The Diner Classic Reimagined Fluffy Southern Biscuits and Sausage Gravy Casserole

Sausage Gravy Casserole

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Preparation time:25 Mins

Cooking time:30 Mins

Servings:8 servings

Ingredients:

• 2 cups All-Purpose Flour
• 1 tablespoon Baking Powder
• 1 teaspoon Salt
• 1/2 cup (113g) very cold Unsalted Butter, cubed
• 3/4 cup cold Buttermilk
• 1 pound Ground Pork Sausage
• 1/4 cup All-Purpose Flour
• 3 cups Whole Milk
• 1 1/2 teaspoons freshly ground Black Pepper
• 1/2 teaspoon Salt
• 1 large Egg (for wash, optional)
• 1 tablespoon Milk or Water (for wash)

Instructions:

• Preheat oven to 425°F (220°C). Lightly grease a 9x13 inch baking dish.
• Make the Biscuit Dough: In a bowl, whisk together 2 cups flour, baking powder, and 1 teaspoon salt. Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs. Gradually add the cold buttermilk, mixing until just combined. Do not overmix.
• Shape Biscuits: Turn dough onto a lightly floured surface. Pat or lightly roll to about 3/4 inch thickness. Cut into 9 to 12 rough squares or rounds.
• Cook the Sausage: Brown the ground pork sausage in a large, deep skillet over medium heat, breaking it up as it cooks. Drain off all but 2 tablespoons of the rendered fat.
• Make the Roux: Sprinkle 1/4 cup flour over the sausage and reserved fat. Cook, stirring constantly, for 1 minute.
• Form the Gravy: Gradually whisk in the cold milk until smooth. Bring to a simmer, stirring occasionally, until the gravy thickens enough to coat the back of a spoon (about 5-7 minutes).
• Season the Gravy: Remove from heat. Stir in 1 1/2 teaspoons of black pepper and 1/2 teaspoon of salt. Taste and adjust seasoning as necessary.
• Assemble the Casserole: Pour the hot sausage gravy evenly into the bottom of the prepared 9x13 inch baking dish.
• Top with Biscuits: Arrange the raw biscuit pieces evenly over the top of the gravy, allowing them to touch. Brush lightly with the egg wash if using.
• Bake for 25 30 minutes, or until the biscuits are puffed, golden brown, and cooked through.
• Rest and Serve: Let the Biscuits and Gravy Casserole rest for 5 minutes before serving warm.

Nutrition Facts

Calories	515 kcal
Protein	16.5 g
Fat	17.0 g
Carbs	38.7 g
Fiber	4.9 g
Sodium	436 mg

Recipe Info

Category	Breakfast, Brunch, Casserole
Cuisine	American Southern

Why This Baked Biscuits and Gravy Casserole is Your New Weekend Staple

There are few dishes that wrap you up in comfort quite like a generous serving of biscuits smothered in creamy, peppery sausage gravy. But let’s be honest: assembling that meal for a crowd on a sleepy Sunday morning often involves juggling a hot skillet, keeping biscuits warm, and trying not to let the gravy cool down.

Enter the game changer: the Biscuits and Gravy Casserole . This marvelous adaptation takes everything we adore about that diner classic the fluffy biscuit texture, the savory, rich gravy and bakes it all into one cohesive, spoonable masterpiece.

It transforms a complicated assembly process into a straightforward bake, making it an essential addition to any brunch spread or a perfect solution for a satisfying Breakfast Dinner Casserole .

Solving the Sunday Morning Breakfast Dilemma

We all know the scenario: guests have arrived early, the coffee is brewing, and you need something substantial that doesn't require standing over the stovetop for 45 minutes. This Easy Biscuits and Gravy Casserole solves that problem beautifully.

By layering the rich gravy on the bottom and topping it with raw biscuit dough before baking, everything cooks simultaneously. The heat from the gravy steams the underside of the biscuits while the tops turn golden, creating incredible texture contrast in a fraction of the time it would take otherwise.

A Layered Approach to Diner Style Perfection

The magic of this recipe lies in its structure. We are aiming for an authentic Southern feel, which means using a rich, roux based gravy made with actual sausage drippings, not powdered shortcuts.

