Biscuit and Gravy Casserole (Print Version)
# Ingredients:
→ Casserole Base
01 -
2 tubes (16 oz each) jumbo butter-flavored biscuits
02 -
1 lb pork sausage or ground pork
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2 cans (15 oz each) country sausage gravy
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1 tsp freshly ground black pepper
05 -
3 tbsp butter, melted
# Instructions:
01 -
Preheat your oven to 375°F and grease a 9x13 inch casserole dish. Cut each biscuit into quarters - this helps them cook evenly and creates more surface area for soaking up that delicious gravy. Place one tube's worth of quartered biscuits in the bottom of your dish and bake for 12-15 minutes until they're mostly cooked but still a bit soft.
02 -
While the biscuits are baking, cook the pork sausage in a large skillet over medium-high heat, breaking it up into small crumbles as it cooks. Once it's nicely browned and cooked through, drain off any excess grease and spread the sausage evenly over the partially baked biscuits.
03 -
Using the same skillet (don't worry about cleaning it - those flavorful bits add taste!), add both cans of sausage gravy and warm it over medium heat. Stir frequently and let it cook until it's lightly browned - this extra step really enhances the flavor. Pour the warm gravy evenly over the sausage layer.
04 -
Sprinkle the black pepper over the gravy to taste - this adds a nice kick that balances the richness. Arrange the remaining quartered biscuits in a single layer on top of the casserole, like little golden pillows waiting to soak up all that goodness.
05 -
Bake uncovered for 10 minutes, then cover with aluminum foil and bake for another 15 minutes. This two-step process ensures the bottom cooks through while preventing the top from getting too dark.
06 -
Remove from the oven and immediately brush the melted butter over the top biscuits - this gives them a beautiful golden sheen and extra flavor. Let it rest for about 5 minutes before serving to allow the layers to set up properly. Serve warm and watch everyone dig in!
# Notes:
01 -
Cutting biscuits into quarters helps them cook more evenly and absorb the gravy better
02 -
Browning the canned gravy in the skillet adds depth of flavor instead of just heating it
03 -
Ground pork seasoned to your liking can be a more economical option than pre-seasoned sausage
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This casserole is perfect for feeding a crowd and can be assembled the night before