Description

A warm, comforting casserole combining flaky biscuits baked right into creamy, savory sausage gravy. Perfect for family breakfasts, potlucks, or cozy weekend meals.

Ingredients

Scale

2 cups all-purpose flour (about 240 g)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, cold and cubed (113 g)
3/4 cup whole milk (180 ml), room temperature
1 pound ground breakfast sausage (450 g)
3 tablespoons unsalted butter (42 g)
1/4 cup all-purpose flour (30 g)
3 cups whole milk (720 ml), warmed
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme or sage (optional)

Instructions

Preheat oven to 400°F (200°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
In a large bowl, whisk together 2 cups flour, baking powder, and salt. Add cubed cold butter and use a pastry cutter or fingertips to work it into the flour until mixture resembles coarse crumbs with pea-sized butter bits. Pour in milk and stir just until dough comes together; do not overmix. Dough should be soft but not sticky.
Heat a skillet over medium heat. Add sausage and cook, breaking apart with a wooden spoon, until browned and cooked through, about 7-8 minutes. Transfer sausage to paper towel-lined plate to drain excess fat.
In the same skillet, melt 3 tablespoons butter over medium heat. Stir in 1/4 cup flour and cook for 1-2 minutes, whisking constantly to form a roux. Slowly pour in warm milk while whisking continuously. Cook and stir until gravy thickens, about 5-7 minutes. Add cooked sausage back in and season with salt, pepper, and herbs. Adjust seasoning to taste.
Spoon half of the biscuit dough evenly into the bottom of the prepared baking dish in dollops. Pour half of the sausage gravy over the dough. Repeat with remaining biscuit dough and gravy layers, finishing with gravy on top.
Bake casserole in preheated oven for 25-30 minutes until biscuits are golden brown and cooked through and gravy is bubbling around edges.
Let casserole rest for 5 minutes before serving to allow it to set.

Notes

If the top browns too quickly, loosely cover with foil halfway through baking. Keep butter cold and do not overmix biscuit dough to ensure flaky texture. Warm milk before adding to roux to prevent lumps. For dairy-free, use vegan margarine and plant-based milk. For gluten-free, use gluten-free flour blend and check sausage ingredients. Leftovers store up to 3 days refrigerated and freeze well up to 2 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/8 of casserole
Calories: 400
Fat: 22
Carbohydrates: 35
Protein: 14

Keywords: biscuits and gravy, casserole, sausage gravy, breakfast casserole, comfort food, easy brunch recipe