Sausage Gravy Biscuit Casserole is just what you need

This casserole rolls Sausage Grave (some call it sawmill gravy) and your biscuits into one dish casserole that makes it both delicious and great for a crowd pleaser. It is a great dish to take to a morning breakfast crowd, when you are having the family over for breakfast, or taking it to a Sunday School breakfast.

It comes together quickly and easily so make it and see how your family likes this dish. And I even remembered to take pictures this time! The airhead was gone this time! HA

Sausage Gravy Biscuit Casserole
1 lb breakfast sausage (bulk-mild or hot – your preference)
4 Tbsp unsalted butter
4 Tbsp all purpose flour
3 cups milk
2 tsp fresh ground black pepper

Drop Biscuits
2 cups all-purpose flour
1 Tbsp baking powder
1 1/2 tsp kosher salt
1 cup whole milk
1/2 cup cold butter cut into cubes

Preheat the oven to 450 degrees ( I baked mine at 400 degrees – I believe the 450 gets the biscuits done but doesn’t allow them to absorb all the gravy)
For the gravy:
1. In a 10 inch oven safe skillet (I actually put my stuff in an 11×7 inch pam sprayed glass dish since I took this dish to Sunday School so keep this in mind if you are not going to just use the skillet for cooking) and serving) brown the sausage until just lightly brown on medium high heat. Using a slotted spoon, remove sausage from skillet and set aside. There was very little oil left so I did not remove it from the skillet – great flavor in that stuff!

While the sausage is browning, get your drip biscuit dough ready – and y’all, these drop biscuits are good just making and baking by themselves so keep this recipe just for the biscuits alone! In a large bowl, combine flour, baking powder, and salt. Mix with a fork until combined. I added about a quarter cup of shredded cheddar cheese at this point and stirred. Add the 1/2 cup cold butter and cut in either with a cutter or a fork until the butter is about the size of peas. Small chunks ensures tender biscuits! Stir in milk and stir with a fork until just mixed – mixture will be sticky don’t overmix dough!

Now for the gravy – add the butter to the skillet – when melted add the 4 tbsp flour and whisk together. Allow mixture to bubble for about 2 minutes to get the flour taste out. Whisk during this time to get all the bits off the bottom of the skillet and to get the lumps out of the flour mix. Add the milk and whisk to combine. Let the mix bubble for about 3 minutes. It will thicken as it bubbles. Add the pepper, (I also added a small bit of salt to mine as the brand of sausage I had bought was not salty at all and I also sprinkled in a couple of more pinches of pepper – salt and pepper is all to your own taste. And it all depends on the saltiness and spiceyness of the sausage – so be sure and taste your gravy before adding extra seasoning so that you do not over season.

I poured the gravy into my 11×7 inch pan and used a spoon to drop tiny biscuits (for ease of serving at SS) on top.

oven ready
Bake 10-12 minutes or until biscuits are browned. Actually mine cooked a bit longer since I baked mine at 400 degrees. But next time I will bake mine at 450 degrees and for about 12 minutes.


Finished product! Yummy! Have a great week and have some gravy and biscuits!


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