Biscuits and Gravy Casserole

Biscuits and Gravy Casserole

You can use these recipes separately for classic biscuits and gravy, or combine them into the most amazing breakfast casserole ever!

Course Breakfast
Cuisine American
Keyword comfort food, gluten-free option
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

Biscuits:

  • 2 cups flour or GF flour of your choice; Cup4Cup works well!
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 cup buttermilk chilled

Gravy:

  • ½ pound ground breakfast sausage
  • 3 tablespoons flour or GF flour of your choice; Cup4Cup works well!
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups milk

Instructions

Biscuits:

  1. Preheat the oven to 425 degrees.
  2. Spray a square baking dish (8x8 or 9x9) with cooking spray. Set aside.

  3. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.)
  4. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  5. Turn dough onto a floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
  6. Press/roll out the dough into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
  7. Cut each biscuit into quarters.
  8. Layer half of the quarters in the prepared pan.
  9. Bake for 10 minutes. Set aside. If baking separate and not in casserole form, bake the biscuits for 20-25 minutes, or until golden.

Gravy:

  1. In a heavy skillet, brown the ground breakfast sausage over medium heat until fully cooked.

  2. Add the flour to the sausage, and use a spoon to stir until the flour is completely absorbed.

  3. Cook flour/sausage mixture for 3-5 minutes, stirring frequently.

  4. Slowly pour the milk in, stirring in between each addition. You want to give the mixture a chance to absorb most of the liquid before each new addition. Towards the end it won't absorb as much, but will start to thicken and become like gravy.

  5. Add salt and black pepper.
  6. Stir frequently until mixture comes to a slight boil.
  7. Taste, and adjust seasonings as desired. (I usually add more black pepper)
  8. If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not "globby".

  9. Pour gravy over the cooked biscuits.

  10. Layer the remaining uncooked, quartered biscuits over the gravy.
  11. Place the casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.

Recipe Notes

Double the recipe if you want to use a 9x13 pan.

You can use store bought biscuits instead of making them from scratch. I recommend Pillsbury Buttermilk Grands (comes with 8 biscuits).

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