Biscuits and Gravy Casserole (Easy Breakfast Bake for a Crowd)

If you grew up loving Southern-style biscuits and gravy, then you already know it’s one of those breakfasts that feels like a warm hug. It’s rich, cozy, filling, and honestly… kind of irresistible. Now imagine all of that comfort food goodness baked into one easy dish you can slice and serve—no standing over the stove making gravy while flipping biscuits in batches.

That’s exactly what this Biscuits and Gravy Casserole delivers: soft, fluffy biscuit pieces baked on top of a thick, creamy sausage gravy, with crisp golden edges and a tender center. The gravy stays rich and peppery, the sausage adds savory depth, and the biscuits soak up flavor while still staying fluffy and buttery.

Whether you’re hosting holiday brunch, feeding house guests, meal prepping breakfasts, or simply craving an easy breakfast-for-dinner situation, this casserole is the answer. It’s quick, hearty, and extremely crowd-friendly.

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Why You’ll Love This Biscuits and Gravy Casserole

There’s a reason Biscuits and Gravy Casserole has become a viral breakfast bake in so many homes: it checks every box.

✅ Comfort Food at Its Best

It has everything you want from classic biscuits and gravy—creamy sausage gravy, buttery biscuit texture, and savory peppery flavor—but in a casserole format.

✅ Perfect for Feeding a Crowd

This recipe makes about 10 servings and can easily be doubled for big gatherings.

✅ Easy Assembly

Instead of cooking biscuits separately, you scatter biscuit pieces right on top and let the oven do the work.

✅ Minimal Cleanup

One baking dish = simple serving and easy cleanup.

✅ Great for Holidays & Brunch

It’s always a favorite for:

• Christmas morning breakfast

• Thanksgiving weekend brunch

• Easter breakfast

• Baby showers and brunch parties

• Weekend family breakfasts

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What Is Biscuits and Gravy Casserole?

Biscuits and Gravy Casserole is a baked breakfast casserole made with two main parts:

1. A thick sausage gravy base (usually sausage, butter, flour, milk, and seasoning)

2. A biscuit topping (refrigerated biscuits or homemade biscuit dough cut into pieces)

The gravy is poured into the baking dish, then biscuit pieces are added on top, and everything bakes together. As it cooks:

• The biscuit pieces puff and turn golden

• The gravy thickens further and stays creamy

• The sausage flavor infuses every bite

It’s basically a lazy-day version of biscuits and gravy—but even better for serving a group.

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Biscuits and Gravy Casserole Recipe Overview

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 servings

This casserole is fast enough for weekends, but also special enough for holidays.

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Ingredients for Biscuits and Gravy Casserole

For the Sausage Gravy

• 1 pound ground pork sausage

• 3 tablespoons butter

• ½ cup all-purpose flour

• 4 ½ cups milk

• ¾ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon cayenne pepper

For the Biscuits

• 2 (7.5-ounce) cans refrigerated biscuits
  (or homemade biscuit dough if preferred)

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Ingredient Tips (So Your Casserole Turns Out Perfect)

Sausage: Mild vs Hot

You can use:

• Regular breakfast sausage (classic)

• Hot sausage (spicy kick)

• Maple sausage (sweet-savory twist)

If you use hot sausage, reduce cayenne slightly (unless you love heat).

Milk: Whole Milk is Best

For the creamiest gravy, use:

• Whole milk (best texture)

• 2% works too, but gravy will be slightly thinner

Avoid skim milk—it won’t give you that thick, rich gravy texture.

Flour + Butter = The Roux That Makes Everything Work

The roux thickens the gravy so it bakes properly. This is the #1 key to a successful biscuits and gravy casserole.

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Step-by-Step: How to Make Biscuits and Gravy Casserole

1) Preheat the Oven

Preheat oven to 350°F (175°C).
Spray a 13×9-inch baking dish with cooking spray.

Using a glass baking dish? It works great. Just check the biscuits at the 25-minute mark.

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2) Brown the Sausage

In a medium pot over medium heat, cook sausage until browned and fully cooked, breaking it up as it cooks.

Transfer sausage into the prepared baking dish.

Tip: If there’s a lot of grease, blot the sausage with a paper towel. You don’t want the casserole oily.

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3) Make the Roux

In the same pot (with sausage drippings), add butter and melt.

Stir in:

• flour

• salt

• pepper

• cayenne

Cook 2–3 minutes, stirring often, until it becomes a thick paste and starts to lightly brown.

Cooking the roux for a couple minutes prevents a raw flour taste.

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4) Add Milk + Thicken the Gravy

Slowly pour in milk a little at a time, whisking constantly to keep it smooth.

Continue cooking over medium-low heat, stirring often, until the gravy thickens.

Important: The gravy should be thick before baking.

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5) Assemble the Casserole

Pour gravy evenly over sausage in the baking dish.

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6) Add Biscuit Topping

Separate biscuits and cut each biscuit into 4 pieces.

Scatter biscuit pieces evenly across the top of the gravy.

Cutting biscuits helps them bake evenly and soak up the gravy without being doughy.

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7) Bake

Bake 25–30 minutes until biscuits are puffed and golden brown.

Serve warm.

