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