Super Easy Biscuits and Gravy Casserole

Forget the usual biscuits and gravy, this version takes everything you love and turns it into a hearty casserole. Creamy sausage gravy, buttery biscuits, and zero stress.

A Reader’s Review

My family loves this recipe! It’s our new Christmas morning breakfast, and I also make it for dinner. Thanks so much for a yummy, easy recipe!

– Dottie

Your New Favorite Biscuits and Gravy Upgrade

Flavor Packed: Baking the biscuits in the gravy gives you buttery bottoms, golden tops, and the best flavor in every bite.
Simple Brunch Idea: Fancy enough for holidays but easy enough for any morning. It feeds a crowd, stays warm, and everyone will love it!
Southern Classic: You’ll get all the flavor of the classic in a casserole! Brown the sausage, layer it up, and bake! It’s comfort food made simple.

Biscuits and Gravy Casserole Ingredients

Biscuits: Pre-made biscuits make this quick and easy, but homemade biscuits also work. Cook them with the sausage and gravy, whole or cut into pieces.
Sausage: Use your favorite flavor of sausage. You can use turkey, chicken, or even spicy sausage.
Custom: Add mushrooms, cooked bacon, or shredded cheese to the sausage gravy for some pizazz!

How to Make Biscuits & Gravy Casserole

If you love biscuits and gravy, you’ll love the casserole version! Rich sauce with buttery biscuits baked together for a simple, hearty breakfast or dinner!

Prep: Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside. In a small bowl, whisk together all purpose flour, kosher salt, garlic powder, onion powder, and black pepper.
Cook Sausage: Add the breakfast sausage to a large skillet over medium high heat, cook and crumble until no longer pink.
Make Roux: Add the unsalted butter to the pan and melt. Whisk in the flour mixture, stirring until coated.
Add Milk, Cream, & Simmer: Slowly add the whole milk and whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
Add Gravy to Baking Dish: Pour the gravy into the prepared 9×13 pan.
Add Biscuit Pieces & Bake: Add the cut biscuits to the sausage gravy mixture, then bake for 20-30 minutes, or until the biscuits are golden brown.

Make Ahead Instructions

When you make this ahead, you can wake up, pop the biscuits and gravy casserole in the oven, and enjoy a hot breakfast without the morning rush.

Assemble the casserole (according to the instructions up to the point where you are supposed to bake it) the night before.
Refrigerate covered overnight.
Bake as directed, but add an additional 10–15 minutes in the morning to make sure it is heated through.

Biscuits and Gravy Casserole

Fluffy biscuits and creamy, peppery sausage gravy come together for a rich, comforting breakfast perfect for any occasion.

Course Dinner

Cuisine American

Keyword breakfast casserole, sausage and biscuit, sausage and biscuit casserole

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Calories 371kcal

Author Alyssa Rivers

Ingredients

1 pound ground breakfast sausage
¼ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
2 tablespoons unsalted butter
2 ½ cups whole milk
½ cup whipping cream
1 tube Pillsbury Grand Biscuits, cut into quarters

Instructions

Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch pan with nonstick cooking spray and set aside.
In a small bowl, whisk together ¼ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper.
Add 1 pound ground breakfast sausage to a skillet over medium-high heat, cook and crumble until no longer pink. Add 2 tablespoons unsalted butter to the pan and melt. Whisk in the flour mixture and stir until coated.
Slowly add 2 ½ cups whole milk and ½ cup whipping cream. Reduce the heat to low and simmer until the gravy has thickened.
Pour the gravy into the bottom of the prepared pan. Add 1 tube Pillsbury Grand Biscuits, cut into quarters on top of the sausage and gravy mixture, and bake for 20-30 minutes or until the biscuits are golden brown.

Notes

Store, Reheat, Make Ahead, Instructions + Biscuit Recipe Link

Fridge: Store leftovers up to 4 days in the pan covered with foil or in an airtight container.
Freezer: Freeze up to 2 months in a freezer-safe container. Thaw in the fridge overnight before baking.
Reheat: Warm in the microwave or bake at 300°F until heated through.
Make Ahead: Assemble the night before, refrigerate, and bake 10–15 minutes longer in the morning to heat through.
Biscuit Recipe Link: You can make homemade biscuits with this recipe.