Table of Contents
Easy Biscuits and Gravy Casserole Recipe
Craving a Comforting Breakfast Classic?
Are you searching for a breakfast or brunch dish that’s both incredibly satisfying and wonderfully simple to put together? In a world full of complex culinary endeavors, sometimes the soul craves the familiar embrace of a hearty, nostalgic meal. Biscuits and gravy is a beloved cornerstone of American comfort food, but making it from scratch can feel like a multi-step process, especially on a busy morning. What if you could capture all that beloved flavor and texture of classic biscuits and creamy sausage gravy in an effortless casserole format? This Easy Biscuits and Gravy Casserole recipe is your answer, transforming a breakfast favorite into a fuss-free, family-pleasing dish that requires minimal effort for maximum deliciousness. It’s perfect for slow weekend mornings, busy holiday brunches, or even a comforting weeknight dinner.
Ingredients: The Building Blocks of Bliss
This recipe is all about bringing together simple, readily available ingredients to create something truly special. The magic lies in the combination of tender, flaky biscuits and rich, savory gravy.
For the Biscuits:
- 2 cans (16.3 ounces each) refrigerated flaky layers biscuits: The convenience of store-bought biscuits is key here, providing that essential fluffy, golden texture without the fuss of making dough from scratch. Look for varieties that promise flakiness!
- Optional: Melted butter for brushing.
For the Gravy:
- 1 pound bulk pork sausage (mild or hot, your preference!): The savory foundation of our gravy. Pork sausage brings a wonderfully rich flavor.
- 1/2 cup finely chopped yellow onion (optional, for added flavor): Adds a subtle sweetness and depth.
- 1/4 cup all-purpose flour: This is our thickener, essential for creating that luscious, creamy gravy consistency.
- 3 cups milk (whole milk recommended for richness, but 2% works too): The liquid base that becomes the creamy sauce. Warming it slightly can help prevent lumps.
- 1 teaspoon salt, or to taste: Enhances all the flavors.
- 1/2 teaspoon black pepper, or to taste: A classic pairing with sausage and gravy.
- Pinch of red pepper flakes (optional): For a gentle kick of heat.
- Optional: 1-2 tablespoons butter for extra richness in the gravy.
Timing is Everything
This Easy Biscuits and Gravy Casserole is designed to be quick and convenient.
Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 45-50 minutes
On average, making traditional biscuits and gravy from scratch can take upwards of an hour, with several distinct stages. This casserole simplifies the process significantly, shaving off valuable time while delivering comparable comfort!
Step-by-Step Instructions
Step 1: Preheat and Prepare
First things first, let’s get our oven ready. Preheat your oven to 375°F (190°C). Take a 9×13 inch baking dish and lightly grease it with butter or cooking spray to prevent sticking. This is crucial for easy serving and cleanup later.
Step 2: Brown the Sausage
In a large skillet over medium-high heat, add the bulk pork sausage. Break it up with a spoon and cook until it’s nicely browned and cooked through. If you’re using chopped onion, add it during the last few minutes of browning the sausage and cook until softened. Drain off any excess grease, leaving just a tablespoon or two in the pan for flavor.
Step 3: Make the Gravy
Sprinkle the flour over the cooked sausage and onions in the skillet. Stir well and cook for about 1 minute, allowing the flour to cook out its raw taste. This forms your roux, which will thicken the gravy.
Slowly whisk in the milk, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer, stirring constantly until it thickens into a creamy gravy. This usually takes about 5-7 minutes. Season generously with salt, black pepper, and optional red pepper flakes to your taste. If the gravy seems too thick, you can add a little more milk; if too thin, let it simmer a bit longer. Stir in optional butter if desired for extra richness.
Slowly whisk in the milk, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer, stirring constantly until it thickens into a creamy gravy. This usually takes about 5-7 minutes. Season generously with salt, black pepper, and optional red pepper flakes to your taste. If the gravy seems too thick, you can add a little more milk; if too thin, let it simmer a bit longer. Stir in optional butter if desired for extra richness.
