Biscuits and Gravy Breakfast Casserole
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.
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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.
Biscuits and Gravy Breakfast Casserole
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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
Nutrition
Nutritional 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.
Did You Make This Recipe?
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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?
16 oz total 🙂
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.
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!
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!
I just made this more clear on the recipe card. Sorry for any confusion Kate 🙂
What temp and how long should I reheat this for?
Are we talking refrigerated leftovers or frozen?
How well does this freeze? Or if I’m taking it to a family to have the next morning what should I do differently?
can you make the night before and bake in the morning
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 🙂
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.
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.
Awesome! I am so happy you both loved it Amanda 🙂