You know that feeling when you’re craving biscuits and gravy but don’t want to stand over the stove making individual portions? Yeah, this casserole just solved that problem forever. Picture fluffy buttermilk biscuits nestled in a rich, creamy sausage gravy, all baked together in one glorious dish that feeds a crowd and makes your house smell like pure comfort. It’s like someone took the best Southern breakfast and turned it into the ultimate make-ahead meal. My grandmother, who’s been making biscuits and gravy for 70 years, took one bite and said, “Well, I’ll be damned — this is genius.” When you get approval from a Southern grandma, you know you’ve hit the jackpot.
Why You’ll Love This Recipe
- All the comfort of biscuits and gravy without the individual prep
- Perfect for feeding a crowd or lazy weekend mornings
- Make-ahead friendly — prep the night before and bake in the morning
- Crispy biscuit tops with creamy gravy underneath
- One dish, minimal cleanup, maximum satisfaction
- Great for potlucks, brunches, or “I need carbs” emergencies
The Good Stuff You’ll Need
For the Sausage Gravy:
- 1 lb breakfast sausage (spicy or mild, your choice)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper (be generous)
- 1/2 tsp salt (or to taste)
- 1/4 tsp cayenne pepper (optional but recommended)
For the Biscuit Situation:
- 2 (16 oz) cans refrigerated buttermilk biscuits (or homemade if you’re feeling fancy)
- 4 tbsp butter, melted
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme
For the Cheese Layer (Because Why Not):
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
For the Finishing Touch:
- 2 green onions, sliced
- Fresh cracked black pepper
- Extra butter for serving
Let’s Do This
Step 1: Prep Your Stage
Preheat your oven to 375°F.
Grease a 9×13 inch baking dish with butter or cooking spray.
Step 2: Make That Gravy Magic
In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbly (about 8-10 minutes).
Don’t drain the fat — that’s where the flavor lives!
Sprinkle flour over the cooked sausage and stir for 1-2 minutes to cook out the raw flour taste.
Gradually pour in milk, whisking constantly to prevent lumps.
Add garlic powder, onion powder, black pepper, salt, and cayenne.
Simmer for 5-7 minutes, stirring frequently, until thickened to a creamy consistency.
Taste and adjust seasoning — this should be well-seasoned and peppery.
Step 3: Layer Like a Pro
Pour the hot sausage gravy into your prepared baking dish and spread evenly.
Sprinkle the cheddar and mozzarella cheese over the gravy.
Step 4: Biscuit Placement Strategy
Separate the biscuits and cut each one in half horizontally (so you have tops and bottoms).
Arrange the biscuit halves cut-side down over the cheese layer, covering as much surface as possible.
Mix melted butter with garlic powder and thyme, then brush over the biscuit tops.
Step 5: Bake It ‘Til You Make It
Bake for 25-30 minutes until the biscuits are golden brown and the gravy is bubbly around the edges.
If the biscuits are browning too quickly, cover with foil for the last 10 minutes.
Let rest for 5-10 minutes before serving (I know, the suspense is killing you).
Step 6: Serve and Conquer
Sprinkle with sliced green onions and fresh cracked pepper.
Serve with extra butter on the side because we’re not messing around here.
Serving Suggestions
- Perfect with scrambled eggs and crispy bacon on the side
- Serve with fresh fruit to balance out all that richness
- Great with a strong cup of coffee or sweet tea
- Hash browns make it a complete Southern breakfast experience
Switch It Up
Chicken and Gravy: Use leftover rotisserie chicken instead of sausage Veggie Style: Use plant-based sausage and add sautéed mushrooms Spicy Kick: Add diced jalapeños to the gravy Different Cheese: Try pepper jack or smoked gouda Breakfast Burrito Style: Add scrambled eggs and hash browns to the mix
Make-Ahead Tips
- Assemble the whole thing the night before and refrigerate
- If making ahead, add an extra 10-15 minutes to the baking time
- Gravy can be made 2 days ahead and reheated gently
- Leftovers reheat beautifully in the oven at 350°F for 15-20 minutes
Pro Tips for Success
- Don’t skip browning the sausage — those crispy bits add so much flavor
- Make sure your gravy is thick enough — it should coat the back of a spoon
- Cut the biscuits in half so they cook evenly and absorb some gravy
- Let it rest before serving so the gravy can thicken up slightly
- Taste and season as you go — good gravy needs proper seasoning
Questions People Actually Ask
Q: Can I use homemade biscuits? A: Absolutely! Just make sure they’re not too thick, or they won’t cook through properly.
