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A hearty southern-style biscuits and gravy casserole recipe made with a rich, creamy homemade sausage gravy and fluffy buttermilk biscuits (from refrigerated biscuit dough).
The Best Biscuits and Gravy Casserole
Whip up this easy breakfast casserole for the family this weekend and I can guarantee you will not be disappointed. Our family loves it!
It really is one of the best breakfast casserole recipes out there.
Plus, with only 4 simple ingredients (plus salt and pepper) you will not find an easier breakfast bake recipe.
Like my farmer’s casserole and overnight blueberry French toast casserole, I have found that my biscuit and gravy bake is also a terrific choice to serve overnight guests. With 12 servings, it is perfect for large gatherings (or a large family) and is always a huge hit!
If you have out-of-town guests for the holidays this biscuits and gravy breakfast casserole is the perfect breakfast to serve the hungry crowd. We have enjoyed it on many a Christmas morning and everyone always comments on how much they love the hearty breakfast casserole.
- large skillet
- wooden spoon
- nonstick cooking spray
- 9 x 13 baking dish
- breakfast sausage— regular or hot, your choice
- refrigerated biscuits— I usually grab the buttermilk variety of Pillsbury Grands. You could also use easy 7-up biscuits or homemade buttermilk biscuits if you prefer.
- milk— I recommend using whole milk for best results (nice thick gravy), but you can use milk with a lower fat ratio if you prefer.
- flour— regular ol’ all-purpose flour
- salt and pepper— we use about ½ teaspoon each of black pepper and salt but you can add them to suit your personal taste
- melted butter and parsley— optional, for brushing on top of the biscuits after baking.
How to Make Biscuit and Gravy Casserole
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
First, open one package of biscuits and cut each into quarters. Coat your 9×13 baking dish with non-stick spray and place the biscuit pieces in a single layer in the bottom of the casserole dish.
Bake for 10 minutes in a preheated oven then set aside.
Meanwhile, brown the breakfast sausage in a large skillet over medium heat.
Once the sausage is fully cooked you can drain off excess fat, if needed. I tend to leave the fat to help flavor the sausage gravy unless there is too much of it.
Then add flour and cook for a minute or two, stirring continuously until it is well mixed.
Next, pour in the milk slowly. Continue cooking and stirring until it comes to a low boil. Then reduce the heat to a simmer and continue cooking until the gravy has thickened. It takes a bit for it to thicken, but just keep stirring to prevent lumps from developing.
Once the sausage mixture is nice and thick you can give it a quick taste. Then add salt and pepper to taste if needed.
Tip: If your gravy is not thickening turn the heat up just a bit and give it a bit more time to thicken. Don’t forget to keep stirring!
Pour the creamy gravy into the pan in an even layer and top with your remaining biscuits.
Bake until the biscuits are golden brown, about 20 minutes.
Top with melted butter and chopped parsley for garnish, if desired.
Allow to rest for about 5 minutes then serve and enjoy.
How to Store
Cover the casserole dish in plastic wrap or transfer the leftover portion to an airtight container. Store in the refrigerator for up to three days.
When ready to enjoy transfer an individual portion to a microwave-safe plate and heat in the microwave for about 90 seconds.
If you prefer to use the oven, transfer the casserole to a baking dish, tent it with aluminum foil, and heat in the oven until warmed through. The foil will help the casserole from overcooking.
What goes with biscuits and gravy?
- Potatoes | Crispy potatoes are always a great addition to breakfast. You can pair this breakfast bake with a side of hashbrowns, home fries, etc.
- Fruit Salad | Serve with fresh fruit, a cold fruit salad, or some fresh berries for a lighter side dish.
- Cheesy grits | Top off this southern breakfast casserole with a nice side of cheesy grits.
- Coffee | No breakfast is complete without a nice hot cup of coffee (or tea!)
Can I Use Packet Gravy?
You can use packet gravy instead of homemade for this sausage biscuit and gravy casserole if you prefer. It works just as well and will give you a bit of a different flavor due to added ingredients and spices.
To use packet gravy, grab 2 packets of peppered gravy or county gravy mix and add to the cooked sausage along with milk as called for on the gravy packets. Stir well and pour the prepared mixture into the casserole pan just the same as your would with the homemade gravy.
More Family Favorite Breakfast Recipe
- Fluffy Buttermilk Pancakes
- Blueberry Croissant Breakfast Bake
- Best monkey bread ever – only 5 ingredients!
- Starbucks copycat egg bites in the Instant Pot
- Sheet Pan Breakfast Pizza – made with crescent rolls!
- Sausage Breakfast Calzones
- Apple Danishes
- Breakfast Cookies
Biscuits and Gravy Casserole
- 2 16 oz. cans refrigerated buttermilk biscuits
- 1 pound breakfast sausage
- 3 Tablespoons all-purpose flour
- 3 cups whole milk
- salt and pepper to taste
- 4 Tablespoons of butter melted, optional
- chopped parsley to taste, optional
- Preheat oven to 350 degrees. Coat a 9 x 13 in. baking dish with non-stick spray.
- Cut half of the biscuits (one package) into 4 pieces. Place the quartered biscuits on the bottom of the baking dish. Bake for 10 minutes or until the biscuits are slightly golden brown.
- Brown sausage in a large skillet over medium-high heat, using a spoon to crumble the sausage as it cooks.
- Sprinkle sausage with flour, stir and cook until combined (about 1-2 minutes).
- Slowly stir in the milk. Cook, stirring constantly until gravy comes to a low boil. Reduce heat and continue to simmer and stir until thickened (about 5-6 minutes). Season with salt and pepper, to taste.
- Pour the sausage gravy into the baking dish over the bottom layer of biscuits. Top with the remaining uncooked biscuits.
- Bake for 20-25 minutes, or until the tops of the biscuits are a nice golden brown.
- Optional: Combine melted butter with parsley and brush over top of freshly baked biscuits.
- Serve warm.