Biscuits and Gravy Bake

This dish shows off buttery biscuits baked crisp on top and bottom, all cozied up under a homemade-tasting sausage gravy that's creamy and packed with flavor. My family and friends always look forward to it on easy-going weekend mornings or big family get-togethers because it fills everyone up and makes folks feel right at home.

I now always double the batch, ever since my cousins nearly fought over the last crispy piece during a reunion. Now, if I leave it out, folks start asking where it is at every holiday breakfast.

Delicious Ingredients

• Butter: Melt a little for brushing the tops so they brown up and taste rich. If you've got salted butter, that's even better.
• Black pepper: Push for some fresh-cracked pepper if you can. It's got a bigger punch, but use whatever you have.
• Pork sausage or ground pork: Pick a fresh roll if you can—let it get nice and golden with crunchy bits all through.
• Country sausage gravy: Gravy from a can is totally fine, but homemade is awesome if you've got some time. Choose one with chunky sausage in it.
• Jumbo biscuits: Look for butter biscuits from the fridge case for the easiest prep, or try making your own if you want to get wild.

• If you're shopping, pick biscuit tubes that look smooth (no splits or dents). Fresh sausage should smell good, not sour or weird, and be nice and pink.

Simple Steps

Brush with Butter:

As soon as your dish comes out piping hot from the oven, paint the tops with melted butter. This gives them a pretty shine and tasty finish. Let it hang out for just a minute before you dig in.

Bake to Finish:

Pop everything back in uncovered for around ten minutes so the tops get brown. Cover with foil and let it go another fifteen, so the biscuits finish cooking and the middle gets nice and bubbly. When you want it extra crisp, whip off the foil the final couple of minutes.

Add Biscuit Topping:

Slice up your second biscuit tube and set the pieces over everything in an even layer. Give 'em some space so each one gets brown and stays soft inside.

Layer the Casserole:

Toss your sausage all over the bottom biscuits, then pour your warm, thick gravy across the whole thing. Sprinkle loads of black pepper for the best flavor punch.

Make the Gravy:

Pour two cans of sausage gravy into the same skillet you cooked your meat. Gently warm it up and keep stirring as it thickens. When you see it get a little brown, those canned flavors mellow out nicely and taste freshly made.

Cook the Sausage:

Brown about one pound of sausage or pork in a pan over medium heat. Break it up so you've got lots of little crumbles and let it sit till it's got some crispy edges. Tip out the extra grease if you want it less heavy.

Prebake the Biscuit Base:

Chop your first round of biscuits into four chunks each and spread them across your buttered pan. Bake at a hot temp for a dozen to fifteen minutes; they need to firm up and go golden so they hold up to all that gravy.

Get the Pan Ready:

Spread some butter or spray all over a 9 x 13 pan before you do anything else. This makes sure your biscuits come out clean and nothing sticks to the bottom.

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How to Store It

Cover leftovers tightly or tuck them in a sealed container. Store in the fridge and finish them off within about four days.

The oven or toaster oven brings the biscuits back just right. The microwave will do in a hurry, but the tops lose their crunch.

Swaps and Options

Ground turkey or chicken sausage keeps it a bit lighter and still tasty.

If you've got time, knock out your own sausage gravy for extra depth. Don't skip adding plenty of sausage—it makes it hearty.

Go meatless: grab vegetarian sausage or cook up mushroom gravy. Both work really well.

How to Serve

Create a classic brunch plate with scrambled eggs on the side or a bowl of fruit salad.

Heat lovers go wild for a hot honey drizzle or just a few shakes of your favorite hot sauce on top.

Slice into squares so everyone can grab a piece at a potluck or when you're doing breakfast for dinner.

A Bit of Background

Biscuits and gravy started down South, coming out of hard times and clever cooks stretching a buck. Cheap sausage made the gravy, and it all went over biscuits to make a hearty meal. Baking it all together like this is just a simple way to bring everyone to the table—easy, filling, and old school.

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Recipe FAQs

→ Can I swap pre-made biscuits with homemade dough?

Of course! Just cut the dough to match the size of the store-bought ones, and tweak baking time if needed.

→ What else can I use instead of sausage?

You can switch to ground pork and flavor it with spices to get a sausage-like taste.

→ Can I set this up the evening before?

Yes, prepare and refrigerate overnight. Bake fresh the next morning for the best bite.

→ How should I store any extras?

Place the leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave or oven.

→ What sides work well with this bake?

Pair it with fresh fruit, scrambled eggs, or a crisp salad for a complete morning meal.