Biscuits and Gravy Casserole

Cereal and oatmeal packets aren’t the only way to prepare an effortless breakfast for a crowd! This make-ahead biscuits and gravy casserole is savory, indulgent and much more exciting. The country-style breakfast features tender biscuits in a rich sausage gravy, just like the version you’d order at your favorite breakfast restaurant.

Instead of baking the biscuits separately, we turn the dish into a make-ahead breakfast recipe. After nestling the biscuit dough in the gravy, the whole dish chills in the fridge overnight. When you’re ready to eat, just pop the assembled casserole in the oven, and breakfast will be ready in less than 30 minutes. It’s the perfect choice for feeding a crowd without spending all morning in the kitchen.

Ingredients for Biscuits and Gravy Casserole

DAN ROBERTS FOR TASTE OF HOME

• Pork sausage: You can use fresh or frozen bulk pork sausage. If frozen, thaw the sausage in the fridge overnight.
• Milk: Milk forms the base of the rich sausage gravy. We use 2% milk, but you can use whole or skim milk.
• Flour: Blending a little flour with the sausage drippings creates a flavorful roux, which thickens the milk into a creamy gravy.
• Biscuit mix: Boxed baking mixes like Bisquick are convenient for making semi-homemade biscuits. For a from-scratch approach, use a homemade biscuit baking mix.
• Sour cream: Sour cream is our secret to creating exceptional biscuits. Whisked into the batter, it makes the biscuits extra moist and tender.
• Butter: You can use salted or unsalted to make biscuits. Either way, you’ll notice a flavor difference if you choose one of the best butter brands.
• Seasonings: The gravy’s spiced character comes from black pepper, paprika and chili powder. Don’t worry about it being too spicy; we only use a dash of chili powder. For a smoky flavor, try smoked paprika.

Directions

Step 1: Cook the sausage

DAN ROBERTS FOR TASTE OF HOME

In a large skillet, cook the sausage over medium heat until no longer pink, six to eight minutes, breaking the meat into crumbles as it cooks. Remove the sausage with a slotted spoon. Keep 1/4 cup of the sausage drippings in the pan, and discard the remaining drippings.

Step 2: Make the gravy

DAN ROBERTS FOR TASTE OF HOME

Stir the flour into the sausage drippings until the mixture is blended. Cook and stir until golden brown, one to two minutes. (Be careful not to let it burn.)

Gradually whisk in the milk. Bring the mixture to a boil, stirring constantly. Cook and stir until thickened, two to three minutes. Stir in sausage, pepper, paprika and chili powder. Pour into a greased 13×9-inch baking dish. Cool completely.

Editor’s Tip: Don’t walk away during this step! The roux can burn, or the milk can boil over in a snap.

Step 3: Add ingredients to the gravy

DAN ROBERTS FOR TASTE OF HOME

Stir in the cooked sausage, black pepper, paprika and chili powder. Pour the gravy into a greased 13×9-inch baking dish and allow it to cool completely.

Step 4: Make the biscuit dough

DAN ROBERTS FOR TASTE OF HOME

Meanwhile, in a large bowl, mix the baking mix, sour cream and melted butter until moistened. Turn the dough out onto a lightly floured surface and knead the dough gently 8 to 10 times.

Step 5: Form the biscuits

DAN ROBERTS FOR TASTE OF HOME

Pat or roll the dough to a 3/4-inch thickness. Use a 2-1/2-inch biscuit cutter to cut out rounds.

DAN ROBERTS FOR TASTE OF HOME

Editor’s Tip: One of our Test Kitchen’s top biscuit tips involves rerolling the dough to reduce waste. After cutting all the biscuits, press the dough scraps together to form a few extra biscuits.

Step 6: Chill the casserole overnight

DAN ROBERTS FOR TASTE OF HOME

Place the biscuit rounds on top of the gravy mixture in the baking dish. Cover the dish and refrigerate overnight.

Step 7: Bake

DAN ROBERTS FOR TASTE OF HOME

Preheat the oven to 400°F. Remove the casserole from the fridge while the oven heats. Bake the casserole, uncovered, until the gravy is heated through and the biscuits are golden brown, 22 to 25 minutes.

Editor’s Tip: You’ll know the casserole is finished when the gravy is hot and bubbly, and the biscuits are puffed and golden brown.

DAN ROBERTS FOR TASTE OF HOME

Recipe Variations

• Pair this dish with eggs: Add extra protein to biscuits and gravy breakfast casserole by adding a side of fried or scrambled eggs. Our recipe for buffet scrambled eggs is a great option to make enough for a group.
• Spice it up: To add heat to the gravy, add red pepper flakes, cayenne pepper or fiery spice blends like Cajun or togarashi. You can also add savory spices like dried parsley or create umami flavor by using a spice blend made with dried mushrooms.
• Make bacon gravy: Omit the sausage and swap in a pound of baked bacon. Drain the cooked bacon on paper towels, then chop it into small pieces. Use 1/4 cup of the bacon drippings to make the roux, and add the bacon bits to the gravy before spreading it in the baking dish.
• Use crescent rolls: Omit the biscuit ingredients and top the sausage gravy with canned crescent rolls. Adjust the baking time as needed for the dough to cook through.
• Add veggies: Cook diced onion and bell peppers with the sausage to make them tender. Or include chopped jalapeños to give the gravy a spicy kick.

How to Store Biscuits and Gravy Casserole

Let the biscuits and gravy cool. Wrap or cover the casserole tightly and store it in the fridge.

How long does biscuits and gravy casserole last?

Biscuits and gravy casserole lasts for up to three days in the fridge. However, the biscuits can get soggy, so try to enjoy them sooner rather than later.

How do you reheat a biscuits and gravy casserole?

Reheat the biscuits and gravy casserole in a covered pan in a 400° oven for about 20 minutes or until the gravy is hot. Remove the cover for the last five minutes to let the biscuits crisp up.

Can you freeze biscuits and gravy casserole?

You can freeze biscuits and gravy casserole for up to three months. Cover and freeze the unbaked casserole. To use, partially thaw the casserole in the refrigerator overnight. Remove it from the fridge 30 minutes before baking. Bake the casserole in a 400° oven as directed, increasing the time as needed until the gravy is heated through and the biscuits are golden brown.

Biscuits and Gravy Casserole Tips

Can you use frozen or premade biscuit dough for biscuits and gravy casserole?

We use baking mix, sour cream and melted butter to make our biscuits, but you can easily use frozen or premade biscuit dough instead. Adjust the cooking time as needed for canned or frozen biscuits to bake through.

What can you serve with biscuits and gravy casserole?

Biscuits and gravy casserole is one of those hearty breakfast casserole recipes that’s so filling, it doesn’t need side dishes. However, if you’d like to add some sides, try fried or scrambled eggs, hash browns, home fries or a big bowl of fruit salad. Fried onions and apples is another delish idea.

Why does my sausage gravy have no flavor?

Sausage gravy should taste flavorful if you start with a high-quality sausage and use seasonings like black pepper, paprika and chili powder. If your gravy is lacking, add more salt or a pinch of cayenne pepper to bring out the other flavors. Add-ins like diced onions and peppers are another way to flavor gravy.