BISCUITS AND GRAVY NIRVANA – easymealstoprep

I’ll never forget the first time my grandma made biscuits and gravy for a family brunch. The aroma alone, a heavenly blend of savory sausage and warm, buttery biscuits, had everyone rushing to the table. But it was the taste – that perfect harmony of textures and flavors – that truly captivated me. Today, I’m sharing all my secrets for the most comforting and delicious Biscuits and Gravy Casserole you’ll ever make, a dish that captures all that nostalgic goodness in one easy, satisfying bake!

Why You’ll Fall Head-Over-Heels for This Biscuits and Gravy Casserole

Okay, friends, let’s talk about why this isn’t just *another* casserole recipe. This is a flavor explosion disguised as cozy comfort food. Imagine flaky, golden-brown biscuits nestled atop a creamy, savory sausage gravy – it’s a breakfast (or dinner!) dream come true. Plus, it’s incredibly easy to make, perfect for feeding a crowd, and utterly customizable. I promise, this Biscuits and Gravy Casserole will become a staple in your kitchen!

The Ultimate Biscuits and Gravy Casserole Recipe

Ready to embark on this culinary adventure? Let’s gather our ingredients and dive right in!

Ingredients:

• For the Gravy:
• 1 pound breakfast sausage (I prefer a spicy variety for a little kick!)
• 1/4 cup all-purpose flour
• 3 cups milk (whole milk is best for richness)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 teaspoon garlic powder (optional, but adds a lovely depth)
• Pinch of red pepper flakes (optional, for extra heat)
• 2 tablespoons butter (adds richness and flavor!)
• For the Biscuits:
• 1 (16-ounce) can refrigerated biscuit dough (I like the flaky layers kind)
• 2 tablespoons melted butter (for brushing on top)
• Optional: Everything bagel seasoning, grated cheddar cheese, or chopped chives (for topping)

Equipment:

• Large skillet
• 9×13 inch baking dish
• Whisk
• Measuring cups and spoons

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C). Get that oven nice and hot, ready for some biscuit-baking magic!
2. Brown the sausage. In a large skillet over medium-high heat, crumble and cook the sausage until it’s browned and cooked through. Drain off any excess grease. Nobody wants a greasy casserole!
3. Make the roux. Reduce the heat to medium. Add the butter to the skillet and melt. Sprinkle the flour over the cooked sausage and butter, stirring constantly for about 1-2 minutes. This is called a roux, and it’s the foundation for our creamy gravy. It should smell nutty and delicious.
4. Whisk in the milk. Gradually whisk in the milk, making sure to break up any lumps. Keep whisking until the mixture is smooth. This is crucial! Lumpy gravy is no fun.
5. Simmer and thicken. Bring the gravy to a simmer, stirring constantly. Reduce the heat to low and continue to simmer for about 5-7 minutes, or until the gravy has thickened to your desired consistency. It should coat the back of a spoon nicely.
6. Season the gravy. Stir in the salt, pepper, garlic powder (if using), and red pepper flakes (if using). Taste and adjust the seasonings as needed. This is your chance to make it your own! More pepper? A little extra salt? Go for it!
7. Prepare the biscuits. Open the can of biscuits and separate them. Cut each biscuit into quarters. This creates smaller, bite-sized pieces that will distribute evenly throughout the casserole.
8. Assemble the casserole. Pour the sausage gravy into the prepared baking dish. Spread it out evenly.
9. Arrange the biscuits. Scatter the biscuit pieces evenly over the gravy. Don’t worry about making it perfect; a little bit of overlap is fine.
10. Brush with butter. Brush the tops of the biscuits with melted butter. This will help them brown beautifully in the oven.
11. Add toppings (optional). If desired, sprinkle the biscuits with everything bagel seasoning, grated cheddar cheese, or chopped chives. Get creative!
12. Bake. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the gravy is bubbly. Keep an eye on it! Ovens vary, and you don’t want burnt biscuits.
13. Let it rest. Let the casserole rest for 5-10 minutes before serving. This allows the gravy to set up a bit and makes it easier to serve.
14. Serve and enjoy! Serve hot and prepare for rave reviews! This is comfort food at its finest.

Success Tips for the Best Biscuits and Gravy Casserole

Want to guarantee a perfect casserole every single time? Here are my top tips and tricks:

• Don’t skip browning the sausage properly. This step adds so much flavor to the gravy. Make sure the sausage is nicely browned and slightly crispy before adding the flour.
• Whisk, whisk, whisk! When adding the milk to the roux, whisk constantly to prevent lumps from forming. A smooth gravy is a happy gravy.
• Adjust the consistency of the gravy. If the gravy is too thick, add a little more milk. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
• Don’t overbake the biscuits. Overbaked biscuits will be dry and tough. Keep an eye on them and remove the casserole from the oven when the biscuits are golden brown and cooked through. A toothpick inserted into a biscuit should come out clean.
• Make it ahead! You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time. This is a lifesaver for busy mornings or potlucks!

