Biscuit and Gravy Casserole

Layers of buttery biscuits baked to golden perfection under a hearty blanket of creamy country sausage gravy make this Biscuit and Gravy Casserole a breakfast classic in our house. It is the dish I bring to lazy weekend brunches and family gatherings when I want everyone to feel cared for and full before they start the day.

I started doubling this recipe after watching cousins argue over the last corner piece at a reunion and now it is the one dish everyone expects at holiday breakfasts.

Ingredients

• Jumbo biscuits: Look for the butter flavored variety for the richest taste Refrigerated dough saves time or make your own if you are feeling brave
• Pork sausage or ground pork: Choose fresh sausage for best flavor Brown well for those tiny crispy bits that make a difference
• Country sausage gravy: Canned gravy brings convenience but you can use homemade if you like Look for brands with visible sausage chunks
• Black pepper: Freshly ground pops with flavor Pre ground can be used in a pinch
• Butter: Melt before brushing for biscuit tops with a golden color Salted butter adds extra flavor too

• For the best casserole choose biscuits with no cracks when pressing the tube and check sausage for pinkness and good aroma before buying

Step by Step Instructions

Prepare the Pan:

Grease a nine by thirteen inch casserole dish with butter or nonstick spray to keep the base from sticking after baking

Prebake the Biscuit Base:

Cut one tube of biscuits into quarters and evenly arrange the pieces in the bottom of the dish Bake in a hot oven for about twelve to fifteen minutes The pieces should be firm and light golden so they stand up to the gravy

Cook the Sausage:

Brown one pound of pork sausage or ground pork in a skillet over medium heat Use a spoon to break into crumbles and let it get golden in spots for extra flavor Drain off excess fat for a less greasy casserole

Make the Gravy:

Using the same pan pour in two cans of country sausage gravy Heat gently over low stirring often with a wooden spoon The gravy should be visibly thickened and slightly browned which means the canned flavor is more mellow and homemade tasting

Layer the Casserole:

Spread the cooked sausage over the baked biscuits then pour warm gravy evenly on top Sprinkle all over with plenty of freshly ground black pepper for classic flavor

Add Biscuit Topping:

Quarter the second tube of biscuits and arrange in a single layer over everything Try not to overlap so each biscuit gets golden during baking

Bake to Finish:

Return to oven uncovered for about ten minutes Then cover with foil and bake another fifteen minutes so the top biscuits bake through and the filling bubbles Once golden remove foil for the last two or three minutes for an extra crisp top if you like

Brush with Butter:

While hot out of the oven brush the biscuit tops with melted butter for a shiny finish and extra flavor Let rest just a minute before serving

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Storage Tips

Store leftovers tightly wrapped in foil or an airtight container in the fridge Try to use within four days

Reheat slices in the oven or a toaster oven for the best biscuit texture Microwaving works in a pinch but the biscuits lose some crisp

Ingredient Substitutions

Swap ground turkey or chicken sausage for a lighter version

Homemade gravy is wonderful if you have time Just be sure to use plenty of sausage so the casserole has hearty bite

Vegetarian sausage and mushroom gravy both work well for meatless versions

Serving Suggestions

Pair slices with fruit salad or scrambled eggs for a complete brunch spread

A drizzle of hot honey or few drops of hot sauce is always a hit with heat lovers

Cut into squares for easy portioning at potlucks or breakfast for dinner nights

Cultural History

Biscuits and gravy is a Southern staple born from thrift and ingenuity Cheap sausage was stretched with a simple floury gravy then ladled over biscuits for filling meals on small budgets By baking it all together this dish brings new ease to an old fashioned favorite

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Recipe FAQs

→ Can I use homemade biscuits instead of refrigerated tubes?

Yes, homemade biscuit dough works well; just cut them to similar size and adjust baking time if needed.

→ Is ground pork an alternative to sausage?

Ground pork can be used as a substitute. Season with herbs and spices to mimic sausage flavors.

→ Can this casserole be made ahead?

Assemble the dish, cover, and refrigerate overnight. Bake fresh in the morning for best texture.

→ How do I store leftovers?

Store leftover portions, covered, in the refrigerator for up to three days. Reheat in the oven or microwave.

→ What sides go well with this casserole?

Pair with fresh fruit, scrambled eggs, or a light green salad for a complete breakfast spread.