Step 4: Assemble the Casserole
Now for the fun part! Arrange the refrigerated biscuit halves evenly over the top of the sausage gravy in the skillet. You can place them close together or leave a little space for them to puff up nicely. If you like, brush the tops of the biscuits with a little melted butter for an extra golden, delicious crust.
Step 5: Bake
Carefully transfer the skillet (if oven-safe) or pour the contents into your prepared 9×13 inch baking dish. Place it in the preheated oven. Bake for 18-22 minutes, or until the biscuits are puffed up, golden brown on top, and cooked through. The gravy should be bubbly around the edges.
Nutritional Information (Approximate Per Serving)
While this is a comfort food indulgence, understanding the approximate nutritional breakdown can be helpful. Serving size is typically 1/8th of the casserole.
Calories: 450-550 kcal
Protein: 15-20g
Fat: 25-35g
Carbohydrates: 40-50g
Sodium: Varies greatly based on sausage and biscuit brand.
Note: These are estimates and can vary based on specific ingredients used (e.g., type of sausage, fat content of milk, brand of biscuits).
Healthier Alternatives
Looking to lighten up this classic? Here are a few swaps that maintain flavor while being a bit more nutrient-dense:
Sausage: Opt for a turkey or chicken sausage that’s lower in fat. You can also use lean ground pork.
Biscuits: While canned biscuits are convenient, consider making your own using whole wheat flour or a blend. Alternatively, top the gravy with a layer of cooked sliced potatoes or even scrambled eggs for a lower-carb, protein-rich topping.
Milk: Use lower-fat milk (like 1% or skim) or unsweetened almond milk. Be aware this might slightly alter the richness and creaminess.
Add Veggies: Stir in sautéed mushrooms, bell peppers, or spinach into the gravy before assembling the casserole for added fiber and vitamins.
Serving Suggestions
This casserole is a meal in itself, but it pairs wonderfully with a few simple additions for a complete brunch or breakfast spread:
Fresh fruit salad: A touch of sweetness and freshness to balance the richness.
Scrambled or fried eggs: For an extra protein boost and classic breakfast pairing.
Crisp bacon or sausage links: If you want to double down on the breakfast meats!
A side of seasoned home fries or hash browns.
Common Mistakes to Avoid
Even with a simple recipe, a few common pitfalls can turn a great dish into a mediocre one.
Not browning the flour enough: If you don’t cook the flour for at least a minute after adding it to the sausage drippings, your gravy might have a chalky taste.
Adding cold milk: Cold milk can make it harder to get a smooth gravy and might lead to lumps. Warmed milk incorporates much more easily.
Overcrowding the biscuits: If you pack the biscuits too tightly, they might not cook evenly and could steam rather than bake to a golden crisp. Give them a little breathing room.
Undercooking the biscuits: Ensure your biscuits are fully cooked through. Poke one gently; if it springs back and looks golden, it’s likely done.
Storing and Reheating
Leftovers are a breakfast lover’s best friend!
Storage: Once cooled, cover the baking dish tightly with plastic wrap or transfer the leftovers to an airtight container. It will keep in the refrigerator for 2-3 days.
Reheating: For best results, reheat individual servings in the microwave until warmed through. You can also gently reheat larger portions in a covered oven-safe dish at 350°F (175°C) for about 15-20 minutes, or until heated through. The biscuits might lose some of their crispness upon reheating, but the flavor will still be fantastic.
Frequently Asked Questions
***Can I make this ahead of time?***
Yes, you can assemble the casserole (without baking) and refrigerate it for up to 24 hours. You may need to add a few extra minutes to the baking time if baking directly from the fridge. The biscuits might not get as golden if assembled too far in advance.
***What kind of sausage should I use?***
Bulk pork sausage is traditional and offers the best flavor. You can use mild or hot, depending on your spice preference. Ground turkey or chicken sausage can be used for a leaner option.
