Biscuits n’ Gravy Casserole

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Cue the drool

There are two kinds of people in this world: people who live for that brunch life, and people who don’t. Surprise, surprise…I LIVE for that brunch life. If there’s an opportunity for me to take the lead on making breakfast for a crowd I will always volunteer, because  I like to go outside of the norm (Avo Toast, or just bacon and eggs). Hosting brunch or offering to make breakfast for a crowd can be intimidating, especially when you have hungry guests, so the easier your meal is (with minimal ingredients), the better it will turn out.

Enter the most drool-worthy breakfast dish: Biscuits and Gravy. I grew up craving that heavy, hearty, makes-you-want-to-nap-after kind of B&G. Sometimes the idea of it already makes me feel too full, and so I wanted to create a recipe that was easy enough and that would feed a crowd without making everyone feel like they have to unbutton their pants. Biscuits n’ Gravy Casserole is both simple and delicious: the best kind of combination.

P R E P

The prep for this is very easy and perfect for you novice chefs out there. You can also do this prep in roughly 15 minutes, leaving you plenty of time to dish out mimosas or prepare an additional dish. You’ll need to cook up the breakfast sausage (painless), and cut up the biscuit dough…that’s IT. Easy enough, right?

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Cooked Sausage w/ Flour
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Sausage mixture pour over the pre-cooked Biscuits

What you’ll need

  • An 8×8 casserole dish, sprayed with cooking spray.
    • I used a 9×13 because that’s all I have, and so it didn’t look as “full” as it could when I’ve used a smaller dish. It can also dry up the gravy, so go for the smaller casserole dish if possible. If you have to use the larger dish, I’d recommend doubling the recipe!
  • 1 large saucepan. You’ll use this for cookin’ up the sausage.
  • 1 cutting board and knife. This will be to cut the biscuits.
  • Aluminum Foil.
  • 1 can of Grands! Flaky Biscuits. Be sure to get the original package and not the butter or honey flavored. We want this to be as OG as possible.
  • 1 pound of ground breakfast sausage. *I used the New York Style Pork Breakfast Rolls.
  • 4 tablespoons of flour.
  • 1 teaspoon of black pepper.
  • 1/2 teaspoon of salt.
  • 2 and 1/2 cups of milk. I’d recommend using 2% or whole milk.

Total Prep Time: 15 minutes.

Total Cooking Time: 45 minutes.

Serving Size: 6-8.

Directions

  • Preheat oven to 400 degrees. Spray casserole dish with cooking spray.
  • Using your 1 large pan, cook the breakfast sausage on medium heat until it’s cooked through (the sausage should be brown vs pink in color).
  • While the sausage is cooking, open up your can of biscuits and separate each round onto a cutting board. Cut each round in quarters.
  • Add half of the quartered biscuits onto the bottom of the casserole dish, and cook in the oven for 10 minutes. Set aside until you’re ready to add in the sausage mixture.
  • Once the sausage is cooked, reduce the heat to low and add the flour, salt and pepper. Stir to combine.
  • Add the milk and increase the heat to medium low. Continue to cook until the milk/sausage mixture comes to a soft boil. Take a taste test! This may need more salt or pepper, and if the mixture is too thick you can add in more milk.
  • Pour sausage mixture over the pre-cooked biscuits in your casserole dish. This doesn’t have to look perfect, just make sure it’s distributed evenly.
  • Add the rest of the biscuit quarters on top of the sausage mixture.
  • Stick in the oven and cook for 20 minutes. Remove from oven, and put a sheet of aluminum foil on top and place back in the oven for 5-7 minutes. *This just ensures that the biscuits won’t overcook.
  • Serve immediately! Additions to the casserole can be any kind of fruit jelly or pepper flakes, and I’d definitely recommend a Bloody Mary or a generous pour of a Mimosa on the side. Enjoy!
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Processed with VSCO with 6 preset

POST COOKING NOTES

  • As mentioned above, I wish I had a smaller casserole dish so that the biscuits could have been a little fluffier and fuller for presentation purposes. Alternatively, I would have liked to double this recipe (the more the merrier!).
  • The last time I made this, I had a bagel and lox bar in addition to the Biscuits and Gravy which was a success for my guests who didn’t want to overeat with the biscuits. People love to eat! Don’t be afraid to make an additional dish since this one is fairly simple and doesn’t take a lot of time. I’d even recommend my Breakfast Galette’s so that you have an egg and bacon option. Why not?!
  • You can save this if you have leftovers but the gravy mixture will likely dry out, so be sure to save this in an airtight container and I’d recommend eating this the next day at most.

I LOVE feedback, so if you make this or have questions please reach out! You can follow me on IG @basickneadss.

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