Biscuits and Gravy Casserole Recipe

Breakfast sausage: Adds a savory and rich flavor to the dish, forming the base of the gravy.

All-purpose flour: Used to thicken the gravy, giving it a smooth and creamy texture.

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

Salt: Enhances the overall flavor of the gravy.

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

Refrigerated biscuits: Provides a fluffy and tender topping for the casserole.

When making the gravy, ensure you cook the flour for a full 1-2 minutes after sprinkling it over the sausage. This step is crucial as it eliminates the raw flour taste and helps the gravy achieve a smooth, rich consistency. Stir constantly to prevent lumps from forming and to evenly distribute the flour throughout the mixture.

• 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, though it may slightly alter the texture.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that works well in most recipes.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.

• refrigerated biscuits - Substitute with homemade biscuit dough: Homemade biscuit dough allows for control over ingredients and can be tailored to dietary preferences.

• Allow the casserole to cool completely before storing. This prevents 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.
• For short-term storage, place the container in the refrigerator. The casserole will stay fresh for up to 3-4 days.
• For long-term storage, wrap the casserole tightly in plastic wrap, then cover with aluminum foil. This double-layer protection helps prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• Store in the freezer for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat individual portions in the microwave or the entire casserole in the oven at 350°F (175°C) until heated through. If reheating in the oven, cover with foil to prevent the biscuits from drying out.
• For a crispier texture, you can uncover the casserole during the last few minutes of reheating.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits and gravy casserole in an oven-safe dish. Cover with aluminum foil to prevent 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 with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• If you prefer a crispy top, use a toaster oven. Preheat to 350°F (175°C). Place the leftovers on a toaster oven tray and cover with foil. Heat for 15-20 minutes, then remove the foil for the last 5 minutes to crisp up the biscuits.

• For stovetop reheating, place the casserole in a skillet over medium-low heat. Add a splash of milk or broth to keep it moist. Cover and heat for about 10-15 minutes, stirring occasionally until warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in the air fryer basket, ensuring it's not overcrowded. Heat for 10-15 minutes, shaking the basket halfway through to ensure even heating.

• Oven: Preheat to 350°F (175°C) to bake the casserole.

• Skillet: Cook the sausage over medium heat until browned.

• Spatula: Stir the sausage and flour mixture to combine and cook.

• Measuring cups: Measure out the milk to gradually add to the sausage mixture.

• Measuring spoons: Measure the salt and black pepper to season the gravy.

• Knife: Cut the refrigerated biscuits into quarters.

• Cutting board: Provide a surface to cut the biscuits.

• Baking dish: Place the cut biscuits and pour the sausage gravy over them.

• Cooking spray: Grease the baking dish to prevent sticking.

• Whisk: Stir the milk into the sausage and flour mixture to ensure it thickens smoothly.

Pre-cook sausage: Cook the breakfast sausage ahead of time and store it in the fridge. This way, you can quickly assemble the casserole when you're ready.

Use pre-made gravy: If you're short on time, consider using a pre-made sausage gravy mix. Just heat it up and pour it over the biscuits.

Cut biscuits in advance: Cut the refrigerated biscuits into quarters and store them in an airtight container. This will save you a step when assembling the dish.

One-pan method: Cook the sausage and make the gravy in an oven-safe skillet. Add the biscuits directly to the skillet and bake, reducing the number of dishes to wash.