Biscuits and Gravy Casserole

Biscuits and Gravy Casserole |

My dear brother-in-law has been staying with us over the last week.  It’s awesome because of course I love it when he’s home, and I get excited every year because he’s someone new to cook for – another person to eat the holiday goodies that I’m inevitably churning out.

But the truth of the matter is that he really doesn’t eat much.  He’s not a breakfast person.  I know these things.  But I still, every single year, force new breakfast dishes upon him like he’s going to change his mind and decide that he absolutely wants a big breakfast instead of his coffee.

I think he had one little bite of this.

One little bite.

He must have some serious self-control or something, ’cause there is no way that I was going to walk away from this one.  I mean, biscuits and gravy are fantastic on their own, but baking the biscuits IN THE GRAVY takes them up to an entirely different level.

  Biscuits and Gravy Casserole |

The biscuits SOAK UP THE GRAVY.  I was actually worried that the bottom layer of biscuits would get soggy, but they didn’t.  They were like little, perfectly cooked biscuit dumplings or something.  Soaked in gravy.

Did I mention they are soaked in gravy?

The gravy gets all bubbly and extra creamy, and those biscuits find a way to cook just perfectly.

So, so good.

Biscuits and Gravy Casserole |

The awesome thing about this recipe is how easy it really is.  Of course store-bought biscuits take the convenience factor up considerably, but my favorite gravy trick makes easy work of the gravy, too.

Yes, I have a gravy trick.

And I don’t know if it’s actually a trick, but I didn’t know about it until a few years ago and it’s revolutionized my gravy-making. Yes.  REVOLUTIONIZED.

The trick is to just sprinkle the browned meat with flour to make a roux in the skillet.  Cook the flour-coated meat for a few minutes until the flour-flavor goes away, and THEN add the cream and spices.

Don’t try to mix your flour into your liquid and then pour it in.  You’ll get lumps.  Everytime.

Make the roux with the meat, and get lump-free gravy, without fail.

You’re all like, “Duh, Erin.  That’s like Gravy 101.  Where have you been?’

Well whatever.  It’s my gravy trick, and it’s totally worth sharing for those of you who aren’t doing it.

Biscuits and Gravy Casserole |

Hope you love this one.  It’s quick and easy, and super delish.  It was kid-approved, husband-approved, and I even caught my brother-in-law picking at the leftovers mid-morning.

He so wishes he was a breakfast person, I know it.


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Biscuits and Gravy Casserole
Prep time
Cook time
Total time
A different take on traditional biscuits and gravy, this easy breakfast casserole is a fun way to mix things up at the breakfast table.
Serves: Approx 8 servings
  • 1 can large, flaky biscuits (such as Grands)
  • ½ pound ground breakfast sausage
  • 3 Tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 and ½ cups milk
  1. Preheat oven to 400 degrees (F).
  2. Prepare a small casserole dish (approximately 7x10) with cooking spray. Set aside.
  3. Open biscuits, and cut biscuits into quarters.
  4. Layer half of the quarters in prepared pan.
  5. Bake for 10 minutes.
  6. Meanwhile, prepare gravy.
  7. In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.
  8. Sprinkle the cooked sausage with 3 Tablespoons of flour.
  9. Use a wooden spoon to stir flour into sausage until completely absorbed.
  10. Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
  11. Add milk, and stir to combine.
  12. Add salt and black pepper.
  13. Stir frequently until mixture comes to a slight boil.
  14. Taste, and adjust seasonings as desired. (I usually add more black pepper)
  15. If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not "globby," it should still be slightly runny.
  16. Pour gravy over the cooked biscuits.
  17. Layer the remaining uncooked, quartered biscuits over the gravy.
  18. Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.
  19. Serve immediately.
  20. Enjoy!

leave a comment your way - using facebook or disqus:

  • Lisa F.

    Seriously I’m not a breakfast person at all but this sounds really good and comforting so I’m definitely surprising my family with a Christmas breakfast this year. They will be so surprised. Thanks for this recipe! Merry Christmas!

  • Hairflower

    Merry Christmas to me… Thanks, this sounds amazingly easy….just right down my alley…I hope you have a Very Merry Christmas!

  • robyn

    can u prepare day before and bake the next? might do without bottom biscuits

  • Jude

    You’ve got a typo you probably want to fix: “The trick is to just sprinkle the browned meat with gravy to make a roux in the skillet. Cook the flour-coated meat for a few minutes until the flour-flavor goes away, and THEN add the cream and spices.

    • Stacey

      thank you :) someone like me would have been trying to figure that one out, lol

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  • Mar

    Here’s a gravy tip. Microwave your liquid to knock the chill off before adding it to the roux. It will come together a LOT faster.

