Biscuits and Gravy Casserole
The best Biscuits and Gravy Casserole recipe, featuring flaky golden biscuits baked in creamy sausage gravy. A hearty breakfast classic.
Biscuits and Gravy Casserole is one of my husband, Kale’s, and my all-time favorite breakfast dishes. This hearty breakfast casserole has everything you love about the classic breakfast combo: savory sausage gravy with fluffy biscuits baked on top in a casserole dish. It’s everything a hearty, protein-packed breakfast should be. I love to make this recipe on weekend mornings and for holiday brunch gatherings.
BISCUITS AND GRAVY CASSEROLE
When I first made this biscuits and gravy recipe, I used refrigerated biscuits to save time, but I also love to use my 7-Up Biscuits. If you have a little extra time, I suggest you make it that way, too. Don’t forget to leave a comment below for when you do! This casserole combines rich sausage, creamy gravy, and fluffy biscuits into a warm, filling dish that’s perfect for breakfast, brunch, or dinner.
Find my expert tips on how to make a homemade biscuits and gravy casserole below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Biscuits and Gravy Casserole Recipe:
- Hearty Breakfast Favorite: This classic breakfast casserole requires few ingredients and simple instructions, resulting in a satisfying, filling meal.
- Easy One-Dish Meal: With sausage, gravy, and biscuits all layered in a single baking dish, cleanup is a breeze, and prep time is minimal.
- Creamy & Savory: The combination of milk and cream cheese creates a silky, flavorful gravy that complements the sausage perfectly.
- Buttery Golden Biscuits: The biscuits bake to a golden-brown finish, adding a soft, buttery layer that contrasts beautifully with the savory sausage and creamy gravy.
- Make-Ahead-Friendly: Assemble ahead of time and bake when ready, making it convenient for busy mornings and entertaining guests during the holidays.
Ingredients
- 1 pound hot or mild sausage (I use turkey sausage)
- 4 Tablespoons all-purpose flour
- 2 cups milk (I used 2%)
- 6 ounces cream cheese, cubed
- black pepper to taste
- pinch of red pepper flakes
- 1 can (18.3 ounces) refrigerated large biscuits
Instructions
Preheat oven to 325° F. Spray a 9×13-inch glass baking dish with non-stick spray.
In a large non-stick skillet, cook and crumble sausage over medium-high heat until browned. Drain any grease.
In a medium saucepan, heat the milk over medium heat. Whisk in flour. Stir constantly until thickened. About 3 or 4 minutes. Add cubed cream cheese to milk and cook and stir until cream cheese is melted and all combined.
Pour gravy into the prepared baking dish. Spread out evenly. Sprinkle cooked sausage evenly over the gravy. Top with a little black pepper and a pinch of red pepper flakes, if desired.
Remove biscuits from the can and place on top of the sausage and gravy. (I only fit 6 for my photos. You can squeeze in the other 2 when you make this, OR you can cut up all the biscuits into quarters and place the quarters all over the top.)
Bake in preheated oven, uncovered, for 25 to 30 minutes or until biscuits are golden-brown and cooked through. (You may need to cover the top with foil the last five minutes to prevent the tops from burning.)
Servings
Serves 4 to 6.
Storage and Reheating
Allow biscuits and gravy casserole to cool completely, then cover tightly with foil or plastic wrap and refrigerate for up to 34 days. For longer storage, you can freeze the assembled casserole (before baking) for up to 2 months; just thaw overnight in the refrigerator before baking. To reheat, place individual portions on a microwave-safe plate and heat for 1-2 minutes until warmed through, or reheat the entire casserole in a 350°F oven for 15-20 minutes. Cover the top with foil to prevent the biscuits from over-browning.
Holly’s Tips for The Best Biscuits and Gravy Casserole Recipe:
- Use High-Quality Turkey Sausage: Use your favorite hot, mild, or turkey sausage. I like turkey sausage because it gives a lighter option while still keeping it savory.
- Use A Glass Casserole Dish: Using a glass baking dish helps cook the gravy evenly and allows you to see the bubbling edges, ensuring your casserole is cooked.
- Cook Thoroughly & Drain: Brown and crumble the sausage evenly to ensure every bite has a rich, meaty flavor. Drain excess grease to keep the casserole from becoming too oily.