By pouring this piping hot gravy into the base of the baking dish before adding the raw dough, we ensure the bottom layers of biscuit absorb that savory goodness, resulting in a wonderfully moist foundation for the fluffier, oven baked tops.

This layered technique is what sets a true Biscuits and Gravy Casserole with Sausage and Eggs (though we focus on the pure gravy here, eggs are an easy addition!) apart from simply topping pre-baked biscuits.

What Makes This Casserole Recipe Truly Special

This is not just a convenient shortcut; it’s a flavorful elevation. We use cold butter cut into flour to create the classic flaky texture for the biscuit topping, ensuring a high rise even under the oven’s heat.

On top of that,, mastering the Biscuits and Gravy Casserole Recipe from scratch means you control the seasoning. That means doubling down on freshly ground black pepper the true hallmark of exceptional sausage gravy.

Whether you call it Biscuit Dishes Dinners or your ultimate brunch centerpiece, this recipe delivers that soul soothing richness every time.

Gathering the Components for Epic Sausage Gravy Layers

To achieve the diner quality flavour we seek in this baked creation, ingredient quality matters, especially when making the Biscuits and Gravy Casserole from Scratch . We divide our required items into the tender, light biscuit topping and the robust, savory gravy base.

The Fluffy Biscuit Base Ingredients Checklist

For the topping, the key is keeping everything cold to encourage maximum lift during baking. You will require 2 cups of all-purpose flour, 1 tablespoon of baking powder for lift, and 1 teaspoon of salt. Crucially, you need 1/2 cup (or eight tablespoons) of unsalted butter cut into small cubes and kept ice-cold.

Finally, 3/4 cup of cold buttermilk binds the dough and provides that essential slight tanginess that complements the richness of the gravy perfectly.

Crafting the Peppery Sausage Gravy Base

The heart of this dish lies in the gravy. You'll start with 1 pound of ground pork sausage mild or breakfast style works wonderfully to yield both the flavour and the necessary fat for our roux. To thicken this, we incorporate 1/4 cup of all-purpose flour directly into the cooked sausage drippings.

For the liquid component, 3 full cups of whole milk (or 2%) should create the perfect pourable consistency before baking. Finally,, be generous with seasoning: plan on using 1 1/2 to 2 full teaspoons of freshly ground black pepper, alongside about 1/2 teaspoon of salt, adjusting to the natural saltiness of your chosen sausage.

Must Have Tools: From Skillet to Baking Dish

The beauty of this particular Overnight Breakfast Casserole With Biscuits adaptation is its minimal equipment needs. You’ll need a large, deep skillet capable of handling the sausage and mixing the entire gravy base this saves on cleanup.

For assembling, a standard 9x13 inch baking dish is the ideal vessel. Inside the kitchen, have your mixing bowls ready, perhaps a pastry blender or two knives if you prefer not to use your hands for cutting in the cold butter, and a rolling pin or even just a drinking glass for shaping the raw dough pieces.

Step-by-Step Guide to Assembling Your Biscuits and Gravy Casserole Masterpiece

While this dish is wonderfully straightforward, precision in assembly ensures perfect results, especially if you are preparing this for a Potluck Biscuits And Gravy event.

Phase One: Preparing the Flavor Packed Sausage Gravy

Begin by preheating your oven to 425° F ( 220° C) and lightly greasing that 9x13 inch baking dish. In your large skillet over medium heat, brown the pound of sausage, breaking it apart as it cooks.

Once fully cooked, drain off all but about two tablespoons of the rendered fat. Sprinkle the 1/4 cup of flour over the sausage and fat, stirring constantly for one minute. This "cooking out" period is vital to avoid a raw flour taste. Slowly pour in the 3 cups of cold milk while whisking continuously to prevent lumps.

Bring the mixture to a gentle simmer, stirring until it thickens sufficiently to coat the back of a spoon this usually takes about five to seven minutes. Remove from the heat, stir in the salt and the generous amount of black pepper, and taste test for that characteristic bold seasoning.

