There’s something undeniably comforting about the classic combination of flaky biscuits smothered in rich, savory gravy. This Biscuit and Gravy Casserole takes that beloved breakfast duo and transforms it into a hearty, crowd-pleasing dish that’s perfect for weekend brunches or holiday mornings. By layering everything in a casserole dish, you get all the flavors you love with half the effort of making traditional biscuits and gravy.
What makes this recipe truly special is how it combines convenience with homestyle flavor. The biscuits bake up golden and fluffy while soaking up the creamy sausage gravy beneath. Whether you’re feeding a hungry family or meal prepping for busy mornings, this casserole delivers all the comfort of Southern cooking in each satisfying bite. Plus, it’s ready in just 45 minutes, making it doable even on weekday mornings when you want something special.
Why I Love These
This casserole transforms a labor-intensive breakfast classic into a simple one-dish wonder that never disappoints.
The contrast between the crisp biscuit tops and the creamy, savory gravy creates the perfect bite every time.
I make this whenever we have overnight guests because it feels special without keeping me stuck in the kitchen all morning.
Ingredients
- 2 tubes (16 oz each) jumbo butter-flavored biscuits
- 1 lb pork sausage or ground pork
- 2 cans (15 oz each) country sausage gravy
- 1 tsp freshly ground black pepper
- 3 tbsp butter, melted
How To Make
- Preheat your oven to 375°F and grease a 9×13 inch casserole dish. Cut each biscuit into quarters – this helps them cook evenly and creates more surface area for soaking up that delicious gravy. Place one tube's worth of quartered biscuits in the bottom of your dish and bake for 12-15 minutes until they're mostly cooked but still a bit soft.
- While the biscuits are baking, cook the pork sausage in a large skillet over medium-high heat, breaking it up into small crumbles as it cooks. Once it's nicely browned and cooked through, drain off any excess grease and spread the sausage evenly over the partially baked biscuits.
- Using the same skillet (don't worry about cleaning it – those flavorful bits add taste!), add both cans of sausage gravy and warm it over medium heat. Stir frequently and let it cook until it's lightly browned – this extra step really enhances the flavor. Pour the warm gravy evenly over the sausage layer.
- Sprinkle the black pepper over the gravy to taste – this adds a nice kick that balances the richness. Arrange the remaining quartered biscuits in a single layer on top of the casserole, like little golden pillows waiting to soak up all that goodness.
- Bake uncovered for 10 minutes, then cover with aluminum foil and bake for another 15 minutes. This two-step process ensures the bottom cooks through while preventing the top from getting too dark.
- Remove from the oven and immediately brush the melted butter over the top biscuits – this gives them a beautiful golden sheen and extra flavor. Let it rest for about 5 minutes before serving to allow the layers to set up properly. Serve warm and watch everyone dig in!
Nutrition
This hearty casserole is protein-rich thanks to the sausage and eggs, making it a satisfying option that will keep you full through the morning. The combination of meat, dairy, and carbohydrates creates a balanced meal, though it is definitely on the indulgent side of the breakfast spectrum.
For a lighter version, you can substitute turkey sausage for pork, use reduced-fat milk instead of whole milk and cream, and opt for light cheese. These swaps will reduce the calorie and fat content while maintaining the comforting flavor profile that makes this dish so appealing.
This recipe contains gluten (in the biscuits and flour), dairy, and eggs. For those with lactose sensitivity, lactose-free milk products can be substituted. Unfortunately, this dish is difficult to make gluten-free without significant alterations to the biscuit component, though gluten-free biscuit dough could be used as an alternative.
Tips & Variations
- You can prepare the sausage gravy the night before and refrigerate it, then simply assemble and bake in the morning to save time.
- Add a Southwestern twist by using chorizo instead of breakfast sausage and mixing in diced green chilies and a sprinkle of cumin to the gravy.
- For a dairy-reduced version, substitute unsweetened almond milk for regular milk and use dairy-free cheese alternatives (though the texture will be slightly different).
Ways To Serve Them
- With a side of fresh fruit to balance the richness of the casserole
- Alongside crispy hash browns or breakfast potatoes for a complete diner-style breakfast
- With a simple green salad dressed with vinaigrette for brunch
- Garnished with sliced green onions, hot sauce, or a dollop of sour cream for extra flavor
Proper Storage
- Fridge: Allow the casserole to cool completely before covering with plastic wrap or transferring to an airtight container. It will keep for 3-4 days in the refrigerator.
- Freezer: This casserole can be frozen in individual portions or as a whole. Wrap tightly in plastic wrap and then aluminum foil or place in freezer-safe containers. It will keep for up to 2 months. The texture of the biscuits may change slightly upon thawing.
- Reheat: For best results, reheat individual portions in the microwave for 1-2 minutes until heated through. To reheat the entire casserole, cover with foil and warm in a 325°F oven for 20-25 minutes. Add a tablespoon of milk or water before reheating to keep the gravy from drying out.
Biscuit and Gravy Casserole
Ingredients
- 2 tubes (16 oz each) jumbo butter-flavored biscuits
- 1 lb pork sausage or ground pork
- 2 cans (15 oz each) country sausage gravy
- 1 tsp freshly ground black pepper
- 3 tbsp butter, melted
Directions
- Preheat your oven to 375°F and grease a 9x13 inch casserole dish. Cut each biscuit into quarters - this helps them cook evenly and creates more surface area for soaking up that delicious gravy. Place one tube's worth of quartered biscuits in the bottom of your dish and bake for 12-15 minutes until they're mostly cooked but still a bit soft.
- While the biscuits are baking, cook the pork sausage in a large skillet over medium-high heat, breaking it up into small crumbles as it cooks. Once it's nicely browned and cooked through, drain off any excess grease and spread the sausage evenly over the partially baked biscuits.
- Using the same skillet (don't worry about cleaning it - those flavorful bits add taste!), add both cans of sausage gravy and warm it over medium heat. Stir frequently and let it cook until it's lightly browned - this extra step really enhances the flavor. Pour the warm gravy evenly over the sausage layer.
- Sprinkle the black pepper over the gravy to taste - this adds a nice kick that balances the richness. Arrange the remaining quartered biscuits in a single layer on top of the casserole, like little golden pillows waiting to soak up all that goodness.
- Bake uncovered for 10 minutes, then cover with aluminum foil and bake for another 15 minutes. This two-step process ensures the bottom cooks through while preventing the top from getting too dark.
- Remove from the oven and immediately brush the melted butter over the top biscuits - this gives them a beautiful golden sheen and extra flavor. Let it rest for about 5 minutes before serving to allow the layers to set up properly. Serve warm and watch everyone dig in!