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Biscuits And Gravy Casserole

Biscuits and gravy casserole with golden biscuit quarters baked over thick, peppery sausage gravy. Creamy milk gravy is simmered until thick, then baked until bubbling and lightly browned.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Breakfast sausage
  • 1 lb breakfast sausage
Biscuits
  • 1 can (16 oz) refrigerated biscuits (or homemade)
Sausage gravy
  • 4 tbsp all-purpose flour
  • 3 cup whole milk
  • 1 tsp black pepper (generous)
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne
  • 0.25 salt to taste
  • 6 eggs
  • 0.5 cup shredded cheddar (optional)

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and bake
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Brown the breakfast sausage, then drain excess fat but leave 2 tablespoons in the pan.
  3. Whisk the all-purpose flour into the sausage drippings and cook for 1 minute.
  4. Gradually add the whole milk, then simmer until thick and creamy.
  5. Season the gravy with black pepper, garlic powder, onion powder, cayenne, and salt to taste.
  6. Pour the thick sausage gravy into the prepared 9x13 baking dish.
  7. Cut the refrigerated biscuits into quarters and arrange them over the gravy.
  8. Bake for 30-35 minutes until the biscuit topping is golden.
  9. Scatter the shredded cheddar over the top and bake 5 more minutes.
Egg note
  1. Crack the eggs evenly over the hot casserole before the final bake, then return to the oven for the last 5 minutes until set.

Notes

For the thickest gravy, simmer until it coats a spoon before pouring into the dish. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325°F oven until warmed through. Freeze cooked portions up to 1 month for best texture. For a lighter option, use low-fat milk and reduce the sausage fat slightly before making the gravy.