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Easy Biscuits and Gravy Casserole Bake

A close-up slice of cheesy biscuits and gravy casserole showing sausage gravy baked into the biscuit base.
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A simple, hearty casserole that combines fluffy biscuits and creamy sausage gravy into one baked dish, perfect for a family-style breakfast or brunch.

Ingredients

Scale
  • 1 (16.3 ounce) can refrigerated biscuit dough, cut into quarters
  • 1 pound bulk pork sausage
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Arrange the quartered biscuit pieces evenly over the bottom of the prepared baking dish.
  3. In a large skillet over medium heat, cook the pork sausage, breaking it up with a spoon until it is fully browned. Drain off excess grease, leaving about 2 tablespoons in the skillet.
  4. Whisk the flour into the sausage and remaining grease in the skillet. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in the milk until the mixture is smooth. Bring the gravy to a simmer, stirring frequently until it thickens, about 5 to 7 minutes.
  6. Stir in the salt, black pepper, and garlic powder. If using, stir in half of the shredded cheddar cheese until melted.
  7. Pour the sausage gravy evenly over the biscuit pieces in the baking dish.
  8. Bake for 20 to 25 minutes, or until the biscuits are puffed, golden brown, and cooked through.
  9. Remove from the oven. Sprinkle the remaining cheddar cheese over the top, if desired, and let it sit for 5 minutes before serving this comfort food casserole.

Notes

  • For a crispier biscuit topping, you can bake the biscuits separately for 10 minutes before pouring the gravy over them and returning to the oven.
  • You can prepare the sausage gravy ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before pouring over the raw biscuits.
  • This recipe works well as a make ahead breakfast; assemble the entire casserole (without baking) and cover it. Refrigerate for up to 12 hours, then add 10 minutes to the initial baking time.

Nutrition

Find it online: https://miameal.com/biscuits-and-gravy-casserole-recipe/