Description
Biscuits and Gravy Casserole delivers pure Southern comfort straight to your breakfast table, layering fluffy biscuits with creamy sausage gravy that’ll make your morning sing with flavor. Hearty and satisfying, this casserole turns a classic diner favorite into a simple, crowd-pleasing dish your family will devour.
Ingredients
Scale
Proteins:
- 1 pound breakfast sausage
Biscuit Base:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ cup cold unsalted butter
- ¾ cup buttermilk
- 1 teaspoon salt
- ½ teaspoon baking soda
Gravy and Seasonings:
- 4 cups whole milk
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons butter (melted, for greasing)
- ¼ teaspoon red pepper flakes
- ¼ cup shredded cheddar cheese
- Fresh chives
Instructions
- Whisk flour, baking powder, salt, and baking soda together in a large mixing bowl to create your dry biscuit base.
- Drop cold butter cubes into the flour mixture. Quickly break down the butter using your fingertips until the texture resembles coarse, uneven crumbs.
- Pour cold buttermilk into the mixture, stirring gently with a fork until the dough just comes together. Your dough will look slightly messy and rough.
- Transfer the dough onto a floured surface. Gently pat it into a 1-inch thick rectangle, then fold and press it down 3-4 times to create delicate layers.
- Cut out 2-inch biscuit rounds without twisting the cutter. Place the cut biscuits on a parchment-lined baking sheet.
- Refrigerate the biscuit rounds for 30 minutes to help them maintain their shape during baking.
- Cook 1 pound of breakfast sausage in a large skillet over medium heat, crumbling it until thoroughly browned. Drain excess grease.
- Add 2 tablespoons butter to the sausage pan. Sprinkle ¼ cup flour over the meat and stir continuously for 1-2 minutes.
- Gradually pour 4 cups of whole milk into the skillet, whisking constantly to prevent lumps from forming.
- Simmer the gravy on low heat for 5-7 minutes, stirring occasionally until it reaches a thick, creamy consistency.
- Season the gravy with ½ teaspoon salt, ¼ teaspoon black pepper, and optional red pepper flakes to taste.
- Heat your oven to 400F and brush a 9×13 inch baking dish with 2 tablespoons melted butter.
- Arrange the chilled biscuit rounds in a single layer across the greased baking dish.
- Pour the hot sausage gravy evenly over the biscuits, ensuring complete coverage.
- Optional: Sprinkle ¼ cup shredded cheddar cheese across the top of the gravy.
- Bake for 20-25 minutes until the biscuits turn golden and the gravy bubbles around the edges.
- Remove from the oven and let the casserole rest for 3-5 minutes to set.
- Garnish with fresh chopped chives if desired, and serve while warm.
Notes
- Keep butter extremely cold to ensure flaky, tender biscuits that separate easily when baked.
- Resist overmixing the dough, which can make biscuits tough instead of light and airy.
- Chilling the cut biscuits before baking helps them maintain their shape and develop a beautiful golden exterior.
- For a lighter gravy, whisk milk gradually and continuously to prevent lumps from forming.
- Prep Time: 45-50 minutes
- Cook Time: 30-35 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 1050 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 18 g
- Cholesterol: 110 mg