Homestyle Biscuits and Gravy Casserole: Easy Brunch Bake (Print Version)

This easy Biscuits and Gravy Casserole is pure comfort! Fluffy biscuits baked in a creamy, savory sausage gravy. Perfect for a hearty breakfast or brunch.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Dairy

# Ingredients:

→ Base Ingredients

01 - 2 (16.3 oz) cans refrigerated flaky biscuits (8 count each)
02 - 1 lb ground pork sausage

→ Gravy Essentials

03 - 1/4 cup unsalted butter
04 - 1/4 cup all-purpose flour
05 - 3 cups whole milk

→ Flavor Boosters

06 - 1 tsp salt
07 - 1/2 tsp black pepper
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder

→ Finishing Touches

10 - Fresh parsley or chives, chopped (optional, for garnish)

# Instructions:

01 - First things first, get your oven preheating to 375°F (190°C). Grab a 9x13 inch baking dish and give it a quick spray with cooking spray. Now, open those biscuit cans – I always jump a little when they pop, honestly! Cut each biscuit into quarters. This makes them easier to distribute and ensures every bite of your hearty breakfast bake has some biscuit goodness. Scatter these biscuit pieces evenly across the bottom of your prepared baking dish. It doesn't have to be perfect; a little overlap is fine.
02 - Next, in a large skillet or Dutch oven, crumble your ground pork sausage. Cook it over medium-high heat, breaking it up with a spoon, until it's beautifully browned and cooked through. This is where the magic starts to happen, the smell is just incredible! Make sure there's no pink left. Once it's done, drain off any excess grease. I usually just tilt the pan and use a spoon to hold the sausage back, pouring the grease into a heat-safe bowl. Don't skip this step, or your gravy will be too greasy.
03 - Return the pan with the cooked sausage to medium heat. Add the butter to the pan and let it melt, stirring it in with the sausage. Once melted, sprinkle in the flour. Stir constantly for about 1-2 minutes, letting it cook into a roux. This step is crucial for getting rid of that raw flour taste. It'll look a bit clumpy at first, almost like wet sand, but don't worry, that's what you want! Keep stirring, letting it toast slightly, you'll start to smell a nutty aroma.
04 - Slowly, and I mean slowly, pour in the whole milk, whisking continuously to avoid lumps. This is where I always get a little nervous, but just keep whisking! As the gravy warms, it will thicken. Add your salt, black pepper, garlic powder, and onion powder. Keep whisking until the gravy is smooth, creamy, and has reached your desired thickness. It should coat the back of a spoon. If it's too thick, add a splash more milk; too thin, let it simmer a bit longer, stirring often. Taste and adjust seasonings – this is your chance to make it perfect!
05 - Once your gravy is tasting amazing and is nice and thick, carefully pour it evenly over the biscuit pieces in your baking dish. Make sure to get all those sausage bits distributed too! I sometimes give the dish a gentle shake to help the gravy settle around all the biscuit pieces. You want every bit of biscuit to be bathed in that delicious, creamy gravy. This is where the casserole really starts to take shape, looking so comforting already.
06 - Place your Biscuits and Gravy Casserole in the preheated oven. Bake for 25-30 minutes, or until the biscuits are golden brown on top and cooked through, and the gravy is bubbly and hot. The biscuits should look puffed up and slightly crisp on the edges. I usually peek through the oven door around the 20-minute mark to make sure it's not browning too quickly. If it is, you can loosely tent it with foil. Let it rest for 5-10 minutes after taking it out of the oven before serving. This allows the gravy to set up a bit more. It will smell heavenly!

# Notes:

01 - Always cook the flour for a minute or two in the gravy to avoid a raw taste.
02 - For truly creamy gravy, whole milk is non-negotiable in my kitchen.
03 - If you're out of pork sausage, ground turkey can work, but the flavor will be lighter.
04 - A sprinkle of fresh chives on top adds a lovely fresh counterpoint to the richness.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large skillet or Dutch oven
03 - whisk

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