Biscuits & Gravy Casserole

1 Review

Biscuits & Gravy Casserole

Biscuits and gravy are the ultimate breakfast comfort food—and this casserole twist is perfect for feeding a crowd.

Biscuits & Gravy Casserole
15 mins
Prep Time
90 mins
Total Time
Contains Gluten icon
Contains Gluten


2 (5-oz) packages

All Natural Golden Brown® Breakfast Sausage Links or Patties (for filling)

2 tablespoons

Unsalted Butter (for filling)

4 tablespoons

All-Purpose Flour (for filling)

4 cups plus 3 tablespoons

Whole Milk, divided (for filling)

1 teaspoon

Salt (for filling)

3/4 teaspoon

Black Pepper (for filling)


Large Eggs (for filling)

Dash of

Hot Sauce (for filling)

2 tablespoons

Sliced Scallions, for garnish (for filling)

2 cups

All-Purpose Flour (for biscuits)

1 tablespoon

Sugar (for biscuits)

1 tablespoon

Baking Powder (for biscuits)

1 teaspoon

Salt (for biscuits)

1/2 cup

Unsalted Butter, cold and diced (for biscuits)

3/4 cup

Buttermilk, plus more for brushing (for biscuits)


  1. For the Filling: 

    Heat medium saucepan over medium-high heat. Once hot, add sausage and crumble with wood spoon. Cook until golden brown and crispy, about 5 to 8 minutes. Add butter and cook until melted. Stir in flour and cook for about 30 seconds. Slowly stir in 4 cups milk, season with salt and pepper and cook on low until thickened. Once thick remove from heat.

  2. Preheat oven to 375˚F. Grease 9-inch square baking dish with cooking spray or butter. Set aside.

  3. In large bowl, whisk together eggs, 3 tablespoons milk, hot sauce and pinch of salt and pepper until well combined. Pour eggs into baking dish and then pour in sausage gravy. Give it a gentle stir to distribute the gravy evenly. Bake for about 15 minutes to allow eggs to set.

  4. For the Biscuits:

    In large bowl, stir together flour, sugar, baking powder and salt. Add cold butter and work with fingers or pastry blender until butter resembles coarse crumbs the size of peas. Stir in buttermilk with rubber spatula, until dough comes together.

  5. Transfer to lightly floured surface and knead a few times to bring the dough together. Lightly roll with floured rolling pin and fold the dough in half. Repeat this 2 to 3 times to create layers for fluffy biscuits. Roll out to about 1/2-inch thick and cut into 9 biscuits with 3 to 4-inch biscuit cutter.

  6. Carefully remove baking dish from oven and place biscuits on top in two rows. Brush with buttermilk and return to oven for another 20-25 minutes until biscuits are golden brown and eggs are set. Allow to cool slightly before cutting and serving. Garnish with scallions. Note: To make faster, use store-bought biscuit dough.

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Ratings and Reviews


It was great!

I only had a half package of ground sausage on hand, so I added 6 slices chopped thick cut peppered bacon and cooked it with the sausage. I also added a 1/2 teaspoon mapleline to the meat, reduced the eggs to 6, and used Grands home style biscuits. My family gobbled it all up! It was great!

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