Optional: Broil 1–2 minutes for extra browning (watch closely!).

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Tips for Best Results (This Matters!)

This is one of those recipes where a few small details make a huge difference.

✅ 1) Thick Gravy Is Key

If your gravy is thin on the stove, it will stay thin in the oven and turn soupy.

You want it thick like traditional biscuits and gravy—coating the spoon.

✅ 2) Add Milk Slowly

Pouring milk gradually and whisking prevents lumps.

If you dump all the milk in at once, the roux can clump.

✅ 3) Spread Biscuit Pieces Evenly

Try not to pile biscuits all in the center—spread them across the dish.

That way:

• everything bakes evenly

• you don’t get raw dough spots

✅ 4) Let It Rest Before Slicing

Once it comes out of the oven, let it sit 5–10 minutes.

The gravy will thicken slightly as it cools, and slices will come out cleaner.

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Make-Ahead Instructions (Perfect for Holidays)

One of the best parts about Biscuits and Gravy Casserole is how easy it is to prep ahead.

Option 1: Make Gravy + Sausage the Night Before

1. Cook sausage and make gravy

2. Pour into baking dish

3. Cool and cover

4. Refrigerate overnight

5. Next morning: add biscuit pieces and bake

Best method for perfect biscuits texture.

Option 2: Fully Assemble the Night Before (Not My Favorite)

You can add biscuit pieces and refrigerate overnight, but the biscuits may absorb moisture and lose some fluff.

Still tasty, just slightly softer.

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Variations (Easy Ways to Customize)

Want to make your biscuits and gravy casserole feel new every time? Try these ideas.

1) Cheesy Biscuits and Gravy Casserole

Add:

• 1–2 cups shredded cheddar cheese into the gravy
  OR

• sprinkle cheese on top halfway through baking

2) Biscuits and Gravy Breakfast Casserole with Eggs

Whisk together:

• 6 eggs + ½ cup milk + pinch of salt

Pour over gravy layer before adding biscuits.

Now you’ve got a hybrid of biscuits & gravy + breakfast egg bake.

3) Spicy Version

• Use hot sausage

• Add extra cayenne or crushed red pepper

• Serve with hot sauce

4) Veggie Add-In

Add sautéed:

• onions

• bell peppers

• mushrooms

This makes it feel heartier and adds texture.

5) Turkey Sausage Version

Swap pork sausage for turkey sausage for a lighter casserole.

Tip: You may need an extra tablespoon of butter since turkey sausage has less fat.

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What to Serve with Biscuits and Gravy Casserole

This casserole is rich, so lighter sides balance it perfectly.

Great Side Ideas:

• Fresh fruit salad

• Orange slices or berries

• Scrambled eggs (if you don’t bake eggs in it)

• Hash browns or breakfast potatoes

• Simple green salad (for brunch)

• Iced coffee or sweet tea

Toppings (Highly Recommended)

• Hot sauce

• Extra black pepper

• Chopped parsley

• Green onions

• A drizzle of honey (sweet + savory twist!)

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Storage and Reheating

Refrigerator

Store leftovers covered for up to 4 days.

Freezer

Freeze portions tightly wrapped for up to 2 months.

Freezing works best in individual servings—much easier to reheat.

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How to Reheat Biscuits and Gravy Casserole

Microwave (Fastest)

Microwave 60–90 seconds per serving.

Tip: Cover with a microwave-safe lid to avoid drying out biscuits.

Oven (Best Texture)

Reheat at 350°F for 10–15 minutes until hot.

If the top browns too much, cover loosely with foil.

Print

Nutrition (Per Serving)

Approximate nutrition per serving:

• Calories: 407 kcal

• Carbohydrates: 30g

• Protein: 16g

• Fat: 25g

• Saturated Fat: 9g

• Polyunsaturated Fat: 14g

• Cholesterol: 58mg

• Sodium: 859mg

Nutrition varies depending on biscuit brand, sausage type, and milk used.

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Frequently Asked Questions (FAQ)

Why is my biscuits and gravy casserole soupy?

Most likely your gravy was too thin before baking. Always thicken it on the stove first.

How do I avoid raw biscuits on top?

• Cut biscuits into smaller pieces

• Spread evenly

• Bake until golden brown
  If needed, add 5–8 extra minutes.

Can I make this with homemade biscuits?

Yes! Homemade biscuit dough works great. Just cut into small pieces so it bakes evenly.

Can I use canned gravy?

You technically can, but homemade sausage gravy tastes much better and gives the casserole the right thickness and flavor.

Can this casserole be made gluten-free?

Yes—use:

• gluten-free flour blend for the gravy

• gluten-free biscuits (available at many stores)

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Final Thoughts

This Biscuits and Gravy Casserole is everything we love about comfort-food breakfasts: warm, creamy, filling, and easy to serve. It takes the classic Southern favorite—biscuits and sausage gravy—and turns it into a no-fuss casserole that’s perfect for feeding a crowd.

The thick homemade sausage gravy is the real star here. Once it’s baked under fluffy, golden biscuit pieces, it becomes a hearty breakfast bake that feels special enough for holidays but simple enough for any weekend morning. Plus, leftovers reheat beautifully, making it a great option for meal prep.