Biscuit and Gravy Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
The Lazy-Sunday Biscuit-and-Gravy Bake
A bubbly, cheesy casserole that turns classic biscuit-and-gravy into an easy, feed-a-crowd bake you can assemble ahead and savor all week.
If you love the comfort of biscuits and gravy but dread babysitting a pot of sauce while you roll dough, this casserole is the compromise: all the flavors of a Southern-style breakfast layered into one pan and baked until golden. Browning hearty breakfast sausage and softening sweet onion builds a savory base, then a quick butter-and-flour roux with milk becomes a creamy gravy that soaks into the layers—no last-minute juggling required.
Sharp cheddar folded with eggs and milk adds a custardy richness that holds the casserole together once it comes out of the oven; the refrigerated biscuit dough on top puffs and browns into crisp-edged pillows while the center stays tender and saucy. A hit of garlic and a few dashes of hot sauce (if you like) cut through the richness, and the browned, bubbling surface looks impressively homey coming out of the oven.
One of the best things about this dish is how well it plays with prep-ahead plans: assemble it the night before or freeze it raw for a future morning, then bake until bubbly when you’re ready. It feeds a crowd (about six) and makes brilliant leftovers—reheat gently so the custard stays creamy, or slice and warm portions for quick breakfasts or a cozy dinner.
Serve it with something bright—a simple green salad, fresh fruit, or pickles—to balance the richness. Whether you’re feeding a sleepy Sunday crowd, bringing something to a potluck, or locking down an easy make-ahead meal for busy mornings, this casserole delivers all the oozy, savory comfort of biscuits and gravy with a lot less fuss.
Ingredients
How to Make Biscuit and Gravy Casserole
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat and add the breakfast sausage, breaking it up with a wooden spoon; cook until browned and cooked through, about 6–8 minutes, then transfer to a bowl and leave 2 tablespoons of fat in the pan (drain excess if there's a lot).
- Reduce heat to medium, add the butter to the skillet, then add the onion and cook until softened, about 4 minutes; add the garlic and cook 30 seconds more.
- Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes to make a light roux, then slowly whisk in 2 cups of the milk until smooth.
- Bring the gravy to a simmer and cook, stirring frequently, until thick enough to coat the back of a spoon, about 6–8 minutes; stir in salt, half the black pepper, and hot sauce (if using), then fold the cooked sausage back into the gravy and remove from heat.
- While the gravy thickens, cut the refrigerated biscuit dough into quarters and spread the pieces in an even layer in the prepared baking dish; sprinkle half the shredded cheddar over the biscuit pieces.
- Whisk the eggs with the remaining 0.5 cup milk and the remaining black pepper, pour this egg mixture evenly over the biscuit pieces, and let sit 3–5 minutes so the biscuits start to absorb the liquid.
- Gently ladle the hot sausage gravy over the biscuits, making sure most pieces are covered; sprinkle the remaining cheddar on top.
- Bake uncovered for 25–30 minutes, or until the casserole is bubbly, the top is golden, and the egg/biscuit layer is set; if the top browns too quickly, tent with foil for the last 5–10 minutes.
- Let the casserole rest 5–10 minutes before garnishing with chopped parsley and serving; refrigerate leftovers and reheat in the oven or microwave.
Recipe Card
Biscuit and Gravy Casserole
Biscuit and Gravy Casserole bakes up bubbly and golden—layered, hearty, and perfect for potlucks, Sundays, and easy leftovers.
- Prep
- 15 min
- Cook
- 40 min
- Servings
- 6
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat and add the breakfast sausage, breaking it up with a wooden spoon; cook until browned and cooked through, about 6–8 minutes, then transfer to a bowl and leave 2 tablespoons of fat in the pan (drain excess if there's a lot).
- Reduce heat to medium, add the butter to the skillet, then add the onion and cook until softened, about 4 minutes; add the garlic and cook 30 seconds more.
- Sprinkle the flour over the onion mixture and stir constantly for 1–2 minutes to make a light roux, then slowly whisk in 2 cups of the milk until smooth.
- Bring the gravy to a simmer and cook, stirring frequently, until thick enough to coat the back of a spoon, about 6–8 minutes; stir in salt, half the black pepper, and hot sauce (if using), then fold the cooked sausage back into the gravy and remove from heat.
- While the gravy thickens, cut the refrigerated biscuit dough into quarters and spread the pieces in an even layer in the prepared baking dish; sprinkle half the shredded cheddar over the biscuit pieces.
- Whisk the eggs with the remaining 0.5 cup milk and the remaining black pepper, pour this egg mixture evenly over the biscuit pieces, and let sit 3–5 minutes so the biscuits start to absorb the liquid.
- Gently ladle the hot sausage gravy over the biscuits, making sure most pieces are covered; sprinkle the remaining cheddar on top.
- Bake uncovered for 25–30 minutes, or until the casserole is bubbly, the top is golden, and the egg/biscuit layer is set; if the top browns too quickly, tent with foil for the last 5–10 minutes.
- Let the casserole rest 5–10 minutes before garnishing with chopped parsley and serving; refrigerate leftovers and reheat in the oven or microwave.
Nutrition
- Carbohydrates
- 38
- Saturated Fat
- 17
- Sodium
- 660
- Fiber
- 2
- Unsaturated Fat
- 23
- Protein
- 23
- Fat
- 40
- Cholesterol
- 124
- Trans Fat
- 0.5
- Calories
- 612
- Sugar
- 8