Homemade Biscuits and Gravy Casserole

I’ll be honest—I never thought I’d make a biscuits and gravy casserole without eggs. It’s practically illegal in the breakfast casserole world, right? But then I realized that eggs were just getting in the way of what I really wanted: fluffy biscuits soaking up tons of that creamy sausage gravy.

This recipe is perfect for those mornings when you want all the comfort of biscuits and gravy without standing over the stove making everything separately. You just brown your sausage, whip up a simple gravy, toss in some biscuits, and let the oven do its thing. No whisking eggs, no worrying about whether it’ll set properly. Just straightforward, stick-to-your-ribs breakfast that tastes like you spent way more effort than you actually did.

What Kind of Sausage Should I Use?

For this casserole, you’ll want to use ground pork breakfast sausage, which comes in mild, regular, or hot varieties depending on your spice preference. The regular seasoned version is a safe bet for most people, but if you like a little kick, hot sausage pairs really well with the creamy gravy. You can find it in the refrigerated meat section of your grocery store, usually near the bacon and other breakfast meats. If you’re watching your fat intake, you can opt for a leaner version, but keep in mind that the regular stuff has more flavor since the fat carries a lot of the seasoning.

Options for Substitutions

This casserole is pretty forgiving when it comes to swapping ingredients:

• Ground pork sausage: You can use turkey sausage for a leaner option, or try ground beef seasoned with sage, fennel, and red pepper flakes to mimic sausage flavor. Vegetarian? Crumbled plant-based sausage works too.
• Milk: Whole milk gives the creamiest gravy, but 2% milk works fine. You can also use half-and-half for an extra rich gravy, or try unsweetened almond or oat milk if you’re dairy-free (just note the flavor will be slightly different).
• Butter: Olive oil or vegetable oil can replace butter in the gravy if needed. Use the same amount, though the gravy won’t have quite the same richness.
• Refrigerator biscuits: Store-bought biscuits are super convenient, but homemade drop biscuits or even frozen biscuits work great. If using frozen, there’s no need to thaw them first.
• Cayenne pepper: If you’re not into spice, just leave it out. Or add more if you like things hot – up to ½ teaspoon for a nice kick.
• Flour: For a gluten-free version, use a 1-to-1 gluten-free flour blend or cornstarch (use about 6 tablespoons cornstarch instead of the ½ cup flour).

Watch Out for These Mistakes While Baking

The biggest mistake people make with this casserole is not cooking the gravy thick enough before baking – your gravy should coat the back of a spoon and look almost too thick, since it will thin out as the biscuits release moisture during baking.

Another common error is undercooking the sausage or skipping the step to break it into small crumbles, which can leave you with large, greasy chunks instead of evenly distributed flavor throughout the dish.

To avoid a pale, doughy top layer, make sure your oven is fully preheated and consider brushing the biscuit pieces with melted butter before baking for a golden, crispy finish.

Finally, resist the urge to dig in right away – letting the casserole rest for 10 minutes after it comes out of the oven allows the gravy to thicken back up and makes serving much cleaner.

What to Serve With Biscuits and Gravy Casserole?

This casserole is pretty filling on its own, but I love serving it with some fresh fruit on the side to balance out all that richness. A simple fruit salad with berries, melon, and grapes works great, or even just some sliced oranges or grapefruit halves. If you want to add some veggies to your breakfast spread, hash browns or crispy home fries are always a good call. For a complete brunch setup, consider adding some scrambled eggs on the side (even though there aren’t any in the casserole itself) or a light arugula salad with a lemony dressing to cut through the creamy gravy.

Storage Instructions

Store: Keep any leftover casserole covered with foil or in an airtight container in the fridge for up to 3 days. The biscuits will soak up more gravy as it sits, which honestly makes it even more comforting the next day.

Freeze: This casserole freezes pretty well for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. You can freeze the whole thing or cut it into individual portions for easier reheating later.

Reheat: Warm it up in the oven at 350°F covered with foil until heated through, about 20-25 minutes from the fridge or 45 minutes from frozen. You can also microwave individual portions for 2-3 minutes, though the biscuits won’t be quite as crispy that way.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3700
• Protein: 95-115 g
• Fat: 185-205 g
• Carbohydrates: 330-370 g

Ingredients

For the sausage gravy:

• 1 lb ground pork sausage (I use Jimmy Dean brand)
• 1/4 tsp cayenne pepper (adjust to taste for heat level)
• 3 tbsp butter (melted)
• 4.5 cups milk (whole milk for creamier sauce)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup flour (all-purpose)
• 3/4 tsp salt

For the biscuit topping:

• 2 (7.5 oz) cans refrigerated biscuits

Step 1: Prepare the Pan and Preheat Oven

Preheat your oven to 350°F.

