Biscuits and Gravy Casserole

I get my love of biscuits and gravy honest. My papaw could make a mean pan of sausage gravy, and this easy Biscuits and Gravy Casserole puts a new spin on a family favorite.

My father carries the biscuits-and-gravy torch today. I swear, I’ve probably had more biscuits and gravy in my lifetime than the average person, and my love for this simple comfort food never wanes.

To make this recipe, I bake quartered canned biscuits in a casserole dish, pour homemade sausage gravy over them, and top it all with more biscuits. It’s breakfast and comfort food in one pan.

Why You’ll Love This Breakfast Casserole

I even get a kick out of the fact that my 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!

There’s really nothing fancy about this. It’s 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 to blog about it, but it’s a huge hit in my home.

You’ll find plenty of biscuits and gravy casserole recipes with an egg mixture poured in. Mine has no eggs. It tastes like the real thing, just the way my family eats it, only baked together in one dish.

This biscuits and gravy breakfast casserole is great for Saturday mornings, or for Sunday after you get home from church. It’s also an easy breakfast for a crowd. One reader makes it every year for Christmas breakfast, and I can’t think of a better compliment.

It also makes a cozy breakfast-for-dinner night. My dad still loves biscuits and gravy, so this is the kind of pan I’d happily set in front of him any time of day.

When Kara was little, I’d cut up the biscuits and let her arrange them in the baking dish. I loved having such a sweet little helper in the kitchen.

How It’s Different from Regular Biscuits and Gravy

On a regular morning, you bake the biscuits, make the gravy on the stove, and everybody spoons it on at the table. It’s delicious, but you’re juggling a pan in the oven and a skillet on the stove.

This casserole bakes everything together. The bottom biscuits soak up the gravy, the top biscuits stay golden, and you scoop it out in one big helping.

Everything is ready at once, which makes it so much easier when you’re feeding a crowd. There’s no standing at the stove while everyone else eats.

Biscuits and Gravy Casserole Ingredient Notes

You only need a few simple ingredients for this, and most of them may already be in your kitchen.

Canned biscuits: One can of refrigerated biscuits is all you need. Buttermilk biscuits or Pillsbury Grands both work, and you’ll cut each biscuit into quarters.

Ground sausage: We always go for classic pork breakfast sausage. Use mild, or try hot sausage if your family likes a little heat.

Butter: Some goes in with the sausage, and the rest gets brushed on top of the biscuits at the end. Please don’t skip that part!

All-purpose flour: This is what thickens the gravy. You stir it right into the cooked sausage.

Milk: Whole milk makes the creamiest gravy, and you’ll pour it in slowly. The range in the recipe card lets you decide how thick you want it.

Salt and pepper: Taste the gravy before you pour it. Sausage can be salty, and I like plenty of black pepper in mine.

How to Make Biscuits and Gravy Casserole

Preheat your oven to 375 degrees and spray the casserole dish with cooking spray. Cut each biscuit into quarters, spread half of them over the bottom of the dish, and bake until they start to turn golden brown.

While those bake, brown the sausage with some of the butter in a large skillet over medium-high heat. Stir in the flour, salt and pepper, then let it cook for a minute so it doesn’t taste floury.

Now gradually add the milk, pouring with one hand and stirring with the other. Bring the gravy to a boil, stirring the whole time, then turn it down to a simmer until it’s thick.

Pour the gravy over the baked biscuits, top with the rest of the biscuit quarters, and bake until the biscuits are golden. Brush the tops with melted butter and serve it while it’s warm.

All of the amounts and bake times are in the recipe card down below, so you can have this in the oven before anyone comes looking for breakfast.

How to Make Sausage Gravy from Scratch

If you’ve never made gravy, this is a great recipe to learn on. All you need is the sausage, a little butter, flour and milk. A cast iron skillet is great for this, but any large skillet works.

The flour goes right into the cooked sausage and the fat in the pan. Stir it around for about a minute. That short cook takes away the raw flour taste and gives the gravy its body.

Pour the milk in slowly, stirring the whole time. If you dump it all in at once, you’re more likely to get lumps. Keep stirring until it comes to a boil, because the gravy won’t fully thicken until then.

The gravy should coat a spoon but still pour easily. If it gets too thick, stir in a little more milk. If it looks thin, let it simmer a few more minutes.

The biscuits will soak up some of it, so don’t make it too stiff.

Why I Only Use One Can of Biscuits

I’ve seen similar recipes that call for a second can of biscuits, but I’ll tell you from personal experience that it makes this casserole too dry. There’s only so much gravy to go around.

One can, cut into quarters, gives you a layer on the bottom and a layer on top. Every bite still gets plenty of gravy.