Variations and Customizations: Make it Your Own!

The beauty of this recipe is that it’s incredibly versatile! Here are some ideas to get you started:

• Spice it up! Use hot sausage, add extra red pepper flakes, or stir in a dash of hot sauce to the gravy.
• Add veggies! Sauté some chopped onions, peppers, or mushrooms with the sausage for extra flavor and nutrition.
• Cheese, please! Stir in some shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese to the gravy for a cheesy twist.
• Herb it up! Add some fresh herbs, such as chopped parsley, chives, or thyme, to the gravy for a boost of flavor.
• Use different biscuits! Experiment with different types of biscuit dough, such as buttermilk biscuits, or even make your own homemade biscuits for a truly special treat.

Serving Suggestions:

This Biscuits and Gravy Casserole is delicious on its own, but here are some serving suggestions to make it a complete meal:

• Serve with a side of scrambled eggs or fried eggs.
• Add a side of crispy bacon or sausage links.
• Offer a fresh fruit salad or sliced tomatoes.
• Serve with a dollop of sour cream or Greek yogurt.

Other Delicious Casserole Recipes to Explore

If you’re a casserole fanatic like me, you’re always on the lookout for new and exciting recipes. Have you tried my Cowboy Casserole? It’s packed with ground beef, corn, beans, and topped with tater tots – a guaranteed crowd-pleaser! Or maybe you’re in the mood for something comforting and satisfying like Sausage Potato Casserole? I also love to make Cheesy Baked Ratatouille when I want something healthy and delicious! And for a cozy, comforting dinner, you can’t beat my Chicken Pot Pie with Biscuits! Don’t forget about my Crockpot Pierogi Casserole with Kielbasa for an easy, set-it-and-forget-it meal.

Enjoy Your Biscuits and Gravy Casserole!

There you have it, friends! My foolproof recipe for the most amazing Biscuits and Gravy Casserole. I know you’ll absolutely love this comforting and delicious dish as much as I do. It’s perfect for breakfast, brunch, or even a cozy weeknight dinner. So gather your ingredients, preheat your oven, and get ready to experience biscuits and gravy bliss! Happy cooking!

Biscuits and Gravy Nirvana Casserole

Amelia

This Biscuits and Gravy Casserole recipe elevates a classic comfort food into an easy-to-make and satisfying dish. Flaky, golden-brown biscuits are nestled atop a creamy, savory sausage gravy, creating a perfect harmony of textures and flavors that’s ideal for breakfast, brunch, or dinner.

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Breakfast, Brunch, Main Course

Cuisine American, Southern

Servings 6

Calories 600 kcal

• Large skillet

• 9×13 inch baking dish

• Whisk

• Measuring cups

• Measuring spoons

• Spatula or spoon

• Oven

• 1 pound breakfast sausage spicy preferred
• ¼ cup all-purpose flour
• 3 cups whole milk
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• ¼ teaspoon garlic powder optional
• Pinch of red pepper flakes optional
• 2 tablespoons butter
• 2 tablespoons melted butter for brushing
• Optional: Everything bagel seasoning
• Optional: Grated cheddar cheese
• Optional: Chopped chives

• Preheat your oven to 375°F (190°C).

• In a large skillet over medium-high heat, crumble and cook the sausage until browned and cooked through. Drain off any excess grease.

• Reduce the heat to medium. Add the butter to the skillet and melt.

• Sprinkle the flour over the cooked sausage and butter, stirring constantly for about 1-2 minutes to create a roux.

• Gradually whisk in the milk, ensuring to break up any lumps until the mixture is smooth.

• Bring the gravy to a simmer, stirring constantly. Reduce the heat to low and continue to simmer for about 5-7 minutes, or until the gravy has thickened to your desired consistency.

• Stir in the salt, pepper, garlic powder (if using), and red pepper flakes (if using). Taste and adjust seasonings as needed.

• Open the can of biscuits and separate them. Cut each biscuit into quarters.

• Pour the sausage gravy into the prepared baking dish and spread evenly.

• Scatter the biscuit pieces evenly over the gravy. A little overlap is fine.

• Brush the tops of the biscuits with melted butter.

• If desired, sprinkle the biscuits with everything bagel seasoning, grated cheddar cheese, or chopped chives.

• Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and the gravy is bubbly.

• Let the casserole rest for 5-10 minutes before serving.

• Serve hot and enjoy!

For a richer flavor, use a higher fat content sausage. To prevent lumps in the gravy, ensure the roux is properly cooked and whisk the milk in gradually. Adjust the consistency of the gravy by adding more milk if it’s too thick or simmering longer if it’s too thin. The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours; add a few extra minutes to the baking time. Store leftover casserole in the refrigerator for up to 3 days.