Shaping and Prepping the Fluffy Biscuit Dough

While the gravy is simmering, prepare your topping. In a bowl, whisk together the 2 cups of flour, baking powder, and salt. Now, using a pastry blender or your fingertips, quickly cut in the 1/2 cup of ice-cold, cubed butter until the mixture resembles coarse crumbs, like small peas.

Slowly drizzle in the 3/4 cup of cold buttermilk, mixing with a fork only until the dough just comes together. Resist the urge to knead! Turn the shaggy dough out onto a lightly floured surface, pat it down gently to about 3/4 inch thickness, and cut out 9 to 12 rounds, or simply cut the dough into rustic squares.

The Critical Layering Technique for Maximum Casserole Impact

Pour the hot, seasoned sausage gravy immediately into the bottom of your prepared baking dish, spreading it into an even layer. Next, arrange your raw biscuit pieces evenly across the top of the gravy. Ensure they are nestled close together, as they will expand during baking.

For a slightly richer, golden brown finish, you can lightly brush the tops of the biscuits with a simple wash made from one beaten egg whisked with a tablespoon of milk or water.

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Baking Dynamics: Achieving Golden Perfection

The final step involves transforming these separate components into the harmonious Biscuits and Gravy Casserole .

Bake the assembled dish in the preheated 425° F ( 220° C) oven for 25 to 30 minutes. You are looking for visual cues: the gravy should be bubbling vigorously up around the edges, and the biscuits must be beautifully puffed up, golden brown on top, and cooked all the way through.

Test a biscuit near the center with a toothpick; it should emerge clean. Allowing the casserole to rest for about five minutes after it comes out of the oven lets the gravy settle slightly before serving.

Pro-Tips for Next Level Gravy and Biscuit Texture

To truly elevate this comfort classic, paying attention to a few details makes all the difference. Remember, keeping the butter very cold is the secret weapon for light, fluffy biscuits if the butter melts before it hits the oven, you end up with dense biscuits.

Next,, in the gravy, never skip the fresh grind on the black pepper; its intensity is non-negotiable for authentic flavour. If you find your gravy seems too thick while simmering (before pouring it into the dish), simply whisk in a splash more milk; it will thicken further during the bake.

Making Ahead and Storing Leftover Comfort Food

One of the greatest advantages of preparing this casserole is its flexibility for future meals, easily accommodating preparation for a Biscuits and Gravy Casserole Crockpot method if you prefer slow cooking, or simple refrigeration for later baking.

Troubleshooting Common Casserole Mistakes

If your biscuits end up dense, it’s almost always due to overworking the dough; next time, mix only until the liquid is incorporated. If the gravy separates or looks greasy, it might have been overheated or boiled too vigorously; lower the heat and whisk gently, or stir in a splash of cold milk off the heat to bring the emuon back together.

Freezing Instructions for Future Mornings

This dish freezes beautifully, making it ideal for planned future breakfasts. You can assemble the entire Biscuits and Gravy Casserole up to the point of baking, cover it tightly with plastic wrap and foil, and freeze for up to three months.

To bake from frozen, remove the foil and plastic, cover loosely with foil, and bake at 375° F ( 190° C) for about 45 minutes, then remove the foil and bake an additional 15– 20 minutes until the top is golden and the center is hot.

Savory Variations: Adding Cheese or Spice to the Sausage Layer

While perfect as is, experimentation is encouraged. For a richer experience, consider melting 1 cup of sharp, grated cheddar cheese into the hot gravy just before pouring it into the dish.

Alternatively, if you prefer a little heat in your Biscuit Dishes Dinners , substitute the mild sausage with hot Italian sausage, or stir 1/2 teaspoon of cayenne pepper into the gravy along with the black pepper.

Optimal Serving Suggestions for Your Complete Meal

Because this casserole is incredibly rich and hearty, it pairs best with lighter, acidic, or fresh side dishes. A simple side salad dressed with a bright vinaigrette cuts through the sausage fat beautifully.

You can also serve it alongside fresh fruit salad or, for a true Southern spread, a small bowl of stewed apples or tangy cranberry relish can provide a lovely, contrasting sweetness to the savory bake.