    • Timberly

      Add your salt and pepper when you add your flour! Helps with lumps too!

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  • Idanis

    I made this today, and because my husband was on a new venture to make me clinically insane and annoying me to no end, i missed the part where I was supposed to use only 1/2 lb of breakfast sausage and used a whole lb. Still turned out good, just meatier and less gooey. I had to take it out before the 25 minutes though because otherwise my top biscuits were gonna burn…

    • lemonsugar

      I usually cover the top with foil for the last few minutes to prevent over-browning. :) Thanks for the feedback!

    • MT

      Were you bottom biscuits soggy?

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  • DaVille Peach

    Do you drain the fat from the meat before adding the flour?

    • lemonsugar

      Nope! You need the fat to make the gravy!

      • Jorie

        Is there anyway to prepare it at night then bake the next day?

      • shematz

        Well… could drain the meat but you would need to add some butter back in because you can’t make roux without fat. However, you will lose some of the sausage flavor. I LOVE biscuits and gravy! This looks pretty good, I need to try it!

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  • heidi rousseau

    I am not much of a breakfast eater either but do love an early lunch or brunch so will make this later in the morning close to lunchtime.I will note the typos.

  • Kendra

    So I’ve made this a few times, and LOVE it. In fact, I just got online to look it up to make for a birthday brunch. Found you via pinterest… thanks for posting… a new family favorite!!

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  • Cody

    Can you double this for a 9 x 13 pan?

    • lemonsugar


      • Lightning Farron

        What’s the recipe ingredients for a 9×13? I’m terrible at math…

        • M A

          Really, you can’t, just multiply by 2? 1 can is 2 cans. 1/2 pnd Sausage is 1 pound, 3 Tb spoons is 6, 1/2 teaspn is 1 of both salt & pepper, 2 & half cup = 2.5 cups will be 5 cups milk.

          • Diana

            Wow M A you are so mean……….

          • M A

            I’m not being mean I’m trying to get her to think for herself ‘first’ and not just rely on others to do the thinking for her. If you would notice I am the only one who has answered her question.

          • Susan

            Actually, M A, you wouldn’t double this recipe (or “just multiply by 2”) to fit in a 9×13. The original recipe is for 7×10, so doubling ingredients would be creating wasted ingredients. I’m just RE-thinking for you – glad I could help!

  • kells

    Why quarter the biscuits if you are only adding them twice. Why not half them?

    • lemonsugar

      The quartered biscuits make it more bite-sized and easier to eat. :)

  • jazzermom2012

    is there a way you could make this in a crock pot?

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  • LilMissTNT

    Just tried this out, delicious! I added 4 scrambled eggs to the first layer of biscuits to make it a perfect

  • Melissa

    Wow! This was fantastic! We cooked onions with the sausage, and it was amazing! Thank you!

  • Ben

    You had me until you said canned biscuits.

    • Valerie Butler

      You can always make your own biscuit dough and then take it from there. My late Mama’s biscuits would really take this up to a whole ‘nother level. The canned biscuits are for convenience and time.

      • C L

        Tammy, Would you mind sharing your Mama’s biscuit recipe? Please? Thank you, Cyndi

    • Valerie Butler

      Just fyi….my name is NOT Valerie Butler. I don’t know where that name came from, why it’s there or how to change it. My name is Tammy.

    • Gay Smith

      You’re like me. I always call canned biscuits “dead bread” !!! lol

  • Susan

    You say.. “THEN add cream and spices”…… Is that the milk or did I miss some cream somewhere? 45 and still hate cooking…thanks!

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  • Robin

    My family loved it! Thanks for sharing :)

  • Sunny

    Can’t wait to try this! I do big family breakfasts several times a year, and make 3 different casseroles, so I’m always looking for an easier and faster one.

  • kare

    Just finished cooking. Can’t wait to taste it!

  • Terri Devlin

    I have made this three times, even doubled it once for a larger crowd. Everyone loves it and wants the recipe! The canned biscuits work out perfectly!!!

    • MT

      Were your bottom biscuits soggy? I am making this for the first time for a work function (shame on me, I know), and I am concerned about this. Thanks in advance for your response!

      • Lindsey

        No! They were soft but not watery and gross!

      • lemonsugar

        As long as you properly par-bake the bottom biscuits, you’ll be fine! :)

        • MT

          I made them, and it was DELISH! Thanks for an amazing recipe!!

  • Teresa Ambra

    This looks so good. I’m going to have to try it!

  • Xandria

    I looove the roux trick! My roux normally takes forever and kinda lumpy and really thick. This was perfect. I added a little butter to the sausage before the flour….cause why not….

