A hearty breakfast for a holiday crowd.
How to make easy biscuits and gravy.
You know what’s a great phrase for a satisfying meal? Sticks to your ribs.
Sure, it’s kind of goofy. At first, it sounds like the food is supposed to stick to your ribs from the outside, as if you were wearing a vest made out of pancakes or something. But once you realize it’s sticking to your ribs from the inside, then it just really captures the whole idea of a meal that will keep you full and satisfied for hours.
My Biscuits and Gravy Breakfast Casserole is a hot breakfast that will really stick to your ribs. Not a dainty little coffee-and-Danish breakfast, which is tasty but melts away by mid-morning. This here is a breakfast that will keep you chugging along right until lunchtime.
The recipe makes a nice big batch, which is great for feeding a houseful of hungry guests (like, say, family visiting over the holidays, which are just around the corner…. omigosh). But if you don’t have that many to feed, it’s pretty easy to cut the recipe in half.
And, if you still end up with leftovers, this dish is just as good reheated the next day. It sticks to your ribs…and sticks around for more!
NOTE: Fans LOVE the gravy so much, that many have reported making a double batch of gravy for this recipe so they can have extra. If you are a gravy fan, perhaps that is a good idea for you too!
Biscuits and Gravy Breakfast Casserole
Directions:
- Preheat oven to 400° F. Open cans of biscuits and cut into quarters. Set aside.
- Prepare a casserole dish with cooking spray. Either a 9 x 13 or 10 x 12 is recommended. You can use a smaller dish, but you might have some spillage in the oven. Layer half of the quarters in prepared pan.
Bake for 10 minutes. - Next, brown ground sausage oner a medium/high heat until cook through. Reduce heat to medium.
- In a small bowl mix together flour, salt, pepper and garlic powder. Sprinkle the cooked sausage with flour mixture. Stir flour mixture into sausage until completely absorbed.
- Next, add in milk and stir to combine. Stir frequently until mixture comes to a simmer. Reduce heat to low and continue to simmer and stir until gravy has started to thicken, (about 5 mins).
- Pour gravy over your bottom layer of cooked biscuits. Layer the remaining uncooked, biscuit pieces over the gravy.
- Bake for 15-20 minutes or until biscuits are golden brown. If you would like, brush 1-2 Tablespoons of melted butter over the tops of the biscuits to give them an inviting shine 🙂
TOOLS USED FOR THIS BISCUITS AND GRAVY CASSEROLE RECIPE
Baking Dish: They on I took photos in was handed down to me from my mother, but this dish from Amazon will do the trick!
Knife Set: Every kitchen needs a set of great kitchen knives.
Cooking Pots: I love all the different colors you can choose for theses. As you can see, I have the orange ones!
Wooden Spoons: Whenever I make gravy, I like to use my trusty wooden spoon.
Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Biscuits and Gravy Breakfast Casserole
Ingredients
- 16 oz large, flaky biscuits
- 1 pound ground breakfast sausage
- 4 Tablespoons flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 cups milk
- 2 Tablespoon melted butter, for brushing on top of finished product
Instructions
- Preheat oven to 400° F. Open cans of biscuits and cut into quarters. Set aside.
- Prepare a casserole dish with cooking spray. Either a 9 x 13 or 10 x 12 is recommended. You can use a smaller dish, but you might have some spillage in the oven. Layer half of the quarters in prepared pan.
- Bake for 10 minutes.
- Next, brown ground sausage oner a medium/high heat until cook through. Reduce heat to medium.
- In a small bowl mix together flour, salt, pepper and garlic powder. Sprinkle the cooked sausage with flour mixture. Stir flour mixture into sausage until completely absorbed.
- Next, add in milk and stir to combine. Stir frequently until mixture comes to a simmer. Reduce heat to low and continue to simmer and stir until gravy has started to thicken, (about 5 mins).
- Pour gravy over your bottom layer of cooked biscuits. Layer the remaining uncooked, biscuit pieces over the gravy. Bake for 15-20 minutes or until biscuits are golden brown.
