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

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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.