    • lemonsugar

      Yay for gravy tricks!! :)

  • Kate

    What type of milk did you use? 2%? whole? skim?

    • lemonsugar

      You can use whatever you have, I usually use 2% (because that’s what we drink) or half and half if I have extra in the fridge. The more fat in the milk, the creamier your gravy will be.

  • susie

    Thanks for the recipe. My family loved it!

  • Annie C

    Well, then make your own biscuits. I would think it would work just as well. Geez!!

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  • Abbie

    can I bake this and reheat to serve the next day?

    • lemonsugar

      Hi Abbie, this is definitely best fresh. It is “re-heatable” but better fresh for sure.

    • Babs524

      I have made this several times for the grandkids. And yes. It is good reheated the next day!!!

  • Julie

    I pinned this last night and woke up with visions in my head! I truly debated a grocery run before brushing my teeth. But then I thought, why not today to learn to make a from scratch biscuit? And I have Italian sausage in the freezer, that’ll work, right? So I used hot Italian sausage, skim milk, and scratch biscuits, and I tell you what – this is super tasty. I always put hot sauce on my biscuits and gravy, so I added that right to the gravy, too. This will be made again!

    • lemonsugar

      Yay! Glad you liked it – thanks for taking the time to let me know!

    • JAN


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  • Kristen Kirk

    I saw this on pinterest yesterday and made it this morning using my own gravy. Fantastic! I would have never thought of putting biscuits and gravy together like this but it turned out great and is a new family favorite. Thanks so much for sharing the idea!

    • lemonsugar

      You’re welcome! Glad you loved it!

  • Leanne

    I just made this for brunch after church today. Fantastic recipe that anyone follow!! Thank you for the “gravy trick”- I love white gravy but my husband hates it because he says it tastes like flour. Your gravy was AMAZING and I will be using it as a base for other dishes. Thanks for sharing such a fantast recipe!!!!

    • lemonsugar

      Thanks Leanne! Glad you liked it -and yay for gravy tricks! 😉

  • lemonsugar

    John, I’ve made this with homemade biscuits, and it just wasn’t the same. In this case, canned biscuits win.

  • grace

    Might be a silly question, should I drain the sausage before adding flour?

    • grace

      Nevermind.. Just saw another poster with same question. Thanks!

      • lemonsugar


    • Valerie Butler

      No, that’s part of your roux. The flour needs it to cook in. (Just for the record….my name is Tammy S. NOT Valerie Butler. I have no idea why or how that name got in my system. Just fyi. Thanks.)

      • Maggie Henry

        Hey Tammy! Just log out of the Valeria Butler…should be a button right under her name in the top right at the beginning of the Comments section and the log in as you. You may have to create an account on Disqis but usually gives you several painless options like FB, too.

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  • threnners

    If, like me, you do not own a 7×10 pan and have 9×13’s only, cook 1lb of sausage, add another can of biscuits and cup of gravy. Otherwise, this thing is amazeballs.

    • lemonsugar

      :) I’ve doubled it in a 9×13, too. Glad you liked it!

      • Maggie Henry

        I’m trying to figure out how to half it and what size pan to cook that in. I have a glass meatloaf/bread dish that I think will work. It is just hubby and me days and I get the feeling this isn’t like scalloped potatoes where it tastes better the next day.. I’m just mainly concerned that the biscuits won’t cover the top of it. I had biscuits and gravy in Lexington, Kentucky at a
        Shaker Village while on a smocking retreat. Thought I had died and gone to
        Heaven! Been trying to recreate that devine delish ever since w/o any success. Even called them up and had them mail me their recipe books…that and pickled watermelon rind…yum!

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  • irene

    I am sure going to try this for our holiday season I have a bunch over at my house so this is a must try thanks.

    • lemonsugar

      Awesome, hope you like it!

  • Carol

    This looks sinfully good. Will try it with Turkey sausage but will try it! Thanks for this amazing brunch recipe!

    • lemonsugar

      Hope you like it! Thanks for coming by!

  • butter basil and breadcrumbs

    Oh my gosh. Totally making this for Christmas morning.
    I’m so happy to have found your blog… Congrats on the MSN feature. That is very cool!

    • lemonsugar

      Thank you! Glad you’re here! :)

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  • Emira

    Another little gravy tip for if your gravy just isn’t thickening up the way you want it is to add a little water and flour to w separate bowl or glass and stir it to make a thick paste-like substance. Then add it to the gravy. It keeps if from getting lumpy but helps to thicken.

  • Ann Antone

    Hello.. I would also like to know if you can make this one day and bake the next day? And can (and how would )you freeze this recipe?

