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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/biscuits-and-gravy-bake-recipe/