I love a great Biscuits and Gravy casserole for breakfast, and sometimes dinner! Something that consists of all the comfort foods we love, like sausage, cheese, biscuits, and milk; something like biscuits and gravy casserole! Being from Georgia, this is pure food for the soul.
Even though biscuits and gravy casserole is a famous Thanksgiving breakfast option, we can make it any time, any day, to fulfill our cravings for something savory, dripping with lip-smacking gravy.
Why We Love Biscuits and Gravy Casserole?
The biscuits and gravy casserole is a fulfilling meal option as it contains a healthy portion of proteins and carbs, and also because it is one of the most loved breakfast dishes in the United States, after bacon and eggs.
For the base of this casserole, I’ve used sweet, soft, and moist Grand biscuits that look more like soft bread than flaky and short biscuits, with a distinct flavor that’s good on its own. The filling consists of ground sausage, with its meaty and savory taste, thick and delicious gravy, eggs, and lots of cheese. All these ingredients work together to make this dish scrumptious and tempting enough for everyone to go for a second helping.
Moreover, the biscuits and gravy casserole is quick and easy to make and comes together in under 40 minutes. All you have to do is to layer your dish with the biscuits, add beaten eggs, cooked sausage, and gravy, and top it all with shredded cheddar cheese. Then pop it in the oven for about 30 minutes until it turns golden brown, and the cheese melts into creamy deliciousness. And that’s about it!
Your mouthwatering, gooey, and comforting biscuits and gravy casserole is ready to be devoured to lift your mood up instantly!
You can make this dish for a special breakfast, potluck supper, or something wholesome and fancy for dinner without having to spend hours cutting, chopping, and stirring!
Ingredients for Biscuits and Gravy Casserole
The ingredients required to make this casserole are pretty basic and readily available at home most of the time:
- 1 Can Grands biscuits (8 biscuits): I have used refrigerated buttermilk biscuit dough by Pillsbury; however, you can use any available brand.
- 6 large eggs: Make sure the eggs are at room temperature so that you can beat them to perfection.
- 1-1 1/2 cups shredded cheddar cheese: You can switch cheddar with Monterey Jack, Colby Jack, or Gouda, based on your preference and the level of cheesiness you’re looking for!
For Country Gravy
- 1 cup ground sausage: You can use turkey or chicken sausage, but it’s best to use pork.
- 1 cup whole milk: I used whole milk; however, you can go for low-fat or fat-free milk if you follow a certain diet.
- 2 tbsp all-purpose flour: It adds thickness and texture to the gravy.
- Salt and pepper to taste: Obviously, any dish is incomplete without this duo!
Frequently Asked Questions (FAQs)
I have picked a few common queries and answered them to help you make the best biscuits and gravy casserole:
Q. Can I make the biscuits and gravy casserole a day in advance?
Yes, you can put together the biscuits and gravy casserole the night before. Simply assemble all the ingredients in a baking dish, cover with plastic wrap, and refrigerate it. However, when you bake it the following day, you might have to add 20 minutes of cooking time.
Q. Can I freeze the leftover casserole?
Yes, you can freeze the leftover casserole by letting it cool completely and then wrapping the dish in several layers of plastic wrap. Pop it in the freezer and freeze it for 3 months.
Q. How can I store the leftover casserole?
You can store the leftover biscuits and gravy casserole in an airtight container in the fridge for up to 3 days and the freezer for up to 3 months.
Q. Can I use Grands Flaky Layers biscuits instead of Buttermilk biscuits for this recipe?
If you prefer Grands Flaky Layers over buttermilk biscuit dough, there isn’t an issue, as they work just as well with this recipe.
Tips and Tricks
Here are some tried and tested tips and tricks for tasty biscuits and gravy casserole:
1. You can prepare the gravy 24 hours in advance and store it in an airtight container.
2. If the gravy gets too thick, you can add a little milk to thin it out.
3. If the gravy is too thin, add a bit of flour to thicken it up.
4. Add crumbled cooked sausage to the gravy for added taste.
More Delicious Breakfast Recipes
- Air Fryer Bacon Recipe
- Starbucks Copycat Blueberry Muffins
- Peach French Toast Casserole
- Yeast Free Cinnamon Rolls
- Quick and Easy Breakfast Bites
- 1 Can Grands biscuits (8 biscuits)
- 6 large eggs
- 1-1 1/2 cups shredded cheddar cheese
For Country Gravy
- 1 cup ground sausage
- 1 cup whole milk
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- In a cast iron skillet over medium-high heat, scramble your ground sausage until done.
- Remove the cooked sausage from the pan, and set aside, but allow the sausage drippings to stay in the skillet.
- Add the tablespoons of flour to the drippings in the pan. Stir constantly with a whisk. Be sure to use a spatula as well to scrape any sausage remnants up. The flour and drippings mixture will turn slightly browned in the pan.
- Pour in the milk and stir constantly with a spatula. Be sure to touch the bottom of the pan as you stir. As the mixture boils it will begin to thicken into a gravy. Add salt, pepper, and then the scrambled sausage back into the pan. Set aside.
COOKING THE CASSEROLE
- Preheat the oven to 350F.
- Beat the six eggs in a bowl until well combined.
- Butter or oil a 9x13 baking dish. Add all eight biscuits into the bottom of the pan.
- Pour the beaten eggs over the biscuits in the baking dish.
- Pour prepared sausage and gravy over the biscuits and eggs.
- Add the cheese in an even layer to the top of the biscuits, eggs, sausage and gravy in the pan. Bake for 30 minutes at 350F until golden brown. Remove from oven and allow to set for 5 minutes.