- If you would like, brush 1-2 Tablespoons of melted butter over the tops of the biscuits to give them an inviting shine
Video
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Maggie says
When you say 16 oz. for the biscuits, do you mean each can should be 16 oz or that you should have a total of 16 oz between the two cans?
Corey says
16 oz total 🙂
Suzanne says
This is delicious! I used Grands and to me, they were too thick. Next time I will use a thinner biscuit or cut the Grands in half and then quarter them.
Dianne K. says
I spent hours going through similar recipies, as I had wanted to make this ahead for one of our Christmas breakfast casseroles. After much time spent, this is what I concluded: If you want to make a casserole like this the night before you need to choose one that also has eggs in it. I did end up making this Christmas morning and coordinated so I baked the bottom layer then made my gravy & built it while my other casserole baked since this one is in & out so fast it worked out well. I did cook my sausage the night before when I was making my other things & every bit ends in time saving! I did use 2 cans of Grands and made about 5 cups of gravy, baked in a 7×11, filled it to capacity and had the extra gravy on the side for those who wanted it. For my family, we like a lot of gravy on our biscuits and this worked out well. Those who didn’t add the extra said it could have used more. It was a home run here!
KATE says
OMG, I’m so glad I caught this, I’ve been doing TWO 16 oz and wondered why we always had SO much biscuit! HA!
Corey says
I just made this more clear on the recipe card. Sorry for any confusion Kate 🙂
Katie says
What temp and how long should I reheat this for?
Corey says
Are we talking refrigerated leftovers or frozen?
Kasie says
How well does this freeze? Or if I’m taking it to a family to have the next morning what should I do differently?
Nancy Towner says
can you make the night before and bake in the morning
Corey says
I have only made this the morning of, so I can’t say for sure how that would work. If anyone as done this please let us know 🙂
nancey says
for our (my boyfriend & i) taste this is yummy but too dry. i cut the recipe in half and the casserole as well (used a 2.5 quart) it looked great and perfect cooking time. i will make again but next time ill use the full gravy recipe with half the biscuits and still use the 2.5 or 3 quart casserole dish.
Amanda says
Made this for my husband and I tonight, followed the recipe exactly, and it came out perfectly. It was delicious and we devoured it. I’ll definitely make this again.
Corey says
Awesome! I am so happy you both loved it Amanda 🙂
mary says
Just made it and its yummy although I used only 1can of biscuits and I think I need a little bit more milk but so good
Nova says
So glad I saw this on Pinterest and made this! It was a hit. I needed something to feed my teenage son that he would eat and love-this was it!!!
I read the comments before I made this. I followed original recipe but have to agree on what I read; while the recipe IS delicious it does indeed need to be tweaked the next time I make it. I did use 2 large 16 ounce cans for my 9 x 13 dish-one can of biscuits for the bottom layer and one for the top layer. Also, I did find I wanted this to be a little more “saucy” after it was baked. So either I use the recipe as is and a smaller dish or make more gravy. regardless of my future tweaks this was a hit and will be made again! Thanks for sharing this!!!
Paula says
Looks fabulous but I’m not a canned biscuit fan. Do you think it would work with made from scratch or even frozen?
MAGGIE says
I made it with biscuits from scratch was delicious
Big Bad John says
All I can say is WOW! This looks like my cup of tea (or gravy). I can do this. Many thanks!
Sarah says
Like some of the other reviewers said, it was just too much biscuit. The gravy came out great (I used more milk), but if I’d just used one can of biscuits, it would’ve been perfect! Too filling with all that biscuit; now I can’t move and just want to take a nap. lol
Eve says
Is it possible to make this ahead and freeze? So I am confused. Some of the comments say not to use 2 cans of biscuits? One was good enough and 2 made it too dry? Can you please Clarify?
Chelsea says
I only had one can of biscuits on hand so it turned out perfect for me! Thanks for the recipe!