While it heats, spray a 9×13-inch baking dish with cooking oil to prevent sticking.

This gives you time to work on the sausage while the oven reaches temperature.

Step 2: Brown the Sausage and Build the Base

• 1 lb ground pork sausage

In a large pot over medium-high heat, brown the ground pork sausage, breaking it into small crumbles as it cooks, about 5-7 minutes.

Once cooked through, transfer the sausage to your prepared baking dish.

I like to leave some of the rendered fat in the pot—it adds rich flavor to the gravy.

If there’s excessive grease (more than 2 tablespoons pooled), pour some off carefully, but don’t drain it completely.

Step 3: Create the Roux and Build the Gravy Base

• 3 tbsp butter
• 1/2 cup flour
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Add the melted butter to the sausage drippings in your pot over medium heat.

Once combined, whisk in the flour, salt, black pepper, and cayenne pepper, stirring constantly for 2-3 minutes until the mixture turns light brown.

This roux is the foundation for a smooth, flavorful gravy, so don’t skip the browning step—it adds depth that white flour won’t give you.

Step 4: Whisk in the Milk and Simmer Until Thick

• 4.5 cups milk

Reduce heat to medium-low and gradually add the milk while whisking constantly to prevent lumps from forming.

Add it in small portions—about 1/2 cup at a time—whisking until fully incorporated before adding more.

Once all the milk is incorporated, continue stirring occasionally for 5-8 minutes until the gravy thickens enough to coat the back of a spoon.

The gravy will continue to thicken slightly as it cools, so don’t overdo it.

Step 5: Assemble the Casserole

• cooked sausage from Step 2
• sausage gravy from Step 4
• 2 cans refrigerated biscuits

Pour the hot sausage gravy from Step 4 evenly over the cooked sausage in your baking dish.

Open both cans of biscuits and cut each biscuit into quarters using a knife or kitchen shears.

Scatter the biscuit pieces across the top of the gravy, nestling them slightly so they’re partially submerged—this helps them stay moist while baking.

Step 6: Bake Until Golden and Serve

Place the casserole in your preheated 350°F oven and bake for 25-30 minutes, until the biscuit pieces are golden brown on top.

The casserole should be bubbling around the edges.

Remove from the oven and let it rest for 5 minutes before serving—this helps the gravy set slightly and makes it easier to portion.

Homemade Biscuits and Gravy Casserole

Delicious Homemade Biscuits and Gravy Casserole recipe with step-by-step instructions.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 8 servings

Calories 3500 kcal

Ingredients

  

For the sausage gravy:

• 1 lb ground pork sausage (I use Jimmy Dean brand)
• 1/4 tsp cayenne pepper (adjust to taste for heat level)
• 3 tbsp butter (melted)
• 4.5 cups milk (whole milk for creamier sauce)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup flour (all-purpose)
• 3/4 tsp salt

For the biscuit topping:

• 2 (7.5 oz) cans refrigerated biscuits

Instructions

 

• Preheat your oven to 350°F. While it heats, spray a 9x13-inch baking dish with cooking oil to prevent sticking. This gives you time to work on the sausage while the oven reaches temperature.
• In a large pot over medium-high heat, brown the ground pork sausage, breaking it into small crumbles as it cooks, about 5-7 minutes. Once cooked through, transfer the sausage to your prepared baking dish. I like to leave some of the rendered fat in the pot—it adds rich flavor to the gravy. If there's excessive grease (more than 2 tablespoons pooled), pour some off carefully, but don't drain it completely.
• Add the melted butter to the sausage drippings in your pot over medium heat. Once combined, whisk in the flour, salt, black pepper, and cayenne pepper, stirring constantly for 2-3 minutes until the mixture turns light brown. This roux is the foundation for a smooth, flavorful gravy, so don't skip the browning step—it adds depth that white flour won't give you.
• Reduce heat to medium-low and gradually add the milk while whisking constantly to prevent lumps from forming. Add it in small portions—about 1/2 cup at a time—whisking until fully incorporated before adding more. Once all the milk is incorporated, continue stirring occasionally for 5-8 minutes until the gravy thickens enough to coat the back of a spoon. The gravy will continue to thicken slightly as it cools, so don't overdo it.
• Pour the hot sausage gravy from Step 4 evenly over the cooked sausage in your baking dish. Open both cans of biscuits and cut each biscuit into quarters using a knife or kitchen shears. Scatter the biscuit pieces across the top of the gravy, nestling them slightly so they're partially submerged—this helps them stay moist while baking.
• Place the casserole in your preheated 350°F oven and bake for 25-30 minutes, until the biscuit pieces are golden brown on top. The casserole should be bubbling around the edges. Remove from the oven and let it rest for 5 minutes before serving—this helps the gravy set slightly and makes it easier to portion.