Biscuits and Gravy Casserole
I get my love of biscuits and gravy honest, and this easy biscuits and gravy casserole puts a new spin on a family favorite recipe.
My papaw could make a mean pan of sausage gravy and my father carries the biscuits-and-gravy-torch today.
I swear, I have probably had more biscuits and gravy in my lifetime than the average person (I realize this probably isn’t a good thing), but my love for this simple comfort food never wanes!
Biscuits and Gravy Casserole Recipe
I even get a kick out of the fact that my little daughter, Kara, seems to have inherited the biscuits-and-gravy-gene from my father’s side of the family.
That girl can put away some gravy now!
There’s really nothing fancy about this biscuits and gravy casserole and it’s all about having a familiar food in a new way.
This is literally just some great sausage gravy and a can of store-bought biscuits arranged in a baking dish. It wasn’t my idea and I’m certainly not the first person (or the 1,000th) person to blog about this recipe, but hey, it’s a huge hit in my home and I figured I’d share my personal recipe for biscuits and gravy casserole.
RELATED: Check out my easy biscuit cinnamon rolls recipe!
You can make your gravy using the meat of your choice. We always go for classic sausage gravy, but you could easily duplicate this casserole using gravy made from bacon or turkey sausage instead.
I’ve seen similar biscuits and gravy casserole recipes that call for a second can of biscuits, but I’ll tell you from personal experience that this makes the casserole too dry.
For best results you’ll also want to enjoy this biscuits and gravy breakfast casserole while it’s nice and warm. You can certainly save your leftovers for later, but the biscuits tend to absorb quite a bit of the gravy as time goes on. It’s really ideal when eaten fresh from the oven while the gravy is still nice and… gravy-ish.
Y’all know what I mean, right? Eat it warm; it’s best that way.
My 5-year-old daughter likes to help me make this yummy breakfast casserole. After I cut up the biscuits I let her arrange them in the baking dish. I love having such a sweet little helper in the kitchen!
This biscuits and gravy casserole is a great recipe to make on Saturday mornings or even on Sunday after you get home from church.
I love this breakfast casserole because it’s simple to make and it reminds me of my childhood. I really miss my grandpa’s biscuits and gravy and I’m not sure that I’ll ever really be able to duplicate it, but I definitely still think about him every time I smell sausage gray and warm biscuits baking in the oven.
If you’re fortunate enough to have any of your grandparents still living, please do treasure them. When they’re gone, life is never quite the same, and no matter how hard you try, that sausage gravy never tastes quite as good as when they made it for you.
I truly hope you love this easy sausage gravy and biscuits casserole as much as my gravy-eating crew does! :)
Biscuits and Gravy Casserole Recipe
This warm, homestyle biscuits and gravy breakfast casserole is delicious morning, noon or night!
- 1 can biscuits, quartered
- 1 lb. ground sausage
- 3 tablespoons butter, divided
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 to 3 ½ cups milk
- Preheat oven to 375 degrees F. Lightly spray a 7×11 inch casserole dish with non-stick cooking spray.
- Open the can of biscuits and cut each one into 4 quarters. Evenly place half of the biscuits onto the bottom of the casserole dish and bake to 10 to 11 minutes, or until they start to brown.
- Crumble sausage with 2 tablespoons of butter into a large skillet. Cook over medium high heat until completely browned and thoroughly cooked.
- Stir in the flour, salt and the pepper until combined, continue to cook for a minute or so, continuing to stir the gravy so it doesn’t stick.
- Gradually add the milk, pouring with one hand and stirring with the other. Allow the gravy mixture to come to a boil, stirring constantly. Turn down to a simmer and allow to cook another 3 to 4 minutes or until thickened.
- Pour gravy over the cooked biscuits and top with the remaining biscuit quarters.
- Bake for 13 to 17 minutes. Brush the tops of the biscuits with 1 tablespoon melted butter. Serve while warm and enjoy!