Easy Biscuits and Gravy Casserole Recipe
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Easy Biscuits and Gravy Casserole Recipe
Your New Favorite Weekend Breakfast: The Biscuits and Gravy Casserole
Are you looking for a breakfast that feels like a warm hug and tastes like pure comfort?
If you’ve ever found yourself craving that classic, soul-satisfying combination of fluffy biscuits and savory gravy, but wished it was easier to serve a crowd or enjoy on a busy morning, then you’re in the right place.
This Easy Biscuits and Gravy Casserole recipe is designed to deliver all the nostalgic flavors you love in a simple, bake-and-serve format.
Forget the fuss of individual biscuits and ladling gravy; this one-dish wonder brings together flaky, buttery biscuits nestled in a rich, creamy sausage gravy, all baked to golden perfection.
It’s the ultimate brunch centerpiece, a crowd-pleaser for any family gathering, or simply a delightful way to kickstart your weekend.
Ready to transform your breakfast game? Let’s dive into this unbelievably easy and delicious Biscuits and Gravy Casserole.
Ingredients: The Building Blocks of Comfort
The beauty of this casserole lies in its straightforward, accessible ingredients that come together to create something truly special. We’re aiming for that perfect balance of texture and flavor – a creamy, savory gravy embracing tender biscuits.
1 lb breakfast sausage (pork is classic, but a blend or even turkey works!)
1/2 cup finely chopped yellow onion (adds a subtle sweetness and depth)
1/4 cup all-purpose flour (the key to a silky smooth gravy thickener)
3 cups milk (whole milk is recommended for richness, but 2% works too)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (freshly ground for best flavor)
Pinch of red pepper flakes (optional, for a little warmth)
2 cans (16 oz each) refrigerated flaky biscuits (choose your favorite brand!)
Shredded cheddar cheese, chopped chives or parsley for garnish
Timing is Everything
This recipe is designed for speed and simplicity, making it perfect for busy mornings or relaxed weekends alike.
Step-by-Step Instructions: From Pan to Perfection
Step 1: Prep the Sausage
Begin by preheating your oven to 375°F (190°C). Grab a large, oven-safe skillet (cast iron is ideal for even heating, but any large oven-safe skillet or a 9×13 inch baking dish will work if you transfer the gravy later). Brown the breakfast sausage in the skillet over medium-high heat, breaking it up into crumbles as it cooks. If you’re using a leaner sausage or want to reduce grease, you can drain off some of the rendered fat, leaving about 1-2 tablespoons in the pan for flavor. Add the finely chopped onion to the skillet with the sausage and cook until it softens and becomes translucent, about 3-5 minutes.
Step 2: Make the Gravy
Sprinkle the all-purpose flour evenly over the cooked sausage and onion mixture. Stir well and cook for about 1-2 minutes, allowing the flour to toast slightly. This is your roux, the base of your gravy, and toasting it helps mellow out the raw flour taste. Gradually whisk in the milk, a little at a time, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently. Once it begins to thicken into a creamy gravy consistency – this should take about 5-7 minutes – stir in the salt, black pepper, and optional red pepper flakes. Taste and adjust seasonings as needed. You want a rich, savory, and perfectly seasoned gravy. If it’s too thick, add a splash more milk; if too thin, let it simmer a bit longer.
Step 3: Prepare the Biscuits
Now for the biscuits! Open the cans of refrigerated biscuits and separate them. Depending on your desired look and texture, you can either cut each biscuit into quarters or gently press them together to form larger, though still slightly imperfect, rounds. The goal is to have pieces that will nestle into the gravy and bake up beautifully. If you like a slightly crispier top to your biscuits, you can lightly brush them with melted butter before adding them to the casserole.
Step 4: Assemble the Casserole
If you used a 9×13 inch baking dish, ensure your gravy is in it. If you used an oven-safe skillet, you can proceed directly to arranging the biscuits on top of the hot gravy. Arrange the prepared biscuit pieces evenly over the surface of the hot sausage gravy. Don’t worry about perfect placement; a slightly rustic arrangement only adds to the charm of this comforting dish. Leave a little space between the biscuit pieces, as they will expand as they bake.
Step 5: Bake to Golden Perfection
Carefully place the skillet or baking dish into the preheated oven. Bake for 25-30 minutes, or until the biscuits are golden brown, puffed up, and cooked through, and the gravy is bubbly around the edges. The aroma filling your kitchen will be absolutely divine! If the biscuits are browning too quickly before they are cooked through, you can loosely tent the casserole with aluminum foil.
Nutritional Information
This is an estimated nutritional breakdown per serving (assuming 6 servings). Exact values can vary based on specific ingredients used, particularly the type of sausage and milk.
- Calories: Approximately 550-750 kcal
- Protein: 25-35g
- Fat: 35-55g (saturated fat will be higher with pork sausage)
- Carbohydrates: 30-45g
- Fiber: 2-5g
- Sodium: Varies widely based on sausage and added salt.
Healthier Alternatives That Don’t Skimp on Flavor
While this casserole is pure comfort food, you can make lighter choices without sacrificing taste:
- Leaner Sausage: Opt for turkey breakfast sausage or a pork sausage with a lower fat content.
