Gravy Biscuit Casserole

Golden, flaky biscuits piled high and tucked beneath rich, tasty sausage gravy make this dish a big hit at my place. When a lazy weekend rolls around or my crew gets together, I love dropping this in the oven so everyone feels cozy and gets a good start to their day.

After watching folks battle over the last edge slice at a family get-together, I started making double batches. Now it’s the first thing my family wants at brunch.

Tasty Ingredients

• Butter biscuits: Try buttery-flavored premade dough for big taste Fast and simple, or make your own if you’re feeling adventurous
• Ground pork or sausage: Fresh sausage packs the best punch Make sure you brown it so you catch all those yummy crispy bits
• Chunky sausage gravy: Canned makes things easy, but homemade is totally fine Hunt for gravy loaded with visible sausage chunks
• Fresh black pepper: Gives great flavor Fresh ground is best, but pre-ground will work when you’re short on time
• Melted butter: Brush on top for golden, shiny biscuits Salted gives it an extra boost

• Pick biscuit tubes without any cracks, and always check fresh sausage for good smell and no pink before tossing it in your cart

Easy Step-by-Step

Butter the Baking Dish:

Grab your nine by thirteen pan and give it a good layer of butter or spray so nothing sticks down the road

Get Biscuits Started:

Slice up one roll of biscuits into quarters, scatter those into the bottom, and bake just until they’re holding together and barely golden Twelve to fifteen minutes does the trick

Brown the Sausage:

Toss a pound of sausage into a skillet, break it up and cook on medium Till it’s nice and brown Forget all the grease by draining it off now for a less heavy finish

Warm Up the Gravy:

Keep using that dirty pan and pour in both cans of gravy Warm gently and keep stirring Let it bubble till it thickens and picks up a bit more color—helps the canned taste mellow out

Put It Together:

Sausage on the baked biscuit base, hot gravy poured right over the top, then a big sprinkle of cracked black pepper

Top with More Biscuits:

Quarter up that second tube and spread the pieces out in one layer on top Don’t pile them up so they all crisp up nicely

Finish Baking:

Slide it back in, uncovered for ten minutes Next, throw some foil over and go for another fifteen Let it bubble and the top gets pillowy golden, then remove foil for a couple minutes at the end to crisp if that’s how you like it

Slather With Butter:

Straight from the oven, brush those hot biscuit tops with melted butter Let the whole thing cool down a minute before you dig in

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Stashing Leftovers

Wrap leftovers in foil or toss into a sealed dish and chill four days is usually safe

Warm up your slices in the oven or toaster oven for crispy biscuits Microwaves work if you’re short on time, but make things a little softer

Swapping Ingredients

Pick ground chicken or turkey if you want it lighter

If you make your own gravy, load up on sausage to keep things hearty and filling

Meatless sausage or mushroom-filled gravy work just fine too

Fun Ways to Serve

Pair with some scrambled eggs or a fruit salad for a full breakfast table

A splash of hot honey or a bit of hot sauce goes over huge for anyone who likes some fire

Slice into squares and you’ve got easy grab-and-go bites for brunch or busy nights

Backstory and Tradition

This Southern favorite comes from using what was cheap Sausage and gravy stretched to last, poured over biscuits for a belly-filling meal Baking it all in one dish just keeps it easy and classic

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Recipe FAQs

→ Can I swap refrigerated biscuits for homemade ones?

Absolutely, homemade dough will work great! Just cut it into smaller pieces, and keep an eye on the bake time.

→ What can I use instead of sausage?

Ground pork works fine! Add your favorite spices to make it taste similar to sausage.

→ Can I set it up ahead of time?

You can! Put it together, cover it up, and chill it in the fridge overnight. Bake fresh in the morning for the best results.

→ What’s the best way to save leftovers?

Store extras in the fridge, covered, for up to three days. Rewarm in the microwave or oven before serving.

→ What pairs well with this dish?

Serve with a side of fresh fruit, scrambled eggs, or a simple green salad to round out the meal.