Biscuits and Gravy Casserole

Biscuits and Gravy Casserole... oh. my. gosh! This is one of the best recipes out there! Entire family approved!

Biscuits and Gravy… It wasn’t until last year I really fell in love with this delicious concept. It is such an incredible and easy meal that puts a smile on every single persons face.

Then it hit me… why not turn this meal into a casserole. SO SIMPLE and absolutely delectable! I made my biscuits a bit different this time and jazzed them up with some cheese rolled up inside. They were a huge hit with everyone that tried them!

If you are looking for the perfect breakfast, brunch or even breakfast-for-dinner, then give this recipe a try! You will LOVE it!

5.0 from 1 reviews
Biscuits and Gravy Casserole
 
Author:
Recipe type: Dinner
Ingredients
  • Gravy:
  • 2 pounds sausage
  • 6 Tablespoons butter
  • 6 Tablespoons flour
  • ½ cup milk
  • 3 chicken bullion cubes
  • ½ teaspoons salt
  • ground pepper to taste
Biscuits
  • 4 cups flour
  • 1 teaspoon baking soda
  • 2 Tablespoon baking power
  • 2 teaspoons salt
  • 12 Tablespoons butter
  • ½ cup buttermilk
  • 1½ cup sharp cheddar cheese, shredded
Instructions
Gravy
  1. Cook sausage until browned and done and set aside. In a large sauce pan melt the butter over medium heat and then add the flour and cook for 1 minute. You could simply use the grease from the sausage in place of the butter but I prefer to use butter.
  2. Add the milk, and crumble the bullion cubes between you finger and put into the sauce. Stir until thickened.
  3. Add sausage back into the gravy. Add salt and pepper to taste.
  4. Pour gravy into a 9 x 13 baking dish that is sprayed with vegetable spray. Set aside.
Biscuits
  1. In a large bowl, combine flour, baking soda, baking powder, and salt. Cut in butter with a fork, until mixture is crumbly.
  2. Slowly add buttermilk and mix until it forms a ball. Do not over mix. Add more buttermilk if necessary.
  3. Divide the dough into two halves. Roll dough onto a floured surface and roll ¼ inch thick making a rectangle. Sprinkle with cheese. Roll into a pinwheel on lengthwise side and slice ½ inch thick.
  4. Place sliced biscuits over gravy and bake at 350 degrees F for 35 to 45 minutes, until biscuits are golden brown.

Enjoy!

Biscuits and Gravy Casserole... oh. my. gosh! This is one of the best recipes out there! Entire family approved!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: casserole, dinner, pork

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Comments

  1. Marilyn

    How much flour for the gravy? Am I overlooking it? Thanks!

    1. Chef in Training

      6 Tablespoons. Equal parts butter and flour :) So sorry about the typo and the recipe is now corrected with the updated flour measurements.

  2. Trudy

    The gravy ingredients and the gravy instructions do not match. Would you help with this please? thank you.

    1. Chef in Training

      6 Tablespoons. Equal parts butter and flour :) So sorry about the typo and the recipe is now corrected with the updated flour measurements.

  3. Angela

    How much flour do ya add for the gravy? It's missing from the list for the gravy ingredients. ;-)

    1. Chef in Training

      6 Tablespoons. Equal parts butter and flour :) So sorry about the typo and the recipe is now corrected with the updated flour measurements.

  4. Suzana

    Made this tonight and it was good - but BETTER when I whipped up a second batch of gravy to pour over the top. Without it the casserole was a bit dry as the biscuit dough soaked up all the gravy deliciousness and then it was baked into the biscuits. i really like the gravy recipe though and next time I think I will deconstruct it and do the biscuits and gravy traditionally.

  5. Kattie Johnson

    5

    i make this several times a month but with several changes. First, I use ground beef instead of sausage, browning the meat with onions and garlic and Italian seasoning. I add an extra chicken bouillon for added flavor to the gravy. I cut the biscuits in half as I don't cut the dough into such large slices. Also, I rarely have buttermilk as no one in my family will drink it. I use buttermilk mix, but I add an extra 1/2 teaspoon powder for a slightly more buttermilk taste. I start checking the biscuits at about 20 minutes to prevent over-browning, then cover with aluminum foil to finish. One of my favorite recipes.

  6. Tanya

    Is there supposed to be more liquid in this recipe? I haven't tried it but 1/2 milk with that much flour and bullion doesn't seem like enough. Looking forward to trying this recipe!