This biscuits & gravy casserole is classic comfort food made easy. Savory sausage gravy bakes beneath fluffy, buttery drop biscuits for a hearty breakfast or brunch that feeds a crowd — all in one simple, no-fuss pan.
why I love this recipe
Biscuits and gravy has always been one of those nostalgic, feel-good meals for me — warm, filling, and totally comforting. Turning it into a biscuits & gravy casserole makes it even better because you get all the flavor with way less hands-on work. No rolling, cutting, or stressing about perfect biscuits — just mix, drop, and bake.
The sausage gravy is rich and savory, while the drop biscuits bake up golden on top and soak up just enough gravy underneath to stay tender without getting soggy. It’s one of those recipes that feels indulgent but is surprisingly simple, which makes it a go-to when I’m cooking for family, guests, or just want leftovers for the week.
This biscuits & gravy casserole is also incredibly versatile. It works just as well for a cozy weekend breakfast as it does for Christmas morning, a brunch spread, or even breakfast-for-dinner. Every time I make it, it disappears fast — always a good sign.
To keep dishes to a minimum, I like to make the gravy right in an oven-safe skillet. The biscuits are dropped directly on top of the gravy, then the whole pan goes into the oven to bake until golden and bubbly.
ingredients you’ll need for biscuits & gravy casserole
- Ground sausage – use pork, turkey, or chicken sausage depending on preference
- Butter – adds richness and helps form the roux
- All-purpose flour – for they gravy & the biscuits. For gluten-free, substitute with a 1:1 ratio flour
- Salt & pepper– measure with you heart
- Onion powder
- Garlic powder
- Milk – whole milk creates the creamiest gravy
- Baking powder – gives the biscuits their lift
- Cold butter – key for fluffy, tender biscuits. I like to place the sticks in the freezer & grate them with a large box grater when making biscuits. Alternatively, freeze, then cut into small cubes.
- Buttermilk – adds moisture and tang. Don’t have buttermilk? Add 1 tablespoon vinegar or lemon juice to the milk, let sit for 5 minutes and you’ll have buttermilk!
- Fresh herbs – optional, but great for color and freshness
step-by-step
- Preheat your oven to 450°F.
- Brown the sausage in a large skillet, breaking it into small pieces.
- To the browned sausage add butter, flour, and seasonings mixing until fully combined.
- Slowly add milk, stirring until a thick, creamy gravy forms. Set aside.
- In a large bowl, mix flour, baking powder, and salt.
- Using a box grater, grate the very cold butter into the dry ingredients and work in until the mixture resembles coarse crumbs.
- Stir in buttermilk just until the dough comes together.
- Spoon biscuit dough, or using a large cookie scoop, evenly over the sausage gravy.
- Bake until biscuits are golden brown and cooked through.
- Brush with melted butter and garnish with fresh herbs before serving.
For a step-by-step tutorial of my biscuits & gravy casserole, watch my video on Instagram
pro tips & variations 💡
• Don’t overmix the biscuit dough — a light hand keeps them fluffy, not dense.
• Use cold butter (or fat) for the best rise and tender texture.
• Swap pork sausage for turkey or chicken sausage if preferred.
• Add black pepper, sage, or a pinch of red pepper flakes to the gravy for extra flavor.
• Make the gravy ahead of time and reheat gently with a splash of milk to loosen.
• Biscuits can be baked ahead and warmed before serving for easy mornings or brunch.
want more breakfast recipes like this? try these 👇
Biscuits & Gravy Casserole
Equipment
- 1 skillet
- 1 baking dish
- 1 mixing bowl
- 1 measuring cup
Ingredients
Sausage Gravy
- 1 lb ground sausage
- 2 tablespoons butter
- â…“ cup flour
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3½-4 cups milk
Biscuits
- 3 cups all-purpose flour
- 1½ tablespoons baking powder
- 1 teaspoons salt
- 12 tablespoons cold butter grated or cubed
- 1½ –2 cups buttermilk*
For Finishing
- ¼ cup melted butter for brushing
- Fresh herbs for garnish
*To make buttermilk: combine milk + 1 tbsp lemon juice or white vinegar. Let sit 5 minutes.
Instructions
- Preheat oven to 450°F.
- In a large skillet over medium heat, brown the sausage, breaking it into small pieces.
- Add butter, flour, salt & pepper, onion powder, and garlic powder. Stir until butter melts and mixture is fully combined.
- Slowly pour in 3 cups milk, stirring constantly until thickened into gravy. Add remaining milk as needed to reach desired consistency. Set aside.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add cold butter and work it into the flour using your fingers until a coarse crumb forms, with some pea-sized pieces remaining.
- Stir in 1½ cups buttermilk until dough just comes together, adding more as needed.
- Drop biscuit dough evenly over the sausage gravy.
- Bake for 20 minutes, or until biscuits are golden brown.
- Brush with melted butter and garnish with fresh herbs. Serve warm.
