Biscuits and Gravy Casserole
by Sommer Collier — on Nov 3, 2025 This fabulous breakfast biscuit casserole recipe with homemade sausage gravy turns a classic southern staple into a hearty dish that’s easy to prep ahead and perfect to share! Make the biscuit and gravy casserole with your choice of canned or frozen biscuits for a practically effortless weekend breakfast or holiday brunch.
Sommer’s Recipe Notes
This easy biscuits and gravy casserole recipe is a wonderful make-ahead breakfast to serve for family gatherings and holidays. It’s a combination of our glorious homemade sausage gravy that’s super simple to make, plus good quality frozen biscuits and just a few simple spices.
I think we can all agree that busy, nonstop weekdays deserve relaxing, chill weekends. We love casual weekend breakfasts to unwind from the week, especially those that are based on favorite southern flavors. Take for example, our fried chicken steak, and ham and potato casserole recipes. Today we are sharing a southern-style recipe that checks all of the boxes: Easy to prep, bakes in under 30 minutes, and – most importantly – tastes cozy and delicious!
Why You’ll Love This Biscuits and Gravy Casserole
- Ultimate breakfast comfort food – The combination of thick, rich, and creamy sausage gravy with fluffy biscuits is a southern breakfast staple that we’ve turned into a casserole dish to share.
- Easy and convenient – Whether you have hot gravy in a pan with frozen biscuits, or cold gravy and thawed biscuits, the cooking time is the same.
- Make-ahead option – You can make this biscuit casserole and immediately pop it in the oven with frozen biscuits, or make it ahead of time and refrigerate it overnight. Then just bake according to the instructions below.
From start to finish in less than an hour, guests are scooping up the best Biscuit and gravy casserole, with a nice fluffy biscuit on top and the thick gravy underneath.
Ingredients and Tips
- Buttermilk biscuits – Use canned biscuit dough or frozen. We prefer Mary B’s brand of frozen biscuits.
- Breakfast sausage – We use traditional ground pork breakfast sausage.
- For the creamy gravy base – Make the best sausage gravy with all-purpose flour and whole milk, plus a few spices like thyme, garlic powder, salt and pepper.
Recipe Variations
- Breakfast sausage – You can use ground chicken or turkey sausage, but note that these are leaner and don’t offer as much fat as when you cook sausage made with pork. So you might need to add 2-3 tablespoons of butter to get the same oil-y base for the gravy.
- Vegetarian – Make this a simple vegetarian biscuits and gravy recipe and skip the sausage altogether. As noted above, you’ll want to add 3-4 tablespoons of butter to replace the fat from the sausage.
- Milk – Whole milk is ideal for the most creamy and rich white gravy mix. However, you can use 2% for a slightly lighter version.
How to Make Biscuits and Gravy Casserole
Tips for Success – When making gravy for a casserole, it’s important to add extra milk so the gravy is somewhat thin when it goes into the pan. Remember, it’s going to cook again, and the best biscuits will absorb some of the moisture from the gravy.
And of course, don’t cook the gravy too long on the stovetop, or it will become too thick!
Find the full Biscuit Breakfast Casserole recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Transfer cooled biscuits and gravy to an airtight container and refrigerate for up to 3 days. Keep in mind the biscuits will get soggier the longer they sit in with the gravy base.
- Freezing – This recipe is great for freezing! You can freeze it unbaked after assembling, or bake and cool before freezing. Wrap the pan tightly in a layer of plastic wrap, then in two layers of aluminum foil, and freeze for up to 2 months. If you plan to freeze, I suggest assembling the biscuits-and-gravy casserole in a disposable foil pan so it can go from the freezer to the oven with ease.
- Reheating – The best way to reheat this casserole from the fridge is in the oven, so the biscuits can get warm and fluffy again. Bake for approximately 15-20 minutes at 350 degrees. If reheating from frozen, bake for 30-40 minutes at 375 degrees.
Serving Suggestions
The sausage biscuits and gravy casserole is a pretty hearty meal all on its own for holidays and family gatherings, but it also pairs beautifully with other simple breakfast and brunch favorites!
Give your meal a protein power boost and serve biscuits and gravy alongside fluffy scrambled eggs or over easy eggs.
Or lighten things up with fresh fruits, or a green salad if you’re serving for brunch.
Frequently Asked Questions
Make sure you use extra milk so it’s thin when it goes into the pan, stir often, and don’t let it overcook! Add more milk as needed if it becomes too thick.
Of course! If you don’t have frozen biscuits on hand, canned biscuits work just fine. Just note that canned biscuits will bake a bit faster, so keep an eye on the casserole near the end of the bake time to make sure they don’t overbrown.
You can make the sausage gravy and assemble it in a casserole dish the night before and keep it in the fridge. I wouldn’t make it any earlier than this, as the biscuits will begin to get soggy in the gravy.
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Biscuit and Gravy Casserole
Video
Ingredients
- 15-20 frozen buttermilk biscuits we like Mary B’s brand
- 1 pound ground pork breakfast sausage
- ½ cup all-purpose flour
- 4 ½ cups whole milk
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 375°F. Set a large sauté pan (or cast-iron skillet) over medium heat. *We are moving the gravy to a 9 x 13 inch baking dish so there is more surface area to add biscuits on top. However, you can place the same skillet with the biscuits on top directly into the oven. Just make sure you're using a cast-iron or other oven-safe skillet.
- Place the pork sausage in the skillet and break it apart with a wooden spoon. Cook and break up the sausage for 3-4 minutes.
- Add the flour, dried thyme, salt, pepper, and garlic powder to the sausage. Stir and brown the flour for 2 minutes. Then add the milk and stir well. Bring the gravy to a boil. Allow it to boil for 30-60 seconds, then remove from heat.
- Set out a 9 x 13 inch baking dish. Carefully pour the hot gravy into the baking dish and spread it out in an even layer. It’s a good idea to let the gravy sit for about five minutes to create a skin on top. This ensures that the biscuits don’t sink into the gravy.
- Gently set the frozen biscuits on top of the gravy, I can usually fit 15+ biscuits in a 9 x 13 inch pan, sometimes more.
- Place the baking dish in the oven and bake for 15-20 minutes, until the biscuits are golden and puffy, and the gravy is bubbling around the edges.
- If making ahead, place the cold pan in the oven and bake for 18 to 25 minutes.
Notes
- Storing Leftovers – Transfer cooled biscuits and gravy to an airtight container and store in the refrigerator for up to 3 days. Keep in mind the biscuits will get soggier the longer they sit with the gravy base.
- Freezing – This recipe is great for freezing! You can freeze it unbaked after assembling, or bake and cool before freezing. Wrap the pan tightly in a layer of plastic wrap, followed by a layer or two of aluminum foil, and freeze for up to 2 months. If you plan on freezing, I suggest assembling the biscuits and gravy casserole in a disposable foil pan so it can easily go from the freezer to the oven.
- Reheating – The best way to reheat this casserole from the fridge is in the oven so the biscuits can get warm and fluffy again. Bake servings for approximately 15-20 minutes in a 350-degree oven. If reheating from frozen, bake for 30-40 minutes in a 375-degree oven.
This casserole was incredible! The homemade sausage gravy made it so flavorful – my family asked for seconds before I even sat down!!