Pin it
This biscuit and gravy casserole became our family's ultimate weekend breakfast after I got tired of standing over the stove making individual biscuits and gravy for everyone. The idea came to me during a particularly chaotic Sunday morning when I was trying to feed my husband's entire softball team and realized there had to be a better way than making batch after batch of gravy. Layering fluffy biscuits with seasoned sausage and rich gravy, then baking it all together creates this incredible comfort food that tastes like the best diner breakfast but feeds a crowd. Now this is what everyone expects when they come over for weekend brunch.
The first time I made this for my extended family's monthly breakfast gathering, my mother-in-law asked what restaurant I'd ordered it from because it looked so professional. When I told her I'd made it myself, she immediately wanted the recipe. My brother-in-law, who's normally pretty quiet about food, actually asked for thirds and said it was better than any biscuits and gravy he'd ever had at a restaurant.
Essential Ingredient Guide
- **Jumbo butter-flavored biscuits:** The tubes of refrigerated biscuits save time and provide consistent results. Butter flavor adds richness that complements the gravy perfectly.
- **Quality pork sausage:** Choose breakfast sausage with good seasoning. The flavor of your sausage makes a huge difference in the final dish.
- **Canned sausage gravy:** While homemade is great, quality canned gravy keeps this recipe simple and consistent. Look for thick, creamy varieties.
- **Fresh black pepper:** Freshly ground pepper adds that essential bite that balances the richness of the gravy and sausage.
- **Real butter:** For brushing on top of the finished casserole to give it that golden, glossy finish.
Pin it
Complete Assembly Process
- Initial Biscuit Layer:
- Preheat your oven to 375 degrees and grease a 9x13 inch casserole dish thoroughly. Cut one tube of biscuits into quarters - this creates smaller pieces that bake more evenly and are easier to serve. Arrange these pieces in the bottom of your prepared dish and bake for 12-15 minutes until they're mostly cooked but still slightly soft in the center.
- Sausage Preparation:
- While the first biscuit layer bakes, cook your pound of pork sausage in a large skillet over medium-high heat, breaking it up with a wooden spoon as it cooks. You want relatively small, even pieces that will distribute well throughout the casserole. Cook until it's completely browned and no pink remains, then drain off excess grease.
- Sausage Layer Assembly:
- Remove the partially baked biscuits from the oven and immediately spread the cooked, drained sausage evenly over the top. The heat from the biscuits will help keep the sausage warm while you prepare the gravy layer.
- Gravy Preparation:
- Using the same skillet you cooked the sausage in, add the canned sausage gravy and warm it over medium heat. Stir frequently to prevent sticking and cook until it's heated through and lightly browned around the edges. This browning step adds depth of flavor that makes the gravy taste homemade.
- Gravy Layer Application:
- Pour the warmed gravy evenly over the sausage layer, making sure to cover all areas. The gravy should coat everything nicely and seep down into the biscuit layer below. Sprinkle freshly ground black pepper over the gravy to taste.
- Top Biscuit Layer:
- Cut the remaining tube of biscuits into quarters and arrange them in a single layer over the gravy. Don't worry about perfect coverage - gaps are fine and actually help the casserole bake evenly. The top layer will expand during baking.
- Final Baking Process:
- Bake uncovered for 10 minutes to let the top biscuits start browning, then cover with aluminum foil and continue baking for another 15 minutes. This two-stage process ensures the top biscuits cook through without burning while the bottom layers heat completely.
- Finishing Touch:
- Remove from the oven and immediately brush the top biscuits with melted butter. This creates a beautiful golden finish and adds extra richness that makes the casserole look and taste restaurant-quality.
My first attempt was a disaster because I didn't pre-bake the bottom biscuits and they turned into this soggy, doughy mess that nobody wanted to eat. The sausage grease also made everything oily because I didn't drain it properly. Now I always take the time to partially bake that bottom layer and make sure the sausage is well-drained before assembly. The texture difference is incredible when you get these details right.
Biscuit Preparation Tips
Cutting the biscuits into quarters creates the perfect size for layering and serving. Whole biscuits are too big and don't bake evenly in casserole form, while smaller pieces would get lost in the gravy. The quarter-size pieces provide good bite-sized portions that hold their shape.
Sausage Cooking Secrets
Breaking the sausage into small, even pieces while it cooks ensures good distribution throughout the casserole. Don't make the pieces too fine or they'll disappear into the gravy. Aim for pieces about the size of small peas - substantial enough to provide texture but not so large they dominate.
Gravy Enhancement
Warming the canned gravy in the same skillet you used for sausage picks up all those browned bits and adds flavor. Cook it until it's lightly browned around the edges - this caramelization makes it taste much more homemade than just heating it straight from the can.
Layering Strategy
The order of layers is important for both flavor and structural integrity. The partially baked bottom biscuits provide a stable base, while the sausage and gravy create the flavorful middle. The top biscuit layer seals everything in and provides textural contrast.
Baking Technique
The two-stage baking process - uncovered then covered - ensures even cooking throughout. The uncovered period allows the top to brown, while covering prevents burning and helps everything heat through evenly. Don't skip either stage.
Perfect Serving Style
This casserole is best served hot and fresh from the oven when the biscuits are fluffy and the gravy is bubbling. Cut into squares for easy serving. It's rich enough to be a complete breakfast but pairs well with fresh fruit or coffee.
Make-Ahead Benefits
You can assemble this casserole the night before and refrigerate it covered. Just add an extra 10-15 minutes to the baking time if you're starting with a cold casserole. The flavors actually improve overnight as everything melds together.
Creative Variations
While this classic version is perfect, you can customize it based on preferences. Add shredded cheese between layers, or try different types of sausage for variety. Some people love adding diced jalapeños for heat or herbs for freshness.
Storage and Reheating
Leftovers keep well in the refrigerator for up to three days and reheat beautifully in the oven. Cover with foil and warm at 350 degrees until heated through. Individual portions can be microwaved, but oven reheating maintains better texture.
Pin it
This biscuit and gravy casserole represents everything I love about taking classic comfort food and making it more practical for feeding groups. It captures all the flavors everyone loves about traditional biscuits and gravy but in a format that's perfect for entertaining or feeding a hungry family. Every time I make it, I'm reminded that sometimes the best recipes are the ones that solve real problems while delivering incredible taste.
Frequently Asked Questions
- → Can I make this casserole ahead of time?
- Yes! Assemble the casserole the night before, cover and refrigerate. Add 10-15 extra minutes to the baking time if cooking from cold.
- → Can I use homemade biscuits instead?
- Absolutely! Use about 16 homemade biscuits, cut into quarters. The timing should be similar to store-bought.
- → What if I can't find country sausage gravy?
- You can make homemade gravy using flour, milk, and sausage drippings, or substitute with any creamy white gravy.
- → How do I store leftovers?
- Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the whole casserole in a 350°F oven.
- → Can I freeze this casserole?
- Yes! Wrap well and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven at 350°F.