This is so good that I get requests for Sunday brunch all the time!
This cozy, all-in-one take on a classic Southern breakfast bakes tender biscuits right into a rich, homemade sausage gravy.
Biscuit & Gravy Casserole
Ingredients
| Ingredient | Amount |
|---|---|
| Refrigerated biscuit dough | 1 can (16/3/10 oz) |
| Ground breakfast sausage | 1 pound |
| All-purpose flour | 3 tablespoons |
| Milk | 2 ½ cups |
| Black pepper | ½ teaspoon |
| Salt | ¼ teaspoon |
| Shredded cheddar cheese (optional) | 1 cup |
| Chopped fresh parsley (optional) | For garnish |
Instructions
Step 1: Preheat the Oven
Warm the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or cooking spray.
Step 2: Brown the Sausage
In a large skillet over medium-high heat, cook the breakfast sausage until no longer pink, breaking it into crumbles. Drain the excess grease but keep about 2 tablespoons in the pan. Spread the cooked sausage evenly over the bottom of the baking dish.
Step 3: Make the Roux
Using the reserved drippings, sprinkle in the flour. Whisk and cook for about a minute to remove the raw flour taste.
Step 4: Form the Gravy
Gradually whisk in the milk. Continue stirring as the mixture heats and begins to thicken into a creamy gravy.
Step 5: Season and Combine
Add the salt and black pepper. Pour the finished gravy over the sausage in the baking dish, spreading it evenly.
Step 6: Top with Biscuits
Open the can of biscuit dough, separate the biscuits, and cut each one into quarters. Distribute the pieces across the surface of the casserole.
Step 7: Bake
Bake for roughly 25 minutes, or until the biscuits are puffed and golden. If you’re adding cheese, scatter it over the top during the last 5 minutes of baking.
Step 8: Let It Rest
Allow the casserole to sit for a few minutes before slicing. Sprinkle with fresh parsley for a bright touch if desired.
