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Biscuits And Gravy Casserole

Biscuits and gravy casserole with a thick, creamy sausage gravy and golden biscuit quarters baked in one dish. This Southern American breakfast casserole is topped with optional cheddar for extra savory richness.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: Southern American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Breakfast sausage
  • 1 lb breakfast sausage
Biscuits
  • 16 oz refrigerated biscuits Use 1 can (16 oz).
Sausage gravy
  • 4 tbsp all-purpose flour
  • 3 cup whole milk
  • 1 tsp black pepper Generous amount.
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne
  • salt To taste.
Egg layer
  • 6 eggs
Cheddar topping (optional)
  • 0.5 cup shredded cheddar Optional.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and preheat
  1. Preheat the oven to 375F, then grease a 9x13 dish so the biscuits release easily.
Brown sausage and build the gravy
  1. Brown the breakfast sausage in a skillet, then drain excess fat but leave about 2 tablespoons in the pan.
  2. Whisk the all-purpose flour into the sausage drippings and cook for 1 minute to remove the raw flour taste.
  3. Gradually add the whole milk while whisking, then simmer until thick and creamy.
  4. Season the gravy with black pepper, garlic powder, onion powder, cayenne, and salt to taste.
  5. Pour the sausage gravy into the prepared dish.
Add biscuit topping
  1. Place the eggs on top of the gravy in the dish.
  2. Cut the refrigerated biscuits into quarters and arrange them over the gravy so they cover the surface.
Bake
  1. Bake at 375F for 30-35 minutes until the biscuits are golden.
  2. Scatter the shredded cheddar over the casserole, then bake for 5 more minutes to melt and lightly set the topping.

Notes

Pro tip: whisk the flour into the drippings thoroughly before adding milk to prevent lumps, and keep the gravy at a steady simmer until it coats a spoon. Refrigerate leftovers covered for up to 4 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because the biscuit texture can soften after thawing. For a lighter option, use low-fat milk and reduced-sodium cheddar while keeping the seasoning amounts adjusted to taste.