All the flavor of a plated biscuits and gravy breakfast, baked into one pan that feeds an entire table at once.
I started making this version when I wanted biscuits and gravy for a bigger family breakfast without standing at the stove making individual plates. Chunks of biscuit baked right into a rich sausage gravy, topped with melted cheese, so every scoop gets a little of everything.
It’s the same comfort food flavor you already love, just built to feed a crowd with way less effort.
Let’s bake it.
What You’ll Need
- 1 batch biscuit dough (homemade or 2 cans refrigerated biscuits, torn into chunks)
- 1 lb breakfast sausage
- ¼ cup all purpose flour
- 2 ½ cups whole milk
- ½ tsp salt
- 1 tsp black pepper, or more to taste
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped, for garnish
A short list of familiar breakfast ingredients that come together into a dish that feeds a crowd.
Tools You’ll Need
- 9×13 inch baking dish
- Large skillet
- Whisk
- Wooden spoon
- Mixing bowl, if making biscuit dough from scratch
Pro Tips
I’ve made this casserole enough times to know exactly what makes it turn out right.
1. Tear the biscuit dough into rough chunks rather than keeping it whole. This gives the gravy more surface area to soak into, and helps everything bake together instead of staying as separate layers.
2. Whisk the flour into the sausage drippings before adding milk. This prevents lumps from forming in the gravy later.
3. Add milk gradually while whisking constantly. Pouring it all in at once can cause the gravy to separate or clump instead of coming together smooth.
4. Season the gravy generously with black pepper. This dish leans on pepper for a lot of its flavor, so don’t be shy with it.
5. Let the casserole rest for a few minutes before serving. This helps everything set slightly, making it easier to scoop clean portions instead of a runny first serving.
How to Make Biscuits and Gravy Casserole
Step 1: Cook the Sausage
In a large skillet, cook the breakfast sausage over medium heat, breaking it apart as it browns.
Step 2: Make the Gravy
Sprinkle the flour over the cooked sausage and stir to coat evenly. Cook for 1 minute.
Slowly whisk in the milk, stirring constantly to prevent lumps.
Add salt and black pepper, and simmer for 5 to 7 minutes, stirring occasionally, until thickened.
Step 3: Assemble
Preheat your oven to 375°F.
Tear the biscuit dough into rough chunks and spread evenly in a 9×13 baking dish.
Pour the sausage gravy evenly over the biscuit pieces.
Step 4: Bake
Bake uncovered for 25 to 30 minutes, until the biscuits are golden and cooked through.
Sprinkle with shredded cheddar cheese and bake for another 5 minutes, until melted.
Step 5: Rest and Serve
Let rest for 5 minutes before serving.
Garnish with fresh parsley and serve warm.
Substitutions and Variations
- Spicy version: Use hot breakfast sausage, or add a pinch of cayenne to the gravy.
- Cheesy biscuit version: Mix shredded cheddar directly into the biscuit dough before tearing it into the pan.
- Turkey sausage: Swap ground pork sausage for turkey sausage for a lighter version.
- Gluten free: Use a gluten free biscuit dough and a 1:1 gluten free flour blend for the gravy.
- Egg addition: Crack a few eggs over the top before the final bake for an even heartier, all in one breakfast casserole.
Make Ahead Tips
Make the sausage gravy up to 2 days ahead and store covered in the fridge.
Assemble the full casserole the morning you plan to bake it, since biscuit dough is best used fresh rather than sitting torn up in the gravy overnight.
Nutritional Breakdown (Per Serving, Serves 8)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Fat | 23g |
| Carbs | 27g |
| Protein | 14g |
| Fiber | 1g |
Numbers will shift depending on the exact biscuit dough and sausage used.
Diet Friendly Swaps
- Lower fat: Use turkey sausage and reduced fat cheese, and 2% milk instead of whole.
- Gluten free: Use gluten free biscuit dough and a gluten free flour blend for the gravy.
- Dairy free: Use a plant based milk, dairy free cheese, and check your biscuit dough for dairy free options.
Meal Pairing Suggestions
Serve alongside scrambled eggs and fresh fruit for a complete weekend brunch spread.
This also works well on its own for a hearty, filling breakfast that doesn’t need much else alongside it.
Cooking Time Efficiency Tips
Cook the sausage gravy while the oven preheats, so everything is ready to assemble and bake right away.
Use canned refrigerated biscuit dough instead of homemade to cut prep time down significantly without losing much in the way of flavor.
Leftovers and Storage
Store leftover casserole in an airtight container in the fridge for up to 3 days.
Reheat individual portions in the microwave, or warm the whole dish in the oven at 350°F until heated through.
FAQ
Can I use homemade biscuit dough instead of canned? Yes, either works well. Just tear the dough into similar sized chunks before layering it into the gravy.
Why did my casserole turn out soggy in the middle? This usually means the gravy was too thin before baking, or the biscuit chunks were too large to cook through evenly.
Can I make this casserole the night before? It’s best to assemble it fresh the day you bake it, since biscuit dough doesn’t hold up as well sitting in gravy overnight.
Can I add eggs to make this a complete breakfast casserole? Yes, crack a few eggs over the top during the last part of baking for a heartier, all in one dish.
How do I reheat leftovers without drying them out? Cover with foil while reheating in the oven, or add a small splash of milk before microwaving to help loosen the gravy back up.
Wrapping Up
This biscuits and gravy casserole takes a beloved breakfast classic and turns it into something that feeds a full table without standing over the stove making individual plates.
Once you make a pan, it becomes the breakfast you turn to whenever you’re feeding a crowd on a weekend morning.
Try this recipe, then come back and tell me how it turned out. Did you add eggs? Make it spicy? Drop a comment below, I’d love to hear about it. 🍽️
