Biscuits and Gravy Casserole Recipe

Breakfast sausage: Adds a savory and rich flavor to the gravy.

All-purpose flour: Helps to thicken the gravy.

Milk: Provides a creamy base for the gravy.

Salt: Enhances the overall flavor of the dish.

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

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

When making the sausage gravy, ensure you cook the flour for a full 1-2 minutes after sprinkling it over the sausage. This step is crucial as it helps to eliminate the raw taste of the flour and allows it to fully incorporate into the gravy, resulting in a smoother, richer texture.

• 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 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 savory dishes.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• refrigerated biscuits - Substitute with homemade biscuit dough: Homemade biscuit dough allows for control over ingredients and can be fresher and more flavorful.

• Allow the 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 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 heated through.
• For freezing, wrap the casserole tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Alternatively, use a freezer-safe airtight container.
• Label the container with the date to keep track of freshness. The casserole can be frozen for up to 2-3 months.
• When ready to enjoy, thaw the casserole in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until warmed through, approximately 20-30 minutes.
• For best results, avoid freezing the biscuits separately as they may lose their texture. Instead, freeze the entire casserole together.

• 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. Remove the foil for the last 5 minutes to crisp up the biscuits.

• 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 halfway through. Stir gently to ensure even heating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the casserole in the air fryer basket, ensuring it's not overcrowded. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help keep the biscuits crispy.

• On the stovetop, use a skillet over medium-low heat. Add a splash of milk or cream to the skillet to prevent the gravy from drying out. Place the casserole in the skillet, cover with a lid, and heat for 10-15 minutes, stirring occasionally to ensure even heating.

• For a toaster oven, preheat to 350°F (175°C). Place the casserole in an oven-safe dish, cover with aluminum foil, and heat for 15-20 minutes. Remove the foil for the last 5 minutes to crisp up the biscuits.

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

• Skillet: Used to cook the sausage over medium heat until browned.

• Spatula: Used to stir the sausage and flour mixture, ensuring even cooking and combining.

• Measuring cups: Used to measure the milk accurately.

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

• Baking dish: Used to hold the cut biscuits and sausage gravy mixture for baking.

• Knife: Used to cut the refrigerated biscuits into quarters.

• Cutting board: Used as a surface to cut the biscuits safely.

• Whisk: Used to stir the milk into the sausage and flour mixture, ensuring a smooth gravy.

• Oven mitts: Used to safely handle the hot baking dish when placing it in and removing it from 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 biscuits.

Pre-cut biscuits: Purchase pre-cut biscuits to eliminate the need for cutting them yourself. This speeds up the preparation process.

One-pan method: Cook the sausage and make the gravy in the same skillet to reduce cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.