- Whisk Gravy Until Smooth: Whisk the flour into warm milk slowly to avoid lumps. Stir constantly until thickened, then add cream cheese until creamy and velvety.
- Evenly Distribute The Biscuits: For biscuit placement, you can lay whole biscuits on top or cut them into quarters to cover the casserole evenly.
- Let It Sit Before Serving: After baking, let the casserole sit for 5-10 minutes before serving. This helps the gravy set slightly for easier slicing and cleaner servings.
- Make It Your Own: Sautéed onions, bell peppers, or shredded cheese make excellent additions and enhance both flavor and texture.
Frequently Asked Questions:
Yes, assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh the next morning for a convenient, stress-free breakfast, brunch, lunch, or dinner.
If the biscuits are browning too quickly, cover the casserole loosely with foil for the last 5 minutes of baking to achieve a golden finish without burning.
To make Biscuits and Gravy Casserole dairy-free, substitute milk and cream cheese with plant-based alternatives and use non-dairy biscuits. Keep an eye on how it bakes to ensure it doesn’t overbrown or burn.
To make Biscuits and Gravy Casserole vegan, use vegan sausage or crumbled seasoned tempeh/tofu instead of traditional sausage, and replace milk and cream cheese with unsweetened plant-based milk and vegan cream cheese for a creamy gravy. Choose vegan biscuits or make your own using dairy-free butter and non-dairy milk. Season with black pepper and optional red pepper flakes, then assemble and bake as usual.
To make Biscuits and Gravy Casserole gluten-free, use gluten-free biscuits and ensure the flour is gluten-free. The rest of the ingredients, including sausage and milk, are naturally gluten-free. Bake as directed, keeping an eye on the biscuits so they don’t overbrown.
Similar Recipes
Craving something similar? Try my hearty, delicious Breakfast Bake.
Looking for a homemade biscuit recipe? Check out my delicious 7-Up Biscuits.
Looking for more filling breakfast recipes? Try my highly-rated Puff Pastry Breakfast Tart, Sausage and Tater Tot Breakfast Quiche, and Breakfast Enchiladas.
Have you made this Biscuits and Gravy Casserole recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BiscuitsandGravyCasserole #LifeInTheLofthouse
Biscuits and Gravy Casserole
Ingredients
- 1 pound hot or mild sausage (I use turkey sausage)
- 4 Tablespoons all-purpose flour
- 2 cups milk (I used 2%)
- 6 ounces cream cheese cubed
- black pepper to taste
- pinch of red pepper flakes
- 1 can (18.3 ounces) refrigerated large biscuits
Instructions
- Preheat oven to 325° F. Spray a 9×13-inch glass baking dish with non-stick spray.
- In a large non-stick skillet cook and crumble sausage over medium-high heat until browned. Drain any grease.
- In a medium saucepan heat the milk over medium heat. Whisk in flour. Stir constantly until thickened. About 3 or 4 minutes. Add cubed cream cheese to milk and cook and stir until cream cheese is melted and all combined.
- Pour gravy into prepared baking dish. Spread out evenly. Sprinkle cooked sausage evenly over gravy. Top with a little black pepper and pinch of red pepper flakes, if desired.
- Remove biscuits from can and place on top of sausage and gravy. (I only fit 6 for my photos. You can squeeze in the other 2 when you make this OR you can cut up all the biscuits into quarters and place the quarters all over the top.)
- Bake in preheated oven, uncovered, for 25 to 30 minutes or until biscuits are golden-brown and cooked through. (You may need to cover the top with foil the last five minutes to prevent tops from burning.)
Notes
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Oh you Smarty Pants! ;-} I am crazy about the addition of cream cheese to this fabulous dish. My hubby would go wild over it. Thanks so much for sharing your awesome creativity.
Sounds easy something my daughter could do after work to feed hungry children.
could you use frozen biscuits in this recipe? Would you just bake according to package directions, or would you need to adjust the time?
If using frozen biscuits I would definitely thaw them first. Then they should bake fine with the casserole as instructed.
I’ll have to try your gravy with the cream cheese. I always make 7-up biscuits.