Biscuits and Gravy Casserole Recipe

Breakfast sausage: A flavorful ground meat that forms the base of the gravy.

All-purpose flour: Used to thicken the gravy.

Milk: Adds creaminess to the gravy.

Salt: Enhances the overall flavor.

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

Refrigerated biscuit dough: The dough that will bake into fluffy biscuits in the casserole.

When making the sausage gravy, ensure you cook the flour for at least 1-2 minutes to eliminate any raw taste and to help it blend seamlessly with the sausage fat. This step is crucial for achieving a smooth and rich 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 can provide a similar texture and flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may slightly alter the texture.

• all-purpose flour - Substitute with gluten-free flour: For a gluten-free version, use a gluten-free flour blend to maintain the consistency of the gravy.

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

• milk - Substitute with soy milk: Soy milk is another dairy-free option that has a similar consistency to cow's milk.

• 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.

• refrigerated biscuit dough - Substitute with homemade biscuit dough: Making your own biscuit dough allows for more control over ingredients and can be tailored to dietary preferences.

• refrigerated biscuit dough - Substitute with crescent roll dough: Crescent roll dough can be used for a flakier texture and slightly different flavor.

• Allow the biscuits and gravy casserole to cool completely before storing. This helps prevent condensation, 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 casserole tightly in plastic wrap, followed by a layer of aluminum foil. Alternatively, you can transfer it to a freezer-safe container.
• Label the container with the date and contents to keep track of its freshness.
• Freeze the casserole for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight.
• Reheat the thawed casserole in the oven at 350°F (175°C) for 20-30 minutes, or until heated through. Cover with foil if the biscuits start to brown too quickly.
• For a crispier texture, consider reheating individual portions in a toaster oven or under the broiler for a few minutes.

• 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 option, 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 the toaster oven to 350°F (175°C). Place the leftovers on a toaster oven tray and cover loosely with foil. Heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the biscuits.

• For stovetop reheating, place a portion of the casserole in a skillet over medium-low heat. Cover with a lid and heat for about 10 minutes, stirring occasionally to prevent sticking and ensure even warming.

• If you have an air fryer, preheat it to 350°F (175°C). Place the leftover casserole in the air fryer basket, ensuring it's not overcrowded. Heat for 10-12 minutes, shaking the basket halfway through to ensure even heating and a crispy finish.

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

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

• Spatula: Useful for stirring the sausage and flour mixture to combine them well.

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

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

• Baking dish: A greased dish where the biscuit dough and sausage gravy are combined and baked.

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

• Cutting board: Provides a safe surface for cutting the biscuit dough.

• Whisk: Helps in stirring the milk gradually into the sausage and flour mixture to ensure it thickens properly.

• Oven mitts: Important for safely handling the hot baking dish when placing it in and taking it out of the oven.

Use pre-cooked sausage: Save time by using pre-cooked sausage instead of raw. Just heat it up and proceed with the recipe.

Ready-made gravy: Opt for ready-made gravy to skip the step of making it from scratch. Simply heat and pour over the biscuit dough.

Pre-cut biscuits: Purchase pre-cut biscuit dough to eliminate the need for cutting the dough into quarters.

One-pan method: Cook the sausage gravy in an oven-safe skillet, then add the biscuit dough directly to the skillet and bake. This reduces cleanup time.