Savory Gravy Biscuit Bake

I found this biscuits and gravy casserole last winter when I needed to feed a house packed with hungry family without being stuck in the kitchen all morning. Now it's my favorite breakfast for when friends stay over - everyone just loves it!

My wife's brother thinks he's an expert on biscuits and gravy, but after he wolfed down two helpings, he begged me for how I made it - that's when I knew we had a winner!

Ingredients You'll Want

• Refrigerated biscuit dough: Go for the big Grands ones. Skip the flaky layers type - they'll end up mushy in the dish.
• Breakfast sausage: Regular works fine, but try the maple kind for an amazing sweet and savory mix if you're feeling bold.
• Shredded cheddar: Either sharp or medium tastes great. The bagged stuff works just fine here.
• Eggs: They add good protein and help everything stick together nicely.
• Peppered gravy mix: The stuff in packets works perfectly and cuts down on your prep time.
• Milk: Full-fat makes everything creamier, but 2% does the job too.

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Cooking Instructions

Prep Ahead

I cook the sausage the evening before when making this for breakfast. Then in the morning, I just throw it all together and bake it. Quick tip: make sure the sausage is totally cool before you add it to stop the biscuits from getting soggy.

Layer It Right

Cutting biscuits into four pieces helps them cook through and creates these tasty little biscuit chunks throughout. I spread them around evenly but don't worry about being super precise - they'll puff up while baking anyway.

Gravy Know-How

I make the gravy a bit thinner than what the box says to do (adding roughly 2-3 more tablespoons of water). This lets it soak down into the dish better instead of just sitting on top.

Baking Tips

Watch your casserole during the final 10 minutes of cooking. If the top gets too dark but the middle isn't done, just cover it with foil to stop it from burning while the inside finishes up.

I got the idea to add cheese from my next-door neighbor who brought her version over after we had our little one. The cheese creates this amazing melty layer between the biscuits and gravy that makes it so much better!

Ways To Serve It

This dish is filling enough on its own, but I often put out some fresh fruit to balance the heaviness. For bigger gatherings, I'll add a basic green salad too. My hubby likes to drizzle hot sauce all over his, while the kids pour maple syrup on theirs - both taste surprisingly good!

Custom Touches

Give pepper jack cheese a try for some heat. Throw in some crumbled bacon with or instead of sausage. Mix in some cooked bell peppers and onions for extra veggies. For a tex-mex twist, toss in a can of drained green chiles and swap in pepper jack cheese.

Keeping Leftovers

Extra portions keep really well for quick breakfasts during the week. I put them in small containers for easy warming up. Just 60-90 seconds in the microwave brings them back, though the biscuits aren't as firm as when fresh. If you're freezing some, cook it a little less at first so it won't dry out when you heat it later.

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Expert Advice

• Oil the baking dish thoroughly - those biscuits tend to stick
• When prepping ahead, wait to pour on the gravy until you're ready to bake
• For a nicer look, keep some gravy aside to pour over each serving

This biscuits and gravy casserole has rescued many slow weekend mornings at our place. There's something really awesome about getting all those breakfast flavors in every bite, and since I can make it ahead, I can actually drink my coffee while it's still hot!

Frequently Asked Questions

→ Can I prepare this the evening before?

Sure! Put everything together, cover tightly, and keep it in the fridge. When baking from cold, add around 10 minutes.

→ What pairs well with this dish?

Pair it up with fruit, crispy hash browns, or a fresh salad. For something special, consider adding mimosas!

→ Is homemade biscuit dough an option?

Definitely! Whip up your biscuit dough, cut it into chunks, and use it in the exact same way as the store-bought kind.

→ How can I tell if it’s ready?

It’ll puff, turn golden, and a knife slid into the center will come out clean without any wet egg.

→ Can leftovers go into the freezer?

Yes, divide leftovers into individual portions, wrap them well, and freeze for up to 2 months. Thaw in the fridge overnight, then reheat.