Biscuits and Gravy Casserole Recipe

Breakfast sausage: Provides the savory, meaty base for the gravy.

All-purpose flour: Thickens the gravy to the perfect consistency.

Milk: Adds creaminess and helps create the gravy.

Refrigerated biscuits: Forms the fluffy, golden topping and base of the casserole.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the gravy.

When making the sausage gravy, ensure you cook the flour for a full 1-2 minutes after sprinkling it over the sausage. This step is crucial as it helps eliminate the raw taste of the flour and allows it to fully incorporate into the gravy, resulting in a smoother, richer texture.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the dish slightly healthier.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that works well in savory dishes.

• refrigerated biscuits - Substitute with homemade biscuit dough: Homemade biscuit dough can be made with simple ingredients and allows for control over the quality and flavor.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile, offering a subtle variation.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the biscuits soggy.
• For short-term storage, transfer the casserole to an airtight container and refrigerate. It will stay fresh for up to 3-4 days.
• If you plan to freeze the casserole, wrap it tightly with plastic wrap and then cover with aluminum foil. This double layer helps prevent freezer burn.
• Label the container with the date and contents to keep track of its freshness.
• When ready to reheat, thaw the casserole in the refrigerator overnight if frozen.
• Preheat your oven to 350°F (175°C) and bake the casserole for 20-25 minutes, or until heated through. Cover with foil if the biscuits start to brown too quickly.
• For a quicker reheating option, individual portions can be microwaved. Place a serving on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking halfway through.
• To maintain the biscuits' texture, avoid reheating multiple times. Only reheat the portion you plan to eat.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits and gravy casserole in an oven-safe dish. Cover it with aluminum foil to prevent the biscuits from drying out. Heat for about 20-25 minutes or until warmed through.

• For a quicker method, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• If you prefer a crispier texture, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the leftovers on a toaster oven tray and cover loosely with foil. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the biscuits.

• For stovetop reheating, use a skillet over medium-low heat. Add a splash of milk or cream to the skillet to help rehydrate the gravy. Place the casserole in the skillet, cover, and heat for about 10 minutes, stirring occasionally until warmed through.

• Oven: Used to bake the casserole at 350°F (175°C) until the biscuits are golden brown.

• Skillet: Used to cook the sausage over medium heat until browned.

• Spatula: Used to stir the sausage and flour mixture, and to combine ingredients.

• Measuring cups: Used to measure the milk accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Cutting board: Used to cut the refrigerated biscuits into quarters.

• Knife: Used to cut the biscuits into quarters.

• Baking dish: Used to layer the biscuits and pour the sausage gravy over them.

• Mixing spoon: Used to stir the milk into the sausage and flour mixture until it thickens.

• Grease spray or brush: Used to grease the baking dish to prevent sticking.

Pre-cook the sausage: Cook the sausage ahead of time and store it in the fridge. This will save you time when you’re ready to assemble the casserole.

Use pre-made gravy: Opt for store-bought gravy to cut down on preparation time. Just heat it up and pour it over the biscuits.

Pre-cut the biscuits: Cut the biscuits into quarters and store them in an airtight container. This will make assembly quicker.

Assemble the night before: Put the casserole together the night before and store it in the fridge. Just pop it in the oven the next morning.