Biscuits and Gravy Casserole Recipe

Breakfast sausage: Provides the savory, meaty base for the gravy.

All-purpose flour: Used to thicken the gravy.

Milk: Adds creaminess to the gravy.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the gravy.

Refrigerated biscuits: Forms the fluffy, golden topping for the casserole.

When making the sausage gravy, ensure you cook the flour for at least 1-2 minutes after sprinkling it over the sausage. This step is crucial as it helps to eliminate the raw taste of the flour and allows it to blend seamlessly into the gravy. Stir constantly to prevent lumps and achieve a smooth, creamy consistency.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients while still thickening the gravy effectively.

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

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami depth.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile that can be more subtle.

• refrigerated biscuits - Substitute with homemade drop biscuits: Homemade drop biscuits can be made quickly and offer a fresher, more customizable option.

• Allow the biscuits and gravy casserole to cool completely before storing. This helps prevent condensation, which can make the biscuits soggy.
• Transfer the casserole to an airtight container. If you don't have one large enough, you can use multiple smaller containers or wrap the dish tightly with plastic wrap and then cover with aluminum foil.
• Store the casserole in the refrigerator for up to 3-4 days. Make sure to label the container with the date to keep track of freshness.
• For longer storage, freeze the casserole. Cut it into individual portions for easy reheating. Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag or container.
• When ready to reheat, thaw the casserole in the refrigerator overnight. This ensures even reheating and maintains the texture of the biscuits and gravy.
• Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Cover with foil to prevent the biscuits from over-browning. Alternatively, you can reheat individual portions in the microwave on medium power for 2-3 minutes, checking and stirring halfway through.
• If the gravy appears too thick after reheating, add a splash of milk and stir to reach the desired consistency.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits and gravy casserole in an oven-safe dish. Cover it with aluminum foil to prevent the biscuits from drying out. Heat for about 20-25 minutes, or until warmed through.

• For a quicker method, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a stovetop method, transfer the casserole to a skillet. Add a splash of milk or cream to help rehydrate the gravy. Cover and heat over medium-low heat, stirring occasionally, until warmed through.

• For an air fryer, preheat it to 320°F (160°C). Place the casserole in the air fryer basket, ensuring it's evenly spread out. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

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

• Skillet: Essential for cooking and browning the breakfast sausage over medium heat.

• Spatula: Handy for stirring the sausage and flour mixture to ensure even cooking.

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

• Measuring spoons: Necessary for measuring the salt and black pepper precisely.

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

• Knife: Used to cut the biscuits into quarters.

• Baking dish: Greased and ready to hold the biscuit pieces and sausage gravy for baking.

• Whisk: Helps in stirring the milk into the sausage and flour mixture to avoid lumps.

• Oven mitts: Protects your hands when placing the baking dish in and out of the oven.

• Cooling rack: Allows the casserole to cool evenly for a few minutes before serving.

Pre-cook the sausage: Cook the sausage the night before and store it in the fridge. This way, you can skip the first step and save time in the morning.

Use pre-made gravy: If you're in a rush, consider using pre-made sausage gravy instead of making it from scratch. Just heat it up and pour it over the biscuits.

Cut biscuits in advance: Cut the biscuits into quarters ahead of time and store them in an airtight container. This will make assembly quicker.

One-pan method: Use an oven-safe skillet to cook the sausage and make the gravy. Then, add the biscuits directly into the skillet and bake. This reduces the number of dishes to clean.