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