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golden biscuit quarters sitting on thick white sausage gravy with visible black pepper in a rectangular baking pan
Melissa Hart

Biscuits and Gravy Casserole

This one skips the egg layer and lets sausage gravy do the heavy lifting. Partially baking the biscuits keeps the bottoms from turning into gummy dough once the gravy goes underneath. You want a loose gravy at the stove because the oven will thicken it again. Don't crowd the biscuit pieces together: the little gaps give the middle pieces a chance to cook.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter for the pan
  • 1 can refrigerated flaky biscuits 16.3 oz and 8 biscuits
  • 1 lb bulk pork breakfast sausage
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 3/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/4 tsp dried sage

Method
 

  1. Heat the oven to 375°F. Butter a metal 9-by-13-inch pan, quarter the biscuits and spread them apart in it. Bake for 12 minutes, until the surfaces start to firm.
  2. Meanwhile, brown the sausage in a skillet for 8 to 10 minutes, breaking it up and cooking it to 160°F. Leave 3 tablespoons of rendered fat in the skillet and drain any excess.
  3. Stir the flour into the sausage for 1 minute. Gradually whisk in the milk, then add pepper, salt and sage; simmer for 4 minutes until the gravy lightly coats a spoon.
  4. Lift the partly baked biscuits onto a plate. Spread the hot gravy in the pan and arrange the biscuits on top, with their pale sides facing down.
  5. Bake for 15 to 20 minutes, until the biscuits are golden and a center piece has dry, fluffy layers when split open. Rest for 5 minutes before spooning into bowls.