Biscuits and Gravy Casserole Recipe

Breakfast sausage: Adds a rich, savory flavor to the gravy.

All-purpose flour: Used to thicken the gravy.

Milk: Combines with the flour to create a creamy gravy.

Refrigerated biscuits: Forms the base and topping of the casserole.

Salt and pepper: Season the gravy to taste.

When making the gravy, ensure you cook the flour for at least 1-2 minutes before adding the milk. This step, known as making a roux, helps eliminate the raw flour taste and creates a smoother, richer gravy.

• 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: For a vegetarian option, use plant-based sausage which can provide a similar texture and flavor.

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

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, use a gluten-free flour blend to maintain the consistency of the gravy.

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

• milk - Substitute with oat milk: Oat milk is another dairy-free option that has a creamy texture similar to cow's milk.

• refrigerated biscuits - Substitute with homemade biscuit dough: Making your own biscuit dough allows for control over ingredients and can be tailored to dietary needs.

• refrigerated biscuits - Substitute with crescent roll dough: Crescent roll dough can be used for a slightly different texture and flavor but still provides a flaky base.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in light-colored dishes to maintain appearance.

• Allow the biscuits and gravy 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 or cover the baking dish tightly with aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days.

• For longer storage, consider freezing the casserole. Cut it into individual portions for easier reheating. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for reference.

• When ready to enjoy, thaw frozen portions in the refrigerator overnight. This gradual thawing helps maintain the texture of the biscuits and gravy.

• Reheat the casserole in the oven at 350°F (175°C) until heated through, about 20-25 minutes. Cover with foil to prevent the biscuits from over-browning. Alternatively, reheat individual portions in the microwave on medium power to avoid drying out the gravy.

• If the gravy appears too thick after reheating, add a splash of milk and stir to reach the desired consistency.

• 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 gravy is bubbling and the biscuits are heated through.
  5. Remove the foil for the last 5 minutes to let the biscuits crisp up.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to stir the gravy and ensure even heating.
  4. Continue heating in 30-second intervals until the casserole is hot throughout.

• Stovetop Method:

  1. Transfer the casserole to a skillet or saucepan.
  2. Add a splash of milk or broth to help rehydrate the gravy.
  3. Cover and heat over medium-low, stirring occasionally, until the casserole is warmed through.
  4. If the biscuits become too soft, you can transfer them to a baking sheet and crisp them up in a preheated oven at 350°F (175°C) for 5-10 minutes.

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

• Skillet: Used to cook the sausage and make the gravy.

• Spatula: Helps in stirring the sausage and mixing the flour into the grease.

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

• Measuring cups: Used to measure the milk accurately.

• Measuring spoons: Used to measure the flour accurately.

• Cutting board: Provides a surface to cut the biscuits into quarters.

• Knife: Used to cut the biscuits into quarters.

• Baking dish: The container where you assemble the casserole and bake it.

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

Pre-cook the sausage: Cook the breakfast sausage ahead of time and store it in the fridge. This way, you can quickly add it to the gravy when needed.

Use pre-made gravy: If you're in a rush, consider using a pre-made gravy mix to save time on making the gravy from scratch.

Cut biscuits in advance: Cut the refrigerated biscuits into quarters ahead of time and store them in an airtight container until you're ready to assemble the casserole.

Assemble the night before: Prepare the entire casserole the night before and store it in the fridge. Simply bake it the next morning for a quick and easy meal.