Biscuit and Gravy Casserole: A Southern-Style Breakfast Favorite

This biscuit and gravy casserole is warm, hearty, and full of Southern comfort. Perfect for weekend brunch or holiday mornings — simple ingredients, big flavor!

Why We Love This Biscuit and Gravy Casserole

There’s something about waking up to the smell of sausage and biscuits bubbling away in the oven that just feels like home. This biscuit and gravy casserole has quickly become one of our family’s most-loved breakfast traditions. It’s hearty, comforting, and filled with all the cozy flavors of the South. Whether it’s Christmas morning or just a lazy Sunday, this dish always brings everyone to the kitchen with sleepy smiles.

The first time I made this was the morning after my husband’s parents came to visit. I wanted something warm and welcoming, but I also had a toddler clinging to my leg and two sleepy older kids still in their pajamas. I remember pulling it out of the oven just as the coffee finished brewing — the biscuits were golden, the gravy was bubbling at the edges, and the smell? Pure comfort. My mother-in-law went back for seconds. My father-in-law asked for the recipe. And just like that, it earned a permanent place in our breakfast rotation.

These days, I make it for all sorts of reasons — birthday brunches, snow days, even potlucks when I know folks will need something hearty to stick to their ribs. It’s a classic Southern comfort food that somehow makes a regular morning feel like a special occasion. And best of all? It’s easy. No fancy steps or tricky timing. Just good, simple ingredients layered into something warm and wonderful.

Eva’s Note:
I always keep a couple of tubes of frozen butter-flavored biscuits in the freezer. They’re a lifesaver on busy mornings — and they bake up perfectly every time in this casserole.

If you’re a fan of easy, cozy meals like my budget-friendly casserole dish, then trust me — this one belongs in your recipe box too.

Ingredients You’ll Need

This biscuit and gravy casserole is all about simple, satisfying ingredients that come together like a warm hug in a dish. Here’s what you’ll need to make it:

• 2 tubes (16 oz each) of jumbo butter-flavored biscuits
These are the heart of the dish. I’ve tested it with plain and flaky varieties, but the butter-flavored kind gives it that golden, rich crust that makes all the difference.

• 1 lb pork sausage or ground pork
I usually go with a classic breakfast sausage — mild or spicy depending on who’s eating. My grandma always used sage sausage, which fills the kitchen with a nostalgic, earthy aroma. Ground pork works too if you season it well (I like a mix of garlic powder, salt, black pepper, and a pinch of thyme).

• 2 cans (15 oz each) of country sausage gravy
Store-bought gravy makes this a true make-ahead breakfast dream. It keeps the prep simple without sacrificing that creamy, peppery flavor. I prefer the kind with visible sausage crumbles.

• 1 tsp freshly ground black pepper
This wakes everything up. A little spice, but not too much for kids’ palates.

• 3 tbsp butter, melted
I brush this over the top just before baking. It gives the biscuits an irresistible golden sheen and that slight crispy edge we all love.

Eva’s Tip:
If you’re out of sausage gravy, you can make your own with flour, milk, sausage drippings, and a little butter. But honestly? On busy mornings, I reach for the cans — no shame in a shortcut that works.

How to Make Biscuit and Gravy Casserole

This breakfast casserole is the kind of dish that fills your home with the smell of buttery biscuits, sizzling sausage, and creamy, peppery gravy — it’s like a hug from the oven. Here’s how to make it, one comforting step at a time.

1. Preheat your oven to 375°F
   Give it a few minutes to fully heat while you prep your ingredients.
2. Brown the sausage
   In a large skillet over medium heat, cook 1 lb of pork sausage until it’s no longer pink, breaking it into crumbles as it cooks. Drain any extra fat if needed. The kitchen will start to smell amazing right about now — that first hit of sausage sizzling in the pan always takes me back to breakfast at my grandma’s.
3. Cut the biscuits
   Open your two tubes of butter-flavored biscuits and slice each one into quarters. Don’t tear them — slicing helps them cook evenly and soak up the gravy just right.
4. Layer the bottom of the casserole
   Grease a 9×13-inch baking dish (I just rub it with a bit of butter). Scatter half the biscuit pieces in an even layer on the bottom.
5. Add sausage and gravy
   Spoon all the cooked sausage over the biscuits. Then pour in one full can of sausage gravy. Use a spatula to spread it out gently so it seeps between the biscuit pieces.

Eva’s Note:
I let mine sit for 10–15 minutes after assembly so the biscuits soak up some gravy — they bake up fluffy, not dry.

6. Repeat the layers
   Add the rest of the biscuit pieces on top. Then pour in the second can of gravy, spreading it to cover as evenly as possible. Sprinkle with 1 tsp of black pepper.
7. Finish with melted butter
   Drizzle 3 tbsp of melted butter across the top. It’ll help the biscuits turn golden and crisp around the edges.
8. Bake for 35–40 minutes
   The casserole is ready when the biscuits are golden brown and the gravy is bubbling around the sides. Your whole house will smell like a Southern diner — rich, warm, and just begging for coffee.
9. Let it rest before serving
   Don’t skip this step! Once it’s out of the oven, let the casserole rest for 10 minutes. This allows the layers to settle and makes it easier to slice into hearty squares.

