Irresistible Biscuits and Gravy Casserole

Finding a breakfast that satisfies everyone at the table while still being easy enough for a weekend morning can feel impossible. You want something hearty and comforting, but you don’t want to spend hours in the kitchen making separate batches of biscuits and stirring gravy on the stovetop, especially when you could be enjoying your coffee and catching up with family.

That’s where this biscuits and gravy casserole comes in handy: it combines all those classic Southern breakfast flavors into one dish, feeds a crowd without much fuss, and can even be prepped the night before for an even easier morning.

What Kind of Pork Sausage Should I Use?

For this casserole, you’ll want to grab bulk pork sausage, which is the kind that comes in a roll or tube rather than links. Regular breakfast sausage works great here, and you can choose between mild, medium, or hot depending on how much spice you like. If you can only find sausage links at your store, no worries – just remove the casings and crumble the meat as it cooks. I’d recommend looking for sausage that’s at least 80% lean so your gravy doesn’t end up too greasy, though you can always drain off excess fat after browning if needed.

Options for Substitutions

This casserole is pretty forgiving when it comes to swaps, so here are some options that work well:

• Pork sausage: Turkey sausage or chicken sausage make great lighter alternatives. You can also use breakfast sausage links – just remove the casings and crumble the meat as it cooks.
• Button mushrooms: Cremini, baby bella, or even sliced portobello mushrooms work perfectly here. If you’re not a mushroom fan, you can leave them out or swap them for diced bell peppers.
• Green onions: Regular yellow or white onions work fine – use about ¾ cup diced. You can also use shallots for a milder flavor.
• Cheddar cheese: Monterey Jack, pepper jack, or a Mexican cheese blend all melt nicely in this recipe. Just stick with a good melting cheese.
• All-purpose flour: For the gravy portion, you can use the same amount of all-purpose flour. However, for the biscuit topping, don’t substitute the flour as it’s crucial for getting the right texture and rise.
• Milk: Any milk works here – whole, 2%, skim, or even unsweetened almond or oat milk. Just keep in mind that lower-fat options will make a slightly thinner gravy.
• Apple cider vinegar: White vinegar, lemon juice, or white wine vinegar all work to create the buttermilk effect needed for tender biscuits.

Watch Out for These Mistakes While Baking

The biggest mistake when making biscuits and gravy casserole is not cooking the flour long enough in the sausage drippings – you need to stir it for at least 2-3 minutes to get rid of that raw flour taste and ensure your gravy thickens properly.

Another common error is using warm butter for the biscuit topping, which will give you dense, flat biscuits instead of light and fluffy ones, so make sure your butter is cold and cut it into the flour until you have pea-sized pieces.

Don’t skip letting the milk and vinegar mixture sit for 5 minutes before adding it to the biscuit dough, as this creates a quick buttermilk substitute that helps your biscuits rise beautifully.

Finally, resist the urge to overbake – the casserole is done when the biscuits are golden brown on top and the gravy is bubbling around the edges, usually around 25-30 minutes, and letting it rest for 10 minutes before serving helps the gravy thicken up even more.

What to Serve With Biscuits and Gravy Casserole?

Since this casserole is pretty hearty and filling on its own, I like to keep the sides simple and fresh. A crisp green salad with a tangy vinaigrette helps cut through all that richness, or you could go with some sliced fresh fruit like melon or berries for a lighter touch. If you’re feeding a crowd for brunch, scrambled eggs or a simple fruit salad on the side rounds out the meal nicely. For breakfast lovers who want even more comfort food, hash browns or breakfast potatoes make a great addition, though honestly, this casserole is satisfying enough to stand alone with just a cup of coffee.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or transfer it to an airtight container once it’s cooled down. The biscuits will soak up some of the gravy as it sits, which honestly makes it even more comforting the next day.

Freeze: You can freeze this casserole for up to 2 months, either as a whole or in individual portions. Let it cool completely, then wrap it well in plastic wrap and foil before freezing. I like to portion it out so I can grab just what I need for a quick breakfast or dinner.

Reheat: Warm it up in the oven at 350°F covered with foil until heated through, about 20-25 minutes from the fridge or 35-40 minutes from frozen. You can also microwave individual portions for 2-3 minutes, stirring halfway through to make sure the gravy heats evenly.

