Easy Biscuits & Gravy Casserole is one of those back-pocket recipes I lean on whenever mornings get hectic and the whole crew needs something cozy. Maybe you’ve got hungry kids, overnight guests, or just that Saturday craving for diner-style comfort without driving anywhere. This casserole checks every box: simple ingredients, minimal fuss, and it fills the kitchen with that sizzling sausage aroma that makes everyone hover around the oven. If you love the classic biscuits and gravy combo but want less standing at the stove, this is your shortcut. I’ll walk you through ingredients, tips, variations, and what to serve with it, so you nail it on the first try.
Ingredients in the Biscuits and Gravy Casserole
Let’s keep things straightforward. This casserole is all about flaky biscuit pieces baked under a rich, peppery sausage gravy. The ingredients are easy to find and the quantities are flexible if you want to feed more people.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Easy Biscuits & Gravy Casserole. When the craving hit, I dialed in the flavors so it’s approachable and full of real-home vibes. Easy Biscuits & Gravy Casserole is one of those back-pocket recipes I lean on whenever mornings get hectic and the whole crew needs something cozy. Maybe…
- Refrigerated biscuit dough cut into quarters. Use your favorite brand. Flaky buttermilk biscuits work best.
- Breakfast sausage mild or spicy. Use pork or turkey sausage depending on your preference.
- Butter for richness in the gravy.
- All-purpose flour to thicken the gravy.
- Milk whole milk makes the creamiest texture, but 2 percent works fine.
- Salt, black pepper, and a pinch of garlic powder seasoning is everything with gravy.
- Optional: shredded cheddar, chopped green onions, or red pepper flakes for a little kick.
For more warm and cozy ideas, browse more casserole recipes.
How to Make the Biscuits and Gravy Casserole
This is a straightforward process. You cook the sausage, whisk together a quick gravy, layer it with biscuit pieces, and bake. That’s it. The oven does the heavy lifting while you make coffee.
Prep and preheat
Preheat your oven to 375 degrees F. Grease a 9 by 13 baking dish with butter or nonstick spray. Pop open the biscuit can, cut each biscuit into quarters, and set them aside. If you like a tiny crunch on top, keep a couple of biscuit pieces aside to add during the last 5 minutes of baking.
Make the sausage gravy
Brown the sausage in a large skillet over medium heat, breaking it up as it cooks. Don’t rush it. When the sausage is well browned with crisp edges, stir in a tablespoon of butter. Sprinkle the flour over the sausage and stir for about one minute. Slowly pour in the milk while whisking. Keep whisking as it simmers and thickens. Season generously with salt, black pepper, and a pinch of garlic powder. You want it thick but pourable. If it looks too thick, splash in a bit more milk.
Layer and bake
Scatter the biscuit pieces evenly across the greased baking dish. Pour the hot sausage gravy over the top, letting it settle between the biscuit pieces. If you’re adding cheese, sprinkle it over now. Bake for 22 to 28 minutes, until the biscuits puff up and the top turns golden. If the top is browning quickly but the center seems soft, tent with foil for the last few minutes and keep baking. Let it rest for 5 to 10 minutes before serving to help the gravy set.
If you enjoy breakfast bakes like this, you might also love my sausage hashbrown breakfast casserole for feeding a crowd. 
Recipe Tips for Perfect Results
Biscuits and gravy can be a little finicky if the gravy is too thin or the biscuits are overcrowded. These tips will help you get a bubbling, perfectly set casserole every time.
Tip 1: Don’t skimp on the pepper. That classic diner gravy vibe comes from plenty of black pepper. Taste as you go and adjust the seasoning.
Tip 2: Let the gravy thicken on the stove. You want it thick like a spoon-coating sauce. If it’s too thin before baking, it may not set properly.
Tip 3: Use the right pan. A 9 by 13 dish gives the biscuits room to puff. If your dish is smaller, bake a touch longer and watch the center.
Tip 4: Add texture. A light sprinkle of shredded cheddar or a few extra biscuit pieces on top in the final minutes adds great texture.
Tip 5: Rest time matters. Let the casserole sit for 5 to 10 minutes out of the oven so the gravy settles and slices cleanly.
“I made this for our weekend brunch and it disappeared in minutes. The gravy was super flavorful and the biscuits were perfectly golden. Definitely adding it to our rotation.”
