Go Back

Sausage Gravy and Biscuit Casserole

Sausage gravy and biscuit casserole bakes creamy homemade sausage gravy beneath refrigerated buttermilk biscuits until the tops are puffed and golden. The easy oven-baked breakfast casserole serves eight and rests for 5 minutes before serving.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 48 minutes
resting 5 minutes
Total Time 1 hour 3 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the sausage gravy
  • 1 lb pork breakfast sausage
  • 2 tbsp unsalted butter divided; remaining butter
  • 1 tsp unsalted butter divided; for greasing
  • 0.25 cup all-purpose flour
  • 3 cups whole milk
  • 0.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
For the biscuit topping
  • 1 package (16.3 oz) buttermilk biscuits refrigerated; 8 biscuits

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the sausage gravy
  1. Preheat the oven to 375°F.
  2. Grease a 9x13-inch baking dish with 1 teaspoon of the butter.
  3. Cook the sausage in a 12-inch skillet over medium heat, breaking it into small pieces, until browned and cooked through to 160°F, 7-9 minutes.
  4. Add the remaining 2 tablespoons butter and stir until melted.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the milk.
  7. Stir in the salt and pepper.
  8. Simmer, stirring often, until the gravy thickens enough to coat a spoon, 5-7 minutes.
Assemble and bake
  1. Pour the gravy into the prepared baking dish.
  2. Arrange the biscuits evenly on top.
  3. Bake until the biscuits are puffed and golden and cooked through, 30-35 minutes.
  4. Rest for 5 minutes before serving.

Notes

For the thickest gravy, simmer until it coats a spoon before pouring it into the dish. Refrigerate leftovers for up to 3 days; freezing is suitable. For a gluten-free variation, use a 1:1 gluten-free flour blend and gluten-free biscuits.