Biscuits And Gravy Casserole

When I’m dining out for breakfast and I see biscuits and gravy on the menu, I’m like a fly buzzing to the bright light. I honestly can’t view anything else and it’s almost always my choice. I’ve wanted to create this recipe for a long time, knowing that I could find a marriage between traditional southern biscuits and gravy and a make-ahead casserole.

I’m so pleased and excited to share this easy recipe with you, especially if you like this blue plate diner special as much as I do. I think it’s great for those busy seasons in life, to start the day with a nice healthy, filling breakfast. I also plan to make it for my family on Christmas morning this year.  

Ingredient Highlight: Sausage 

I use one pound of ground pork sausage in this gravy recipe and season it with garlic powder, sage, salt, and pepper. When buying sausage and other red meat, I always look for all-natural brands that don’t include any artificial fillers, such as artificial flavors or preservatives.  

Equipment You’ll Need

It’s helpful to have these few things on hand to make this casserole: 

• A very large skillet (I like this Lodge enamel-coated cast iron skillet) 
• 9×13 baking dish (I love my nonstick 9×13 pan from the Caraway baking set)
• Medium to large bowl for mixing the biscuit dough
• A pastry blender for cutting up the butter (or use two knives for this)
• A cookie dough scoop (or use two spoons for this)

Make It Gluten-Free

I tested a gluten-free version of this casserole and it works great! There are two places that gluten occurs in the regular recipe. First, as the flour in the gravy that helps thicken it. Second, as the flour in the biscuits. To make this a gluten-free casserole, simply swap out the flour in both places for a gluten-free 1-for-1 flour blend. My favorites are Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour.

Make It Dairy-Free

There is dairy in this recipe, as the milk in the gravy and biscuits, as well as cheese and butter in the biscuits. However, you could use dairy-free versions of all of these to make it a non-dairy breakfast. For the milk, choose an unsweetened non-dairy milk, such as almond milk, soy milk, or oat milk. For the butter, use a non-dairy stick butter that is cold, and either omit the cheese or use a favorite brand of non-dairy cheese shreds.

How To Serve

This casserole makes a full breakfast all on its own and you’re getting an excellent source of high-quality protein, energy fueling carbs, and healthy fats. It doesn’t need anything else, but if I was serving it at brunch, I might pair it with a bowl of fresh cut fruit, some scrambled eggs or hard-cooked eggs, and probably a veggie side, such as sautéed asparagus.   

How To Store

Store leftovers in a covered airtight container (or store it right in the casserole dish with a lid or foil over top) in the fridge for up to 4 days. We do not recommend freezing this recipe, as the gravy will likely separate when thawed.  

More Breakfast Recipes

Sausage Hash Brown Egg Muffins

Tater Tot Breakfast Casserole (Make-Ahead Breakfast)

Healthy Blueberry Baked Oatmeal (Gluten-free)

Gluten-free Sweet Potato Buttermilk Biscuits

Video: How to make biscuits and gravy casserole

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Biscuits And Gravy Casserole

The best cozy, comforting breakfast dish, this easy biscuits and gravy casserole makes a beautiful presentation of a favorite diner breakfast. Cheesy flakey biscuits cook right on top of a delicious homemade gravy that’s loaded with cooked sausage and veggies. Overnight casserole instructions included in the Notes section of the recipe card below. 

Prep: 20 minsCook: 40 minsTotal: 1 hour

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Servings: 8–10 servings 1x

1x2x3x

Ingredients

For the Sausage Gravy:

• 1 bunch green onions (½ cup light green. ⅔ cup dark green)
• 1 tablespoon avocado oil or olive oil
• 8 oz sliced button mushrooms
• 1 lb bulk pork sausage (I used Jones Dairy Farm 100% All Natural Pork Sausage Roll) 
• ½ cup all-purpose flour*
• 2 cups low-sodium chicken broth
• 2 cups milk of choice (I used 2% dairy)
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon ground sage 
• ½ teaspoon salt

