Homemade Biscuits and Gravy Casserole
Add Preferred SourceBiscuits and Gravy Casserole is the kind of recipe that feels like a hug in a dish. With its flaky biscuits layered in creamy sausage gravy, it’s hearty, simple to make, and perfect for feeding a crowd. Whether you’re an experienced cook or just looking for a no-fuss meal idea, this casserole has you covered with its comforting flavors and easy prep.
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I love making this Biscuits and Gravy Casserole for holiday mornings or weekend gatherings. It’s the kind of recipe that feels effortless but delivers so much comfort in every bite. It’s perfect for feeding everyone without spending all your time in the kitchen, and the leftovers (if there are any) reheat beautifully.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Biscuits and Gravy Casserole with Step-by-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This recipe is simple and satisfying. Follow my steps, and you’ll have a hearty dish that everyone will love.
Preheat the Oven
Start by preheating your oven to 200ºC (390°F). Lightly grease a 9×13-inch baking dish and set it aside.
Prep the Biscuits
Slice each biscuit in half. Bake one-half of the biscuits and arrange them in the prepared pan. Set aside the remaining uncooked halves.
Cook the Sausage
In a skillet over medium-high heat, cook the sausage until it’s browned. Drain off any extra grease so your casserole doesn’t get too heavy.
Make the Gravy
Turn the heat to medium, sprinkle the flour over the sausage, and stir until the sausage is coated. Cook for 3-5 minutes, letting the flour soak up all those savory flavors.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Slowly pour in the milk and beef broth, stirring constantly to avoid lumps. Bring the mixture to a gentle boil, letting it thicken to a rich, creamy gravy. If it gets too thick, just add a splash of broth to thin it out. Season with salt and pepper to taste.
Assemble the Casserole
Pour the warm sausage gravy evenly over the biscuit pieces in your dish. Layer the remaining uncooked biscuit halves on top, brushing them with a little milk to help them brown beautifully.
Bake to Perfection
Place the dish on a baking sheet to catch any drips, then bake for 20-25 minutes, or until those biscuits on top are golden brown and fluffy. If they start browning too fast, just cover the dish with foil for the last 10 minutes.
Serve It Up
Let the casserole rest for a few minutes before slicing into it. Trust me, this dish is worth the (very short) wait!
Equipment
Ingredients
- 1 package refrigerated biscuits baked
- 1 pound ground breakfast sausage
- 3 tablespoons flour
- 2 ½ cups milk
- 1 cup beef broth
- Salt and pepper
Instructions
- Preheat the oven to 200ºC (390°F). Lightly grease a 9×13-inch baking dish and set it aside.
- Bake half of the refrigerated biscuits as instructed on the package and set aside the other half. Let them cool slightly, then cut each biscuit in half. Arrange the baked biscuit pieces evenly in the prepared baking dish.1 package refrigerated biscuits
- In a skillet over medium-high heat, cook the sausage until fully browned, breaking it into crumbles. Drain any excess grease.1 pound ground breakfast sausage
- Lower the heat to medium and sprinkle the flour over the sausage, stirring to coat. Cook for 3-5 minutes, stirring frequently to remove the raw flour taste.3 tablespoons flour
- Gradually stir in the milk and beef broth, bringing the mixture to a gentle boil. Allow it to thicken, adding more broth if necessary to reach your preferred consistency. Season with salt and pepper to taste.2 ½ cups milk, 1 cup beef broth, Salt and pepper
- Pour the sausage gravy evenly over the biscuits in the baking dish. Top with the remaining uncooked biscuit pieces, arranging them evenly. Brush the tops with milk to help them brown.
- Place the dish on a baking sheet and bake for 20-25 minutes, or until the biscuits on top are golden brown. If they brown too quickly, cover with foil for the last 10 minutes. Let the casserole rest for a few minutes before serving.
Video
Notes
- Biscuit Spacing: Spread the biscuit pieces out evenly so every bite gets that perfect balance of fluffy bread and creamy gravy.
- Check the Gravy: If the gravy thickens up too much, add a splash of broth or milk to loosen it before pouring it over the biscuits.
- Season Smart: Taste the gravy before layering—it’s your chance to get the seasoning just right!
- Golden Top Tip: Brush the uncooked biscuits with milk for that perfectly golden, bakery-style finish.
- Foil Fix: If the biscuits on top brown too quickly, cover them with foil for the final stretch of baking.
- Make Ahead: Prep the gravy and bake the biscuits in advance if you’re short on time in the morning.
- Double Duty: Leftover gravy? Use it on hash browns or scrambled eggs for a second breakfast win.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Expert Tips
Let me share some tips to make sure your casserole is a hit:
- Biscuit Spacing: Spread the biscuit pieces out evenly so every bite gets that perfect balance of fluffy bread and creamy gravy.
- Check the Gravy: If the gravy thickens up too much, add a splash of broth or milk to loosen it before pouring it over the biscuits.
- Season Smart: Taste the gravy before layering—it’s your chance to get the seasoning just right!
- Golden Top Tip: Brush the uncooked biscuits with milk for that perfectly golden, bakery-style finish.
- Foil Fix: If the biscuits on top brown too quickly, cover them with foil for the final stretch of baking.
- Make Ahead: Prep the gravy and bake the biscuits in advance if you’re short on time in the morning.
- Double Duty: Leftover gravy? Use it on hash browns or scrambled eggs for a second breakfast win.
How to Store Leftover Biscuits and Gravy Casserole
Leftovers store beautifully and can be enjoyed later! Place any remaining casserole in an airtight container and refrigerate for up to three days. To reheat, cover and warm in the oven at 180ºC (350°F) until heated through.
If you want to freeze it, let the casserole cool completely first. Wrap it tightly in plastic wrap and then in foil or transfer it to a freezer-safe container. Freeze for up to two months.
When ready to eat, thaw overnight in the refrigerator, then reheat in the oven. For best results, cover it while reheating to keep the biscuits soft and the gravy creamy.
What to Serve With Biscuits and Gravy Casserole
This casserole is a comforting main dish, but pairing it with the right sides can really complete your meal.
Scrambled eggs or an egg casserole are perfect for breakfast or brunch. Add a side of crispy bacon or sausage links for even more protein. For a heartier meal, pair it with hash browns, cheesy grits, or even roasted potatoes.
If you’re serving it dinner, a light green salad or roasted vegetables like asparagus or Brussels sprouts make a great addition.
More Easy Breakfast Recipes for You to Try at Home
I’ve got more crowd-pleasing recipes that’ll make your mornings easier and way more delicious!
- Breakfast Bagel Sliders
- Egg Prosciutto Bagel
- Cheesy Egg Casserole
- Hashbrown Casserole
- Cinnamon French Toast Casserole
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
