Biscuits and Gravy Casserole Recipe

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

Refrigerated biscuits: Provides a fluffy and tender base for the casserole.

Milk: Helps create a creamy gravy.

All-purpose flour: Thickens the gravy to the perfect consistency.

Salt: Enhances the overall flavor of the dish.

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

When browning the sausage, make sure to break it up into small crumbles to ensure even cooking. This will help the flour incorporate more smoothly, preventing lumps in your gravy. Stirring constantly while adding the milk will also help achieve a creamy consistency.

• 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.

• refrigerated biscuits - Substitute with homemade biscuit dough: Making your own biscuit dough allows for control over ingredients and can be a fresher alternative.

• refrigerated biscuits - Substitute with crescent roll dough: Crescent roll dough can provide a similar flaky texture and is often readily available.

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

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

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

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten sensitivities, a gluten-free flour blend can be used to achieve a similar thickening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

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

• 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. If you don't have a container large enough, you can also cover the baking dish tightly with plastic wrap or aluminum foil.
• 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.
• To freeze, first, ensure the casserole is completely cooled. Cut it into individual portions for easier reheating later.
• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• The casserole can be frozen for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator.
• Reheat thawed portions in the microwave or oven. For the oven, cover with foil and bake at 350°F (175°C) until heated through, about 20-25 minutes. Remove the foil for the last 5 minutes to crisp up the biscuits.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover biscuits and gravy casserole to an oven-safe dish if it's not already in one.
  3. Cover the dish with aluminum foil to prevent the biscuits from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through. You can check the internal temperature to ensure it reaches at least 165°F (74°C).
  5. Remove the foil for the last 5 minutes of heating to allow the biscuits to crisp up slightly.

• Microwave Method:

  1. Place a portion of the leftover casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.
  4. Continue heating in 30-second intervals until the casserole is hot throughout.

• Stovetop Method:

  1. Place a skillet over medium-low heat and add a small amount of butter or oil to prevent sticking.
  2. Add the leftover biscuits and gravy casserole to the skillet.
  3. Cover the skillet with a lid to help retain moisture.
  4. Heat for about 10-15 minutes, stirring occasionally, until the casserole is thoroughly warmed.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in the air fryer basket, ensuring it's in a single layer for even heating.
  3. Heat for about 5-7 minutes, checking halfway through to ensure the biscuits don't over-crisp.
  4. If needed, heat for an additional 2-3 minutes until the casserole is hot throughout.

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

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

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

• Measuring cups: Necessary for accurately measuring the milk.

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

• Baking dish: Greased and ready to hold the biscuits and sausage gravy mixture.

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

• Mixing spoon: Ideal for stirring the milk into the sausage and flour mixture to create the gravy.

• 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 sausage; simply 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.

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

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

Assemble ahead: Assemble the casserole the night before and store it in the fridge, then bake it the next day.