For the Biscuits: 

• 2 cups all-purpose flour*
• 1 tablespoon baking powder
• 1 cup shredded cheddar cheese, divided
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• 6 tablespoons cold unsalted butter
• 1 cup milk of choice (I used 2% dairy)
• 1 teaspoon apple cider vinegar or white wine vinegar
• Flaky sea salt

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Instructions

1. Preheat the oven to 400℉. Mist a 9×13-inch (or other 3-quart) baking dish well with nonstick cooking spray.
2. Cut the root ends off the green onions, then slice the white and light green parts; set aside. Finely chop the dark green parts and set aside for the biscuit dough. 
3. In a very large skillet (I use this enamel-coated cast iron skillet) over medium-high heat, heat the oil. Once hot, add the mushrooms, sausage, and the white and light green parts of the green onion. Saute over medium heat for 7-10 minutes, breaking up the sausage and any large mushrooms. Do not drain the skillet. 
4. Meanwhile, in a mixing bowl, make the biscuit dough. Combine the 2 cups flour, baking powder, ¾ cup of the cheese, garlic powder, and salt. Stir in the reserved dark green parts of the green onions. 
5. Using a pastry blender or two knives, cut the 6 tablespoons of cold butter into the dry ingredients until the mixture resembles coarse crumbles. Then, add the 1 cup milk and vinegar; stir until the mixture forms a soft slightly sticky dough.
6. Back at the stovetop skillet, once the sausage is browned, sprinkle the ½ cup flour over top and stir up everything from the bottom of the pan, mixing until the flour is incorporated. 
7. Reduce the heat to medium-low and add the broth, 1 cup at a time, stirring after each addition. Be patient and stir slowly as you continue adding the liquid, bringing it back to a low simmer after each addition so the mixture thickens. After you’ve added all the broth, add the milk in the same manner. After the last addition of milk, return the gravy mixture to a low simmer until thickened. 
8. Stir in the garlic powder, black pepper, sage, and salt. Carefully pour gravy mixture into the prepared casserole dish. 
9. Using two spoons or a cookie dough scoop, drop the dough into eight mounds over the gravy layer; gently spread them out a little bit. It’s OK if the top is not completely covered with the biscuit dough, as the biscuits will expand during baking.  
10. Bake for 15 minutes. Then, remove the casserole dish from the oven and sprinkle the remaining ¼ cup cheese over the biscuits and sprinkle with the flakey salt. Return to the oven and bake for an additional 12-15 minutes.
11. Allow the casserole to cool at least 10 minutes before serving. The gravy will continue to thicken as it cools a bit. Store leftovers in an airtight container in the fridge for up to 4 days.

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Notes

* If gluten-free is desired, use a gluten-free flour blend in both the gravy and the biscuit dough, such as Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour.

Overnight Casserole Method: 

1. Prepare the recipe through Step 9, topping the gravy mixture with the uncooked biscuit dough. Allow to cool slightly, about 10 minutes. Cover and store in the refrigerator overnight. The biscuits may sink down in the gravy a bit more overnight than they would if you didn’t use this method, but it will still turn out fine. 
2. In the morning, preheat the oven to 400℉. Bake the casserole for 15 minutes. 
3. Remove casserole from the oven and sprinkle ¼ cup shredded cheese and flaked sea salt over the biscuits. 
4. Return to the oven and bake for an additional 20-25 minutes.

Nutrition Information

• Serving Size: 1/10 of the casserole
• Calories: 435
• Fat: 26 g
• (Sat Fat: 12 g)
• Sodium: 720 mg
• Carbohydrate: 30 g
• (Fiber: 2 g
• Sugar: 5 g)
• Protein: 20 g
• Cholesterol: 76 mg

Dietary

Egg-FreeNut-free

© The Real Food Dietitians

Recipe By: Jessie Shafer

The photos in this post were taken by Megan McKeehan.

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