I love this recipe because it turns a classic Southern breakfast into an easy, all-in-one bake. The biscuits soak up the creamy gravy while keeping their fluffy texture, and the cheddar cheese melts beautifully on top, creating the perfect golden crust. It’s also a great make-ahead option — I can assemble it the night before and simply bake it in the morning. It’s comforting, filling, and full of rich, homestyle flavor that never fails to impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb breakfast sausage 1/4 cup all-purpose flour 3 cups whole milk 1 tsp salt 1 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1 can refrigerated biscuits (8 biscuits) 1 1/2 cups shredded cheddar cheese
Directions
I start by cooking the sausage in a large skillet over medium heat until browned and crumbly. Once cooked, I don’t drain all the fat — just enough to leave about a tablespoon for flavor.
I sprinkle the flour over the sausage and stir well to coat. Then I slowly whisk in the milk, allowing the mixture to thicken into a creamy gravy as it simmers for a few minutes.
I season the gravy with salt, pepper, garlic powder, and onion powder, tasting and adjusting to my liking.
While the gravy cooks, I preheat the oven to 375°F (190°C) and grease a baking dish.
I cut the refrigerated biscuits into halves or quarters and layer half of them in the bottom of the dish.
I pour the sausage gravy evenly over the biscuit layer, then add the remaining biscuits on top.
I sprinkle the shredded cheddar cheese generously over the top and bake for 25–30 minutes, until the biscuits are golden and the cheese is bubbly.
Once baked, I let it cool for a few minutes before serving — it makes cutting and serving easier and keeps all the layers intact.
Servings and Timing
This recipe serves 8 people. Prep time is about 15 minutes, cook time 30 minutes, for a total of 45 minutes.
Variations
Sometimes I like to add diced bell peppers or sautéed mushrooms to the gravy for a little extra texture and flavor. For a spicier version, I use spicy sausage or add crushed red pepper flakes. When I want a lighter take, I substitute turkey sausage and use low-fat milk. I’ve also tried topping it with a few scrambled eggs before baking for a breakfast twist — it’s delicious every way.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for about 1–2 minutes or reheat the entire casserole in the oven at 350°F for 10–15 minutes. It also freezes well — I wrap portions tightly in foil and freeze for up to 2 months, then reheat straight from frozen for an easy breakfast anytime.
FAQs
Can I make this casserole ahead of time?
Yes, I assemble it the night before, cover it, and refrigerate overnight. In the morning, I bake it fresh.
What kind of biscuits work best?
I use refrigerated buttermilk biscuits, but homemade biscuit dough also works beautifully.
Can I use a different cheese?
Absolutely — mozzarella, Monterey Jack, or even pepper jack taste great here.
Can I make it without sausage?
Yes, I replace it with sautéed vegetables or a plant-based alternative for a vegetarian version.
How do I know when it’s done?
The biscuits should be golden brown and the casserole should be bubbling around the edges.
Can I double the recipe?
Yes, I double the ingredients and bake it in a larger dish for serving a crowd.
Can I use almond milk or another milk alternative?
Yes, I’ve used unsweetened almond or oat milk — the gravy still turns out creamy.
How do I keep the biscuits from getting soggy?
I bake uncovered and make sure the gravy isn’t too thin before layering.
Can I freeze this casserole before baking?
Yes, I assemble it, wrap tightly, and freeze it. When ready, I thaw overnight and bake as directed.
What should I serve with it?
I love serving it with fresh fruit, scrambled eggs, or a side of roasted potatoes for a full breakfast spread.
Conclusion
This Biscuits and Gravy Casserole is one of my favorite comfort food bakes — rich, creamy, and so satisfying. I love how easy it is to prepare and how it turns simple ingredients into something that feels special. Whether I’m making it for a cozy weekend breakfast or a brunch gathering, it always brings smiles and empty plates. It’s the ultimate Southern-inspired dish that warms the heart and fills the table with comfort
A hearty Southern breakfast bake featuring layers of fluffy biscuits, creamy sausage gravy, and melted cheddar cheese. This Biscuits and Gravy Casserole is rich, comforting, and perfect for brunch or weekend mornings.
Ingredients
1 lb breakfast sausage
1/4 cup all-purpose flour
3 cups whole milk
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 can refrigerated biscuits (8 biscuits)
1 1/2 cups shredded cheddar cheese
Instructions
Preheat the oven to 375°F (190°C) and grease a baking dish.
In a large skillet over medium heat, cook the sausage until browned and crumbly, leaving about 1 tbsp of fat in the pan.
Sprinkle the flour over the sausage and stir to coat evenly.
Gradually whisk in the milk and simmer until the gravy thickens, about 3–5 minutes.
Season with salt, pepper, garlic powder, and onion powder to taste.
Cut the biscuits into halves or quarters and layer half of them in the prepared baking dish.
Pour the sausage gravy evenly over the biscuit layer.
Top with the remaining biscuit pieces and sprinkle cheddar cheese over the top.
Bake for 25–30 minutes, until biscuits are golden brown and cheese is bubbly.
Let cool for a few minutes before slicing and serving.
Notes
Use spicy sausage or add red pepper flakes for extra heat.
Add sautéed mushrooms or bell peppers for more flavor.
Substitute turkey sausage and low-fat milk for a lighter version.
Top with scrambled eggs before baking for a breakfast twist.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
