This easy biscuits and gravy breakfast casserole is a comforting family breakfast for any special occasion, full of stick-to-your-ribs flavor! Tender and flaky biscuits are baked on a bed of homemade sausage gravy and are just waiting for you and your loved ones to indulge!
Ingredients & Substitutions
- Refrigerated biscuit dough - You can also make your biscuits from scratch.
- Breakfast sausage - Breakfast sausage is also commonly called country sausage, or simply pork sausage.
- Fat drippings - Use the rendered fat from the breakfast sausage or substitute butter.
- All-purpose flour
- Milk
- Table salt
- Fresh ground black pepper
How to make this breakfast casserole
This biscuits and gravy casserole recipe begins by making a sawmill gravy. Brown your pork sausage in a large skillet over medium-high heat, breaking it apart with a wooden spoon as it cooks. Then pour the sausage into a 9x13" baking dish.
Next, you will need about ¼ cup of cup of fat. Drippings from the cooked sausage work great if you have enough of it, otherwise, add enough butter to reach ¼ cup.
Sprinkle in flour with the fat to form a roux, continuing to mix while the flour cooks so it does not burn. Then slowly begin incorporating the milk.
Tip: Do not add all the milk at once, or it will not incorporate well.
Simmer the gravy until slightly thickened and pour it into the baking pan, the creamy sausage gravy will thicken more in the oven. For this reason, I also recommend under-salting it. The saltiness will intensify as it thickens.
Finally, cut your biscuit dough and place the pieces on top of the gravy in a single layer. Leave a little space between the dough to allow room for expansion. A typical dough container contains eight biscuit rounds, I used 7 of them for my topping.
Bake for 20-25 minutes at 350 degrees, or until the biscuits are cooked through and golden brown. Then remove from the oven and serve with fresh fruit.
Storing & Reheating Leftovers
Leftover biscuits and gravy breakfast casserole won't store well when made in advance because the fluffy biscuits will get soft and soggy. If you need to store leftovers, place them in an airtight container, or cover the casserole dish with plastic wrap or aluminum foil.
You can reheat individual servings in the microwave, but the texture will be poor. For best results, gently reheat the covered pan in a 350 degree oven until warmed through.
Biscuits and Gravy Breakfast Casserole
Equipment
- 9x13 Baking Dish
- Large skillet
Ingredients
- 16 ounces refrigerated biscuit dough
- 1 pound breakfast sausage
- ¼ cup fat drippings (or butter)
- ¼ cup flour
- 2 cups milk
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350 degrees.
- Brown sausage in a medium skillet over medium high heat, breaking it apart into small pieces as it cooks.
- Remove sausage and place in a 9x13" baking pan, reserving the drippings in the skillet.
- If you don't have ¼ cup of fat drippings in the skillet, add butter until you have the proper amount.
- Set heat to low and sprinkle in flour, whisking it continually with the fat to form a roux. Cook for approximately three minutes while stirring.
- Add milk a few splashes at a time and whisk into the roux. Repeat until all milk has been added.
- Let gravy simmer until slightly thickened, then add salt and pepper and pour over sausage in the baking pan.
- Cut biscuit dough into halves and quarters and place on top of the gravy.
- Place in the oven and bake for 20-25, or until biscuits have cooked though.
Nutritional Information
This recipe was originally published on November 10, 2020.
Ramona
Gonna try it tonight
The Birmingham Restaurant Raider
Amazing! Got hungry just reading.