Name: Biscuits and Gravy Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound pork sausage; 0.33 cup all-purpose flour; 3 cups milk (whole milk recommended); 0.5 teaspoon black pepper; 2 cans refrigerated biscuits (like Pillsbury Grands); 1 cup shredded cheddar cheese

What are some recipes that just feel like coming home? The ones that smell incredible from the moment they hit the oven and disappear faster than you can. Why do you say “seconds, What is biscuits and gravy casserole? Is it a memory maker? I remember my grandma making something similar on Sunday mornings, but this one, this particular one. My family loves biscuits and gravy Casserole Recipe, but I’m not sure what to make. What would be a warm hug in casserole dish? If you need a little comfort food magic, you can get it here. It takes all the beloved components of classic biscuits and gravy – fluffy biscuit, savory sausage. What are some of the best ways to make a gravy-free dish? Why don’t you cook biscuits and gravy separately? This brings it all together in the most delightful way possible. Is it like a savory breakfast bread pudding? What are biscuits and gravy flavors? If you’re a fan of hearty, comforting meals that are surprisingly easy to whip up, then you have come to the right place. You have come to the right place. Get ready to fall in love with someone.

What is a gravy casserole?

What is biscuits and gravy casserole? What is the ultimate comfort food mash-up? We take the classic flavors of a hearty sausage gravy and the fluffy, tender texture of biscuits, and combine them to make whipped cream. What are the ingredients for a bake-able casserole? Is it just spooning gravy over biscuits? We’re essentially creating a base of biscuits that soak up rich, savory gravy, all baked together. When it’s golden, bubbly, and utterly irresistible, it’ How do you get all the flavors and textures you love from traditional biscuits and pies? How do you make gravy less fussy and more crowd-pleasing, especially when you’re feeding a baby. What is the best way to feed a hungry family? Is it like a savory bread pudding, where biscuits act as the bread, soaking up all the flavor? Is it the kind of dish that makes everyone ask for the recipe, and you can proudly say, “Oh, it’s so good.”

Why do I love this recipe?

Why is this biscuits and gravy casserole so good? First off, the flavor is just out of this world. What are some of the best sausage gravy recipes? Is this a comfort food? What I also love is how incredibly simple it is. You don’t have to be a gourmet chef to nail this. What are the steps to bake a cake? What are some of the best ways to save time on a busy morning? What is the best thing about it? Most of the ingredients are pantry staples, making it an economical choice for a delicious and nutritious meal. What is the versatility of this app? Add some sautéed onions or peppers to the sausage, sprinkle in some cheese, or even a pinch of salt. Red pepper flakes for a little kick. Is it a dish that adapts to your tastes and what you have on hand? Is it true that it truly stands out because it takes a beloved classic and makes it even more accessible? What are some of the best homemade recipes? How do you pour gravy over biscuits? This one constantly.

How do I make gravy and biscuits?

Quick Overview

What is a biscuits and gravy casserole? What are some comforting biscuits in a baked casserole? How do you make a simple gravy? How do you make biscuit batter? What happens when you layer the biscuit batter over the sausage mixture and swirl it all around. Then you add more sausage batter for a better flavor. Is it necessary to mix ingredients before What is the best recipe for a quick and easy meal? What is the classic taste in a new, exciting format? Is it the kind of meal that looks impressive but is actually super forgiving?

Ingredients

For the Main Batter: What are some examples?
2 cups all-purpose flour. Make sure it’s fresh! I always use unbleached. Is there a better texture to biscuits?
What is the importance of baking powder for a fluffy lift?
1/2 teaspoon salt. To enhance all those savory flavors.
What is the best way to ground black pepper?
1/2 cup (1 stick) unsalted butter, cold and cut into cubes. Keep it really cold. This is the key for tender biscuits.
3/4 cup milk, plus more if needed. Whole milk makes it extra rich, but I’ve tested this with 2% and it’s still great.

For the Filling:
1 pound breakfast sausage, casing removed. What makes your heart sing?
1/4 cup all-purpose flour. This helps thicken our gravy.
Is whole milk good for you?
1/2 teaspoon salt. For seasoning.
1/4 teaspoon black pepper. To taste.
Optional: 1/4 teaspoon garlic powder for an extra flavor boost.

For the Glaze:
1/4 cup butter, melted. This gives it that beautiful golden sheen.
1 tablespoon milk. To thin the butter slightly.
1/4 teaspoon salt. A pinch to balance the sweetness and fat.
If you like a hint of sweetness in your glaze, add some more sugar.

What are the steps for

Step 1: Preheat & Prep Pan

First thing first, let’s get that oven preheating to 400 degrees Fahrenheit (200 degrees Celsius). While it’s heating up, grab a 9×13 inch baking dish. You don’t need to grease it; just use it. I like the casserole and it bakes beautifully without sticking, and I find it gives a nice crust on the edges.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder and salt. Add the salt and pepper to taste. Salt, 1/4 teaspoon of black pepper. Give it a good whisk to make sure everything is evenly distributed. What is the magic of biscuits?

