sausage gravy and biscuit casserole recipe

Written ByJenny Smyth Posted on
sausage gravy and biscuit casserole recipe
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The Best sausage gravy and biscuit casserole recipe

I’m so excited to share with you my favorite sausage gravy and biscuit casserole recipe. This dish is a staple in our household, and I know it will become one in yours too. It’s a classic Southern comfort food that never fails to satisfy.

I’ve been making it for years, and it’s always a hit with my family and friends. Whether we’re having a big Sunday dinner or a quick weeknight meal, this casserole is always a crowd-pleaser. My kids love helping me make it, and they can’t get enough of the flaky biscuits and savory sausage gravy.

It’s one of those recipes that’s easy to make and feeds a crowd, perfect for family gatherings or special occasions. But don’t just take my word for it – the proof is in the pudding, or in this case, the casserole. The combination of flavors and textures is absolute perfection.

The crispy biscuits on top give way to a fluffy interior, while the sausage gravy is rich and meaty without being too heavy. And let’s not forget the health benefits of this recipe – with sausage made from lean meat and biscuits that are essentially just flour, water, and butter, you can feel good about what you’re feeding your family. I like to serve this casserole with a side of steamed veggies or a simple green salad to round out the meal.

It’s an easy way to get everyone eating their veggies without them even realizing it! My husband loves this recipe because it’s so easy to make ahead of time – just assemble the casserole, pop it in the fridge until you’re ready to bake it, and voila! A hot, delicious meal with minimal fuss.

I could go on and on about how much I love this recipe, but I’ll stop there. Suffice it to say that if you haven’t tried sausage gravy and biscuit casserole yet, you need to get on that ASAP.

Sausage Gravy and Biscuit Casserole

Sausage Gravy and Biscuit Casserole

4.6 from 676 votes

A comforting casserole that layers flaky biscuits with a rich, creamy sausage gravy. This dish is perfect for a hearty breakfast or brunch, offering all the flavors of a classic Southern meal in one easy-to-make bake.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Biscuit Layer

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup cold buttermilk

For the Sausage Gravy

1 pound bulk pork sausage
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Salt to taste

👨‍🍳Directions

1Preheat your oven to 425 degrees Fahrenheit.
2In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.
3Cut in 1/2 cup of cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4Pour 3/4 cup of cold buttermilk into the flour mixture and stir just until a shaggy dough forms.
5Turn the dough out onto a lightly floured surface and gently knead it 4 to 5 times until it comes together.
6Pat the dough into a 1/2-inch thick rectangle, then cut it into 8 square biscuits.
7In a large skillet over medium-high heat, cook 1 pound of bulk pork sausage, breaking it apart with a spoon, until it is browned and cooked through, about 6 to 8 minutes.
8Do not drain the fat; sprinkle 1/4 cup of all-purpose flour over the sausage and stir constantly for 1 minute until the flour is fully absorbed.
9Gradually whisk in 3 cups of whole milk, stirring continuously to prevent lumps.
10Add 1/2 teaspoon of black pepper and 1/4 teaspoon of cayenne pepper if using.
11Bring the gravy to a gentle simmer over medium heat, then reduce the heat to low and cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 3 to 5 minutes.
12Season with salt to taste.
13Pour the sausage gravy into a greased 9×13 inch baking dish, spreading it evenly.
14Arrange the 8 biscuits on top of the gravy in a single layer, spacing them slightly apart.
15Bake the casserole in the preheated oven for 18 to 22 minutes, until the biscuits are golden brown and the gravy is bubbly around the edges.
16Let it cool for 5 minutes before serving.

🔧Equipment

9×13 inch baking dish
Large skillet
Mixing bowl
Pastry cutter or fork
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 26g💛Saturated Fat: 11g❤️Cholesterol: 70mg🧂Sodium: 980mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 16g

📝Notes

For a spicier gravy, use hot breakfast sausage or add extra cayenne. You can also use store-bought canned biscuits to save time; just arrange them on top of the gravy and bake as directed.

Watch Video Of How Sausage Gravy and Biscuit Casserole Works

This sausage gravy and biscuit casserole recipe is a true comfort food classic that never fails to hit the spot.

Whether you’re serving it up for a special occasion or just a quick weeknight dinner, it’s sure to be a crowd-pleaser.

And don’t worry if you have leftovers – they reheat beautifully in the oven or microwave for a quick snack or lunchbox addition.

❓ Frequently Asked Questions About Sausage Gravy and Biscuit Casserole

Q: What type of sausage is best for this recipe?

For this recipe, I like to use sweet Italian sausage. It has a nice balance of flavor and spice that pairs perfectly with the rich gravy.

Q: Can I use regular biscuits instead of homemade?

Of course! If you’re short on time or don’t feel like making your own biscuits from scratch, store-bought ones will work just fine.

Q: How do I reheat leftover casserole?

Reheating leftover casserole is as easy as popping it back into the oven at 350°F (175°C) for about 20-25 minutes, or until heated through.

Q: Can I make this recipe gluten-free?

Yes! Simply substitute gluten-free all-purpose flour for regular flour in the biscuit dough.

Q: Is this recipe suitable for vegetarians?

Nope! This recipe features sausage as its main ingredient.

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