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Biscuits and Gravy Casserole

Biscuits and gravy casserole with a thick, peppery sausage gravy and golden biscuit topping. Baked until the biscuits are browned and the cheddar melts into the layers.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: Southern American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Breakfast sausage
  • 1 lb breakfast sausage
Biscuits
  • 1 can (16 oz) refrigerated biscuits (or homemade)
Sausage gravy
  • 4 tbsp all-purpose flour
  • 3 cup whole milk
  • 1 tsp black pepper (generous)
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne
  • 1 salt to taste
  • 6 eggs
  • 0.5 cup shredded cheddar (optional)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375F, and grease a 9x13 baking dish with thin, even coating so the biscuits release easily.
Brown sausage and build gravy
  1. Brown the breakfast sausage in a Dutch oven over medium heat, then drain off excess fat but keep about 2 tablespoons in the pan for flavor.
  2. Whisk the all-purpose flour into the sausage drippings and cook for 1 minute to remove the raw flour taste.
  3. Gradually add the whole milk, then simmer until thick and creamy, stirring often so it stays smooth.
  4. Season the gravy with black pepper, garlic powder, onion powder, cayenne, and salt to taste, then stir until fully combined.
Assemble casserole and bake
  1. Pour the sausage gravy into the prepared 9x13 dish to create an even base layer.
  2. Cut the refrigerated biscuits into quarters and arrange them over the gravy in a single, mostly even layer so they bake up golden.
  3. Bake at 375F for 30-35 minutes, until the biscuits are golden and the edges look set.
  4. Scatter the shredded cheddar over the top, bake 5 more minutes until melted and bubbly, then let rest briefly before serving.

Notes

For the creamiest gravy, keep simmering gentle (not a hard boil) so it thickens smoothly. Refrigerate leftovers in a sealed container up to 3 days; reheat in the oven or microwave until hot through. Freezing isn’t recommended for best biscuit texture. If you want a lighter option, use part-skim milk instead of whole milk to reduce calories while keeping the gravy thick.