SandyBear says
I just found this recipe. We always use canned biscuits for biscuits & gravy so this looks delicious. I am definitely going to try this recipe.
Donna says
Can you put this together a day or two beforehand and then cook it? Or can you cook it and put it in the fridge or a couple days? Want to make it on a Thursday and only have to cook it Sunday morning.
Corey says
Donna, this is definitely best fresh. It is “re-heatable” but better fresh for sure. I think your best bet would be to put it together only 1 day before, cover and refrigerate until ready to bake. I hope that helps!
Jenele says
I’m curious to know how this turns out if you make it the day before?
Crystal VanHunnik says
Did you try putting this together the night before? And baked it the day of? Did it turn out?
Elizabeth says
When in put it together the night before did u bake the biscuits at the bottom first?
Cara says
I read the recipe as two 16oz cans of biscuits. So I bought two. After reading the comments, I decided to double the gravy. I did this by doing 1/2 cup of flour, four cups of milk, 1tsp pepper and kept salt and garlic powder the same. I also bought the butter flaky biscuits instead of brushing butter on them. This was a huge hit!! Sooo yummy!
Anna says
A friend made this for a house full of guests while we were visiting and I HAD to get the recipe! It’s so good. I plan on making it for Thanksgiving morning and I featured it on my blog today: http://prettyasapeach.com/2016/11/16/thanksgiving-menu/
JJ says
So delicious! I only used one can of large, flaky biscuits and it was perfect.
Renee says
Could you bake the first layer then finish making the casserole and bake it off the next morning?
Deb T says
Could you make it and transfer to a crockpot to be serve s the next day?
Kristine L. says
You probably need to change the recipe to read 1 can of biscuits. I bought and used 2 cans because of what it said and didn’t read the comments until after I made it. There were no different sized cans to buy at my grocery store. I’m sure it will still be good, but it’s misleading. Good thing those biscuits are delicious!
DonnaVanDyke says
I did the same thing!!
Karen says
So do I use one 16 ounce can biscuits I really want to try this but I don’t want it to come out dry the recipe does say 2-16 ounce cans if that’s not correct I wish it would get changed to the correct amount
Jennifer says
Made this for a baby shower. I made the gravy night before and just reheated it in microwave with a little more milk. I used spicy sausage and it was delicious. I used Grands as well and it was a lot of biscuit, i would agree to cut smaller or use smaller biscuits.
Marie says
Made this today. Very good! I cheated and used a pack of Pioneer sausage gravy mix, also cut biscuits into 1/8th for fuller coverage on my 9×13 casserole dish. Made scrambled eggs, too. Great beakfast! I hope I can reheat it well in the morning for the kiddo before school. Any advice on that would be appreciated!
Corey says
We have reheated this just fine Marie. I think a quick zap in the microwave would be best 🙂
Tiffany says
Was a delicious breakfast for dinner recipe. Next time I want to make more gravy and use less biscuits but that’s our taste. This recipe was so easy and sooo delicious. I also learned a new way to make gravy and if that’s not an extra bonus I don’t know what is!
Ginger says
Delicious! Will make again!
Corey says
So happy you loved it Ginger!
Amber says
The biscuits came out perfect, but as many others have complained about the gravy was too “dry” and the garlic powder in it was too much. Next time I will make it without the garlic powder. Other than the garlic powder I have no complaints, biscuits were cooked to perfection the gravy was fine ( could use more milk).
Aimee says
My very picky son says 10 stars!!! It was amazing. Thank you for sharing this recipe!!!
valmauro says
I use Pillsbury frozen biscuits that I get from SAMS. Will that work f I thaw them first? I will try a smaller portion first and to see if my husband and son like it. My son is the biscuit and gravy expert. He makes the best! I need to show him up. Will have to use the spicy sausage though.
Danielle Morin says
Do you use self rising or all purpose flour?
Corey says
All purpose.
