Introduction:
Transform a Southern breakfast classic into an effortless, crowd-pleasing bake with this Easy Biscuit & Gravy Casserole! Savory, seasoned breakfast sausage is smothered in a rich peppered gravy, layered under a blanket of sharp cheddar cheese, and topped with flaky, golden biscuit pieces. By using kitchen shears to snip canned biscuits right into the pan, you cut down on prep time and create a beautifully textured crust that traps all the rich, bubbling flavors underneath.
• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Servings: 6–8 people
🛒 Ingredients
- 1 can (16.3 oz): Refrigerated flaky layers biscuits (such as Pillsbury Grands!)
- 1 lb: Ground pork breakfast sausage (mild or hot)
- 1/4 cup: All-purpose flour
- 2.5 cups: Whole milk (warmed slightly)
- 1.5 cups: Shredded cheddar cheese
- 1/2 tsp: Garlic powder
- To taste: Plenty of freshly cracked black pepper and a pinch of salt
👩🍳 Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly coat a 9×13-inch glass baking dish with non-stick cooking spray.
- Brown the Sausage: In a large skillet over medium-high heat, add the ground breakfast sausage. Cook until fully browned and no longer pink, breaking it up into fine crumbles with a spatula. Do not drain the fat, as it forms the flavorful base for your gravy!
- Make the Gravy: Reduce the skillet heat to medium. Sprinkle the flour evenly over the cooked sausage and fat. Stir constantly for 1–2 minutes to cook out the raw flour taste. Slowly pour in the milk while whisking continuously to prevent lumps. Cook for 3–5 minutes until the gravy thickens up beautifully. Season generously with lots of black pepper, garlic powder, and a pinch of salt.
- Assemble the Casserole Base: Pour the hot sausage gravy directly into the bottom of your prepared glass baking dish, spreading it into an even layer. Scatter the shredded cheddar cheese evenly across the top of the warm gravy.
- Add the Biscuits: Open your can of refrigerated biscuits. Using clean kitchen shears or a knife, cut each raw biscuit into 4 to 6 bite-sized triangle pieces. Drop the biscuit pieces evenly across the cheese and gravy layer until the surface is mostly covered.
- Bake to Golden Perfection: Bake uncovered for 25 to 30 minutes. Check the center around the 20-minute mark; if the tops of the biscuits are browning too quickly, tent the dish loosely with aluminum foil. Bake until the biscuits are fully cooked through, puffed, and golden brown, and the gravy is bubbling up the sides.
- Serve Hot: Let the casserole cool for 5 minutes so the gravy sets slightly. Scoop large portions into shallow bowls or plates and serve immediately while steaming hot!
Conclusion:
With its contrast of crispy, buttery biscuit tops and a rich, velvety sausage core, this casserole delivers all the satisfaction of a traditional diner breakfast with a fraction of the individual plating effort. It’s bound to become a staple for your cozy weekend family brunches!