This biscuits and gravy casserole is a comforting and hearty dish that's perfect for breakfast or brunch. Combining the classic flavors of sausage gravy and biscuits, this casserole is sure to be a hit with family and friends. It's easy to prepare and bakes to golden perfection, making it an ideal choice for a weekend treat.
Most of the ingredients for this recipe are common pantry staples, but you may need to pick up a can of refrigerated biscuits and a pound of breakfast sausage if you don't already have them on hand. These items can be found in the refrigerated section of your supermarket. The rest of the ingredients, such as milk, flour, salt, and black pepper, are likely already in your kitchen.

Ingredients For Biscuits And Gravy Casserole
Sausage: Adds a savory and rich flavor to the gravy.
Biscuits: Provides a fluffy and tender base for the casserole.
Milk: Helps create a creamy and smooth gravy.
Flour: Thickens the gravy to the perfect consistency.
Black pepper: Adds a hint of spice and enhances the overall flavor.
Salt: Balances the flavors and brings out the taste of the other ingredients.
Technique Tip for This Recipe
When cooking the sausage, make sure to break it up into small crumbles to ensure even browning and a consistent texture throughout the gravy. This will help the flour coat the sausage more evenly, resulting in a smoother and thicker gravy.
Suggested Side Dishes
Alternative Ingredients
breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.
breakfast sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage which provides a similar texture and flavor.
refrigerated biscuits - Substitute with homemade biscuit dough: Making your own biscuit dough allows for control over ingredients and can be a fresher alternative.
refrigerated biscuits - Substitute with crescent roll dough: Crescent roll dough can provide a similar flaky texture and is readily available.
milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that works well in savory dishes.
milk - Substitute with half-and-half: Half-and-half will make the gravy richer and creamier.
all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients while still thickening the gravy.
black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks, ideal for a smoother appearance.
black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile.
salt - Substitute with sea salt: Sea salt can provide a slightly different flavor and is often considered a more natural option.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.
Other Alternative Recipes Similar to This Casserole
How To Store / Freeze This Casserole
Allow the biscuits and gravy casserole to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the biscuits soggy.
For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
For longer storage, consider freezing the casserole. Cut the cooled casserole into individual portions for easier reheating. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date and contents.
When ready to reheat, if the casserole is refrigerated, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with aluminum foil. Bake for 20-25 minutes or until heated through.
If reheating from frozen, it's best to thaw the casserole in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated casserole. Alternatively, you can reheat directly from frozen by baking at 350°F (175°C) for 45-50 minutes, covered with foil, until hot and bubbly.
For a quicker reheating option, use the microwave. Place a portion of the casserole on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through. Continue heating in 1-minute increments until thoroughly warmed.
To maintain the texture of the biscuits, avoid reheating multiple times. Only reheat the amount you plan to consume immediately.
If you notice the gravy has thickened too much after storing, add a splash of milk or cream while reheating to achieve the desired consistency. Stir well to incorporate.
For added freshness, consider garnishing the reheated casserole with freshly chopped parsley or a sprinkle of cheese before serving.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover biscuits and gravy casserole in an oven-safe dish. Cover it with aluminum foil to prevent the biscuits from drying out. Bake for about 20-25 minutes or until heated through.
For a quicker method, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure it heats evenly.
If you have an air fryer, preheat it to 350°F (175°C). Place the leftover casserole in the air fryer basket, ensuring it's not overcrowded. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
For stovetop reheating, place the casserole in a skillet over medium-low heat. Add a splash of milk or broth to keep it moist. Cover the skillet and heat for about 10 minutes, stirring occasionally to prevent sticking and ensure even heating.
Best Tools for This Recipe
Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).
Skillet: Essential for cooking and browning the sausage over medium heat.
Spatula: Handy for stirring the sausage and incorporating the flour.
Measuring cups: Necessary for accurately measuring the milk and flour.
Measuring spoons: Used to measure the salt and black pepper precisely.
Knife: Utilized to cut the refrigerated biscuits into quarters.
Cutting board: Provides a safe surface for cutting the biscuits.
Baking dish: The vessel in which the biscuits and gravy mixture will be baked.
Whisk: Helps in stirring the milk into the sausage mixture to achieve a smooth gravy.
Grease spray or brush: Used to grease the baking dish to prevent sticking.
How to Save Time on Making This Casserole
Pre-cook sausage: Cook the breakfast sausage ahead of time and store it in the refrigerator. This will save you time when you’re ready to assemble the casserole.
Use pre-made gravy: If you’re in a rush, consider using pre-made sausage gravy from the store. This can cut down on preparation time significantly.
Prepare biscuits in advance: Cut the refrigerated biscuits into quarters and store them in an airtight container. This way, they’re ready to go when you need them.
One-pan method: Use an oven-safe skillet to cook the sausage and make the gravy. Then, simply add the biscuits and transfer the skillet directly to the oven.

Biscuits and Gravy Casserole Recipe
Ingredients
Main Ingredients
- 1 lb Breakfast sausage
- 1 can Biscuits refrigerated
- 2 cups Milk
- ¼ cup All-purpose flour
- ½ teaspoon Black pepper
- ½ teaspoon Salt
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, cook the sausage over medium heat until browned. Drain excess fat.
- Sprinkle flour over the sausage and stir to coat. Cook for 1-2 minutes.
- Gradually add milk, stirring constantly until the mixture thickens. Season with salt and pepper.
- Cut biscuits into quarters and place in a greased baking dish.
- Pour sausage gravy over the biscuits.
- Bake in preheated oven for 30-35 minutes, until biscuits are golden brown.
Nutritional Value
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