Tasty Biscuits and Gravy Casserole Without Sausage

If you ask me, biscuits and gravy without the sausage is an underrated breakfast option.

This comforting casserole takes the classic Southern dish and turns it into an easy morning meal that the whole family will eat. Creamy, peppery gravy bakes right over fluffy biscuits in one dish.

The homemade gravy is simple to whip up with butter, flour, and milk, seasoned with garlic powder and black pepper. It’s rich and satisfying without being too heavy.

It’s a cozy breakfast that comes together quickly, perfect for weekend mornings or when you want something warm and filling.

What Kind of Milk Should I Use?

For this biscuits and gravy casserole, whole milk is your best bet since it creates the creamiest, richest gravy that coats everything perfectly. If you only have 2% milk on hand, it’ll still work fine, though your gravy might be slightly thinner. I’d avoid skim milk if possible because it just doesn’t have enough fat to create that thick, comforting gravy texture we’re going for. Some people like to use half-and-half for an extra indulgent version, which is totally worth trying if you’re feeling fancy.

Options for Substitutions

This simple casserole is easy to customize based on what you have in your kitchen:

• Butter: You can swap butter for an equal amount of bacon grease if you have it saved – it adds a nice smoky flavor. Vegetable oil works too, though you’ll lose some of that rich taste.
• All purpose flour: This is pretty important for making the gravy base, so I’d stick with all purpose flour here. You need it to create that thick, creamy texture that makes this dish work.
• Milk: Whole milk gives you the creamiest results, but 2% works fine if that’s what you have. You can also use half-and-half for an extra rich gravy, or try unsweetened almond milk or oat milk if you need a dairy-free option – just know the flavor will be a bit different.
• Garlic powder: Fresh minced garlic works great too – use about 2-3 cloves. Just sauté it with the butter before adding the flour.
• Black pepper: Feel free to adjust the pepper amount to your taste. Some folks like their gravy really peppery, while others prefer it milder.

Watch Out for These Mistakes While Baking

The biggest mistake when making gravy is adding the milk too quickly, which creates lumps that are nearly impossible to smooth out – instead, whisk the milk into your flour mixture gradually, about a cup at a time, until you get a silky consistency.

Another common error is not cooking the flour and butter mixture (called a roux) long enough before adding the milk, so make sure to cook it for at least 2-3 minutes until it’s lightly golden and smells nutty, which removes that raw flour taste.

If your gravy turns out too thick, don’t panic – just whisk in a little extra milk until it reaches your desired consistency, and remember that it will thicken slightly as it cools.

Finally, taste and adjust your seasonings at the end since the salt and pepper can get diluted once you add all that milk, and don’t be afraid to add a pinch more garlic powder for extra flavor.

What to Serve With Biscuits and Gravy Casserole?

Since this casserole is pretty filling on its own, I like to keep the sides simple and fresh to balance out all that creamy goodness. A few scrambled or fried eggs on the side make this feel like a complete breakfast, and they’re perfect for soaking up any extra gravy. Fresh fruit like sliced strawberries, melon, or a simple fruit salad adds a nice sweet contrast to the savory casserole. If you want something more substantial, crispy bacon or breakfast sausage links work great alongside it, or you could even add some sautéed mushrooms or spinach for a veggie option.

Storage Instructions

Store: Keep any leftover casserole covered tightly with foil or in an airtight container in the fridge for up to 3 days. The gravy might thicken up a bit as it sits, but that’s totally normal and it’ll still taste great when you reheat it.

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, stirring halfway through to make sure it heats evenly.

Estimated Nutrition

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

• Calories: 950-1100
• Protein: 25-30 g
• Fat: 60-70 g
• Carbohydrates: 80-90 g

Ingredients

• 3/4 cup all-purpose flour (I use King Arthur all-purpose)
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 cup butter (unsalted, softened to room temperature)
• 1 tsp black pepper (freshly ground preferred for more flavor)
• 4 cups milk (whole milk gives creamier results)

Step 1: Prepare Your Mise en Place

• 3/4 cup all-purpose flour
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 cup butter
• 1 tsp black pepper
• 4 cups milk

Measure out all your ingredients and have them ready before you start cooking.

Soften your butter to room temperature if you haven’t already—this ensures it will incorporate smoothly into the flour without lumps.

Grind your black pepper fresh if possible, as it makes a noticeable difference in flavor compared to pre-ground pepper.

Step 2: Build the Roux Base

• 1/2 cup butter
• 3/4 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp garlic powder

Melt the softened butter in a large skillet over medium heat.

Once melted, add the flour, salt, pepper, and garlic powder all at once, stirring constantly to combine them into a smooth paste.

This mixture is called a roux, and it will serve as the thickening base for your gravy.

I like to cook the roux for about 10 minutes, stirring frequently, until it turns a light golden brown—this toasted flavor is what gives the gravy its depth and prevents any raw flour taste.

Step 3: Create Smooth Gravy

• 4 cups milk
• roux base from Step 2

Reduce heat to medium-low and slowly pour in the milk while whisking constantly.

Take your time with this step—adding the milk gradually and stirring prevents lumps from forming.

The constant stirring helps the roux base from Step 2 incorporate evenly into the milk, creating a silky, smooth gravy rather than a lumpy one.

Step 4: Thicken and Finish the Gravy

• gravy from Step 3

Continue cooking over medium-low heat, stirring frequently, for about 5 minutes until the gravy reaches your desired thickness.

It should coat the back of a spoon and flow slowly when poured.

I find that keeping the heat moderate prevents scorching on the bottom of the pan, which can happen easily once milk is involved.

Tasty Biscuits and Gravy Casserole Without Sausage

Delicious Tasty Biscuits and Gravy Casserole Without Sausage recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1025 kcal

Ingredients

  

• 3/4 cup all-purpose flour (I use King Arthur all-purpose)
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 cup butter (unsalted, softened to room temperature)
• 1 tsp black pepper (freshly ground preferred for more flavor)
• 4 cups milk (whole milk gives creamier results)

Instructions

 

• Measure out all your ingredients and have them ready before you start cooking. Soften your butter to room temperature if you haven't already—this ensures it will incorporate smoothly into the flour without lumps. Grind your black pepper fresh if possible, as it makes a noticeable difference in flavor compared to pre-ground pepper.
• Melt the softened butter in a large skillet over medium heat. Once melted, add the flour, salt, pepper, and garlic powder all at once, stirring constantly to combine them into a smooth paste. This mixture is called a roux, and it will serve as the thickening base for your gravy. I like to cook the roux for about 10 minutes, stirring frequently, until it turns a light golden brown—this toasted flavor is what gives the gravy its depth and prevents any raw flour taste.
• Reduce heat to medium-low and slowly pour in the milk while whisking constantly. Take your time with this step—adding the milk gradually and stirring prevents lumps from forming. The constant stirring helps the roux base from Step 2 incorporate evenly into the milk, creating a silky, smooth gravy rather than a lumpy one.
• Continue cooking over medium-low heat, stirring frequently, for about 5 minutes until the gravy reaches your desired thickness. It should coat the back of a spoon and flow slowly when poured. I find that keeping the heat moderate prevents scorching on the bottom of the pan, which can happen easily once milk is involved.