Biscuits and Gravy Casserole Recipe

Breakfast sausage: Adds a savory and flavorful base to the gravy.

All-purpose flour: Helps to thicken the gravy, creating a rich and creamy texture.

Milk: Combines with the flour to form the gravy, adding creaminess.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the gravy.

Refrigerated biscuits: Provides a fluffy and tender topping for the casserole.

When making the sausage gravy, ensure you cook the flour for a full 1-2 minutes after sprinkling it over the browned sausage. This step is crucial as it eliminates the raw taste of the flour and helps to thicken the gravy properly. Stir constantly to avoid any lumps and to achieve a smooth, creamy consistency.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients, though it may slightly alter the texture.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that works well in gravies.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an added depth of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can be a nice twist.

• refrigerated biscuits - Substitute with homemade biscuit dough: Homemade biscuit dough can offer a fresher taste and allows for control over ingredients.

• Allow the casserole to cool completely before storing. This prevents condensation from forming, which can make the biscuits soggy.
• Transfer the casserole to an airtight container or cover the baking dish tightly with aluminum foil or plastic wrap.
• Store in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until heated through.
• For freezing, wrap the cooled casserole tightly with plastic wrap, then cover with aluminum foil to prevent freezer burn.
• Label the package with the date and contents to keep track of its freshness.
• Freeze for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for 20-30 minutes or until the biscuits are heated through and the gravy is bubbly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover biscuits and gravy casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the biscuits from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the biscuits crisp up a bit.

• Microwave Method:

  1. Transfer a portion of the casserole to a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking and stirring halfway through.
  4. Continue heating in 30-second intervals until the casserole is hot.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Add the leftover biscuits and gravy casserole to the skillet.
  4. Cover and heat for about 10-15 minutes, stirring occasionally, until the casserole is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the leftover casserole in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If the biscuits are not crispy enough, increase the temperature to 350°F (175°C) for the last 2 minutes.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Skillet: Used to cook and brown the breakfast sausage over medium heat.

• Spatula: Used to stir the sausage and flour mixture, ensuring even cooking and preventing sticking.

• Measuring cups: Used to measure out the milk and flour accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Cutting board: Used to cut the refrigerated biscuits into quarters.

• Knife: Used to cut the biscuits into quarters.

• Baking dish: Used to place the cut biscuits and pour the sausage gravy over them before baking.

• Grease spray or brush: Used to grease the baking dish to prevent sticking.

• Whisk: Used to stir the milk into the sausage and flour mixture, ensuring a smooth gravy.

• Mixing spoon: Used to combine ingredients and stir the gravy mixture.

Pre-cook sausage: Cook the sausage ahead of time and store it in the fridge. This will save you time when assembling the casserole.

Use pre-made gravy: Substitute homemade gravy with a high-quality store-bought version to cut down on preparation time.

Pre-cut biscuits: Cut the biscuits into quarters in advance and store them in an airtight container until ready to use.

Assemble the night before: Put the casserole together the night before and store it in the fridge. Simply bake it the next morning.

One-pan method: Use an oven-safe skillet to cook the sausage and make the gravy, then add the biscuits directly to the same pan. This reduces cleanup time.