My Best Tips

• Bake the bottom layer first. This keeps those biscuits from turning doughy under the gravy.
• Keep stirring the gravy. Stir constantly while it comes to a boil, so it stays smooth and doesn’t stick to the skillet.
• Cook the sausage all the way. Let it brown well before you add the flour, because those browned bits flavor the whole pan of gravy.
• Eat it warm. The biscuits absorb gravy as they sit, so it’s best right out of the oven while the gravy is still nice and gravy-ish. Y’all know what I mean, right?

Substitutions & Variations

Other meats: We always use classic sausage gravy, but you could easily make this with bacon or turkey sausage instead.

Half-and-half: It makes a richer gravy than whole milk. Thin it with a little milk if it gets too thick.

Spicier gravy: Use hot sausage, or add a pinch of red pepper flakes with the flour.

Gravy mix: A reader asked about using packaged sausage gravy mix. You can, as long as you follow the package directions and brown your sausage first. I still think homemade gravy is worth the few extra minutes.

Hash browns or grits: One longtime reader puts pre-cooked hash browns under the biscuits and gravy. If you’d rather, that same reader uses fresh grits with cheddar cheese and bacon.

Cheese: A little shredded cheddar cheese on top of the gravy would be delicious, although I don’t add it to mine.

What to Serve with Biscuits and Gravy Casserole

This is a hearty dish, so I keep the rest simple. Scrambled eggs and fresh fruit are all you need, and a pan of my Blueberry Muffins with Lemon Glaze is lovely for a holiday breakfast.

Feeding a bigger group? My Sausage Breakfast Casserole makes another easy breakfast bake to set out next to it.

Make Ahead and Storage

Make ahead: I bake this right before we eat, because the biscuits soak up the gravy as it sits. If you need a head start, make the gravy the night before, then warm it up and assemble the casserole in the morning.

Refrigerator: Keep leftovers in an airtight container for up to 3 days.

Reheating: Add a splash of milk before you reheat it in the microwave, or cover it with aluminum foil and warm it in the oven. The extra milk loosens the gravy back up.

Biscuits and Gravy Casserole FAQs

How long do you bake Biscuits and Gravy Casserole?

Bake the bottom biscuits at 375 degrees for 10 to 11 minutes. After you add the gravy and top biscuits, bake it for 13 to 17 minutes more, until the top biscuits are golden brown.

Do you need eggs in Biscuits and Gravy Casserole?

No. Mine has no eggs at all, just biscuits, sausage gravy and butter. If you love eggs, I’d serve scrambled eggs on the side.

Can I assemble Biscuits and Gravy Casserole the night before?

I don’t recommend it, because the bottom biscuits would sit in the gravy all night. It’s better to make the gravy ahead, then bake and assemble the casserole in the morning.

How do I keep the biscuits from getting soggy?

Bake the bottom layer before you add the gravy, and serve the casserole soon after it comes out of the oven. Those two steps make the biggest difference.

What’s the best sausage for this casserole?

Ground pork breakfast sausage is what I use. Mild is the classic choice, but hot sausage is great if your family likes some heat. Don’t drain the pan before adding the flour, because that fat makes the gravy.

Why is my gravy lumpy?

The milk probably went in too fast. Whisk the gravy hard over the heat, and most of the lumps will smooth out. Next time, pour slowly with one hand and stir with the other.

Can I freeze Biscuits and Gravy Casserole?

I haven’t frozen it, and I’d skip it. The biscuits soak up too much gravy once it thaws, so it’s better to make it fresh.

Can I double this recipe?

You can try it in a 9×13 inch pan with two cans of biscuits and twice the gravy. I haven’t tested a double batch myself, so keep an eye on the bake time.

Can I make this for dinner?

Absolutely. It’s hearty enough to stand on its own, and a simple green salad or fresh fruit on the side is all you need. Breakfast for dinner is always a welcome night at the table.

How do I reheat leftovers?

Add a splash of milk, then warm it in the microwave or cover it with foil in the oven. The biscuits soak up gravy overnight, so that extra milk brings it back to life.

Can I use homemade biscuits?

Yes, although I haven’t tested it myself. Cut the biscuits into pieces about the same size as the canned ones, and watch the first bake so they don’t get too brown.

What size pan do I need?

I use a 7×11 inch casserole dish. A 9×13 inch pan will leave you with a thinner layer of gravy and biscuits, so I’d stick with the smaller dish for this amount.

I really miss my papaw’s biscuits and gravy, and I’m not sure I’ll ever be able to duplicate it. I still think about him every time I smell sausage gravy and warm biscuits in the oven.

If you’re fortunate enough to have any of your grandparents still living, please do treasure them. No matter how hard you try, that sausage gravy never tastes quite as good as when they made it for you!

More Breakfast Ideas

• Sausage Breakfast Casserole
• Easy Biscuit Cinnamon Rolls
• Blueberry Muffins with Lemon Glaze
• Banana Chocolate Chip Muffins
• Caramel Pecan Cinnamon Rolls