an easy biscuits and gravy recipe
10 Ingredients or Less,  Breakfast

Biscuits and Sausage Gravy Casserole – A One Pan Breakfast

In this casserole version of the breakfast classic, biscuits are on top of the gravy instead of the other way around. This biscuits and sausage gravy casserole is a crowd-pleaser for holidays, brunches, or lazy Sunday mornings. Everything is baked in a skillet, so there’s only one dish to clean. That makes whoever cleans the kitchen very happy.


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Breakfast Comfort Food

Biscuits and gravy are my absolute favorite breakfast food, and it’s the dish I judge all breakfast spots by. Gravy was one of the first things I learned to cook when my grandma taught me standing next to her at the stove top. I couldn’t believe that only a few ingredients were needed for something so tasty. Never underestimate the power of a roux paired with carbs.



Biscuits & Sausage Gravy Casserole

A one pan breakfast casserole twist on classic biscuits & gravy.

Course Breakfast, Main Course
Cuisine American
Keyword Biscuit Dough, Casserole, Gravy, Sausage
Cook Time 35 minutes
Servings 5

Ingredients

  • 1 lbs breakfast sausage
  • 1/4 cup flour
  • 2 cups milk
  • salt & pepper to taste
  • 1 can biscuit dough

Instructions

  1. In an oven safe skillet, brown the sausage. Drain any excess grease when done.

  2. On medium heat, add flour and stir for a minute or two until flour is absorbed and mixed in.

  3. Add milk and stir. Preheat oven to 325°F. Stir occasionally as milk heats and gravy thickens.

  4. Once gravy has thickened, salt and pepper to taste. Turn off stove.

  5. Top gravy with biscuits that have been cut into eighths.

  6. Bake for 10 minutes, rotate skillet, bake 10 more minutes.



OTHER ROUX + CARBS DISHES: Mac & Cheese | One Pan Tater Tot Casserole | Chicken Pot Pie Casserole


Tips for the Best Biscuits & Gravy Casserole

  • Sage Sausage is a Must – Jimmy Dean Sage is the only breakfast sausage in my house, forever and always.
  • Use an Oven Safe Skillet – This is only a one pan meal if you have a skillet that can go in the oven. I absolutely love mine from DaTerra Cucina if you’re in the market for one.
  • Cut the Biscuits – Technically you have a knife and cutting surface to wash now, but cutting the biscuits makes a difference. You can plop whole biscuits on top and bake. But then your biscuits and gravy casserole is harder to serve because you have to cut into the biscuits. Plus the smaller biscuit pieces bake better this way.
  • Don’t Stress Over Draining – If you have a bunch of grease, drain the sausage. If not, don’t worry about it. The flour needs some grease to to coat it in fat before adding milk.

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