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Classic Southern comfort food! This Biscuits and Gravy Casserole is an easy breakfast recipe or satisfying brunch that’s perfect for entertaining. With just 15 minutes of prep, you can serve biscuits and gravy to a crowd!

Front shot of biscuits and gravy casserole on a wooden surface with fresh herbs and a cup of coffee

You can’t beat the taste of rich, creamy sausage gravy. Paired with buttery, flakey biscuits, it’s quite possibly one of the most perfect morning dishes. Best of all, this easy recipe transforms all of the flavors and textures that you love into a hearty breakfast casserole that’s perfect for the holidays!

What is Biscuits and Gravy Casserole?

The traditional Biscuits and Gravy is a Southern breakfast dish that consists of soft dough biscuits smothered in a rich, creamy gravy. The gravy is made from the drippings of pork sausage, along with flour, milk, and the bits of cooked sausage. With this casserole, you get all of the same classic taste in one dish!

Front shot of biscuits and gravy casserole on a blue and white plate

How to make Biscuits and Gravy Casserole:

This easy breakfast casserole is a great way to serve classic biscuits and gravy to a crowd. You simply prepare a sausage gravy from scratch (which only takes minutes), and then bake the gravy with store-bought Pillsbury biscuits on top!

You’ll need the following ingredients:

  • Ground pork sausage
  • Butter
  • All-purpose flour
  • Whole milk
  • Sage, black pepper and salt
  • A can of buttermilk biscuits
Roll of pork sausage

First, prepare the sausage gravy in a large skillet.

Homemade sausage gravy in a cast iron skillet

Transfer the gravy to a 3-quart baking dish, and then top with the biscuit dough. I use a 16.3 ounce can of Pillsbury Buttermilk Biscuits, but you can substitute with any similar product — or make your own biscuit dough from scratch!

Can of Pillsbury Buttermilk Biscuits

Just cut each biscuit into quarters…

Biscuit dough on a cutting board quartered

…and arrange the dough pieces in a single layer on top of the gravy.

Overhead shot of biscuits and gravy casserole before baking

Bake the casserole in a 400 degree F oven for 15-20 minutes, or just until the biscuits are golden brown and cooked through.

Biscuits and gravy casserole in a blue baking dish

What to serve with Biscuits and Gravy Casserole:

This dish goes really well with eggs and fruit, hash browns, and sweet pastries. Here are a few easy options to get you started:

Serving of biscuits and gravy casserole on a blue and white plate with fresh herbs

Cook’s Tips and Recipe Variations:

  • Swap out the pork sausage for an equal amount of ground beef, or use a different type of sausage (such as turkey sausage or Italian sausage).
  • Can you make this biscuits and gravy casserole the night before? Yes. To do so, prepare the gravy the day before and place it in the prepared baking dish. Cover and refrigerate. In the morning, allow the gravy to sit on the counter for at least 30 minutes so that it comes to room temperature. Add the biscuit dough on top, and bake according to the recipe instructions.
  • How long will biscuits and gravy casserole keep in the refrigerator? This recipe will last in the fridge for 3-4 days.
  • How to reheat the casserole: Cover the casserole loosely with foil. Heat in a 325 degree F oven for about 20 minutes, or until heated through.
  • How to freeze biscuits and gravy casserole: You can freeze this casserole after baking. Allow the dish to cool to room temperature. Cover tightly and freeze for up to 3 months. Before reheating, thaw in the refrigerator overnight.
Overhead shot of a fork on a plate of biscuits and gravy casserole

More easy breakfast casserole recipes that you might enjoy:

Front shot of biscuits and gravy casserole on a wooden surface with fresh herbs and a cup of coffee

Biscuits and Gravy Casserole

5 from 2 votes
Prep: 15 minutes
Cook: 20 minutes
Cooling Time 5 minutes
Total: 40 minutes
Servings 8 – 10 people
Calories 372.5 kcal
Classic Southern comfort food! This Biscuits and Gravy Casserole is an easy breakfast recipe or satisfying brunch that's perfect for entertaining!

