Biscuits and Gravy Casserole

I stumbled upon this biscuits and gravy casserole recipe last year during the holidays when I needed something that could feed a houseful of hungry relatives without keeping me chained to the stove all morning. It's become my go-to weekend breakfast when we have overnight guests - everyone goes crazy for it!

My brother-in-law, who considers himself a biscuits and gravy connoisseur, asked for the recipe after demolishing two servings - that's when I knew this was a keeper!

What You'll Need

• Refrigerated biscuit dough: The Grands size works perfectly here. Don't use the flaky layers kind - they get too soggy in the casserole.
• Breakfast sausage: I use the mild kind, but the maple-flavored sausage adds an amazing sweet-savory element if you're feeling adventurous.
• Shredded cheddar: Sharp or medium both work great. Pre-shredded is fine for this recipe.
• Eggs: These add protein and help bind everything together into a cohesive casserole.
• Peppered gravy mix: The packet kind is perfectly fine here and saves tons of time.
• Milk: Whole milk makes the egg mixture richer, but 2% works too.

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How I Make It

Smart Prep

I always brown the sausage the night before when making this for breakfast. That way, all I have to do in the morning is assemble and bake. Pro tip: cool the sausage completely before layering it into the casserole to prevent the biscuits from getting soggy.

Perfect Layering

Cutting the biscuits into quarters helps them cook evenly and creates these amazing little biscuit pockets throughout the casserole. I spread them evenly but don't obsess over perfect placement - they puff up during baking anyway.

Gravy Wisdom

I mix the gravy slightly thinner than the package directions suggest (adding about 2-3 extra tablespoons of water). This allows it to seep down into the casserole better rather than sitting all on top.

Baking Tricks

Keeping an eye on the casserole during the last 10 minutes of baking is crucial. If the top starts getting too brown but the center isn't done, I tent it with foil to prevent burning while the inside finishes cooking.

I learned about adding cheese to this casserole from my neighbor, who brought over her version after we had our baby. The cheese layer creates this amazing melty barrier between the biscuits and gravy that takes it to a whole new level!

Serving Ideas

This casserole is hearty enough to stand alone, but I often serve it with fresh fruit to balance the richness. For brunch gatherings, I'll add a simple green salad as well. My husband likes his with hot sauce drizzled over the top, while my kids prefer a little extra maple syrup - both are surprisingly good!

Make It Your Own

Try using pepper jack cheese for a spicy kick. Add crumbled bacon along with (or instead of) the sausage. Mix in sautéed bell peppers and onions for extra veggies. For a southwestern twist, add a can of drained, diced green chiles and use pepperjack cheese.

Storage Smarts

Leftovers keep wonderfully for quick weekday breakfasts. I portion them into individual containers for easy reheating. A quick 60-90 seconds in the microwave brings them back to life, though the biscuits are a little softer than when freshly baked. For best results when freezing, slightly underbake the casserole initially so it doesn't dry out when reheated.

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Pro Tips

• Grease the baking dish really well - the biscuits like to stick
• If making ahead, don't pour the gravy on until right before baking
• For a fancier presentation, reserve some of the gravy to drizzle over individual servings

This biscuits and gravy casserole has saved many a lazy weekend morning at our house. There's something incredibly satisfying about getting all those classic breakfast flavors in each bite, and the fact that it can be prepped ahead means I can actually enjoy my coffee before it gets cold!

Frequently Asked Questions

→ Can I make this casserole the night before?

Yes, assemble everything, cover with plastic wrap and refrigerate overnight. Add about 10 minutes to the baking time since it'll be cold from the fridge.

→ What can I serve with this casserole?

Fresh fruit, hash browns, or a simple green salad make great sides. For a special brunch, add mimosas or bloody marys.

→ Can I use homemade biscuit dough instead of refrigerated?

Absolutely! Prepare your favorite biscuit dough, then cut it into pieces and use it just like you would the refrigerated dough.

→ How do I know when the casserole is done?

The casserole should be puffed up, golden brown on top, and a knife inserted in the center should come out clean with no runny eggs.

→ Can I freeze leftovers of this casserole?

Yes, cut leftover casserole into portions, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave.