Biscuits and Gravy Casserole Recipe

If you love the comforting charm of classic Southern breakfast staples, then this Biscuits and Gravy Casserole is about to become your new favorite go-to dish. Imagine flaky, tender biscuits nestled right on top of a rich, creamy sausage gravy bursting with just the right amount of savory spice. This casserole brings breakfast and brunch vibes into one cozy bake, perfect for feeding a crowd or treating yourself to a warm, satisfying meal any time of day. It’s simple, hearty, and absolutely delicious—everything you want in a dish that invites everyone to grab a fork and dig in with big smiles.

Ingredients You’ll Need

These ingredients are straightforward yet essential, working together to deliver the perfect balance of texture, flavor, and that irresistible comfort we crave in a biscuits and gravy casserole.

• 1 pound bulk pork sausage: Provides the savory, meaty base with plenty of flavor and rich juiciness.
• 1/4 cup butter: Adds a creamy richness to the gravy and helps form the roux for thickening.
• 1/4 cup all-purpose flour: The thickening agent that transforms the milk and sausage drippings into luscious gravy.
• 3 cups 2% milk: The creamy liquid base that softens the gravy and melds all the flavors beautifully.
• 1-1/2 teaspoons pepper: Brings a gentle heat and depth to the hearty sausage gravy.
• 1 teaspoon paprika: Adds a subtle smoky sweetness and vibrant color to the dish.
• 1/4 teaspoon chili powder: Introduces a hint of warmth and complexity without overpowering.
• 2-1/4 cups biscuit/baking mix: Quick and easy base for the tender, flaky biscuits that top the casserole.
• 1/2 cup sour cream: Makes the biscuit dough extra moist and tangy, creating that perfect biscuit texture.
• 1/4 cup butter, melted: Adds richness to the biscuit dough and helps create a golden crust when baked.

How to Make Biscuits and Gravy Casserole

Step 1: Cook the Sausage and Prepare the Gravy

Start by cooking the bulk pork sausage over medium heat until it’s browned and no longer pink, breaking it into small crumbles as it cooks. This process releases all those wonderful meaty flavors that form the foundation of your gravy. Once done, set the sausage aside and use the rendered fat along with a bit of butter to create a roux by stirring in the flour until it turns golden brown. Gradually whisk in the milk and keep stirring until the mixture thickens into a smooth, creamy gravy. Add the cooked sausage back in, and season with pepper, paprika, and chili powder to layer in that classic comforting spice blend.

Step 2: Prepare the Biscuit Dough

While your gravy cools, mix the biscuit baking mix with sour cream and the melted butter to form a soft dough. This combination is key because the sour cream adds a slight tang and tender crumb while the melted butter contributes to softness and flavor. Turn the dough out onto a floured surface and gently knead it just enough to bring it together—overworking can make biscuits tough. Roll or pat the dough to about half an inch thick and cut out biscuits using a floured 2-inch cutter.

Step 3: Assemble and Refrigerate Overnight

Pour the cooled gravy mixture into a greased 13×9-inch baking dish, and arrange the cut biscuits neatly across the top of the gravy. Cover the dish and refrigerate overnight. This step is a game changer because it allows the biscuits to rest and develop structure, so when you bake the casserole the next day, the biscuits rise beautifully and absorb some of that hearty gravy flavor.

Step 4: Bake to Golden Perfection

When you’re ready to bake, preheat your oven to 400 degrees Fahrenheit. Allow the casserole to warm slightly at room temperature while the oven heats. Then bake uncovered for 22 to 25 minutes until the gravy is piping hot and bubbly and the biscuits have turned a lovely golden brown on top. The result is a casserole with creamy gravy and fluffy, buttery biscuits that feel like a warm hug on a chilly morning.

How to Serve Biscuits and Gravy Casserole

Garnishes

Enhance your Biscuits and Gravy Casserole by sprinkling freshly chopped parsley or chives on top right before serving. The green bits add a touch of freshness and color contrast that brighten the plate. For a bit of extra indulgence, consider a dollop of crème fraîche or a sprinkle of sharp cheddar cheese melted over the biscuits for richness and tang.

Side Dishes

This casserole pairs beautifully with light sides like a crisp mixed green salad tossed in a simple vinaigrette to balance out the hearty richness, or roasted seasonal vegetables for some earthiness. Fresh fruit, such as orange slices or berries, can also add a refreshing pop to round out the meal, especially if serving it for brunch.

Creative Ways to Present

If you want to wow guests, serve the casserole in individual ramekins so everyone gets their own bubbled-up biscuit and gravy treat. You can also turn portions into sliders by cutting biscuits in half and sandwiching the sausage gravy in between for handheld snacking at breakfast gatherings or brunch parties.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Biscuits and Gravy Casserole covered tightly in the refrigerator for up to 3 days. The biscuits may absorb even more gravy flavor overnight, making for a super comforting next-day meal that’s easy to reheat.

Freezing

This casserole freezes really well! After assembling but before baking, cover the dish securely with plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator before baking as instructed. This makes it perfect for meal prep or busy mornings when you want something homemade without the fuss.

Reheating

Reheat portions in the microwave or oven at 350 degrees Fahrenheit until warmed through. If microwaving, cover loosely to retain moisture. Reheating in the oven helps keep the biscuits crusty while the gravy stays silky smooth.

FAQs

Can I use a different type of sausage?

Absolutely! While bulk pork sausage is classic and flavorful, you can substitute with turkey sausage for a leaner option or spicy sausage if you want to kick up the heat.

Do I have to refrigerate overnight?

You don’t have to refrigerate overnight, but chilling the casserole allows the biscuits to firm up and absorb flavor, resulting in a better rise and texture when baked.

Can I make the gravy without sausage?

Yes, if you prefer a vegetarian option, you can make the gravy with butter and flour, adding milk and seasonings, but you’ll miss the savory depth the sausage provides.

Is biscuit baking mix the same as self-rising flour?

Not exactly. Biscuit baking mix contains additional leavening agents and salt tailored for tender biscuits, whereas self-rising flour is primarily flour with leavening and salt. Using baking mix gives guaranteed fluffy biscuit results.

How do I prevent the biscuits from becoming soggy?

Make sure to partially cool the sausage gravy before adding the biscuit dough. Also, avoid overcrowding biscuits so steam can escape while baking, helping them stay flaky rather than soggy.

Final Thoughts

There’s something so wonderfully cozy and satisfying about a warm Biscuits and Gravy Casserole, and it’s a dish you can feel good about making again and again. Whether you’re feeding a crowd or enjoying a simple weekend breakfast, this recipe will fill your kitchen with comforting aromas and your plate with joy. Give it a try, and watch it quickly become a beloved staple in your recipe rotation!

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