5 Simple Steps to Turn Biscuits and Gravy Into a Golden-Topped Breakfast Casserole
Biscuits and gravy already make a breakfast worth getting out of bed for. But there is another way to bring that familiar combination to the table: bake the sausage and gravy underneath a topping of biscuit pieces, then serve everything straight from the dish.
The result is a breakfast casserole with golden biscuits above a sausage-and-gravy filling. Instead of assembling individual plates, you can set the baking dish on the table and portion breakfast from there. It keeps the familiar ingredients while giving you a different way to serve them.
This approach follows a kitchen-tested Pillsbury recipe that yields eight servings. It lists about an hour total, so allow time for stovetop prep and baking. A little attention before the casserole reaches the oven makes the whole process easier to follow.
Get Your Ingredients and Baking Dish Ready
Preheat your oven to 350°F. Coat a 13-by-9-inch, 3-quart baking dish with cooking spray, and set out a 12-inch nonstick skillet. Use the skillet to prepare the sausage and gravy before assembling the casserole. For the filling, gather these ingredients: 1 pound bulk pork breakfast sausage, 2 tablespoons salted butter, ¼ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon pepper, and 3 cups whole milk.
For the topping, use one 16.3-ounce can of Pillsbury Grands! Southern Homestyle Buttermilk Biscuits (8 biscuits). Keep that biscuit quantity in mind when shopping. The tested method uses these biscuits cut into quarters, so using a different dough quantity or whole biscuits will deviate from the instructions.
Measure everything before turning your attention to the skillet. Once the sausage is cooked, you will move directly into making the gravy. Having the milk, flour, and seasonings ready keeps that transition straightforward.
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Brown the Sausage Before Building the Casserole
Place the sausage in the skillet over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until browned and fully cooked. Do this on the stovetop before adding the sausage to the baking dish.
Use a slotted spoon to transfer the cooked sausage to your prepared dish. Leave the drippings in the skillet because you’ll start the gravy there. Spread the sausage across the dish so you can pour the gravy evenly over it later.
It might be tempting to put uncooked sausage into the casserole and let the oven handle everything. That is not how this recipe works. The oven stage comes after you prepare the sausage and gravy separately.
At this point, the breakfast foundation is waiting in the baking dish. Keep the skillet nearby and move on to the gravy. There is no need to wash away the drippings you have just reserved.
Make the Gravy in the Same Skillet
Add the butter to the sausage drippings and melt it over medium heat. Stir in the flour, salt, and pepper. Cook for one to two minutes, until the mixture thickens and begins to brown.
Next, stir in the whole milk and bring the mixture to a simmer, stirring frequently. Continue cooking and stirring for one to three minutes, until the gravy thickens. Then pour the prepared gravy evenly over the sausage.
This is when the casserole starts coming together. The sausage is already cooked, and the gravy has thickened before baking. You are assembling prepared components underneath the biscuit dough.
Pay attention to this step instead of rushing to the oven. The published method does not call for adding uncooked flour and milk directly to the baking dish. Preparing the gravy first is part of following the tested recipe.
Add the Biscuit Topping and Bake
Separate the refrigerated dough into eight biscuits. Cut each biscuit into quarters, then arrange the pieces over the sausage-and-gravy mixture. The biscuits belong on top for this version.
Slide the baking dish into the heated oven. Bake for 26 to 30 minutes, until the casserole is thoroughly heated and the biscuits are golden brown. Those browned tops invite you to check the center.
Pillsbury recommends lifting a biscuit near the middle to see whether its underside has baked through. Surface color alone does not tell you everything about the dough underneath. Check before bringing the casserole to the table.
Keep the biscuit preparation consistent with the recipe. Leaving the biscuits whole while using the same baking instructions would change the method. Quartering them is a small task that belongs in the process.
Let It Stand, Then Bring Everyone to the Table
Once the casserole is ready, let it stand for five minutes before serving. Then portion the biscuits, sausage, and gravy from the baking dish. The finished breakfast brings the components together in one shareable centerpiece.
If you would like eggs alongside, prepare them separately. Southern Living pairs biscuits and sausage gravy with eggs and grits, making either a serving option. Neither needs to be added to this casserole.
For eggs baked inside, choose a recipe specifically designed for that. Adding them here would change the tested method. This version already delivers its appeal through the sausage gravy and biscuit topping. Set the dish down, gather everyone around, and let breakfast begin.
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