Biscuits and Gravy Casserole

This easy Biscuits and Gravy Casserole gives you everything you love about classic biscuits and gravy, including fluffy biscuits, savory sausage, and creamy homemade gravy, all in one 9×13 pan. It takes just 7 simple ingredients, it’s ready in about 40 minutes, and the whole pan works out to less than $2 a serving. It’s our go-to for holiday mornings and slow weekends, and it makes a hearty breakfast-for-dinner on busy weeknights too.

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Love classic Biscuits and Gravy but not standing at the stove while everyone waits? This casserole bakes the biscuits and sausage together in one pan while you stir up a quick Sausage Gravy in the same skillet. Pour it over, scoop, and breakfast is done.

Why You’ll Love This Biscuits and Gravy Casserole

• Just 7 simple ingredients. Canned biscuits, a pound of breakfast sausage, and pantry staples you probably already have: butter, flour, milk, garlic powder, salt, and pepper.
• About $1.79 a serving. The whole pan costs around $10.71, so you can feed six people for less than one restaurant breakfast.
• No soggy biscuits. The biscuits bake first, and the gravy goes on fresh right before serving. You get fluffy, golden biscuits instead of a doughy layer on the bottom.
• One skillet does double duty. Brown the sausage and make the gravy in the same pan, so there are fewer dishes to wash.
• Kids can help. Hand them a pizza cutter and let them quarter the biscuits while you brown the sausage.
• Breakfast or dinner. Readers tell us they make it for breakfast-for-dinner and finish the leftovers the next morning.

Ingredients You’ll Need

• Refrigerated biscuits: We use 2 cans of Pillsbury Grands (8 count each). Store-brand jumbo biscuits work just as well and usually cost less. Flaky layers biscuits give a lighter, flakier bite, and one reader even made it with honey butter biscuits. Want to bake from scratch? Try our Chick-fil-A Biscuits.
• Breakfast sausage: Regular pork breakfast sausage gives you classic country gravy flavor. Use hot sausage if your family likes a little kick, or sage sausage for that old-fashioned diner taste.
• Butter and flour: These make the roux that thickens your gravy.
• Milk: Whole milk makes the richest, creamiest gravy, but 2% works fine. Keep a little extra on hand in case the gravy gets too thick.
• Garlic powder, salt, and black pepper: Don’t be shy with the pepper. That’s what makes it taste like real country gravy. Taste before adding salt, since the sausage is already salty.
• Nonstick cooking spray: For the baking dish, so every last biscuit scoops out easily.

Find the full measurements in the recipe card below.

What It Costs (and How to Stretch It)

This whole pan costs about $10.71 to make, or roughly $1.79 a serving when you cut it into six hearty pieces. Here’s how we keep it budget-friendly:

• Make the gravy from scratch. Butter, flour, and milk are pantry staples, so you skip buying a gravy packet.
• Grab store-brand biscuits. Jumbo store-brand biscuits bake up just like the name brand for less.
• Stock up on sausage when it’s on sale. Freeze the rolls and thaw one in the fridge the night before.
• Stretch it to 8 servings. Cut the pan into 8 squares and add scrambled eggs and fruit on the side. That brings the casserole down to about $1.34 a serving, and nobody leaves the table hungry.

Step by Step Instructions

Step 1 – Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray. Cut the refrigerated biscuits into quarters with a pizza cutter. This is a great job for the kids!

Step 2 – Scatter the biscuit pieces in a single layer across the bottom of the dish. Don’t press them together. Leaving a little space lets them puff up and bake all the way through.

Step 3 – Brown the sausage in a large skillet over medium heat, breaking it into small crumbles, until no pink remains. Drain the grease.

Step 4 – Spoon most of the sausage evenly over the biscuits, leaving about ½ cup in the skillet for the gravy.

Step 5 – Bake for 25 to 30 minutes, until the biscuit tops are golden brown. To make sure they’re done, lift a biscuit piece from the very center of the pan. It should be fluffy all the way through with no gooey dough on the bottom. If the tops are browning before the center is done, cover the dish loosely with foil and keep baking.

Step 6 – When there are about 10 minutes left on the oven timer, return the skillet with the reserved sausage to medium heat and add the butter.

Step 7 – Once the butter melts, sprinkle in the flour, garlic powder, salt, and pepper. Stir for 1 to 2 minutes, until the flour is bubbly and coats the sausage. This cooks out the raw flour taste.

Step 8 – Slowly pour in the milk while whisking. Bring to a gentle boil, stirring constantly, until the gravy coats the back of a spoon. It should be a little thinner than you want to serve it, because it keeps thickening as it sits. If it gets too thick, whisk in a splash more milk.

Step 9 – Pour the hot gravy evenly over the casserole and serve right away.