Q: What if my gravy is too thick? A: Add a little more milk and whisk until you reach the right consistency. Too thin? Cook a bit longer.
Q: Can I make this without cheese? A: Sure, but the cheese adds a nice richness. If you skip it, maybe add an extra egg beaten into the gravy.
Q: How do I reheat leftovers? A: Cover with foil and reheat at 350°F for 15-20 minutes, or until heated through.
Q: Can I freeze this? A: You can, but the biscuits might get a bit soggy. It’s best enjoyed fresh or within a day or two.
Print
Biscuit and Gravy Casserole That’ll Make You Forget About Regular Breakfast
- Total Time: 50 minutes
- Yield: 8–10 servings 1x
Description
You know that feeling when you’re craving biscuits and gravy but don’t want to stand over the stove making individual portions? Yeah, this casserole just solved that problem forever. Picture fluffy buttermilk biscuits nestled in a rich, creamy sausage gravy, all baked together in one glorious dish that feeds a crowd and makes your house smell like pure comfort. It’s like someone took the best Southern breakfast and turned it into the ultimate make-ahead meal. My grandmother, who’s been making biscuits and gravy for 70 years, took one bite and said, “Well, I’ll be damned — this is genius.” When you get approval from a Southern grandma, you know you’ve hit the jackpot.
Ingredients
For the Sausage Gravy:
- 1 lb breakfast sausage (spicy or mild, your choice)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper (be generous)
- 1/2 tsp salt (or to taste)
- 1/4 tsp cayenne pepper (optional but recommended)
For the Biscuit Situation:
- 2 (16 oz) cans refrigerated buttermilk biscuits (or homemade if you’re feeling fancy)
- 4 tbsp butter, melted
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme
For the Cheese Layer (Because Why Not):
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
For the Finishing Touch:
- 2 green onions, sliced
- Fresh cracked black pepper
- Extra butter for serving
Instructions
Preheat your oven to 375°F.
Grease a 9×13 inch baking dish with butter or cooking spray.
In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbly (about 8-10 minutes).
Don’t drain the fat — that’s where the flavor lives!
Sprinkle flour over the cooked sausage and stir for 1-2 minutes to cook out the raw flour taste.
Gradually pour in milk, whisking constantly to prevent lumps.
Add garlic powder, onion powder, black pepper, salt, and cayenne.
Simmer for 5-7 minutes, stirring frequently, until thickened to a creamy consistency.
Taste and adjust seasoning — this should be well-seasoned and peppery.
Pour the hot sausage gravy into your prepared baking dish and spread evenly.
Sprinkle the cheddar and mozzarella cheese over the gravy.
Separate the biscuits and cut each one in half horizontally (so you have tops and bottoms).
Arrange the biscuit halves cut-side down over the cheese layer, covering as much surface as possible.
Mix melted butter with garlic powder and thyme, then brush over the biscuit tops.
Bake for 25-30 minutes until the biscuits are golden brown and the gravy is bubbly around the edges.
If the biscuits are browning too quickly, cover with foil for the last 10 minutes.
Let rest for 5-10 minutes before serving (I know, the suspense is killing you).
Sprinkle with sliced green onions and fresh cracked pepper.
Serve with extra butter on the side because we’re not messing around here.
Notes
- Perfect with scrambled eggs and crispy bacon on the side
- Serve with fresh fruit to balance out all that richness
- Great with a strong cup of coffee or sweet tea
- Hash browns make it a complete Southern breakfast experience
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~42g
- Protein: ~18g