Simple, comforting, and delicious, this buttermilk biscuit–topped sausage gravy casserole is a wonderful way to start the day. It’s so easy to assemble you could practically do it half asleep.
Sausage Gravy Casserole
Sausage gravy and biscuits is a beloved American classic that needs little tinkering. This version keeps everything you love about that comfort dish but serves it as a one-dish breakfast casserole with a simple twist.
Instead of baking biscuits separately and ladling gravy over them, this casserole starts with fully cooked sausage gravy spread in the bottom of a baking dish. Drop buttermilk biscuit dough over the top and bake until the biscuits are puffed and golden and the gravy is bubbling through.
The result is pure breakfast comfort: rich, savory sausage gravy melds with super-fluffy buttermilk biscuits. The biscuits bake up tender and slightly dumpling-like where they touch the gravy, while their tops become buttery and crisp—think Southern charm in casserole form.
If you prepare the gravy the night before and refrigerate it covered in a casserole dish, mornings become even easier. All that’s left is mixing the drop biscuit dough and scooping it onto the chilled gravy. Using drop biscuits instead of rolled and cut biscuits keeps the process quick and low-effort.
This casserole is just as welcome for “brinner” (breakfast for dinner) and pairs well with a light green salad and fresh fruit for a complete meal.
Because the gravy is already cooked before assembly, the bake step only needs to heat the gravy through and finish the biscuits. That flexibility means you can make it in one large 9 x 13 pan or in several individual oven-safe dishes. Whichever vessel you choose, place the casserole(s) on a rimmed baking sheet to catch any bubbling overflow and keep your oven tidy.
Sausage Gravy Biscuit Casserole
Ingredients you’ll need:
- Breakfast sausage (for the gravy)
- All-purpose flour
- Self-rising flour (for the biscuits)
- Milk
- Butter
- Buttermilk
- Black pepper
- Nutmeg
- Poultry seasoning
- Fresh parsley, green onions, or chives (optional garnish)
This list combines the components for the casserole: the sausage gravy and the buttermilk drop biscuits. You can use your favorite recipes for each element or follow the proportions suggested in the instructions below.
Sausage and Gravy Casserole
Preheat the oven to 450°F. (See notes for air fryer instructions.)
Spread about 4 cups of fully cooked sausage gravy in a 9 x 13-inch baking dish, or divide the gravy evenly among several smaller oven-safe dishes. Using a 3-tablespoon cookie scoop or a spoon that holds roughly a scant 1/4 cup, dot the top of the gravy with buttermilk drop biscuit dough.
For a 9 x 13 pan, place three dollops across the width and four down the length for a total of 12 biscuits. For individual dishes, two dollops per dish works well. Leave visible gaps of gravy between the dough mounds so the biscuits have room to expand.
Set the casserole(s) on a rimmed baking sheet and bake for 15–20 minutes, until the gravy is bubbling hot and the biscuits are set, fluffy, and deep golden brown on top.
Remove the pan(s) from the oven and let rest 3–5 minutes before serving. Garnish with minced chives, sliced green onion, or chopped parsley if you like.
Serve straight from individual dishes or scoop portions into bowls for family-style sharing.
Sausage Gravy Casserole
Rebecca Lindamood
Equipment
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1 9×13 pan or several smaller individual baking dishes
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1 rimmed half sheet pan
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1 mixing bowl
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1 4-cup liquid measuring cup
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1 silicone spatula or spoonula
Ingredients
- 4 cups sausage gravy (about one full batch)
- 1 batch buttermilk drop biscuits
- 2 tablespoons minced fresh chives or parsley or green onions for garnish
Instructions
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Preheat the oven to 450ºF. See notes for air fryer instructions.
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Spread the sausage gravy in a 9×13-inch baking dish or divide evenly into smaller oven-safe dishes. Dot the surface with buttermilk drop biscuit dough using a 3-tablespoon scoop or a spoon that holds about a scant 1/4 cup.
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For a 9×13 pan, place three dollops across and four down for 12 biscuits total. For individual dishes, use two mounds per dish.
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Leave visible gravy between dollops so the biscuits can expand while baking.
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Place the casserole(s) on a rimmed baking sheet and bake 15–20 minutes, until the gravy is bubbling and the biscuits are golden and set.
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Remove from the oven and let rest 3–5 minutes. Garnish with chives, green onions, or parsley if desired.
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Serve directly from individual dishes or scoop into bowls for sharing.
Notes
To bake this casserole in an air fryer, use smaller individual dishes and bake at 380ºF for 10–12 minutes, or until the gravy bubbles and the biscuits are golden and set.
Nutrition
Carbohydrates: 36g
Protein: 31g
Fat: 54g
Nutritional information is an estimate and provided as a courtesy. Calculate exact nutrition using the specific ingredients you use.
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