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Front shot of biscuits and gravy casserole on a wooden surface with fresh herbs and a cup of coffee
Biscuits and Gravy Casserole
Prep Time
15 mins
Cook Time
20 mins
Cooling Time
5 mins
Total Time
40 mins

Classic Southern comfort food! This Biscuits and Gravy Casserole is an easy breakfast recipe or satisfying brunch that's perfect for entertaining!

Course: Breakfast, Brunch
Cuisine: Southern
Keyword: biscuits and gravy casserole, biscuits and gravy casserole recipe, sausage gravy
Servings: 8 - 10 people
Calories: 372.5 kcal
Author: Blair
  • 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
  1. Preheat oven to 400 degrees F. Spray a 3-quart baking dish with cooking spray and set aside.

  2. 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).

  3. 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.
  4. Transfer the gravy to the prepared baking dish. Place biscuit quarters in an even layer on top of the gravy.
  5. 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.

Recipe 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 Facts
Biscuits and Gravy Casserole
Amount Per Serving (1 /10 of the casserole)
Calories 372.5 Calories from Fat 219
% Daily Value*
Fat 24.3g37%
Saturated Fat 9.2g58%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 6.9g
Cholesterol 50.6mg17%
Sodium 1215.7mg53%
Potassium 167.1mg5%
Carbohydrates 22.9g8%
Fiber 0.1g0%
Sugar 5.1g6%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.