Biscuit and Gravy Casserole layers buttery biscuit quarters, browned pork sausage, warm country sausage gravy, and a second biscuit topping in a 9-by-13-inch dish. A covered finish cooks the upper biscuits without over-darkening them, and melted butter adds the final sheen.
The casserole serves 8 and takes 55 minutes: 10 minutes to prepare and 45 minutes to cook. Preheat the oven to 375°F and grease the baking dish before opening the biscuit tubes.
Biscuit and Gravy Casserole Ingredients
Gather 2 tubes jumbo butter biscuits, 16 ounces each; 1 pound pork sausage or ground pork; 2 cans country sausage gravy, 15 ounces each; 1 teaspoon black pepper; and 3 tablespoons melted butter.
The recipe makes one large casserole in a greased 9-by-13-inch dish and serves 8. Quarter every biscuit, but keep the two tubes separated because one forms the partially baked base and the other forms the top.
If you enjoy this recipe, you may also like Peameal Bacon Breakfast Sliders.
How to Make Biscuit and Gravy Casserole
- Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
- Quarter the biscuits from one tube, arrange them on the bottom, and bake 12 to 15 minutes until mostly cooked but still soft.
- Brown and crumble 1 pound pork sausage over medium-high, drain, and spread it over the biscuit base.
- Warm both cans of gravy in the same skillet over medium, stirring up the lightly browned bits. Pour over the sausage and add 1 teaspoon pepper.
- Top in one layer with the quartered biscuits from the second tube. Bake uncovered 10 minutes, cover with foil, and bake 15 minutes more.
- Brush with 3 tablespoons melted butter and rest 5 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Preheat and Prepare the Baking Dish
Partially Bake the Bottom Biscuits
Brown and Drain the Pork Sausage
Warm Both Cans of Gravy
Layer Gravy and Black Pepper
Arrange the Second Tube on Top
Bake Uncovered, Then Cover
Brush With Butter and Rest Five Minutes
Serving and Storage
Conclusion
At 375°F, bake quartered biscuits from one 16-ounce tube in a greased 9-by-13-inch dish for 12 to 15 minutes. Brown and drain 1 pound pork sausage. Warm 2 cans gravy in the skillet, then layer sausage, gravy, and 1 teaspoon pepper over the base. Top with the second quartered tube; bake uncovered 10 minutes, covered 15 minutes, brush with 3 tablespoons butter, and rest 5 minutes.
Frequently Asked Questions
- → What size baking dish is required?
Use a greased 9-by-13-inch baking dish.
- → Why is the bottom biscuit layer baked first?
The 12-to-15-minute partial bake gets it mostly cooked before sausage and gravy are added.
- → How long is the assembled casserole baked?
Bake it uncovered for 10 minutes, then cover with foil and bake for 15 minutes more at 375°F.
- → How long should it rest before serving?
Rest the casserole for 5 minutes after brushing it with melted butter.