If you love classic Southern biscuits and gravy, this easy Baked Biscuits & Gravy Casserole is about to become your new favorite. It layers buttery biscuits with rich, creamy sausage gravy for a hearty, stick-to-your-ribs dish that’s perfect for breakfast, brunch, or even dinner.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
This breakfast casserole recipe transforms a morning classic into a crowd-friendly bake that can totally be prepped ahead of time. There’s no need to make biscuits from scratch; refrigerated biscuits save time without sacrificing flavor. The sausage gravy comes together in one skillet and it’s thick, peppery, and full of savory goodness.
This Chef Jenn’s Baked Biscuits & Gravy Casserole is cozy, filling, and perfect for weekends, potlucks, or holidays. Serve it warm straight from the dish, and watch it disappear fast.
Ingredients
- Cooking spray
- Refrigerated biscuits – You’ll cut them into pieces, so have kitchen shears handy.
- Breakfast sausage – Or save some time and buy bulk breakfast sausage.
- All-purpose flour
- Milk – Want it extra indulgent? Use half milk, half cream.
- Kosher salt – If your sausage is salty, you may not need any extra salt.
- Freshly ground black pepper
- Butter
- Freshly chopped parsley – For garnish.
How to Make Chef Jenn’s Biscuit & Gravy Bake
Preheat your oven to 375°F and spray an 8×8-inch baking dish with cooking spray. Cut the biscuits into quarters and arrange them evenly in the dish. Brush with melted butter and sprinkle with black pepper. Bake for about 20 minutes, until golden brown and mostly cooked through.
Meanwhile, cook the sausage in a cast-iron skillet over medium heat, breaking it up with a meat chopper tool for even crumbles. Cook for 6–7 minutes, until browned and no longer pink.
Sprinkle the flour over the sausage and stir with a flat-edged wooden spoon for 1 minute to coat. Slowly pour in the milk, whisking with a balloon whisk to avoid lumps. Season with salt, black pepper, and a pinch of cayenne (if you like a little heat). Simmer for 3–4 minutes, until the gravy thickens.
Remove from the heat and pour the gravy evenly over the biscuits. Pop the baking dish back into the oven for 8-10 minutes until hot and bubbly. Garnish with freshly chopped parsley and serve hot, straight from the dish.
Chef Jenn’s Tips
- For a spicier kick, use hot Italian sausage instead of mild.
- If you like extra sauce, double the gravy recipe.
- A meat chopper makes quick work of breaking sausage into small crumbles; it’s totally worth it.
Recommended
Serving Suggestions
This casserole is hearty on its own, but I like to serve it with scrambled eggs or a simple fruit salad for balance. A strong pot of coffee or iced tea makes the meal complete. It also works beautifully as a dinner option alongside a crisp green salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for quick breakfasts.
Chef Jenn’s Baked Biscuits & Gravy
Ingredients
- cooking spray
- 16.3 ounce refrigerated biscuits or 1 16.3-ounce can
- 1 pound breakfast sausage casings removed
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon melted butter
- 1 tablespoon freshly chopped parsley for garnish
Instructions
- Preheat the oven to 375°F. Grease an 8×8-inch baking dish with cooking spray.
- Cut the biscuits into quarters, arrange in the bottom of the sprayed dish, brush with butter, season with pepper, and bake for about 12-15 minutes until golden.
- Cook the sausage in a cast-iron skillet over medium heat until no longer pink, about 6 minutes, breaking it up with a meat chopper as it cooks.
- Stir in he flour and cook 1 minute. Slowly whisk in the milk and stir until smooth. Season with salt, pepper, and cayenne. Simmer for about 3 minutes until thickened.
- Pour gravy over biscuits and pop it back into the oven for about 8-10 minutes or until it’s all hot and bubbly.
- Garnish with chopped parsley and serve.
Notes
Chef Jenn’s Tips
- For a spicier kick, use hot Italian sausage instead of mild.
- If you like extra sauce, double the gravy recipe.
- A meat chopper makes quick work of breaking sausage into small crumbles; it’s totally worth it.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.