Preparation Time	20-30 minutes
Cooking Time	27-30 minutes
Total Time	47-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 3400-3700
• Protein: 115-130 g
• Fat: 210-230 g
• Carbohydrates: 250-280 g

Ingredients

For the gravy filling:

• 1 lb bulk pork sausage (I use Jones Dairy Farm 100% all natural)
• 1 bunch green onions (divided: 1/2 cup light green parts for cooking, 2/3 cup dark green tops for garnish)
• 1 tsp black pepper
• 1 tbsp avocado oil (or olive oil for a lighter flavor)
• 1/2 cup all-purpose flour (for thickening the gravy)
• 2 cups milk (I prefer 2% dairy for richness)
• 1 tsp garlic powder (freshly ground preferred)
• 2 cups low-sodium chicken broth
• 1/2 tsp salt
• 1 tsp ground sage (for authentic biscuits and gravy flavor)
• 8 oz button mushrooms (sliced into 1/4-inch pieces)

For the biscuit topping:

• 1 tbsp baking powder (for fluffy, tender biscuits)
• 2 cups all-purpose flour (I use King Arthur all-purpose)
• 1 tsp apple cider vinegar (adds tanginess and helps biscuits rise)
• Flaky sea salt (for finishing)
• 1/4 tsp salt
• 1 tsp garlic powder
• 1 cup milk (2% dairy recommended)
• 6 tbsp chilled unsalted butter (cut into small cubes, keep very cold)
• 1 cup shredded cheddar cheese (divided: 3/4 cup mixed in, 1/4 cup for topping)

Step 1: Prepare Mise en Place and Preheat

• 1 bunch green onions
• 8 oz button mushrooms

Preheat your oven to 400°F and spray a 9×13-inch baking dish with cooking spray.

While the oven heats, prepare all your ingredients: trim the green onions and divide them into light green parts (about 1/2 cup, sliced) for cooking and dark green tops (about 2/3 cup, chopped) for the biscuits and garnish.

Slice the mushrooms into 1/4-inch pieces and have your sausage, broth, and milk ready.

I like to keep my butter cubed and in the freezer until the last moment—cold butter is the secret to fluffy biscuits.

Step 2: Cook the Sausage and Mushroom Base

• 1 tbsp avocado oil
• 8 oz button mushrooms
• 1 lb bulk pork sausage
• 1/2 cup light green onion parts

Heat the avocado oil in a large skillet over medium-high heat.

Add the sliced mushrooms and cook for 2-3 minutes until they release their moisture and begin to brown.

Add the bulk pork sausage, breaking it into small pieces as it cooks, and continue cooking for another 5-7 minutes until the sausage is browned and cooked through.

Stir in the sliced light green onion parts and cook for 1 more minute until fragrant.

The mushrooms will add umami depth to your gravy while the sausage builds the savory foundation.

Step 3: Build the Gravy

• cooked sausage and mushroom mixture from Step 2
• 1/2 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 2 cups milk
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp ground sage
• 1/2 tsp salt

Sprinkle the 1/2 cup flour over the cooked sausage mixture and stir well to coat everything evenly—this helps thicken the gravy and deepens the flavor.

Reduce the heat to medium-low and slowly add the chicken broth, stirring constantly to avoid lumps, until the mixture thickens slightly (about 2-3 minutes).

Gradually add the milk while continuing to stir until you reach a thick, pourable gravy consistency.

Stir in the garlic powder, black pepper, ground sage, and salt, adjusting to taste.

Pour the finished gravy into your prepared baking dish and set aside.

Step 4: Prepare the Biscuit Dough

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 3/4 cup shredded cheddar cheese
• 1 tsp garlic powder
• 1/4 tsp salt
• 2/3 cup dark green onion tops
• 6 tbsp chilled unsalted butter
• 1 cup milk
• 1 tsp apple cider vinegar

In a separate bowl, whisk together the 2 cups flour, baking powder, 3/4 cup cheddar cheese, 1 tsp garlic powder, and 1/4 tsp salt.

Stir in the chopped dark green onion tops.

Add the cold cubed butter to the dry mixture and use a pastry cutter or fork to cut the butter into pea-sized pieces until the mixture resembles coarse breadcrumbs—this creates pockets of steam that make tender, flaky biscuits.

In a small bowl, mix the 1 cup milk with the apple cider vinegar and let sit for 1 minute to create a light buttermilk substitute.

Pour this mixture into the dry ingredients and stir with a fork just until a shaggy dough forms; don’t overmix or your biscuits will be tough.

Step 5: Assemble and First Bake

• gravy from Step 3
• biscuit dough from Step 4

Drop 8 mounds of biscuit dough evenly over the surface of the gravy in the baking dish, spacing them apart so they have room to rise.

Bake at 400°F for 15 minutes until the biscuits are just set and beginning to turn golden.

Don’t skip this initial baking time—it cooks the dough through enough that the cheese topping won’t sink during the final bake.

Step 6: Add Cheese Topping and Finish Baking

• 1/4 cup shredded cheddar cheese
• Flaky sea salt

Remove the casserole from the oven and sprinkle the remaining 1/4 cup cheddar cheese over the biscuits.

Finish with a light sprinkle of flaky sea salt for textural contrast and a burst of flavor.

Return to the oven and bake for another 12-15 minutes until the biscuits are deep golden brown and the cheese is melted and slightly crispy at the edges.

Step 7: Rest and Serve

Remove the casserole from the oven and let it rest for 10 minutes before serving.

This resting time allows the gravy to set slightly and makes the dish easier to portion.

Garnish with the reserved dark green onion tops for freshness and color.

Serve warm and enjoy!