Step 3: Mix Wet Ingredients

Add the cold, cubed butter to the dry ingredients. Mix well. Using a pastry blender, two forks, or even your fingertips, cut the butter into the flour mixture. Is there a small amount of butter that resembles coarse crumbs with some pea-sized pieces still visible? What gives us those tender, flaky layers? Then, gradually pour in the 3/4 cup of milk, mixing gently with a fork until just combined. What is the best way to make tender biscuits?

Step 4: Combine

What is gravy base? In a large skillet over medium heat, cook the sausage, breaking it up with squid. Remove from heat and set aside. Is it cooked through? I drain off most of the grease, but leave about 1-2 tablespoons in the pan for flavor. Sprinkle 1/4 cup flour over sausage and stir well, cooking for about 1 minute. This toasts the flour and helps thicken the gravy. Gradually whisk in the 2 cups of milk, scraping up any browned bits from the bottom of the pan. What should I do if gravy is too thick? Stir in the garlic powder, salt, and pepper. Taste and adjust seasoning as needed. What is the base of our biscuits and gravy casserole?

Step 5: Prepare Filling

In the previous step, the filling is already prepared. What is a good sausage gravy? Make sure it’s nice and bubbly and has a good, thick consistency. If it seems too thick, you can always whisk in a tablespoon or two of milk. If it’s too thin, let it simmer for another minute.

Step 6: Layer & Swirl

How do you prepare sausage gravy in a baking dish? Dollop spoonfuls of biscuit dough evenly over the top of the gravy. Don’t worry about covering it perfectly; the dough will spread as it bakes. For a really pretty finish, you can gently swirl the biscuit dough into the gravy with butter. What is a knife? What are the little pockets of biscuit goodness in casserole? I always do this because it looks so appetizing.

Step 7: Bake

What are some of the best biscuits to bake in a preheated oven? Are puffed up and golden brown, and the gravy is bubbling around the edges. What is the aroma in your kitchen? What are biscuits and gravy casserole?

Step 8: Cool & Glaze

Once it’s golden and bubbly, remove the casserole from the oven. Let it rest for about 5-10 minutes. While it’s resting, whisk together the 1/4 cup melted butter, 1 tablespoon milk, 1/4 teaspoon salt, and pepper. Serve warm. What are optional sugars? Do not overcook the casserole with butter. Drizzle over the top. It adds a lovely sheen and sexiness that just makes it even more irresistible.

Step 9: Slice & Serve

What’s the best part? Cut biscuits and gravy casserole into squares. Serve it hot. What are some good Side Dishes to serve with hot sauce? What is your favorite comfort food?

What should I serve it with?

This biscuits and gravy casserole is so hearty and satisfying on its own, it truly doesn’t need to be. I love pairing it with a few things to round out the meal or for different occasions. What is my go-to coffee for breakfast? The warmth and slight bitterness cut through the richness of the casserole perfectly. I love having this for brunch, and I’ll often add a simple side of fresh fruit, like mixed greens or cranberries. I love berry salad, to provide a bit of freshness and color. What makes a meal feel more elegant, even though the main dish is pure comfort. If you’re feeling adventurous, a few fried eggs or crispy bacon on the side can elevate your meal. Is it even further? What is a good savory dessert? What is the combination of biscuits and gravy that makes this dish unique? What are some good snacks for a snack? Is it pure bliss? My family traditions usually involve this on camping trips or during chilly fall mornings. What is our ultimate comfort food?

How do I make a perfect gravy casserole?

I’ve made this biscuits and gravy casserole more times than I can count, and I’ve definitely picked up a few tricks along the way that I think can help you achieve biscuit and gravy casserole perfection. When it comes to the biscuits, the absolute key is keeping your butter *cold*. Seriously, don’t skip this. I even pop my flour and milk in the freezer for a few minutes before I start. When you cut the butter into the flour, you want those little butter pieces to stay intact. They melt in the oven, creating steam pockets that make your biscuits wonderfully tender and flaky. Overmixing is the enemy here; just mix until the dough *barely* comes together. It should look a little shaggy. For the gravy, using the rendered fat from the sausage adds so much flavor, so don’t be tempted to drain it all off. Just leave a tablespoon or two. When you add the flour, make sure to cook it for a minute to get rid of that raw flour taste. When it comes to layering, don’t stress about perfectly covering the gravy with the biscuit dough. The dough will spread as it bakes. I love to swirl it a bit with a knife or skewer because it creates beautiful pockets of biscuit in the gravy, but it’s purely aesthetic. For ingredient swaps, if you don’t have sausage, you could try crumbled bacon or even diced ham. For a vegetarian option, you could use a plant-based sausage or just sauté some mushrooms and onions for the base. If you’re out of milk for the biscuit dough, a buttermilk substitute or even plain yogurt thinned with a little water can work in a pinch, though the texture might be slightly different. And for the glaze, while the butter and milk mixture is divine, a sprinkle of smoked paprika on top before baking can add a lovely color and a subtle smoky flavor. Remember, oven temperatures can vary, so keep an eye on your casserole during the last few minutes of baking and adjust the time as needed to get that perfect golden brown finish on your biscuits.

