This biscuits and sausage gravy casserole layers cooked breakfast sausage and homemade milk gravy beneath quartered biscuit dough. Bake until the biscuit centers are done, then serve after a short rest.
Recipe Details
- Dish: 9×13 inches
- Oven: 375°F (190°C)
- Bake: about 25 minutes, until biscuits and filling are cooked
- Servings: 6–8
Ingredients
- 1 can (16.3 ounces) refrigerated biscuit dough
- 1 pound ground breakfast sausage
- 3 tablespoons all-purpose flour
- 2½ cups milk
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 cup shredded cheddar, optional
- Fresh parsley, optional garnish
How to Make Biscuits and Gravy Casserole
Brown the sausage
Heat the oven to 375°F (190°C) and grease a 9×13-inch dish. Cook the sausage in a skillet until cooked through. Transfer the meat to the dish, reserving rendered fat in the skillet for the gravy.
Make the milk gravy
Stir the flour into the reserved sausage fat to make a paste and cook for 1–2 minutes. Gradually whisk in the milk, then simmer while stirring until thickened. Add salt and pepper and pour over the sausage.
Add biscuits and bake
Separate the biscuit dough and cut each biscuit into quarters. Arrange over the gravy. Bake for about 25 minutes, until golden and cooked through in the centers; the casserole center should reach 165°F (74°C). Add optional cheddar during the last 5 minutes.
Rest and serve
Let settle for a few minutes before serving. Garnish with parsley if desired.
Tips and Common Mistakes
- Keep enough rendered sausage fat for the flour paste rather than draining all of it.
- Whisk milk in gradually to prevent gravy lumps.
- Leave space between biscuit pieces and check their undersides for wet dough.
- Season cautiously because sausage and packaged biscuits already contain salt.
Storage and Make-Ahead Tips
Refrigerate leftovers promptly in covered containers. Reheat to 165°F (74°C), covering as needed to keep the biscuits from becoming too dark.
Frequently Asked Questions
Do I put raw sausage in the casserole?
No. Cook it in the skillet before assembling the casserole.
Why are the biscuits browned but wet underneath?
The dough beneath the surface may need more time. Continue cooking until the centers and undersides are done, shielding the top if necessary.