Biscuits and Gravy Casserole Recipe

Breakfast sausage: This is the main protein in the dish, providing a savory and slightly spicy flavor.

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

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

Salt: Enhances the overall taste of the dish.

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

Can of refrigerated biscuits: These biscuits bake up fluffy and golden, perfect for soaking up the delicious gravy.

When making the sausage gravy, ensure you cook the flour thoroughly with the sausage before adding the milk. This step is crucial to eliminate any raw flour taste and to create a smooth, lump-free gravy. Stir constantly and gradually add the milk to prevent clumping.

• 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 blend: For a gluten-free option, 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 evaporated milk: Evaporated milk provides a richer texture and can be used if you prefer a creamier gravy.

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

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

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

• refrigerated biscuits - Substitute with crescent roll dough: Crescent roll dough can be used for a slightly different texture and flavor, providing a flaky alternative.

• Allow the casserole to cool completely before storing. This prevents 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. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
• For freezing, wrap the cooled casserole tightly with plastic wrap, then cover with aluminum foil to prevent freezer burn.
• Label the package 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 the oven at 350°F (175°C) for 20-25 minutes or until heated through. If the biscuits seem dry, cover the dish with foil while reheating.
• For a crispier top, uncover the casserole during the last 5-10 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. 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 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 stir and ensure even heating.

• For a crispy finish, use a toaster oven. Preheat to 350°F (175°C). Place the casserole on a toaster oven tray and cover loosely with foil. Heat for 10-15 minutes, removing the foil for the last 5 minutes to crisp up the biscuits.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in the basket, ensuring it's not overcrowded. Heat for 8-10 minutes, shaking the basket halfway through to ensure even heating. This method will give you a nice crispy texture on the biscuits.

• For stovetop reheating, place a non-stick skillet over medium heat. Add a splash of milk or cream to the skillet to prevent sticking. Add the casserole and cover with a lid. Heat for 5-7 minutes, stirring occasionally, until warmed through.

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

• Skillet: Essential for cooking the sausage over medium heat until browned.

• Spatula: Useful for stirring the sausage and incorporating the flour.

• Measuring cup: Needed to measure out 2 cups of milk accurately.

• Measuring spoons: Used to measure ½ teaspoon each of salt and black pepper.

• Knife: Handy for cutting the refrigerated biscuits into quarters.

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

• Greased baking dish: The dish where you place the biscuit quarters and pour the sausage gravy over.

• 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 removing it from the oven.

Use pre-cooked sausage: Save time by using pre-cooked breakfast sausage; just heat it up and proceed with the recipe.

Ready-made gravy: Opt for store-bought gravy mix to cut down on preparation time.

Pre-cut biscuits: Purchase pre-cut refrigerated biscuits to eliminate the need for cutting them yourself.

Batch cooking: Cook a larger batch of sausage gravy and freeze portions for future use.

One-pan method: Use an oven-safe skillet to cook the sausage and gravy, then add the biscuits directly to the same pan for baking.