I have a guilty pleasure secret. I love Biscuits and Gravy. So I scoffed a bit when someone suggested I try a casserole version. I’ve seen recipes over the years, but it wasn’t until recently that I gave it a shot. I was blown away…and I think you will be, too.

Biscuit and Gravy Casserole

Honestly, I hadn’t tried it because I thought nothing could beat my original Biscuits and Gravy recipe on my site already. I was wrong! I’d be eating crow over this one, but I’d much rather eat biscuit & gravy casserole! I hope you will, too.

About Biscuit and Gravy Casserole:

If you’ve ever had a “bubble up” (sometimes called biscuit bake or bubble bake) casserole, it came on board not long after Pillsbury released canned biscuits. They were popular in the late 50s and early 60s, and new versions are still circulating. This is a simple variation of a Bubble Up Bake.

Tell me if you’re like me: I have this thing about casseroles. Cook good food, pile it together, and cook it again. I’m always like, “Why?” I’ll tell ya why to make this one:

1. While you do have to make the sausage gravy, you don’t have to make the biscuits, and the gravy or the casserole can be made ahead and popped into the oven in the a.m.
2. It makes it so much easier not to be standing at the stove, juggling everything. Put it together, and you have time to fuss with the rest of your morning routine, setting the table and so on.
3. Somehow, that gravy melds into a craveworthy concoction. The biscuits form the base, and the top browns beautifully. The texture is amazing. And for some reason, there’s no canned biscuit taste.
4. Serving is a breeze! No splitting biscuits, no mess, no fuss, no drips, no waiting for a plate to be assembled like when you make biscuits and gravy. Just toss it on the table and scoop it on a plate.

Biscuit and Gravy Casserole

Making Biscuit and Gravy Casserole:

First thing, spray a 9 x 13″ casserole. Cut each biscuit (from a large can) into quarters and toss in the bottom of the casserole. Scissors make this easy.

Then cook up the sausage until broken down into crumbles. The easiest way to do this is to add a couple of tablespoons of water to the bottom of the pan and use a wire potato masher. The water will fully evaporate; it just keeps the sausage from sticking to the bottom of the pan.

Once the sausage is cooked, determine if there is enough grease in the pan to make a gravy. Some sausages are so lean that if there isn’t any visible fat, you will want to add just a little butter or oil. Then make gravy as usual – or almost usual. This is slightly thinner than a normal sausage gravy.

Make Ahead:

• Prepare as directed. Add a layer of plastic wrap on top and refrigerate. In the morning, take the casserole out a bit ahead of time if possible, and bake as directed, adding a few minutes to the cooking time. If it’s not piping hot when the top is browned, place a piece of foil loosely over the top to prevent more browning.
• A second option is to prepare the gravy the day before and assemble the casserole in the morning before baking. Again, a few minutes of additional time in the oven might be needed.

Serve Biscuit and Gravy Casserole With:

• This is pretty much a full meal, but a little fruit is always nice.
• Eggs, however you like to make them, are a great option.

Leftover Biscuit and Gravy Casserole:

• Store in the refrigerator, tightly covered, for three to four days. For best results, reheat servings, lightly covered, in the microwave.
• Freezing is not recommended. The biscuits become soggy and dense once thawed.

Other Breakfast Recipes You Might Like:

• Classic Biscuits and Sausage Gravy – for when you want to go all out, the Mile Hi Biscuits in this recipe are outstanding, and the sausage gravy (just a bit different in texture than this recipe) is spot on.

Classic Biscuits & Sausage Gravy – these are my Mile Hi Biscuits

• Overnight Sausage Breakfast Casserole – This is more of a bread “strata” and, in addition to the sausage, has bread, a little cheese, and eggs. This casserole is everyday family fare.

Overnight Breakfast Sausage Casserole

Winning at the Grocery:

The secret isn’t always where you shop, it’s when. Do take advantage of discount stores like Aldi and Lidl, and selectively at your buyers’ club. Shop ethnic markets if you have them and watch grocery sales. But that’s not the full picture.

Most ingredients have predictable sales cycles. Learning those patterns can make a bigger impact on your grocery budget than chasing sales and coupons alone.

I try to buy ingredients at their best value and keep enough on hand to avoid paying top price later. It’s a simple idea, but it has saved me far more than any coupon ever did.

Learn more in my Winning at the Grocery series. Here is how winning at the grocery plays out in my kitchen for this recipe:

Breakfast Sausage:

• Breakfast Sausage is no longer cheap – but like bacon, it’s on sale before every holiday. Pick up extra, toss in the freezer for when you need it – but only buy enough to last to the next holiday sale.
• Remove frozen sausage a day or two before needed; if not an option, saw off the metal closures. Use the defrost microwave setting. Once partially thawed, remove the wrapper along with the thawed portion. Place the remainder back in to continue thawing.
• Be open to shopping the discount stores and exploring off-brands – after all, Jimmy Dean was once one.

Canned Biscuits:

• Look for these on sale before almost any holiday. Be open to store brands, and check your discount stores. If used often, check the price on bundled packages.
• Canned biscuits last about two months in the fridge, even if past the “best if used by date”. Store too long, and they’ll pop open.
• If in doubt, or you’d rather not bake the whole can, freeze individual biscuits. Once frozen, place in a Ziploc. Thaw overnight or bake from frozen.

Biscuit and Gravy Casserole

I can’t remember the first time I had biscuits and gravy – it’s like I always loved it. I didn’t think a Biscuit and Gravy Casserole would compare, but glad I was wrong. I know it’s April, but Mother’s Day is just around the corner, and then Father’s Day. Is this the kind of recipe you’d toss on the table?

Hope you enjoy!

Mollie

Biscuit and Gravy Casserole

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Toss this casserole on the table in the a.m. and the family will come running!

• Author: mollie kirby
• Prep Time: 10 minutes
• Cook Time: 35 to 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Breakfast or Brunch
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 package of 8 big refrigerated canned biscuits (Southern homestyle, not flaky layers is best)
• 1 pound breakfast sausage
• 1 tablespoon butter or oil, if needed
• 3 tablespoons flour
• 2 1/2 cups whole milk
• salt and pepper to taste: suggest 1 teaspoon salt and 1/4 to 1/2 teaspoon black pepper
• pinch of red pepper flakes, optional

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Instructions

Spray a 9 x 13″ Casserole. When ready to bake, preheat oven to 375 degrees F.

Prepare the Biscuits:

Cut biscuits into 1/4’s and toss in the bottom of the pan.

Make the Sausage Gravy:

Brown sausage in a skillet or Dutch oven, crumbling as it’s cooked. Once cooked, if there is no visible fat, add a tablespoon of butter or oil. Sprinkle flour over the top of the sausage, stirring as it cooks for about a minute.

When it seems well incorporated and leaves a slight film on the bottom of the pan, add the milk in increments, stirring after each addition. Cook until thickened. Test by dipping a spoon into the gravy: If a finger run across the back of the spoon leaves a distinct track, the texture is right.

Add salt, pepper, and red pepper flakes (if using) to taste. Cool the gravy to room temperature.

Once cool, pour the gravy over the biscuits and bake, uncovered, 35 to 40 minutes until the biscuits are golden brown and cooked through. (Press gently in the center; it should be slightly firm but with some give.)

Rest for several minutes before serving to give the gravy some time to set just a bit.