When I’m craving variety on busy nights, I also lean on easy meals like this fajita chicken casserole. It keeps the same simple, family-friendly energy.
Variations of the Biscuits and Gravy Casserole
Once you’ve made the basic version, it’s fun to customize it based on what your family likes or what you have in the fridge. Here are a few ideas I love.
Cheesy upgrade: Stir a cup of shredded cheddar into the gravy and sprinkle another half cup on top before baking. It melts into a creamy blanket.
Loaded breakfast style: Add scrambled eggs on top of the biscuits, then pour the gravy over. Bake as usual. You’ll get a full breakfast in one dish.
Spicy twist: Use hot breakfast sausage and add red pepper flakes. Finish with chopped jalapeños and green onions.
Turkey sausage: Swap in turkey sausage for a lighter option. Add a touch more butter for richness since turkey is leaner.
Veggie add-ins: Sautéed mushrooms or finely chopped bell peppers add flavor and color without changing the classic feel.
Make-ahead: Brown the sausage and make the gravy the night before. In the morning, cut the biscuits, layer it all, and bake. It’s a time saver when you have guests.
If you like trying a mix of savory bakes, check out this comforting easy potato and chicken casserole too.
Suggestions for What to Serve with the Casserole
This dish is rich and savory, so I like to balance it with fresh and bright sides. Here are some easy pairings that work well for brunch or dinner.
- Fresh fruit: berries, melon, or a citrus salad adds color and a refreshing bite.
- Light greens: a simple arugula salad with lemon vinaigrette cuts through the richness.
- Eggs your way: fried or poached eggs on the side if you didn’t bake them in.
- Roasted veggies: asparagus, cherry tomatoes, or Brussels sprouts make a bright, savory side.
- Something sweet: end with a slice of overnight orange roll casserole for a bakery-style finish.
And if you’re planning a full comfort-food spread, you might enjoy browsing comforting ground beef and potatoes casseroles for another stick-to-your-ribs option.
Common Questions
Can I assemble this the night before?
You can prep the sausage gravy the night before and refrigerate it. In the morning, cut the biscuits, warm the gravy slightly so it’s pourable, assemble, and bake.
Can I use homemade biscuits?
Yes, just cut them into small pieces and keep an eye on bake time. Homemade dough may take a few minutes longer to puff and brown.
How do I keep the bottom from getting soggy?
Make sure your gravy is thick before baking and don’t overpack the dish with too many biscuit pieces. Let the casserole rest for a few minutes after baking so it sets.
What if my gravy is too thick?
Whisk in a splash of warm milk until it loosens up. It should be thick but still pourable.
Can I freeze leftovers?
Yes. Cool completely, wrap tightly, and freeze up to 2 months. Reheat covered in the oven at 325 degrees F until warmed through, then uncover for a few minutes to crisp the top.
A cozy bite of home, any day of the week
This dish is proof that simple ingredients can turn into something special. The flaky biscuit tops, the peppery gravy, and that fresh-from-the-oven smell make it feel like you went all out, even on a busy morning. Once you try this Easy Biscuits & Gravy Casserole, it will become your go-to for brunch guests, holidays, and lazy Sundays. If you want another take with eggs baked in, try this bright, well-loved guide: Biscuits and Gravy Casserole with Sausage and Eggs – By Scattered …. Prefer a no-egg version with canned biscuits for pure simplicity? This one gets rave reviews too: Easy Biscuits & Gravy Casserole. I hope it brings your table as much comfort as it brings mine. 
Biscuits and Gravy Casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C) and grease a 9×13 baking dish with butter or nonstick spray.
- Cut each biscuit into quarters and set aside.
- In a large skillet over medium heat, brown the sausage, breaking it up as it cooks until well browned.
- Stir in a tablespoon of butter and sprinkle the flour over the sausage, stirring for about one minute.
- Slowly pour in the milk while whisking, and cook until thickened. Season generously with salt, black pepper, and garlic powder.
- Scatter the biscuit pieces evenly across the greased baking dish.
- Pour the hot sausage gravy over the biscuit pieces ensuring it settles between them.
- If using cheese, sprinkle it over the top now.
- Bake for 22 to 28 minutes, until biscuits are puffed and the top is golden.
- Let it rest for 5 to 10 minutes before serving to help the gravy set.