Ingredients
  

  • 1 lb. ground pork breakfast sausage
  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk
  • 1 tablespoon chopped fresh sage (or 1 teaspoon dried ground sage)
  • 1 teaspoon ground black pepper
  • ¾ teaspoon kosher salt
  • 1 (16.3 ounce) can buttermilk biscuits, quartered

Instructions

  • Preheat oven to 400 degrees F. Spray a 3-quart baking dish with cooking spray and set aside.
  • Crumble the sausage in a skillet and cook over medium-high heat until no longer pink (about 5-7 minutes). Use a wooden spoon to break the sausage into small pieces as it cooks. Use a slotted spoon to remove the cooked sausage to a paper-towel lined plate. Leave no more than 1 tablespoon of fat drippings in the pan (discard any excess).
  • Add the butter to the skillet with the drippings. Melt butter over medium heat. Sprinkle flour over the melted butter and stir to combine (it will form a thick paste). Slowly whisk in the milk, sage, pepper and salt; bring to a bubble, whisking until smooth and thick (about 3 minutes). Stir the cooked sausage back into the gravy.
  • Transfer the gravy to the prepared baking dish. Place biscuit quarters in an even layer on top of the gravy.
  • Bake casserole (uncovered) until the biscuit topping is golden brown and cooked through (about 15-20 minutes). Let the casserole stand for 5 minutes before serving.

Notes

  • Swap out the pork sausage for an equal amount of ground beef, or use a different type of sausage (such as turkey sausage or Italian sausage).
  • Can you make this biscuits and gravy casserole the night before? Yes. To do so, prepare the gravy the day before and place it in the prepared baking dish. Cover and refrigerate. In the morning, allow the gravy to sit on the counter for at least 30 minutes so that it comes to room temperature. Add the biscuit dough on top, and bake according to the recipe instructions.
  • How long will biscuits and gravy casserole keep in the refrigerator? This recipe will last in the fridge for 3-4 days.
  • How to reheat the casserole: Cover the casserole loosely with foil. Heat in a 325 degree F oven for about 20 minutes, or until heated through.
  • How to freeze biscuits and gravy casserole: You can freeze this casserole after baking. Allow the dish to cool to room temperature. Cover tightly and freeze for up to 3 months. Before reheating, thaw in the refrigerator overnight.

Nutrition

Serving: 1/10 of the casseroleCalories: 372.5kcalCarbohydrates: 22.9gProtein: 14gFat: 24.3gSaturated Fat: 9.2gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 6.9gCholesterol: 50.6mgSodium: 1215.7mgPotassium: 167.1mgFiber: 0.1gSugar: 5.1g
Keyword: biscuits and gravy casserole, biscuits and gravy casserole recipe, sausage gravy
Course: Breakfast, Brunch
Cuisine: Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    One of my all time favorite breakfast meals and you made it sound even better with this recipe! Growing up in the south, my grandma made traditional biscuits and sauage gravy weekly! Cant wait to make this tonight!!! Had planned making it our usual way, but totally following this one to switch it up! Thank you for all of the amazing tips each week!!

  2. 5 stars
    Good morning Blair,
    So good! I’m just not a fan of canned biscuits, but this sounded so good, and I’ve been wanting to try your Aunt Bee’s 3 Ingredient Buttermilk Biscuit recipe, so I substituted out the canned biscuits for Aunt Bee’s. The two together where very satisfying. They are both keepers.
    I think I read a while back your Dad freezes the butter & grates it… I tried that trick & it was great! Please tell him thank you for the tip!
    And thanks again for sharing your talents. The peonies are so beautiful.
    Enjoy your day

    1. That’s perfect, Kris! I love that you combined the two recipes and it worked well. I need to do that next time! And yes — Dad taught me to grate the frozen butter for biscuit dough. 🙂 Thanks for your kind note!