Why We Bake the Biscuits First

A lot of biscuit casseroles pour the gravy over raw dough before baking, which can leave you with a soggy, doughy layer on the bottom. We do it the other way around. The biscuits and sausage bake on their own until they’re golden, and the gravy gets made fresh in the last 10 minutes and poured on right before serving. You get fluffy biscuits, hot gravy, and no guessing whether the middle is done.

Tips for the Best Biscuits and Gravy Casserole

• Short on time? Use a gravy packet. Peppered country gravy mix works in a pinch. Make it according to the package and stir in the reserved sausage.
• Love extra gravy? Make a second batch and serve it on the side for dunking. Gravy lovers will thank you.
• Add cheese. Sprinkle shredded cheddar or Colby Jack over the hot gravy as soon as you pour it on. It melts in a minute or two.
• Fix the gravy texture. Too thick? Whisk in milk a tablespoon or two at a time. Too thin? Let it simmer another minute or two while you stir.
• Start the gravy late. Wait until the last 10 minutes of baking so the gravy goes on hot and the biscuits don’t sit and soak.

What to Serve with Biscuits and Gravy Casserole

This casserole is rich and filling on its own, so we like to pair it with something fresh or a little protein. It’s perfect for holiday mornings, Sunday after church, or a breakfast-for-dinner night.

• Scrambled eggs: An easy, inexpensive way to add protein and stretch the meal.
• Fruit Salad: Something fresh and sweet to balance the gravy.
• Air Fryer Hashbrowns: Crispy potatoes for a big diner-style breakfast.
• Pancakes: For a holiday or brunch spread when you’re feeding a crowd.
• Orange juice or coffee: The classic finishing touch.

Storing and Reheating

Fridge: Let leftovers cool, then cover the dish tightly with plastic wrap or foil, or move portions to airtight containers. They keep up to 3 days.

Reheat in the oven (best): Cover with foil and warm at 350°F until hot in the center (165°F). The biscuits stay fluffier this way.

Reheat in the microwave (fastest): Warm single servings in 30-second bursts. Drizzle a spoonful of milk over the gravy first, since it thickens as it chills.

Freezer: Freeze cooled individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat in the oven for the best texture.

Frequently Asked Questions:

More Breakfast Casserole Recipes:

• Crockpot Breakfast Casserole Recipe
• Easy Sausage and Egg Breakfast Casserole Recipe
• Easy Bacon Egg and Cheese Breakfast Casserole Recipe
• Sausage Cream Cheese Casserole

If you make this Easy Biscuits and Gravy Casserole, then leave us a comment. We love hearing from you.

Review Pin Print

Biscuits and Gravy Casserole

4.90 from 19 votes

Estimated Cost: $10.71, $1.79 per Serving

Quartered Grands biscuits bake with crumbled breakfast sausage, then get smothered in creamy homemade sausage gravy right before serving. A hearty, budget-friendly casserole that feeds the whole family.

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6

Cuisine American

Course Breakfast

Calories 894

Author Carrie Barnard

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Ingredients

1x2x3x

• ▢ 2 cans Pillsbury Grands biscuits (16.3 oz each) 8 count
• ▢ 1 pound breakfast sausage
• ▢ 2 tablespoons butter
• ▢ 4 tablespoons flour
• ▢ ½ tsp garlic powder
• ▢ salt and pepper to taste
• ▢ 2 cups milk (might need more if gravy is too thick)

See how we calculate recipe costs.

Instructions

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
• Cut the biscuits into quarters and spread them evenly across the bottom of the baking dish without pressing them together.
• Brown the sausage in a skillet over medium heat until fully cooked. Drain the grease.
• Spoon most of the sausage over the biscuits, leaving a small amount in the skillet for the gravy.
• Bake for about 30 minutes, or until the biscuits are cooked through and lightly golden. Cover loosely with foil if needed to prevent over-browning.
• Near the end of the baking time, return the skillet with the reserved sausage to medium heat and add the butter.
• Once the butter melts, whisk in the flour and cook for 1–2 minutes, stirring constantly.
• Stir in the garlic powder, salt, and pepper.
• Slowly pour in the milk while whisking continuously until smooth.
• Bring the gravy to a gentle boil, stirring constantly, until thickened. Add additional milk if needed to reach your desired consistency.
• Taste and adjust the seasoning if needed.
• Remove the casserole from the oven and pour the sausage gravy evenly over the top before serving.

Recipe Notes

Reserve about ½ cup of the sausage in the skillet to make the gravy.

Start the gravy in the last 10 minutes of baking so it goes on hot.

Gravy thickens as it sits. Whisk in extra milk if needed.

Make ahead: Assemble the biscuits and sausage the night before, refrigerate, and make the gravy fresh in the morning.

Nutrition Facts

Calories 894kcal, Carbohydrates 82g, Protein 24g, Fat 51g, Saturated Fat 14g, Cholesterol 74mg, Sodium 2000mg, Potassium 639mg, Fiber 2g, Sugar 9g, Vitamin A 305IU, Vitamin C 0.5mg, Calcium 174mg, Iron 6.2mg

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