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!

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  • 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.

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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


  • 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.

    • 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.

  • 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!

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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.)

  • 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.