Biscuits and Gravy Casserole with homemade flaky and fluffy buttermilk biscuits smothered in rich and creamy sausage gravy for a classic family breakfast.
Biscuits and Gravy Casserole
We love our comfort food here at the Gracious House, and what is better comfort food than your classic biscuits and gravy?! The problem I run into when cooking biscuits and gravy is that I can never get the timing quite right. Either the biscuits have gotten a bit cold or the gravy has, and the more people you're serving, the harder it gets.
Biscuits and Gravy Casserole takes care of that problem by heating up everything at once so you can serve lots of people their nice warm biscuits and gravy casserole all at once.
This Biscuits and Gravy Casserole includes a homemade, flaky buttermilk biscuits recipe that really makes the dish amazing. The dough is a bit sticky, so don't let that alarm you. It's what makes them so delicious and moist. If you'd prefer to use canned biscuits, that's also an option. Just use 1 package of canned biscuits, and simply skip to step 6 and follow the directions from there.
If you want to make these amazing buttermilk biscuits but don't have any buttermilk on hand, you can use this super simple Buttermilk Substitute guide. I use it all the time, and it works like a charm!
Biscuits and Gravy Casserole Recipe
Biscuits and Gravy Casserole
For the Gravy
- 1 pound breakfast sausage
- ⅓ cup flour
- 3-4 cups milk
- Salt & pepper to taste
For the Biscuits
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 7 tablespoons butter chilled and thinly sliced
- 1 cup buttermilk divided
- To prepare the biscuits: In a large mixing bowl, whisk together 2 cups flour, baking powder, salt, and baking soda.
- Add butter to the flour mixture and cut in with the flour using a pastry blender or fork, until the mixture resembles coarse crumbs.
- Make a well in the center of the flour-butter mixture and add ¾ cup buttermilk. Stir with a fork until just combined.
- Turn dough out onto a floured surface, and form a rectangle. Fold the rectangle into thirds (like you're folding a letter). Flip over the dough and give it a quarter turn. Then pat it back out and fold it into thirds again. Repeat the flipping and folding process once more.
- Roll out dough on a freshly floured surface to about ½-inch thick. Then cut out 2 ½ inch wide biscuits, making about 12 biscuits. You can use a biscuit cutter, but I usually just use a drinking glass.
- Cut each biscuit into quarters. Layer half of the biscuit pieces in the bottom of a 9"x13" baking dish. (Set aside the other half of the biscuit pieces for now)
- Bake in a 400° oven for about 10 minutes.
- While the biscuits are baking, prepare the gravy. Brown sausage in a large skillet until cooked through. Do NOT drain.
- Add flour in with the sausage and drippings. Allow to cook for an additional 2 minutes.
- Slowly add in milk, stirring constantly to prevent lumps. If you like your gravy very thick, use just the 3 cups milk. For slightly thinner gravy, use the full 4 cups.
- Allow the gravy to heat through and thicken over medium heat, stirring frequently. Add salt and pepper to taste.
- When the biscuits have cooked for 10 minutes, remove them from the oven. Pour the gravy on top of the biscuits. Then layer the remaining biscuit pieces on top of the gravy.
- Lightly brush the top biscuits with the leftover buttermilk (You will probably still have a bit leftover. You don't need to use it all)
- Bake in a 400° for an additional 20-25 minutes until biscuits are golden and casserole is heated through.
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