Biscuit & Gravy Bake
If you love Southern comfort food, this Biscuits and Gravy Bake is about to earn a spot in your recipe rotation. It layers buttery biscuits with creamy sausage gravy for a hearty, soul-warming dish. Every bite delivers that classic combo of fluffy bread and peppery gravy, baked into one bubbling casserole.
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Biscuit & Gravy Bake is made with refrigerated biscuits, which cuts down on prep time, and the sausage gravy comes together in one skillet. It’s a fuss-free way to feed a crowd, whether you’re making breakfast for the family, hosting brunch, or serving breakfast-for-dinner on a weeknight.
This dish has become one of my staples because it’s cozy, filling, and downright irresistible. It reheats beautifully, too, so you can even prep it ahead of time for holidays or potlucks. Serve it warm from the baking dish, and don’t be surprised when it disappears in record time.
Ingredients
- Cooking spray
- Refrigerated biscuits – You’ll cut them into pieces, so have kitchen shears handy.
- Breakfast sausage – Or save some time and buy bulk breakfast sausage.
- All-purpose flour
- Milk – Want it extra indulgent? Use half milk, half cream.
- Kosher salt – If your sausage is salty, you may not need any extra salt.
- Freshly ground black pepper
- Butter
- Freshly chopped parsley – For garnish.
How To Make Biscuits & Gravy Bake
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 375°F and spray an 8×8-inch baking dish with cooking spray. I prefer stoneware here because it holds heat evenly and keeps the casserole warm for serving. Cut the biscuits into quarters with kitchen shears, then arrange them evenly in the baking dish. Brush with melted butter, sprinkle with black pepper, and bake for 15–20 minutes, until golden and nearly cooked through.
While the biscuits bake, heat a cast-iron skillet over medium heat. Cook the sausage for 6–7 minutes, breaking it up with a meat chopper tool into even crumbles until browned and cooked through.
Sprinkle the flour over the sausage and stir with a flat-edged wooden spoon for about 1 minute. Slowly pour in the milk, whisking with a silicone-coated flat whisk to prevent lumps. Season with salt, black pepper, and a pinch of cayenne if you like heat. Simmer for 3–4 minutes, until the gravy thickens.
Pour the gravy evenly over the biscuits in the casserole dish. Return to the oven for another 8–10 minutes, until everything is bubbling hot. Garnish with chopped parsley before serving.
Chef Jenn’s Tips
- Use hot Italian or spicy breakfast sausage if you want an extra kick.
- Double the gravy recipe if you love it extra saucy.
- Prep ahead: Bake the biscuits and make the gravy a day ahead, then assemble and reheat before serving.
Recommended
Serving Suggestions
This casserole is filling on its own, but I like to round it out with scrambled eggs or a fresh fruit salad. For dinner, pair it with a crisp green salad and iced tea to balance the richness.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat covered in the oven at 350°F until warmed through, or microwave individual portions for a fast breakfast.
Biscuits and Gravy Bake
Equipment
Ingredients
- cooking spray
- 16.3 ounce refrigerated biscuits or 1 16.3-ounce can
- 1 pound breakfast sausage casings removed
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon melted butter
- 1 tablespoon freshly chopped parsley for garnish
Instructions
- Preheat oven to 375°F. Grease an 8×8-inch casserole dish with cooking spray.
- Cut biscuits into quarters, arrange in the dish, brush with melted butter, and sprinkle with pepper. Bake for 15–20 minutes, or until golden.
- Cook sausage in a cast-iron skillet over medium heat for 6–7 minutes, breaking into crumbles.
- Stir in the flour and cook 1 minute. Slowly whisk in the milk, season to taste, and simmer for 3–4 minutes, until thickened.
- Pour gravy over biscuits and return to the oven for 8–10 minutes until bubbly. Garnish with parsley and serve hot.
Notes
Chef Jenn’s Tips
- Use hot Italian or spicy breakfast sausage if you want an extra kick.
- Double the gravy recipe if you love it extra saucy.
- Prep ahead: Bake the biscuits and make the gravy a day ahead, then assemble and reheat before serving.