Looking for another cozy, crowd-pleasing crockpot meal? You might love my kielbasa and potatoes in crockpot — it’s another reader favorite for weekend comfort food.

Tips for Success

I’ve made this make-ahead breakfast casserole more times than I can count — and I’ve definitely learned a few lessons along the way. From soggy bottoms to dry corners, here are the tricks that’ll help you get it just right every time.

• Don’t Skip the Resting Time
After assembling, let your unbaked casserole sit for 10–15 minutes before popping it in the oven.

Eva’s Note: I learned this the hard way one rushed morning — the biscuits baked up too fast on the outside, and the middle was still doughy. Resting gives the biscuit pieces time to soak up all that creamy gravy and puff up beautifully.

• Go Heavy on the Gravy
Think of gravy as your moisture insurance.
Don’t be shy with it. More gravy = tender biscuits that are soft in the middle and golden on top. If you’re worried about sogginess, this is the step that actually helps avoid it — weird, but true.

• Slice, Don’t Tear the Biscuits
Tearing creates jagged edges that don’t always bake evenly. Slicing keeps things tidy and helps them cook through. It also helps distribute everything more evenly, so every bite has that sausage-and-biscuit magic.

• Use a Baking Dish with Taller Sides
This dish puffs up! If your casserole dish is too shallow, you might end up with drips in the oven. I’ve used both ceramic and glass, and both work well — just make sure there’s room to rise.

• Freeze for Later Mornings
This casserole freezes beautifully.
Wrap the whole baked dish in foil, then freeze. When my youngest had a birthday sleepover, I pulled this out the next morning and everyone was thrilled — no stress, no early-morning cooking, just warm Southern comfort straight from the oven.

• Prep the Night Before
You can fully assemble the casserole the night before, cover it with foil, and refrigerate.
I do this every year for Christmas morning. It’s so nice to wake up, slide the dish into the oven, and sip coffee while the house fills with that savory, buttery smell.

Serving Ideas & Add-Ons

This hearty brunch classic can be as simple or as extra as you want it to be. Honestly, we’ve served this casserole in our pajamas with coffee mugs in hand, and also at baby showers with fresh fruit platters and fancy napkins. It fits in everywhere.

Add-In Ideas

• Shredded sharp cheddar – Mix into the top layer for a melty, cheesy finish.
• Chopped chives or parsley – Adds a little freshness and color.
• Spicy sausage – I’ve used hot Italian sausage or even crumbled chorizo for a touch of heat.

Eva’s Note: My husband’s favorite version uses spicy sausage and a few red pepper flakes. Just enough kick to wake you up.

• Diced green bell pepper or mushrooms – Sauté with the sausage for an extra veggie boost.
• Mini versions – For brunch parties or baby showers, I bake this in muffin tins. Each little portion is cute, portable, and just the right size.

Serve With

• Scrambled or soft-boiled eggs – A neutral, protein-rich side that plays nice with the bold flavors.
• Fresh fruit – Grapes, orange slices, or a simple berry bowl balance the richness.
• Strong coffee or sweet tea – We’re a coffee family in the mornings, but iced tea also works well.
• Something creamy on the side – Like my creamy roasted tomato burrata dip if you’re doing brunch-for-dinner!

Frequently Asked Questions about Biscuit and Gravy Casserole

Q: Can I make biscuit and gravy casserole ahead of time?
Yes! You can assemble the entire casserole the night before, cover it tightly with foil, and refrigerate. In the morning, just pop it into a preheated oven and bake as directed — add 5–10 extra minutes if it’s going in cold.

Eva’s Note:
I do this every Christmas Eve, and it’s honestly the best feeling to wake up, hit “preheat,” and sip coffee while the smell of buttery biscuits and creamy gravy fills the house.

Q: What’s the best kind of sausage to use?
Mild or spicy pork sausage works best — it gives that classic Southern flavor. But you can also use ground pork and season it yourself with a mix of salt, pepper, garlic powder, and a bit of sage.
My grandma always used sage breakfast sausage, and the aroma alone takes me back to her cozy Alabama kitchen.

Q: How do I keep the biscuits from getting soggy?
A few tricks help here:

• Slice the biscuits — don’t tear them
• Don’t overcrowd the pan
• Let the dish rest 10 minutes before baking so the biscuits can soak up just enough gravy
I once rushed it and ended up with biscuit mush in the middle — not my proudest brunch moment! Letting it rest really is the secret to fluffy, not soggy.

Q: Can I freeze biscuit and gravy casserole?
Absolutely. Bake it first, let it cool completely, then wrap tightly in foil and freeze. To reheat, thaw in the fridge overnight and warm in a 350°F oven until heated through.
Saved me big-time after Emma’s last birthday sleepover — I was not about to cook for nine sleepy girls at 7 a.m.!

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