Biscuit Gravy Casserole Bake

This Biscuit and Gravy Casserole Bake is that cozy, crowd-pleasing recipe I turn to on lazy weekends or when family comes over hungry. With layers of tender biscuit pieces, creamy sausage gravy, fluffy eggs, and plenty of melty cheese, it brings together the best comfort food flavors in one simple dish perfect for potlucks or relaxed brunches.

I still remember the first time I served this at a holiday brunch. There was not a crumb left and everyone asked for the recipe. Now it is a tradition my family craves on chilly mornings.

Ingredients

• Breakfast sausage: Look for quality sausage with visible flecks of herb and seasoning for big flavor Choose your favorite mild or spicy
• Refrigerated biscuit dough: Jumbo variety makes for extra pillowy layers Choose cans that feel cold and avoid flattened or dented ones
• Shredded cheddar cheese: Freshly grated cheese melts best Try sharp cheddar for bolder flavor or swap in a favorite blend
• Eggs: Go for large, fresh eggs with bright yolks for the best custardy texture
• Whole milk and heavy cream: Create that rich creamy gravy Use full fat for best results and a local dairy if possible
• Garlic powder and onion powder: Build savory background notes Pick fresh spices for best aroma
• Black pepper and salt: Season for balance Adjust to your taste using kosher salt if possible
• Cayenne pepper: Optional for a hint of subtle heat
• Flour: Essential for thickening the gravy Spoon and level for accuracy
• Chicken or beef broth: Helps adjust gravy texture Look for low sodium options
• Parsley or chives: Fresh garnish brightens the whole dish Choose crisp herbs with firm stems

Step-by-Step Instructions

Cook the Sausage:

Crumble the sausage into a large skillet and brown it over medium heat Take time to break it into small pieces so every bite is flavorful and evenly cooked This should take about seven minutes until no pink remains and the fat is rendered

Make the Sausage Gravy:

Carefully sprinkle flour over the cooked sausage Stir until every piece is coated Let this mixture cook for two minutes This step eliminates raw flour taste and gives the gravy a deep savory backbone

Thicken the Gravy:

Begin pouring in the milk followed by the heavy cream Add slowly while constantly stirring This prevents lumps and gives a silky finish Bring the mixture to a simmer You will see it gently bubbling Continue cooking three to five minutes until the gravy thickens enough to coat the back of a spoon For a looser gravy stir in a bit of broth

Season the Gravy:

Sprinkle in the garlic powder onion powder black pepper salt and optional cayenne taste as you go Remove from the heat when it tastes right to you

Prepare the Oven and Pan:

Set your oven to three hundred fifty degrees Fahrenheit Grease a nine by thirteen inch baking dish with softened butter or nonstick spray for easy serving

Prepare the Biscuits:

Open the can of biscuit dough and cut each biscuit into four or eight pieces depending on size Arrange the dough evenly in the bottom of the prepared dish making sure every spot is covered

Layer the Gravy:

Pour the warm savory sausage gravy directly over the biscuit pieces Spread it evenly so each piece soaks up the delicious flavors

Mix Eggs and Finish Assembly:

In a bowl whisk together eggs a splash of milk salt and pepper for even seasoning Pour this egg mixture gently across the surface of the casserole assuring uniform coverage

Add Cheese:

Scatter shredded cheese across the top Aim for every bite to get some gooey goodness

Bake:

Slide the dish onto the center rack and bake for thirty to thirty five minutes The top should turn golden brown the sides will bubble and the middle will be just set If you like extra crispiness give it a quick turn under the broiler

Rest and Garnish:

Let the casserole rest for five minutes so it sets You will find slicing and serving much easier Sprinkle chopped parsley or chives on top for a burst of freshness

Serve:

Cut into hearty squares and serve warm This is amazing with fresh fruit or crispy bacon on the side

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My personal favorite ingredient is the breakfast sausage The way it sizzles in the pan reminds me of weekend mornings growing up when the kitchen would fill with that savory aroma We always fought for the corner piece with the most crispy biscuit edges

Storage Tips

Let the casserole cool completely before storing Cover tightly and refrigerate for up to three days Reheat individual servings in the microwave or cover the pan with foil to warm in the oven For longer storage slice into portions and freeze for up to two months Thaw overnight before reheating

Ingredient Substitutions

For a lighter version use turkey sausage and low fat cheese Omit the heavy cream and use all milk Add vegetables like sautéed bell peppers or spinach for color and nutrition If you need gluten free look for a gluten free biscuit dough and use cornstarch to thicken the gravy

Serving Suggestions

This bake pairs perfectly with a side of fresh berries a green salad or even steamed greens For extra decadence serve with a dollop of sour cream or a drizzle of hot sauce on top It is a star on any brunch buffet

Cultural Note

Biscuits and gravy is a Southern classic born from humble simple pantry staples The casserole version transforms it into an all in one meal celebrating the heart of comfort food traditions I love how it brings people together at the table no matter where you are from

Frequently Asked Questions

→ What kind of sausage works best?

Both mild and spicy breakfast sausage complement the dish well. Turkey sausage or crumbled cooked bacon are also great alternatives.

→ Do I need to cook the biscuits before baking?

No, layer raw biscuit dough in the pan; it bakes up tender as the casserole cooks in the oven.

→ Can I prepare this dish in advance?

Yes, you can assemble the casserole the night before, refrigerate covered, and bake fresh in the morning.

→ What cheese varieties can I use?

Cheddar is classic, but Monterey Jack, Pepper Jack, or cheese blends will all add delicious flavor and texture.

→ How can I add vegetables?

Stir in sautéed onions, bell peppers, or spinach with the sausage before layering for extra savory depth.

→ Will the gravy be too thick?

If needed, thin the gravy with broth or extra milk until it easily pours over the biscuit layer.