This hearty sausage gravy biscuit casserole is the ultimate comfort food for busy mornings, holiday brunches, or cozy weekend breakfasts.
Fluffy biscuit pieces are layered with rich, creamy sausage gravy that bakes into a warm, savory dish everyone will crave.
It’s simple to prepare and delivers all the classic flavors of biscuits and gravy in one easy casserole.
Even better, this recipe can be assembled ahead of time, making it perfect for stress-free entertaining.
Just pop it into the oven when you’re ready, and enjoy a golden, bubbly casserole that fills your kitchen with irresistible aroma and satisfies a hungry crowd.
Prep Time: 5 mins
Cook Time: 35 mins
Additional Time: 5 mins
Total Time: 45 mins
Servings: 8
Yield: 1 (9×13-inch) casserole
Ingredients
- 1 (16-ounce) package pork sausage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon chicken bouillon powder (or to taste)
- Ground black pepper, to taste
- 2 tablespoons all-purpose flour (or as needed)
- 3 cups milk
- 1 teaspoon unsalted butter (for greasing)
- 1 (10-count) package refrigerated buttermilk biscuits
Directions
- In a large skillet over medium-high heat, cook the sausage, breaking it into crumbles as it browns, about 5 to 7 minutes.
- Add onion powder, garlic powder, chicken bouillon, and black pepper. Stir well and continue cooking until the sausage is fully cooked.
- Sprinkle flour over the sausage mixture and stir until evenly coated.
- Gradually pour in the milk while stirring, then bring the mixture to a gentle boil. Reduce heat and simmer until thickened, about 5 to 7 minutes. Adjust seasoning as needed and set aside.
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter.
- Cut each biscuit into quarters. Arrange half of the biscuit pieces evenly in the bottom of the dish.
- Pour the sausage gravy over the biscuit layer, spreading evenly.
- Top with the remaining biscuit pieces.
- Bake for 13 to 15 minutes, or until the biscuits are golden brown and fully cooked through.
- Let the casserole rest for 3 to 5 minutes before serving.