cheese.
- Frozen Pillsbury Grands biscuits
HOW TO MAKE BISCUITS AND GRAVY CASSEROLE
Preheat the oven to 350F and grease a 9×13 baking dish. Set to the side.
2. COOK SAUSAGE AND ONIONS
In a large pan, cook the sausage and onions. When the sausage is fully cooked, use a slotted spoon to transfer the sausage to a paper towel to drain.
3. MAKE THE GRAVY
In the same pan, make the gravy. Add the butter and let it fully melt. Add in the flour, whisking until smooth, about 2 minutes. Slowly add in the milk, continuing to mix until smooth. Add in the seasoning and cheese and mix until smooth.
4. ADD THE BISCUITS
Pour the gravy mixture into the pan and arrange the biscuits on top.
5. COOK AND SERVE
Place the pan in the oven and bake for 30-35 minutes until the gravy is bubbling and the biscuits are golden brown.
HOW TO STORE BISCUIT AND GRAVY CASSEROLE
Biscuits and gravy casserole is best eaten fresh. While you can save any leftovers, the biscuits can get a bit soggy. The best way to store them is to separate the biscuits and the gravy into two containers and combine them when you want to eat the leftover. Warm them up in a pan or a microwave
You can also make the gravy and keep it in the freezer for 2-3 months. Simply make the gravy as the recipe calls and freeze it once it cools down. When ready to cook it, let the gravy thaw out and place it in a baking dish. Top with biscuits and continue to cook in the oven.
Any breakfast dish will really go with this biscuit and gravy casserole. Serve it with eggs, bacon, pancakes, waffles, roasted veggies, or anything else you like for breakfast.
If your gravy has a strong flour taste, it is probably too thick, and the flour never combined smoothly. To fix the issue, turn up the heat on the gravy mixture and let it simmer for a few minutes and add more milk or water into the pot. This will let the mixture reduce and remove the flour flavor.
Any kind of sausage will do for this biscuit and gravy casserole. Go with hot, spicy, or sweet. Any type of sausage will pair well with the creamy gravy and flakey biscuits.
MORE CASSEROLES TO TRY OUT
- Cornbread Casserole
- Tater Tot Breakfast Casserole
- Comforting Tuna Casserole
- Chicken and Dumpling Casserole
- Chili Cornbread Casserole
Biscuit and Gravy Casserole
- 1 lb ground pork sausage
- 1/2 cup yellow onion diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp chili flakes
- 1/4 tsp black pepper
- 6 oz chedder cheese shredded
- 1 tube frozen Pillsbury Grands biscuits thawed
- Preheat the oven to 350F. Lightly grease a 9×13 baking dish.
- In a large saute pan, add the sausage and onion and cook until the sausage is no longer pink and the onions are soft, about 7-8 minutes, breaking up the sausage as it cooks with a spoon. Using a slotted spoon, transfer sausage to a paper towel-lined plate to drain.
- In the same pan, add the butter and melt over medium heat. Add the flour and whisk until smooth, stirring constantly, for about 2 minutes.
- Gradually add the milk, whisking constantly until smooth and thick, about 4 minutes. Add the seasonings and cook for another 2 minutes. Add the cheese and whisk until smooth.
- Pour the gravy into the prepared baking dish. Arrange the biscuits on top and bake for 30-35 minutes or until the biscuits are golden brown and the gravy is bubbling.