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Biscuits and Gravy Casserole

Biscuits and Gravy Casserole has all the flavor of the southern classic-Biscuits and Gravy, in casserole form and it couldn’t be easier to make.It is great to make for a family brunch and leftovers reheat well.

Biscuits and Gravy Casserole


This recipe uses refrigerated biscuits along with a homemade sausage gravy to make a filling, stick to your ribs breakfast casserole.

With biscuits, eggs, and sausage, this is an all-in-one breakfast. There’s also cheese for good measure.

Biscuits and Gravy Casserole


Tips for making Biscuits and Gravy Casserole

  • Regular breakfast sausage is fine. Use hot sausage if you want a little heat. Sage-flavored sausage is also good.
  • I personally prefer a NON-Grands Pillsbury refrigerated biscuit. They don’t puff up as much as the Grands which tend to overwhelm the casserole.
  • This recipe can be assembled the night before and baked in the morning.

Easy Biscuits and Gravy Casserole

More Breakfast Casseroles

Watch the short video below to see how easy it is to make Biscuits and Gravy Casserole!

Biscuits and Gravy Casserole

Biscuits and Gravy Casserole

Biscuits and Gravy Casserole has all the flavor of the southern classic-Biscuits and Sausage Gravy, in casserole form and it couldn't be easier to make.
PREP: 20 mins
COOK: 30 mins
TOTAL: 50 mins


  • 1 (8-count) tube refrigerated biscuits, best not to use Grands becasue they puff up so much
  • 1 pound breakfast sausage
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk divided
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 7 eggs
  • 1 (8-ounce) block Colby Jack cheese shredded


  • Preheat oven to 350 degrees and grease a 9X13-inch baking dish.
  • Cut each biscuit into 4 pieces and scatter biscuit pieces across the bottom of the baking dish.
  • Cook sausage in a large pan, crumbling it with a wooden spoon as it cooks. Once fully cooked, remove it with a slotted spoon to a paper towel-lined plate. I like to leave about 1/4 cup of sausage in the pan for the gravy.
  • Add butter to the grease in the pan and set pan over medium heat. Add flour and stir and cook for 2 minutes.
  • Gradually whisk in 2 cups of milk. Add garlic powder, salt, and pepper. Simmer until thickened. Remove from heat.
  • Whisk together eggs with remaining 1/2 cup milk in a medium bowl. Season with a little salt and pepper.
  • Sprinkle sausage over biscuits. Sprinkle 1/2 of cheese over sausage.
  • Pour egg mixture on top, followed by gravy and remaining cheese. Bake for 30 minutes.
Course: Breakfast
Cuisine: Southern

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101 thoughts on “Biscuits and Gravy Casserole”

  1. Courtney Anderson

    Everyone in my family loves this! I always make a little extra gravy for it and I like to use different cheeses for it. Always turns out great!

  2. Doubled recipe to feed a rowdy young adult family, who ate 3/4 in one sitting! The only time it was quiet here— everyone was eating ! Most had seconds! Super easy to make and everyone loved it. I made extra gravy just as many others suggested too. Don’t think twice— make it for your crowd!

  3. Barbara A Peterson

    I had fun making this recipe for my Mom who dearly loves sausage and biscuits with gravy! She us battling stagec4 liver cancer and her appetite is not the greatest, but she loved this! Thanks for sharing!

  4. I wanted to make this recipe but your page is so full of ads, popups & videos that it’s impossible. I shouldn’t have to jump through hoops to get to a recipe on a recipe site.

  5. Tim Talbert

    You can call them what you wish. As for me, I will call them gone as fast as I could make them.
    Fantastically delicious.

  6. I made this because we got a ton of breakfast sausage with our hog order from the butcher. I don’t like biscuits and gravy, but I thought I’d give it a try because my husband does. THIS WAS AMAZING!! I loved it and our two kids (7 and 9) fought over the leftovers the next two days. I also only had Grands! Biscuits, so I cut them into 9’s (2 cuts each direction on the biscuit) and they came out perfect. There were enough to cover the bottom of the dish and I didn’t have to adjust the baking time. Thank you so much foe this recipe!

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