Description
This Biscuits and Gravy Casserole is a hearty, comforting breakfast dish that layers fluffy buttermilk biscuits, savory pork sausage, creamy homemade gravy, and rich eggs topped with melted cheddar cheese. Perfect for feeding a crowd, this casserole combines classic Southern flavors and textures in an easy-to-make baked dish.
Ingredients
Scale
Sausage Gravy
- 1 pound regular or milk pork breakfast sausage (Jimmy Dean brand recommended)
- 3 tablespoons salted butter (sliced into 1 tablespoon pats)
- ¼ cup all purpose flour
- 2¾ cups whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Casserole
- 8 count Grands Southern Homestyle Buttermilk Refrigerated Biscuit Dough
- 6 large eggs
- â…“ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ½ teaspoon onion powder
- 2 cups freshly grated mild cheddar cheese (divided)
- Melted butter for brushing tops of biscuits (optional)
Instructions
- Make the Gravy: Preheat oven to 350°F and spray a 9×13 inch baking dish with nonstick cooking spray. In a 10-inch skillet over medium-high heat, add the sausage and cook, stirring and breaking apart, until fully cooked. Lower heat to medium-low, transfer half of the cooked sausage to a paper towel-lined plate, and keep remainder in skillet.
- Prepare the Roux: Add the sliced butter to the sausage and any remaining grease in the skillet, stirring until melted. Whisk in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
- Add Milk and Seasonings: Gradually whisk in the whole milk, kosher salt, and black pepper. Continue whisking until gravy thickens enough to coat the back of a spoon. Remove from heat.
- Assemble the Casserole: Slice each biscuit into 6 pieces. Place half of the biscuit pieces in a single layer in the prepared baking dish. Sprinkle the reserved cooked sausage evenly over the biscuit layer.
- Mix Eggs: In a medium bowl, whisk together eggs, â…“ cup milk, kosher salt, black pepper, and onion powder until smooth with no visible egg whites. Pour this evenly over the sausage layer.
- Add Cheese and Gravy: Sprinkle 1 cup of grated cheddar cheese over the egg layer, then spoon the homemade sausage gravy on top.
- Top Layer: Arrange the remaining biscuit pieces over the gravy, and sprinkle with the remaining 1 cup of cheddar cheese. Optionally, brush the biscuit tops with melted butter for extra golden color.
- Bake: Bake in preheated oven for 35-40 minutes until top biscuits are golden brown and eggs are puffed. Test doneness by inserting a knife in the center; it should come out with just a trace of gravy.
- Rest and Serve: Allow the casserole to rest for 5 minutes before serving to let it set up nicely.
Notes
- You can use regular pork sausage or milk sausage based on preference.
- Brushing melted butter on the biscuits before baking helps achieve a golden, buttery crust.
- Freshly grated cheddar cheese melts better and tastes fresher than pre-shredded.
- Use whole milk for the creamiest gravy and custard mixture.
- Make sure to slice the biscuits evenly for uniform cooking.
- This casserole can be prepared the night before and baked fresh in the morning.
- Leftovers reheat well in the oven or microwave.
