Biscuit & Gravy Casserole Bake

Southern comfort in casserole form — flaky, creamy, and absolutely irresistible!

Introduction

If you’re craving that warm, comforting Southern-style breakfast but want something that’s easy to feed a crowd, this Biscuit & Gravy Casserole Bake is your new best friend. Layers of golden, buttery biscuits soaked in rich, creamy sausage gravy, baked to bubbly perfection — it’s everything you love about a classic diner breakfast packed into one delicious casserole dish. Ideal for weekend brunches, family gatherings, or even as a make-ahead breakfast for busy weekdays.

Ingredients

For the base:

2 cans (16.3 oz each) jumbo flaky biscuits (like Pillsbury Grands)
1 tbsp melted butter (for brushing the top)

For the sausage gravy:

1 lb ground pork sausage (or ground pork with added spices)
1 small onion, finely chopped (optional)
1/2 tsp garlic powder
1/4 tsp smoked paprika (optional but adds depth)
Salt and freshly ground black pepper, to taste
1/4 cup all-purpose flour
2 ½ cups whole milk (or 2 cups milk + ½ cup heavy cream for extra richness)

Instructions

1. Cook the Sausage Filling

In a large skillet over medium-high heat, cook the ground sausage until browned and crumbled. Add chopped onions if using, and cook until softened. Sprinkle in garlic powder, paprika, salt, and pepper. Stir well and remove from heat when fully cooked.

2. Make the Creamy Gravy

In the same pan (don’t clean it — those brown bits are full of flavor!), sprinkle the flour over the sausage and stir to coat the meat evenly. Let the flour cook for 1-2 minutes to remove the raw taste. Slowly pour in the milk, stirring constantly to prevent lumps. Cook until the gravy thickens and becomes creamy — about 5-7 minutes. Season with additional salt and pepper to taste. Remove from heat.

3. Prepare the Biscuits

Preheat your oven to 350°F (175°C). Cut each biscuit into quarters. Lightly grease a 9×13-inch baking dish. Spread half of the biscuit pieces evenly in the bottom of the dish.

4. Assemble the Casserole

Pour the sausage gravy mixture over the bottom biscuit layer, spreading it evenly.
Add the remaining biscuit pieces on top of the gravy layer.
Brush the tops with melted butter for that golden finish.

5. Bake

Bake uncovered in the preheated oven for 30–35 minutes or until the biscuits on top are puffed up and golden brown and the casserole is bubbling around the edges.

Optional Add-ins:

Sprinkle shredded cheddar cheese on top before baking.
Add scrambled eggs or cooked hash browns between the layers for a heartier dish.
Garnish with chopped chives or parsley after baking.

Serving Suggestions:

Serve hot with a side of fresh fruit or a crisp green salad for balance. It’s also amazing with a drizzle of hot sauce or a dollop of sour cream.

Storage & Reheating:

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or in a 300°F oven until warmed through.

Tips & Tricks:

For spicier flavor, use hot sausage or add a pinch of cayenne pepper.
Want to make it ahead? Assemble the casserole the night before, cover, and refrigerate. Bake in the morning as directed.
Feeding a crowd? Double the recipe and use two baking dishes.

Why This Recipe Works:

Easy to make with simple ingredients
Family-friendly and filling
Perfect for breakfast, brunch, or brinner
Can be prepped ahead of time
Crowd-pleasing Southern classic flavor