Biscuits and Gravy Casserole Bake (Print version)
Flaky biscuits baked over creamy sausage gravy with cheddar and black pepper, made in one dish for an easy brunch casserole.
# Ingredients:
For the sausage gravy
01 -
1 lb (450 g) bulk pork breakfast sausage
02 -
2 tablespoons (28 g) unsalted butter, as needed
03 -
1/3 cup (42 g) all-purpose flour
04 -
3 cups (710 ml) whole milk
05 -
1 teaspoon kosher salt, plus more to taste
06 -
1 teaspoon freshly ground black pepper
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon rubbed sage, optional
For the casserole
09 -
Cooking spray or butter, for the baking dish
10 -
1 can (16.3 oz / 462 g) refrigerated buttermilk biscuits, cut into quarters
11 -
1 cup (115 g) shredded sharp cheddar cheese
12 -
2 tablespoons chopped fresh chives, optional
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 -
Cook the sausage in a large skillet over medium heat for 7-9 minutes, breaking it into small crumbles, until browned and no pink remains. Leave about 2 tablespoons of drippings in the skillet.
03 -
If the skillet looks dry, add the butter. Sprinkle the flour over the sausage and stir for 1 minute, until the flour is absorbed and smells lightly toasted.
04 -
Slowly whisk in the milk. Simmer for 3-5 minutes, stirring often, until thick enough to coat a spoon. Stir in the salt, pepper, garlic powder, and sage if using, then taste and adjust seasoning.
05 -
Spread the hot sausage gravy evenly in the prepared baking dish. Sprinkle cheddar over the top, then arrange the biscuit quarters over the gravy with a little space between pieces.
06 -
Bake for 30-35 minutes, until the biscuits are golden brown, the gravy bubbles at the edges, and the center of the casserole reaches 165°F. Tent loosely with foil if the biscuits brown too fast.
07 -
Let the casserole rest for 10 minutes. Sprinkle with chives if using, then serve warm.
# Good to know:
01 -
Best served warm after a 10-minute rest.
02 -
Make the sausage gravy up to 1 day ahead, then add biscuits right before baking.
03 -
Refrigerate leftovers in an airtight container for 3-4 days.