***Can I use homemade biscuits?***
Absolutely! If you have a favorite homemade biscuit recipe, you can adapt it. Simply cut your biscuit dough into rounds and place them on top of the gravy, adjusting baking time as needed for your specific biscuit recipe.
***My gravy is too thin, what did I do wrong?***
Encountering thin gravy usually means not enough flour was used, or it wasn’t cooked long enough to thicken. You can try simmering it a bit longer, or for a quick fix, whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the simmering gravy until thickened.
This Easy Biscuits and Gravy Casserole is more than just a meal; it’s a hug in a dish! It’s the kind of recipe that brings smiles to faces and creates lasting memories around the breakfast table. We’d love to hear what you think! Did you try this recipe? What were your family’s favorite additions or modifications? Share your thoughts, tips, and photos in the comments below, and don’t forget to share this recipe with your friends and family on social media!
Biscuits and Gravy Hashbrown Breakfast Casserole
This hearty and comforting breakfast casserole combines the flavors of classic biscuits and gravy with crispy hashbrowns, cheesy goodness, and fluffy eggs. It’s a crowd-pleaser perfect for brunch or family gatherings.
Ingredients
Scale
- 1lb (450 g) breakfast sausage1/4 cup(30 g) all-purpose flour2 cups(480ml) whole milk (for gravy)Salt and black pepper, to taste1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 1/4 cup(30 g) all-purpose flour2 cups(480ml) whole milk (for gravy)Salt and black pepper, to taste1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 2 cups(480ml) whole milk (for gravy)Salt and black pepper, to taste1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- Salt and black pepper, to taste1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 1(20 oz / 567 g) package frozen hashbrowns, thawed1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 1 cup(100 g) shredded cheddar cheese6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 6large eggs1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 1/2 cup(120ml) milk (for eggs)1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
- 1(16 oz / 450 g) can of refrigerated biscuit dough, cut into quarters
Instructions
- 1️⃣Preheat the Oven:Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.2️⃣Make the Sausage Gravy:In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Do not drain the fat.Sprinkle the flour over the sausage and stir to coat. Cook for 1-2 minutes.Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.3️⃣Assemble the Casserole:Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- 2️⃣Make the Sausage Gravy:
- In a large skillet, cook the breakfast sausage over medium heat until browned and fully cooked. Do not drain the fat.Sprinkle the flour over the sausage and stir to coat. Cook for 1-2 minutes.Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.3️⃣Assemble the Casserole:Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- Sprinkle the flour over the sausage and stir to coat. Cook for 1-2 minutes.Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.3️⃣Assemble the Casserole:Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- Gradually pour in the milk while stirring constantly. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.
- 3️⃣Assemble the Casserole:Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- Spread the thawed hashbrowns evenly across the prepared baking dish.Pour the sausage gravy over the hashbrowns and spread it out evenly.Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- Pour the sausage gravy over the hashbrowns and spread it out evenly.
- Sprinkle the shredded cheddar cheese on top of the gravy layer.4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- 4️⃣Prepare the Egg Mixture:In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- In a medium bowl, whisk together the eggs and 1/2 cup of milk. Season with salt and pepper to taste.
- Pour the egg mixture evenly over the casserole.5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- 5️⃣Add the Biscuits:Scatter the quartered biscuit dough pieces evenly across the top of the casserole.6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- Scatter the quartered biscuit dough pieces evenly across the top of the casserole.
- 6️⃣Bake the Casserole:Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- Bake in the preheated oven for 35-40 minutes, or until the biscuits are golden brown and cooked through, and the eggs are set.7️⃣Serve:Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
- 7️⃣Serve:
- Allow the casserole to cool for 5 minutes before serving. Enjoy warm, with additional gravy or hot sauce if desired.
Notes
Make-Ahead Tip:Assemble the casserole the night before (except for the biscuits) and refrigerate. Add the biscuit dough right before baking.Cheese Options:Swap cheddar for pepper jack or Colby for a twist in flavor.Leftovers:Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
Cheese Options:Swap cheddar for pepper jack or Colby for a twist in flavor.Leftovers:Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
Leftovers:Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
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