Biscuits and Gravy Casserole: Hearty Brunch Bake (Print Version)

Biscuits and Gravy Casserole made easy! This comforting, hearty bake is perfect for a crowd or a cozy morning. My simple recipe brings pure Southern joy.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American (Southern)
Dietary: Comfort Food

# Ingredients:

→ Base Ingredients

01 - 1 (16-ounce) can refrigerated biscuit dough (8 large biscuits)
02 - 1 pound breakfast sausage (pork or turkey)

→ Gravy Essentials

03 - 1/4 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 teaspoon salt (or to taste)
06 - 1/4 teaspoon black pepper (or to taste)

→ Finishing Touches

07 - 1 cup shredded cheddar cheese (optional)
08 - Fresh chopped chives or parsley (for garnish, optional)

# Instructions:

01 - First things first, preheat that oven to 375°F (190°C). Then, grab your refrigerated biscuits and cut each one into quarters. I usually just use kitchen shears, it’s quick and less messy than a knife. Scatter these little biscuit pieces evenly across the bottom of a 9x13 inch baking dish. Don't worry if they overlap a bit; they'll puff up and fill in the gaps. This simple step sets the stage for a fantastic Biscuits and Gravy Casserole.
02 - Next, get a large skillet over medium-high heat. Crumble your breakfast sausage into it. Break it up with a spoon as it cooks until it’s beautifully browned and no longer pink. This is where the magic starts to happen, that savory aroma filling your kitchen! Make sure to drain off any excess grease; nobody wants a greasy Biscuits and Gravy Casserole, right? I learned that after one too many greasy batches, oops.
03 - Now for the gravy. Sprinkle the all-purpose flour over the cooked sausage in the skillet. Stir it constantly for about 1-2 minutes until it forms a thick paste, or a 'roux' as the fancy chefs say. It'll smell a little nutty, which is good! Slowly, pour in the whole milk, whisking continuously to prevent lumps. Keep whisking until the gravy thickens to your liking; it should be bubbly and velvety. This is the heart of your Biscuits and Gravy Casserole, so make it good!
04 - Season your gravy generously with salt and black pepper. Remember to taste it! I often add a little extra pepper because I love that kick. Once seasoned, pour this glorious gravy mixture evenly over the biscuit pieces in your baking dish. Make sure every biscuit bit gets a good coating. This step is crucial for ensuring every bite of your Biscuits and Gravy Casserole is packed with flavor.
05 - If you're using cheese, now's the time! Sprinkle that shredded cheddar right over the top of the gravy. It'll melt into a beautiful, gooey layer. Honestly, I rarely skip this step. The cheese adds another dimension of savory goodness to the Biscuits and Gravy Casserole. It's a little extra something that makes it feel special, you know?
06 - Pop that dish into your preheated oven. Bake for 25-35 minutes, or until the biscuits are golden brown and cooked through, and the gravy is bubbly. The top should be nicely browned and the casserole should look gloriously inviting. When it comes out, the whole kitchen smells incredible. Let it rest for a few minutes before serving. This Biscuits and Gravy Casserole is best served warm, straight from the oven!

# Notes:

01 - Don't rush the gravy; whisk slowly when adding milk to avoid lumps.
02 - Leftovers keep well in the fridge for a few days, reheat gently with a splash of milk.
03 - For a vegetarian version, use plant-based sausage and milk; adjust seasoning as needed.
04 - A sprinkle of fresh chives or a dash of hot sauce really brightens up the flavors.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large skillet
03 - whisk
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 18g

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