Description
A hearty and comforting biscuits and gravy breakfast casserole featuring flaky biscuit pieces layered and baked with a savory sausage gravy. This dish combines tender baked biscuits with rich, creamy sausage gravy, perfect for a satisfying morning meal that serves eight.
Ingredients
Scale
Biscuits
- 16 oz large, flaky biscuits (canned)
Sausage Gravy
- 1 pound ground breakfast sausage
- 4 Tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 cups milk
Topping
- 2 Tablespoons melted butter (for brushing on top)
Instructions
- Preheat and prepare biscuits. Preheat your oven to 400°F. Open the cans of biscuits and cut each biscuit into quarters. Set these biscuit pieces aside for layering.
- Prepare casserole dish and first biscuit layer. Spray a casserole dish (9×13 or 10×12 inch recommended) with cooking spray. Spread half of the biscuit quarters evenly in the bottom of the dish.
- Bake first biscuit layer. Place the dish with the biscuit pieces into the oven and bake for 10 minutes to start cooking the base layer.
- Brown the sausage. While the biscuits bake, heat a pan over medium-high heat and brown the ground breakfast sausage until fully cooked. Once browned, reduce the heat to medium.
- Make the gravy roux. In a small bowl, mix together the flour, salt, black pepper, and garlic powder. Sprinkle this flour mixture evenly over the warm sausage in the pan. Stir continuously until the flour is completely absorbed into the sausage.
- Add milk and thicken gravy. Gradually add the milk to the sausage mixture, stirring constantly. Continue stirring and bring the mixture to a simmer. Reduce the heat to low and continue to simmer and stir frequently until the gravy thickens, about 5 minutes.
- Assemble casserole and bake. Pour the thickened sausage gravy over the pre-baked biscuit layer in the casserole dish. Then evenly distribute the remaining uncooked biscuit pieces on top of the gravy. Return the casserole to the oven and bake for 15-20 minutes, or until the top biscuit layer is golden brown and fully cooked.
- Finish with melted butter. After baking, optionally brush 1 to 2 tablespoons of melted butter over the tops of the biscuits to add a glossy shine and extra flavor.
Notes
- Use large flaky biscuits for the best texture and layering.
- A 9×13 or 10×12 casserole dish is ideal to prevent spillage during baking.
- If you prefer spicier sausage gravy, consider adding red pepper flakes or cayenne.
- Let the casserole rest for a few minutes before serving to help set the layers.
- This dish can be assembled the night before; just refrigerate before baking the next morning.
