Biscuits and Gravy Casserole

Biscuits and gravy are a classic comfort meal, and absolute favorite in our house. I used to be intimidated to make gravy from scratch, but it is so much easier to make at home, and so much better than even the best breakfast place. You have to try this casserole version because it's simple, delicious and made in one pan!

❤️ Why You’ll Love Biscuits and Gravy Casserole

This is a fun spin on your classic biscuits and gravy, made all in one pan with all the flavors and none of the fuss. I made these for my husband one weekend because they are his favorite and the whole family enjoyed them before church. The next weekend we went out of town for a birthday trip and the hotel we stayed at had biscuits and gravy at the breakfast bar. The two didn’t even compare. My husband said “you make these so much better”, and that will always give me the warm and fuzzies!

🍲 Ingredients

Breakfast Sausage –Use one pound of your favorite breakfast sausage! It can be seasoned or plain.

Flour –All-purpose flour. This is what creates the roux and thickens the gravy.

Milk – Whole milk works best, but you can use whatever milk your family prefers.

Seasonings– Salt, pepper, and maple syrup. Of course, the maple syrup is optional, but I like the breakfast sausage taste that it brings. The salt and pepper can be measured with your heart.

If you want classic biscuits instead of this "drop biscuit" version - you can find that here <3

👩‍🍳 How to Make Sourdough Biscuits and Gravy

• In a large skillet over medium heat, cook the sausage until browned, breaking it apart with a spoon as it cooks (about 5-7 minutes).
• Once the sausage is cooked, sprinkle the flour evenly over the sausage in the skillet.
• Cook for about 1-2 minutes, stirring frequently to eliminate the raw flour taste without burning.
• Slowly pour in the milk, stirring constantly to prevent lumps.
• Turn the heat up to high, when the milk starts to boil and bubble, turn the heat to low and let summer for 10 minutes while the gravy thickens. Stir occasionally to prevent burning the sides or bottom.
• If it gets too thick, add a little more milk until you reach your desired consistency
• After 10 minutes, season your gravy with salt and pepper and a drizzle of maple syrup. Stir until everything is combined.

Drop Biscuits:

• Start by melting 1 stick of butter.
• In a mixing bowl, whisk together all your dry ingredients.
• Add your sourdough discard milk and butter into the bowl. Stir until just combined. Don't overmix! The batter will be soft and slightly sticky.
• Drop take a handful (roughly 1/3 cup) batter into your hands and drop them directly into your gravy.
• Bake at 425 for 25 - 30 minutes until golden brown.
• If your gravy is too thick for your liking, while your pan is hot - add more milk in between the biscuits to thin it out before scooping.
• Serve warm and enjoy!

Of course you can use any biscuit recipe, or store-bought biscuit that you like best! Here are a few substitution options for anytime you are in the mood for biscuits and gravy but may not have all the ingredients:

• Toast or English Muffins – For a quicker alternative, toasted bread or English muffins work well.
• Scones or Quick Breads – Use a simple homemade or store-bought scone or quick bread (like cornbread or drop biscuits) as a base.
• Gluten-Free Biscuits – Use gluten-free biscuit mixes or recipes if you need a gluten-free option
• Vegetable or Mushroom Gravy – Make a gravy using vegetable broth, cornstarch, and sautéed mushrooms or onions.
• Dairy-Free Gravy – Use coconut milk, almond milk, or cashew cream combined with herbs and seasonings.

👝 How to Store Leftovers

1. Separate Components (if possible):
   If your biscuits and gravy are together, consider separating the gravy from the biscuits. This helps prevent the biscuits from becoming soggy.
2. Use Airtight Containers:
   Store the biscuits and gravy in airtight containers or resealable plastic bags. If storing together, use a container that can accommodate both without squeezing or crushing the biscuits.
3. Place the leftovers in the refrigerator. Biscuits and gravy will generally stay good for 3-4 days.

🤔 Common Questions

Can I make biscuits and gravy vegetarian?

Yes, you can substitute sausage with vegetarian options like tofu scramble, plant-based sausage, or omit meat entirely and add extra seasonings for flavor.

What are popular side dishes with biscuits and gravy?

Common sides include scrambled eggs, hash browns, fresh fruit, or crispy bacon.