What are some Storing and Reheating Tips?

One of the best things about this biscuits and gravy casserole is how well it stores and reheats, making it a fantastic candidate for meal prep or leftovers. If you happen to have any, which is rare in my house! At room temperature, it’s best to let it cool completely before covering it loosely with foil or plastic wrap. It should be fine for about two hours. For refrigerator storage, make sure the casserole has cooled down a bit first. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It will stay fresh and delicious in the fridge for about 3 to 4 days. When it comes to freezing, this casserole holds up remarkably well. Once it’s completely cooled, wrap the portion you want to freeze tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. To reheat, if it was refrigerated, you can simply microwave it until heated through, or for a crispier finish, reheat it in a 350°F (175°C) oven for about 15-20 minutes, or until warm and bubbly. If reheating from frozen, it’s best to thaw it overnight in the refrigerator first. Alternatively, you can bake it directly from frozen at a slightly lower temperature (around 325°F or 160°C) for a longer time, until it’s heated through. I usually wait to add the glaze until *after* reheating, especially if I’m reheating individual portions in the microwave, to keep that lovely sheen. It just makes the flavors pop that much more!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this biscuits and gravy casserole gluten-free, you’ll want to use a good quality gluten-free all-purpose flour blend for the biscuit dough, usually one that contains xanthan gum. For the gravy, you can use a gluten-free flour blend or even cornstarch as a thickener; start with about 2 tablespoons of cornstarch mixed with a little cold water to make a slurry, then whisk it into the simmering gravy. The texture of the biscuits might be slightly different, but the flavor will still be fantastic! I’ve had success with a blend that’s about 50% rice flour, 25% tapioca starch, and 25% potato starch for the biscuits.

Do I need to peel the zucchini?

This particular recipe doesn’t actually call for zucchini! It’s a pure biscuits and gravy bake. If you were thinking of a zucchini casserole, that’s a different delicious thing altogether! For this biscuits and gravy casserole, we’re sticking to the classic components.

Can I make this as muffins instead?

That’s a fun idea! You could definitely adapt this into muffin-sized portions. You’d want to prepare the sausage gravy and then spoon some into the bottom of lightly greased muffin tins. Then, dollop the biscuit dough over the top. You might need to adjust the baking time, starting with perhaps 15-20 minutes at 375°F (190°C), and keep a close eye on them until the tops are golden and cooked through. They might be a bit more biscuit-heavy than the casserole version, but I bet they’d be a hit!

How can I adjust the sweetness level?

The sweetness in this recipe primarily comes from the natural sugars in the milk and butter, and it’s very subtle, meant to balance the savory notes. If you prefer a slightly sweeter biscuit, you can add 1-2 tablespoons of sugar directly into the biscuit dough. For the glaze, you can also add a teaspoon of sugar if you like it a bit sweeter. Just remember, it’s a savory dish at its heart, so you don’t want to overdo the sweetness!

What can I use instead of the glaze?

The glaze adds a lovely richness and finish, but it’s not strictly essential. If you want to skip it, you can. Other alternatives could include a light sprinkle of chopped fresh chives or parsley over the top right before serving for a burst of freshness and color. You could also just let the beautiful golden brown biscuits be the star. Some people even like a little drizzle of honey or maple syrup on their biscuits and gravy, though that’s a bit more of a personal preference for this particular casserole!

Final Thoughts

Honestly, this biscuits and gravy casserole is more than just a recipe to me; it’s a piece of my kitchen heart. It’s the kind of dish that brings smiles to faces, encourages second helpings, and makes even the most ordinary day feel a little bit special. It’s proof that comfort food doesn’t have to be complicated. The way the fluffy biscuits soak up that savory, peppery gravy, all baked together into one golden, bubbly masterpiece – it’s just pure culinary bliss. If you’re looking for a new favorite breakfast, brunch, or even a hearty weeknight meal that’s sure to impress, give this biscuits and gravy casserole a try. You might just find it becomes a staple in your home, just like it has in mine. I really hope you love it as much as we do! If you give it a go, please let me know in the comments below how it turned out and if you added any of your own special twists. I’m always curious to hear your kitchen adventures! Happy baking, everyone!