Biscuits and Gravy Casserole Recipe

Breakfast sausage: This is the main protein component, providing a savory and flavorful base for the gravy.

All-purpose flour: Used to thicken the gravy, ensuring it has the right consistency.

Milk: Adds creaminess to the gravy, balancing the flavors.

Salt: Enhances the overall taste of the dish.

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

Refrigerated biscuit dough: Forms the base of the casserole, providing a fluffy and tender texture.

When making the gravy, ensure you cook the flour with the sausage for a full 1-2 minutes before adding the milk. This step, known as making a roux, helps to eliminate the raw taste of the flour and ensures a smoother, thicker 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 provides a similar texture and flavor.

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

• all-purpose flour - Substitute with cornstarch: Cornstarch is a gluten-free alternative that can also thicken the gravy effectively.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that works well for those with lactose intolerance.

• milk - Substitute with oat milk: Oat milk provides a creamy texture similar to dairy milk and is also a good dairy-free alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and may offer a slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor, often used in lighter-colored dishes.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile, so use it sparingly.

• refrigerated biscuit dough - Substitute with homemade biscuit dough: Making your own biscuit dough allows for fresher ingredients and customization.

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

• Allow the biscuits and gravy casserole to cool completely before storing. This prevents condensation from forming, which can make the biscuits soggy.
• Transfer the cooled casserole to an airtight container or cover the baking dish tightly with aluminum foil or plastic wrap.
• Store the casserole in the refrigerator for up to 3-4 days. For best results, reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until heated through.
• To freeze, wrap the entire baking dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Alternatively, portion the casserole into individual servings and store in airtight containers or freezer bags.
• Label the container or bag with the date and contents to keep track of its freshness.
• Freeze the casserole for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight.
• Reheat the thawed casserole in a preheated oven at 350°F (175°C) for 20-30 minutes, or until heated through. If reheating individual portions, use the microwave for convenience.
• For added freshness, consider adding a sprinkle of freshly chopped parsley or a dash of hot sauce before serving.

• 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 it from drying out. Bake for 15-20 minutes or until heated through.

• If you're in a hurry, the microwave is your friend. Place a portion of the casserole on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap steam. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• For a crispier texture, use a skillet. Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil. Place the leftover casserole in the skillet and cover with a lid. Heat for about 5-7 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. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a stovetop method, use a saucepan. Add a splash of milk or cream to the pan to keep the gravy from thickening too much. Heat over medium-low, stirring frequently, until the casserole is hot and bubbly.

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

• Skillet: Essential for cooking the sausage and preparing the gravy.

• Spatula: Useful for stirring the sausage and combining it with flour.

• Measuring cup: Needed to measure out the milk accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Knife: Handy for cutting the biscuit dough into quarters.

• Cutting board: Provides a safe surface to cut the biscuit dough.

• Baking dish: The vessel where the biscuit pieces and sausage gravy are combined and baked.

• Whisk: Helps in stirring the milk into the sausage and flour mixture to create a smooth gravy.

• Oven mitts: Protects your hands when placing the baking dish in the oven and removing it once done.

• Cooling rack: Allows the casserole to cool slightly before serving.

Preheat early: Start preheating your oven while you prepare the sausage to save time.

Use pre-cooked sausage: Opt for pre-cooked breakfast sausage to cut down on cooking time.

Ready-to-use gravy mix: Use a store-bought gravy mix instead of making it from scratch.

Cut biscuits quickly: Use kitchen scissors to cut the biscuit dough into quarters faster.

One-pan method: Cook the sausage and make the gravy in an oven-safe skillet to reduce dishwashing.