This easy Biscuits and Gravy Casserole uses refrigerator biscuits for a family-pleasing breakfast in less than an hour.
Need a quick and easy breakfast or brunch option that feels special? This Biscuits and Gravy Casserole is my go-to! Buttermilk biscuits can definitely be made from scratch, but for this recipe, I like to use refrigerator biscuit dough, which saves me a lot of time. This recipe can easily be doubled or tripled, too, which makes it perfect for feeding a crowd.
How To Make Biscuits And Gravy Casserole
The sausage gravy for this recipe comes together in just about 10 minutes, so before you begin, preheat the oven.
In a large skillet, melt the butter over medium heat. Add the bulk sausage, breaking up any large clumps into small crumbles as it cooks, and continue cooking until well browned and caramelized.
Sprinkle the flour evenly over the sausage and stir for about a minute which will cook the “raw” taste out of the flour.
Pour all of the milk into the pan at once. Then add the black pepper and onion powder, and continue stirring until everything is well mixed. Bring this to a boil and then reduce the heat so that the mixture is just simmering. The gravy will begin to thicken at this point and is ready to be tasted to see if it needs any salt.
Bulk breakfast sausage typically already contains salt, so you may not need the optional salt called for in the recipe. Taste the gravy, and if it needs a little more salt, add the amount called for in the recipe.
Transfer the gravy to a rectangular one-quart casserole dish, or a square two-quart casserole dish and set that aside.
What About The Biscuits?
Whether using from-scratch biscuit dough or refrigerator dough, cut each uncooked biscuit into quarters. Scatter the biscuit pieces evenly over the gravy, without pushing the biscuits into the liquid.
The biscuits can be brushed with a little bit of buttermilk or an egg wash at this point. It will help with browning and give them a glossy appearance, but it’s not necessary.
Place the casserole dish in the oven and bake for 25 minutes or until the biscuits are fully cooked through. Remove the pan from the oven and let that stand for about 10 minutes before serving.
The biscuits will be perfectly puffy and tender, and the creamy, peppery gravy will be hot and bubbly. Scoop a serving or two into a shallow bowl and top with fresh herbs or grated cheese for the ultimate comfort food breakfast or brunch. Yum!Print
This easy breakfast casserole mixes from-scratch country sausage gravy with refrigerator dough biscuits for a family-pleasing breakfast in less than an hour.
Listen to me explain briefly about how to make this breakfast casserole, with some great tips along the way, by clicking the play button below:
- 2 Tbsp. butter
- 1 (16 oz.) package bulk, uncooked breakfast sausage
- 2 Tbsp. all-purpose flour
- 2 and ¼ cups milk or half-and-half
- ¼ tsp. ground black pepper
- 1 Tbsp. onion powder
- ½ tsp. salt (optional)
- 1 (8 count) pkg. refrigerated biscuit dough
- Preheat oven to 425°F.
- In a large skillet, melt butter over medium heat. Add sausage. Cook, stirring frequently until well browned, breaking any clumps into small crumbles.
- Sprinkle flour evenly over browned sausage, stir to coat. Cook, stirring constantly, for 1 minute.
- Add milk, pepper, and onion powder; stir until well combined.
- Bring to boiling, reduce to a simmer. Cook, stirring occasionally, 2 to 3 minutes, or until sauce thickens. Add optional salt to taste.
- Transfer sausage gravy to a rectangular 1-quart baking dish or square 2-quart baking dish.
- Cut raw biscuits into quarters. Scatter biscuit pieces evenly on top of gravy.
- Place pan in oven. Bake 25 minutes or until biscuits are golden brown.
- Remove pan from oven, let stand 10 minutes before serving.
Taste the gravy before adding the optional salt called for in the recipe. Depending on the brand, bulk sausage may already contain salt, so you may not need to add any to the gravy.