- Lower-Fat Milk: Use 2% or even skim milk for the gravy. It will be slightly less rich but still delicious.
- Whole Wheat Biscuits: If you can find them, or if you make your own, whole wheat biscuits can add fiber.
- Reduced Sodium: Choose lower-sodium sausage and be mindful of the salt you add.
- Homemade Biscuits: Making biscuits from scratch gives you control over ingredients, allowing for whole wheat flour or less butter.
Serving Suggestions: Elevate Your Plate
This Biscuits and Gravy Casserole is a hearty meal on its own, but here are a few ideas to complete your breakfast or brunch spread:
- Fresh Fruit: A side of fresh berries, melon, or a fruit salad cuts through the richness.
- Fried or Scrambled Eggs: For an extra protein boost and a classic pairing.
- Crisp Green Salad: A light, simple salad can offer a refreshing contrast.
- Coffee or Juice: The perfect beverages to wash it all down.
Common Mistakes to Avoid
- Gravy Too Thin: Ensure you cook the flour sufficiently with the sausage and onion, and allow the gravy enough time to simmer and thicken. If it’s still too thin, you can make a slurry with 1 tbsp cornstarch and 2 tbsp water, then whisk it into the simmering gravy.
- Lumpy Gravy: Whisking the milk in gradually, rather than all at once, is key to a smooth gravy.
- Undercooked Biscuits: Make sure your oven is properly preheated and bake for the full recommended time, checking for golden-brown doneness.
- Overcrowding the Pan: If using a skillet, ensure the biscuit pieces aren’t squished together too tightly, or they won’t bake properly.
Storing Your Casserole
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in the oven at 350°F (175°C) until heated through, or microwave carefully. The biscuits may become a bit softer upon reheating, which is common for casseroles.
Frequently Asked Questions
***Can I make this ahead of time?***
Yes, you can prepare the gravy mixture and store it in the refrigerator. When ready to bake, gently reheat the gravy, then arrange the uncooked biscuits on top and bake as directed. For best results, add the biscuits just before baking.
***What kind of biscuits work best?***
Refrigerated flaky biscuits are excellent because they bake up light and tender. Homemade biscuits can also be used, simply cut or torn into pieces. Avoid canned biscuits that are dense or crumbly, as they won’t hold up as well.
***Can I add other ingredients?***
Absolutely! Many people add cooked breakfast meats like bacon or ham. Some also add vegetables like bell peppers or mushrooms along with the onions.
***Why is my gravy so greasy?***
This can happen if you use a very fatty sausage and don’t drain enough fat. You can also skim excess fat from the top of the gravy after cooking but before adding the biscuits.
A Breakfast Classic, Reimagined
This Easy Biscuits and Gravy Casserole is proof that comfort food doesn’t have to be complicated. It delivers all the heartwarming, savory goodness of the beloved original in a format that’s perfect for busy families, brunches, or any time you need a delicious, fuss-free meal. Give this recipe a try and prepare for rave reviews! It’s simple, satisfying, and utterly delicious.
Did you make this Easy Biscuits and Gravy Casserole? We’d love to hear how it turned out! Share your thoughts and photos in the comments below or tag us on social media. Happy cooking!
Biscuits and Gravy Hashbrown Breakfast Casserole
This hearty and comforting breakfast casserole combines the flavors of classic biscuits and gravy with crispy hashbrowns, cheesy goodness, and fluffy eggs. It’s a crowd-pleaser perfect for brunch or family gatherings.
Ingredients
- 1lb (450 g) breakfast sausage1/4 cup(30 g) all-purpose flour2 cups(480ml) whole milk (for gravy)Salt and black pepper, to taste1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 1/4 cup(30 g) all-purpose flour2 cups(480ml) whole milk (for gravy)Salt and black pepper, to taste1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 2 cups(480ml) whole milk (for gravy)Salt and black pepper, to taste1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- Salt and black pepper, to taste1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
Instructions
- 1️⃣Preheat the Oven:Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.2️⃣Make the Sausage Gravy:In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Do not drain the fat.Sprinkle the flour over the sausage and stir to coat. Cook for 1-2 minutes.Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.3️⃣Assemble the Casserole:Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- 2️⃣Make the Sausage Gravy:
- In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Do not drain the fat.Sprinkle the flour over the sausage and stir to coat. Cook for 1-2 minutes.Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.3️⃣Assemble the Casserole:Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- Sprinkle the flour over the sausage and stir to coat. Cook for 1-2 minutes.Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.3️⃣Assemble the Casserole:Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.
- 3️⃣Assemble the Casserole:Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- Pour the sausage gravy over the hashbrowns and spread it out evenly.
- Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- 4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.
- Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- 5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- Scatter the quartered biscuit dough pieces evenly across the top of the casserole.
- 6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- 7️⃣Serve:
- Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
Notes
Make-Ahead Tip:Assemble the casserole the night before (except for the biscuits) and refrigerate. Add the biscuit dough right before baking.Cheese Options:Swap cheddar for pepper jack or Colby for a twist in flavor.Leftovers:Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
Cheese Options:Swap cheddar for pepper jack or Colby for a twist in flavor.Leftovers:Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
Leftovers:Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
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