Biscuits and Gravy Casserole – Sausage gravy is cooked with biscuits on top to make a yummy casserole fit for any breakfast or brunch.

How is everyone holding up during the COVID-19 social quarantine? We’ve been doing fine so far and not too stir-crazy.

At this point, however, it looks like most of us will be spending Easter at home. So you’re going to need some killer brunch recipes to serve the family and still make this holiday feel super special.

Today’s recipe is just what you need. It’s a new and easy way to serve up biscuits and gravy and it’s oh so flavorful. But before we get to the recipe, let me explain exactly what biscuits and gravy are…

What are biscuits and gravy?

Biscuits and gravy is a savory dish served for breakfast. It consists of two parts: fluffy biscuits and sausage gravy. The biscuits are pretty standard. The gravy is made with breakfast sausage and thickened with a roux made with butter and flour. It’s a super rich dish. But I think that goes without saying.

For this recipe, we serve up biscuits and gravy in a new way – baked in a casserole. The biscuits are baked in the gravy so they absorb all that rich flavor in the process. The result is a biscuit that’s fluffier and richer than you can imagine.

Without further ado, here is my Biscuits and Gravy Casserole!

Making the gravy

The first step in this casserole is making the gravy. We’ll cook the gravy almost all the way and let it finish in the oven with the biscuits. To start, the sausage is cooked with onions until no longer pink. It’s scooped out of the pan and set aside, but leaving the fat in the pan. Then, we begin the roux.

The roux is made with equal parts fat and flour. The leftover fat from the sausage isn’t enough for a roux so we add 4 tablespoons of butter and let it melt completely. Then, the flour is added and the two are whisked together until thick. We cook it just for 1 minutes to remove the flour taste but not brown the gravy.

Next, the milk is added a little at a time to prevent lumps from forming and to help the gravy thicken up slowly. Once the gravy is thick, the sausage and onions are added to it and stirred together.

Assembling the casserole

Once the gravy is done, it’s added to the bottom of a 13×9 baking dish. And now it’s time to add the biscuits. I used frozen biscuits because:

1. They cut down on the work needed for this casserole
2. They taste much better than biscuits from a tube

The frozen biscuits are layered on top of the gravy and baked for 30 minutes or until golden brown on top.

Tip and Tricks

1. It’s important to add the milk slowly to the roux so you can control the consistency. If you add it all at once, the cold milk will shock the roux and cause lumps that will be hard to remove with all that liquid present.
2. Make sure to season the gravy at the very end. Breakfast sausage is super salty so you’ll only need a little salt, anyway. Therefore, wait to the whole thing is ready before giving it a taste and seasoning.
3. I haven’t tried this recipe with a tube of biscuit dough but I imagine it would also work here. The casserole obviously won’t cook for the whole 30 minutes if you use refrigerated biscuits. Just remove the casserole when the biscuits have browned on top, probably closer to 15-20 minutes.

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More recipes you’ll love:

Ham & Cheese Biscuits

Cheesy Tater Tot Breakfast Casserole

Sausage & Cheese Pastry Muffins