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Easy Biscuits and Gravy Casserole for Family Breakfasts | Crowd-Pleasing Bake

Biscuits and Gravy Casserole served hot in a golden baking dish, perfect for Breakfast Recipes For Family and cozy weekend mornings.
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Biscuits and Gravy Casserole is a rich, hearty breakfast bake made with tender biscuits, savory sausage gravy, and a golden baked finish. It brings classic Southern comfort into one easy casserole that feeds a crowd and tastes like a weekend morning.

Ingredients

Scale

For the gravy

  • 1 lb (450 g) breakfast sausage, pork or turkey
  • 1/4 cup (30 g) all-purpose flour
  • 2 1/2 cups (600 ml) milk, whole or 2%
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder, optional
  • 1/4 tsp crushed red pepper flakes, optional for heat

For the biscuits

  • 2 cans refrigerated biscuit dough, about 16 oz / 450 g total
  • or homemade biscuits, if preferred

Optional toppings

 

  • 1/2 cup shredded cheddar cheese
  • Chopped fresh parsley or chives

Instructions

  1. Heat the oven and prepare the pan
    Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with butter or nonstick spray so the casserole does not stick and serving stays easy.
  2. Brown the sausage
    Set a large skillet over medium heat. Add the sausage and cook it until fully browned, breaking it apart into small crumbles as it cooks. Make sure no pink remains. If the pan holds a lot of grease, carefully drain off the excess before moving on.
  3. Create the gravy base
    Sprinkle the flour over the cooked sausage and stir continuously for 1 to 2 minutes. This step cooks out the raw flour flavor and helps the gravy thicken later. Work the flour into the sausage evenly so no dry spots remain.
  4. Add the milk slowly
    Pour in the milk little by little while whisking or stirring constantly. Keep the mixture moving so it stays smooth and does not form lumps. The sausage should begin to sit in a creamy sauce as the milk blends in.
  5. Thicken and season the gravy
    Continue cooking the mixture over medium heat for about 5 to 7 minutes, stirring often, until it thickens enough to coat a spoon. Season with salt, black pepper, garlic powder if using, and red pepper flakes if you want a little heat. Taste and adjust the seasoning before assembling the casserole.
  6. Cut the biscuits
    Open the biscuit cans and cut each biscuit into halves or quarters, depending on how large you want the pieces to be in the finished bake. Smaller pieces create more even layers, while larger pieces give the casserole a chunkier texture.
  7. Build the first layer
    Scatter half of the biscuit pieces across the bottom of the prepared baking dish. Try to cover the surface as evenly as possible so every serving has biscuit throughout.
  8. Add the first layer of gravy
    Spoon half of the sausage gravy over the biscuit layer. Spread it out so the biscuits start soaking in the sauce and the flavor reaches every section of the pan.
  9. Finish the layers
    Place the remaining biscuit pieces over the first gravy layer. Then pour the rest of the sausage gravy on top, making sure the surface is evenly covered. This layering helps the biscuits bake into the casserole instead of sitting dry on top.
  10. Add cheese if desired
    Sprinkle shredded cheddar over the top if you are using it. This creates a melty, browned finish and adds extra richness. Leave it off for a more classic, cheese-free version.
  11. Bake the casserole
    Place the dish in the oven and bake uncovered for 20 to 25 minutes, or until the biscuits are cooked through and the top is bubbling. The casserole should look golden, hot, and set around the edges.
  12. Rest and finish
    Remove the dish from the oven and let it sit for about 5 minutes before serving. This short rest helps the layers settle and makes slicing easier. Sprinkle with parsley or chives before bringing it to the table.

Find it online: https://irmacooks.com/easy-biscuits-and-gravy-casserole/