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Biscuits and Gravy Casserole Recipe

Biscuits and Gravy Casserole Recipe
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★★★★★

5.1 from 22 reviews

This comforting Biscuits and Gravy Casserole combines savory sausage gravy with tender homemade biscuits baked together into a rich, hearty breakfast or brunch dish. Designed to be prepared ahead and baked fresh, the casserole offers a warm and flavorful blend of creamy gravy seasoned with paprika and chili powder topped with fluffy biscuits that soak up the delicious sauce.

Ingredients

Scale

Sausage Gravy

  • 1 pound bulk pork sausage
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1–1/2 teaspoons pepper
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder

Biscuit Topping

  • 2–1/4 cups biscuit/baking mix
  • 1/2 cup sour cream
  • 1/4 cup butter, melted

Instructions

  1. Cook the sausage: In a large skillet over medium heat, cook the bulk pork sausage until it is no longer pink, about 6-8 minutes, breaking it into crumbles as it cooks. Once cooked, remove the sausage from the skillet with a slotted spoon and set aside.
  2. Make the roux and gravy: Add 1/4 cup butter to the skillet and cook until melted. Stir in the all-purpose flour until fully blended with the butter and cook, stirring constantly for 1-2 minutes until golden brown but not burnt.
  3. Prepare the gravy: Gradually whisk in 3 cups of 2% milk to the roux, bring the mixture to a boil while stirring constantly. Cook and stir until the gravy thickens, about 2-3 minutes. Then, stir in the cooked sausage, pepper, paprika, and chili powder until well combined. Pour this sausage gravy into a greased 13×9-inch baking dish and let it cool completely.
  4. Make the biscuit dough: In a large bowl, mix the biscuit/baking mix, sour cream, and melted butter until the dough is moistened. Turn the dough out onto a lightly floured surface and knead gently 8-10 times to bring it together.
  5. Shape the biscuits: Pat or roll the dough out to about 1/2-inch thickness. Using a floured 2-inch biscuit cutter, cut out biscuits and place them spaced evenly over the cooled sausage gravy in the baking dish.
  6. Chill the casserole: Cover the casserole and refrigerate overnight to let the flavors meld and to prepare for baking the next day.
  7. Bake the casserole: Preheat your oven to 400°F. Remove the casserole from the refrigerator while the oven heats. Bake uncovered for 22-25 minutes or until the gravy is heated through and the biscuits are golden brown on top.

Notes

  • For a spicier dish, increase the chili powder or add cayenne pepper to the gravy.
  • The casserole can be assembled and refrigerated the night before, making it a great make-ahead breakfast option.
  • You can substitute milk with whole milk or heavy cream for a richer gravy.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • Use gluten-free biscuit mix and flour alternatives to make this recipe gluten-free.

Nutrition

Keywords: biscuits and gravy casserole, breakfast casserole, sausage gravy, baked biscuit casserole, hearty breakfast, brunch recipe

Find it online: https://cheframiflavor.com/biscuits-and-gravy-casserole-recipe/