Biscuits and Gravy Casserole Recipe

Breakfast sausage: Provides the savory and rich base for the gravy.

All-purpose flour: Used to thicken the gravy, giving it a smooth and creamy texture.

Milk: Adds creaminess to the gravy and helps achieve the desired consistency.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the gravy.

Refrigerated biscuit dough: Convenient and easy-to-use dough that bakes into fluffy biscuits.

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

• breakfast sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative while maintaining a similar texture and flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients, though it may slightly alter the texture.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend is essential for those with gluten sensitivities or celiac disease.

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

• milk - Substitute with oat milk: Oat milk provides a creamy texture similar to dairy milk and is also a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, though it will change the dish's overall taste slightly.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, often used in lighter-colored dishes.

• refrigerated biscuit dough - Substitute with homemade biscuit dough: Homemade biscuit dough allows for control over ingredients and can be tailored to dietary preferences.

• refrigerated biscuit dough - Substitute with crescent roll dough: Crescent roll dough offers a similar flaky texture and can be a convenient alternative.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the biscuits soggy.
• Transfer the cooled casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire casserole in the oven at 350°F (175°C) until heated through.
• For freezing, wrap the casserole tightly with plastic wrap, then cover with aluminum foil to prevent freezer burn.
• Label the package with the date and contents to keep track of freshness.
• Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) until the biscuits are heated through and the gravy is bubbling.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover biscuits and gravy casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the biscuits from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the biscuits crisp up slightly.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to stir and ensure even heating.
  4. If needed, continue heating in 30-second intervals until hot.

• Stovetop Method:

  1. Transfer the casserole to a skillet or saucepan.
  2. Add a splash of milk or cream to help rehydrate the gravy.
  3. Heat over medium-low, stirring occasionally, until the casserole is warmed through.
  4. Be careful not to overheat, as this can cause the biscuits to become too soft.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the casserole in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. This method will help keep the biscuits crispy while warming the gravy.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

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

• Whisk: Essential for gradually whisking in the milk, salt, and pepper to create a smooth gravy.

• Measuring cups: Used to measure out the milk accurately.

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

• Spatula: Useful for stirring the sausage and flour mixture to combine them well.

• Baking dish: Greased and used to place the cut biscuit dough and pour the sausage gravy over.

• Knife: Used to cut the refrigerated biscuit dough into quarters.

• Cutting board: Provides a safe surface to cut the biscuit dough.

• Oven mitts: Essential for safely handling the hot baking dish when removing it from the oven.

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: If you're in a rush, consider using store-bought gravy instead of making it from scratch. Just heat it up and pour it over the biscuit dough.

Cut biscuits in advance: Cut the biscuit dough into quarters and store them in an airtight container. This way, you can quickly add them to the baking dish when needed.

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