Biscuits & Gravy Bake Recipe

Introduction

This Biscuits & Gravy Bake combines flaky, golden biscuits with rich, savory sausage gravy for a comforting breakfast or brunch dish. It’s simple to prepare and perfect for feeding a crowd or enjoying leftovers throughout the week.

Ingredients

• Cooking spray
• 2 (16.3-oz.) cans refrigerated biscuits
• 2 lb. Italian sausage, casings removed
• 1/4 cup (30 g) all-purpose flour
• 5 cups whole milk
• Pinch of cayenne pepper
• Kosher salt
• Freshly ground black pepper
• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. thinly sliced chives

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 375°F (190°C). Grease a 13″ x 9″ baking dish with cooking spray. Cut the biscuits into quarters and arrange half of them in the prepared dish.
2. Step 2: Bake the biscuits until they are golden, about 12 to 15 minutes.
3. Step 3: While the biscuits bake, heat a large skillet over medium heat. Cook the sausage, breaking it up with a wooden spoon, until no longer pink, about 6 minutes. Sprinkle the flour over the sausage and cook, stirring, until it just begins to darken, about 1 minute.
4. Step 4: Gradually add the milk and cayenne pepper to the skillet, whisking to combine. Season with kosher salt and freshly ground black pepper.
5. Step 5: Bring the gravy to a boil, then reduce heat to medium and simmer, stirring occasionally, until thickened, about 3 minutes.
6. Step 6: Remove the skillet from the heat and pour the gravy over the par-baked biscuits in the baking dish. Top with the remaining biscuit quarters. Brush the biscuit tops with melted butter and season with black pepper.
7. Step 7: Bake until the biscuits are golden and cooked through, 20 to 25 minutes. Remove from oven and sprinkle with sliced chives before serving.

Tips & Variations

• For a spicier kick, add extra cayenne or a dash of hot sauce to the gravy.
• Use spicy Italian sausage or pork sausage for different flavor profiles.
• Substitute whole milk with half-and-half or heavy cream for a richer gravy.
• Add sautéed mushrooms or caramelized onions to the sausage mixture for extra depth.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. The bake may be frozen before baking; thaw overnight in the refrigerator before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuits instead of canned?

Yes, homemade biscuits work wonderfully. Just par-bake them before adding the gravy, following the same timing to ensure they cook through in the bake.

Is this dish suitable to prepare ahead of time?

Absolutely. You can assemble the bake up to a day in advance and refrigerate it before baking. This makes it a great option for busy mornings or entertaining guests.

Biscuits & Gravy Bake Recipe

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★★★★★

4.4 from 68 reviews

A comforting and hearty Biscuits & Gravy Bake featuring flaky refrigerated biscuits layered and baked in a rich, creamy Italian sausage gravy. This baked casserole combines tender biscuits with a savory homemade sausage gravy, topped with melted butter and fresh chives for a flavorful breakfast or brunch dish.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Biscuits

• Cooking spray, for greasing
• 2 (16.3-oz.) cans refrigerated biscuits

Sausage Gravy

• 2 lb. Italian sausage, casings removed
• 1/4 cup (30 g) all-purpose flour
• 5 cups whole milk
• Pinch of cayenne pepper
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Finishing Touches

• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. thinly sliced chives

Instructions

1. Preheat and Prepare: Arrange a rack in the center of the oven and preheat to 375°F. Grease a 13″ x 9″ baking dish generously with cooking spray. Cut the refrigerated biscuits into quarters and arrange half of them evenly in the prepared baking dish.
2. Par-Bake Biscuits: Bake the biscuits in the oven until they turn golden, approximately 12 to 15 minutes. This step ensures they start to set before adding the gravy.
3. Cook Sausage: While the biscuits are baking, heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until no pink remains, about 6 minutes.
4. Make Gravy Base: Sprinkle the flour over the cooked sausage in the skillet. Cook and stir for about 1 minute until the flour begins to darken slightly, which will remove the raw flour taste.
5. Add Milk and Seasonings: Gradually whisk in the whole milk and add a pinch of cayenne pepper. Season the mixture with kosher salt and freshly ground black pepper to taste. Keep whisking until fully combined.
6. Simmer Gravy: Bring the gravy to a boil, then reduce the heat to medium and let it simmer while stirring occasionally. Continue cooking until the sauce thickens, about 3 minutes.
7. Assemble Bake: Remove the skillet from heat and pour the thickened gravy evenly over the par-baked biscuits in the baking dish. Layer the remaining biscuit quarters on top of the gravy. Brush the biscuit tops with melted butter and season with additional black pepper.
8. Bake Completely: Return the baking dish to the oven and bake until the top biscuits are golden and cooked through, about 20 to 25 minutes.
9. Garnish and Serve: Remove from the oven, sprinkle the top with thinly sliced chives for a fresh finish, and serve warm.

Notes

• Par-baking the biscuits ensures they don’t become soggy when the gravy is added.
• Use whole milk for a creamy, rich gravy; you can substitute with 2% milk but the texture will be lighter.
• If you prefer a spicier gravy, increase the cayenne pepper slightly.
• For a lower fat option, substitute the Italian sausage with turkey sausage and use low-fat milk.
• This dish can be prepared a day ahead; assemble but bake just before serving.

Keywords: biscuits and gravy, breakfast casserole, sausage gravy, baked biscuits, Italian sausage, brunch recipe