Ashleigh says
What is the nutritional information on this? Made it twice and really love it. It’s just hard to find that info on recipes off the internet lol
STEPHANIE HIRSCH says
Bummer, I made this before reading the comments and used 2 16 oz cans because the recipe said to. The biscuit ends up overpowering the sausage gravy. The flavor is great though, so I’ll be making this again, just only using one can of biscuits, not two 16 oz cans.
Alissa says
Made these for a brunch. Great idea. I increased the gravy by 1.5….should have at least doubled it though.
Sonia says
Absolutely amazing!! Love love love this recipe… I used a whole tsp of black pepper and when the gravy started to thicken I shut off the heat and it thickened perfect while baking. This recipe is a must share for sure ?
Becky says
I host Christmas brunch every year at our
house and this dish will be perfect to put
in the oven while rushing around getting ready for the day and opening gifts.
Thank you for the delicious idea.?
Bette F says
Made and followed directions using 2 cans grands flaky buttermilk biscuits. Had to substitute corn starch for flour because I was out of flour – but turned out great – used fairly deep 9 x 13 pan and almost ran over the sides. Thumbs up from the fam all around!!
Teresa says
Delicious! Recipe easy to follow, plus there is a video as well! Can wait to serve on Christmas Eve morning!
Samantha Onyski says
It was very good, made it for Christmas Eve. It’s simple and yummy. Will definitely make it again.
Amanda says
This has become our holiday breakfast tradition! It is Christmas morning and I had to take a moment to tell you how special this dish has become to my family. I Love this recipe just as is, but for my daughter, who doesn’t like the spice of pepper as much as adults do, I half the pepper. Thank you for sharing this! Happy Holidays!
Cyndie Duhan says
We loved this! Easy and delicious. Will make again and again.
Lisa says
I’ve made this twice now. Both times great but first time I felt like it needed a bit more gravy. I made more gravy BYU using 1/4 cup flour and 4 1/2 cups milk. I used 3:4 of gravy mixture in casserole and used the remainder to ladle on top once served.
Marilyn says
I am going to try this but with my moms sausage and gravy recipe which has Wondra in it instead of flour. I’m going to use Bisquick and make my own biscuits, also a little more milk so the gravy isnt too thick. I bet it’s going to be great, thanks for the idea.
Diane says
Hi, because I’m pressed for time, could I use canned sausage gravy mix? Would I have to add milk to it? Can this be made overnight?
Stephanie, One Caring Mom says
This sounds amazing. My husband and son are huge fans of biscuits and gravy so I can’t wait to try this!
Brittany says
Can you make this a freezer meal? If so, how?
Jenelle says
Did you make it ahead of time? If so how did it turn out? I was to make it for this weekend as we are going out of town and I was hoping to make it the night before if possible but I am afraid it won’t be as good.
Beth says
Loved this recipe – will be the way I make biscuits and gravy from now on!
Lin says
Oh my, this looks delish. Cannot wait to try.
Ashley says
Does using whole milk vs. Skim milk make a difference in the gravy?
Amanda says
I always use skim milk for this and it’s amazingly rich and creamy! I just bought my supplies for the morning after Thanksgiving breakfast! This is my family’s favorite special occasion breakfast tradition!
Shaaron K says
I fell in love with biscuits nd gravy when I was working in Kentucky and Florida. I am going to make this, for sure for pot luck.
Marcia says
Can you make this the night before?
Vicky P. says
I made your recipe today & it was so good! Even though it was a 2 step recipe, it came together very easy. I made it exactly like your recipe, only change was I used a 7 x 11″ pan. No overflow at all! While it was in the oven, I made scrambled eggs to go with it. This was my Happy Mother’s Day gift to myself! Lol! Thank you, Vicky P.
Happy Mother’s Day! 🙂 <3
Vicky P. says
PS ~ I give it 5 stars also!
V.P.
Vicky P. says
I forgot…I only used 1 can of biscuits & cut each biscuit into 8 pieces.
Angela Sanders says
I made this using left over sausage and gravy from day before turned out geat!!!
johnna Benefield says
This recipe has become a family favorite