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  • Christine

    Made this for Christmas this year the night before. Did the bottom layer of biscuits, cooked them and then made the sausage and gravy mixture. Put the sausage and gravy mixture on top of the bottom biscuits and covered and put in the frig. Finished it off in the morning. We made additional gravy to add on top if people wanted. FYI it was still good 2 days later!

  • Cindy Pointer

    Making this for New Years Day breakfast for sure!

  • Cynthia Neal

    Sound delish! Unlike Ben, you had me at canned biscuits! Can’t wait to try it!!

  • Julie From KY

    I really wanted to not like this I just didn’t see the sense in cooking one row of biscuits first. Gladly this was not the case. Loved it and once I was making it I understood why. Perfect tip on the gravy not one lump. Thanks.

  • MJ

    Sorry Erin, I was opting for Kaye to make some strawberry cupcakes – but – guess what – she wanted the biscuit and gravy recipe MJ

  • The Blonde Chef

    I love this so much! Seriously, biscuits and gravy for breakfast is a no-brainer but thrown together in a casserole? Genius!

  • Erin

    I loved this! I followed the recipe exactly, using a 9×9 pan. Only thing I will do different next time is make a bigger batch of gravy. I wanted the biscuits to be a little more saturated; soggier even. But really, this was awesome!!

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  • ElisaLBC

    I noticed some folks doubled recipe for a 9×13. What if you use a lasagna Pan (11×15)? what would the quantities be? would it need longer to bake?

    • lemonsugar

      I’d guess that you’ll need 3 tubes of biscuits, and increase the gravy recipe by about a quarter. You might not need more gravy, but it never hurts! Your main goal is just to cover the bottom and top of the casserole with cut biscuit pieces. Good luck!

      • ElisaLBC

        THANKS!!! for the quick response!

    • Kim’sCookin’

      I would NOT use 3 cans of biscuits – it would be way too bready. Double & 1/2 the gravy & it should be delicious.

      • lemonsugar

        I like bready, Kim! :) So it would be A-ok with me! Acutally, I just made it in a 9×13 and used just shy of three tubes of biscuits, so it probably depends on the size and type of biscuits used. Thanks for your feedback!

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  • Dominique Suzanne

    Second time making this dish, was delicious the first time, now let’s hope it stands up to my boyfriends expectations, lol. He loves my biscuits and gravy so when I saw this I had to try it. The first time was with my dad and brother, they loved it (even though pops was skeptical, lol). Anyways, thanks for a delicious twist on B&G!!!

    • lemonsugar

      So glad you liked it!!

    • Vicki

      Do you drain any of the grease off before adding flour to browned sausage?

      • lemonsugar

        Depends – sometimes the sausage is fattier than others – but I do like to leave a little fat, because it does make a better gravy.

  • Nikki Sutton

    I’ve been making my gravy like that for over 35 years…only because I was lazy and didn’t want to do all the steps to make gravy. So one day, just sprinkled the flour over the meat, cooked the flour taste out for a bit, and BAM, the best gravy ever! So happy to hear that someone else does that as well!

    • lemonsugar

      Yay for gravy tricks! 😉 Thanks for the comment!

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  • Pam

    Made this dish this morning and my husband does not like biscuits and gravy, he ate this 😉 definitely a recipe to keep !!

  • txtchr

    When I poured the gravy in all the biscuits on the bottom floated to the top. I thought this recipe was too bready. Twice as much gravy/sausage mix was needed

    • lemonsugar

      Hi! Sounds like your gravy was possibly a little thin? Maybe cook it a little longer or add a bit more flour. Thanks for the feedback!

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  • Debbie

    My husband loves biscuits and gravy, and this looks so easy! Was thinking how good it will be for camping trips!!! ❤️

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  • Vicki

    Do you drain the grease off before you add flour to browned sausage?

    • kiki

      nope! you need the grease for the roux

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  • Kyra

    Is there any way to prepare and freeze this, then defrost and bake? My heart says yes, but my brain is worried. Lol

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  • Stephanie Scherling

    Made this at Christmas and everyone LOVED it. 2 pans for around 15ish people. Making again tonight but added some egg in, hope it turns out just as good!

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  • Renee’ Arnold

    Given that the last response was 2 years ago, I don’t hold high hopes for a response :). But just in case… I would like to make this for a family reunion. But, I’d like to make it easy on myself since I will be feeding about 30 people. Do you think it would be possible to make gravy ahead of time and freeze it in ziplock baggies. Then, thaw it and use according to the instructions. I’ve never tried to freeze gravy.

    • elaine

      I have found that sausage/flour gravy turns watery in the freezer

  • Tasha

    Has anyone made it the night before? Going to make it tomorrow night put it in fridge and get up early set it out and bake/eat it before leaving for the lake

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