Biscuits and Gravy Nirvana Casserole
This Biscuits and Gravy Casserole recipe elevates a classic comfort food into an easy-to-make and satisfying dish. Flaky, golden-brown biscuits are nestled atop a creamy, savory sausage gravy, creating a perfect harmony of textures and flavors that's ideal for breakfast, brunch, or dinner.
Equipment
- Large skillet
- 9x13 inch baking dish
- Whisk
- Measuring cups
- Measuring spoons
- Spatula or spoon
- Oven
Ingredients
- 1 pound breakfast sausage spicy preferred
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ teaspoon garlic powder optional
- Pinch of red pepper flakes optional
- 2 tablespoons butter
- 2 tablespoons melted butter for brushing
- Optional: Everything bagel seasoning
- Optional: Grated cheddar cheese
- Optional: Chopped chives
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium-high heat, crumble and cook the sausage until browned and cooked through. Drain off any excess grease.
- Reduce the heat to medium. Add the butter to the skillet and melt.
- Sprinkle the flour over the cooked sausage and butter, stirring constantly for about 1-2 minutes to create a roux.
- Gradually whisk in the milk, ensuring to break up any lumps until the mixture is smooth.
- Bring the gravy to a simmer, stirring constantly. Reduce the heat to low and continue to simmer for about 5-7 minutes, or until the gravy has thickened to your desired consistency.
- Stir in the salt, pepper, garlic powder (if using), and red pepper flakes (if using). Taste and adjust seasonings as needed.
- Open the can of biscuits and separate them. Cut each biscuit into quarters.
- Pour the sausage gravy into the prepared baking dish and spread evenly.
- Scatter the biscuit pieces evenly over the gravy. A little overlap is fine.
- Brush the tops of the biscuits with melted butter.
- If desired, sprinkle the biscuits with everything bagel seasoning, grated cheddar cheese, or chopped chives.
- Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the gravy is bubbly.
- Let the casserole rest for 5-10 minutes before serving.
- Serve hot and enjoy!
Notes
For a richer flavor, use a higher fat content sausage. To prevent lumps in the gravy, ensure the roux is properly cooked and whisk the milk in gradually. Adjust the consistency of the gravy by adding more milk if it's too thick or simmering longer if it's too thin. The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours; add a few extra minutes to the baking time. Store leftover casserole in the refrigerator for up to 3 days.