Description
A comforting Biscuit and Gravy Casserole featuring savory sausage gravy layered with fluffy biscuits and melted cheddar cheese, perfect for a hearty breakfast or brunch.
Ingredients
Scale
Sausage and Onion
- 1 lb ground pork sausage
- 1/2 cup yellow onion diced
Gravy
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp chili flakes
- 1/4 tsp black pepper
- 6 oz cheddar cheese shredded
Biscuit Topping
- 1 tube frozen Pillsbury Grands biscuits thawed
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13 inch baking dish to prepare for the casserole assembly.
- Cook Sausage and Onion: In a large sauté pan over medium heat, cook the ground pork sausage and diced onion together, breaking up the sausage with a spoon, until the sausage is no longer pink and onions are soft, about 7-8 minutes. Transfer the cooked sausage to a paper towel-lined plate using a slotted spoon to drain excess grease.
- Make Roux: In the same pan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk constantly until smooth, cooking the mixture for about 2 minutes to form a roux without browning.
- Add Milk and Seasonings: Gradually whisk in the whole milk, continuing to stir until the mixture is smooth and has thickened, about 4 minutes. Stir in kosher salt, garlic powder, chili flakes, and black pepper, and cook for another 2 minutes to blend the flavors.
- Incorporate Cheese: Add the shredded cheddar cheese to the gravy and whisk until the cheese is fully melted and the gravy is smooth and creamy.
- Assemble Casserole: Pour the prepared sausage gravy into the greased baking dish. Arrange the thawed biscuit dough pieces evenly on top of the gravy layer.
- Bake: Place the dish in the preheated oven and bake for 35 minutes or until the biscuits are golden brown on top and the gravy is bubbling around the edges.
Notes
- For a spicier variation, increase chili flakes or add hot sauce to the gravy.
- Use turkey sausage as a leaner alternative to pork sausage.
- Make sure to thaw the biscuits before baking to ensure even cooking.
- If you prefer a thicker gravy, cook it a bit longer while stirring before assembling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
