Biscuits and Gravy Casserole
Biscuits and Gravy Casserole is the best homemade breakfast! This hearty comfort food recipe combines classic biscuits and gravy with a baked egg casserole.
Servings: 12 servings
Equipment
Ingredients
How to make the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter extra cold
- 1 cup buttermilk
How to make the sausage (will go in casserole and gravy):
- 1 1/2 pounds ground pork
- 1 1/2 tablespoon sage dried or minced fresh
- 1 1/2 teaspoon kosher salt
- 1 1/2 teaspoon brown sugar
- 1 teaspoon pepper freshly ground
- 1/2 teaspoon marjoram fresh if you have it
- 1/8 teaspoon ground cloves
For the casserole:
- 1/3 of the cooked sausage from above
- 1/2 cup cheddar cheese grated
- 1/2 cup pepper jack cheese grated
- 8 whole eggs beaten
- 1 cup whole milk
For the gravy:
- 2/3 of the cooked sausage from above
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
Instructions
To make the biscuit dough:
- In a medium sized bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar. For best results, freeze mixture for at least 15 minutes to get it really cold. Add in 6 tablespoons unsalted butter by grating cold butter over dry ingredients. Mix well to ensure each piece of butter is coated with the flour mixture.
- Make a well in the middle and add the 1 cup buttermilk. Use your hands to mix just enough to make all of the ingredients.
- Dump dough onto a lightly floured surface and gently flatten out to a rectangle that is about 9 inches long and 5 inches wide. Fold the long sides over in thirds so that you now have a rectangle that is 3 inches long and 5 inches wide. Repeat process two more times. This is how you get the layers. Flatten the final rectangle so that its about an inch thick. Place inside a 9x13 baking dish and press down to expand the dough so that it covers the bottom of the dish.
To make the sausage:
- Combine all sausage ingredients (1 1/2 pounds ground pork, 1 1/2 tablespoon sage, 1 1/2 teaspoon kosher salt, 1 1/2 teaspoon brown sugar, 1 teaspoon pepper, 1/2 teaspoon marjoram, and 1/8 teaspoon ground cloves) in a large bowl and mix well to combine. Cook over medium high heat in heavy bottom pan until brown and crumbly, about 10-15 minutes.
To assemble the casserole:
- Add about 1/3 of the cooked sausage to the top of the biscuit dough. Cover with grated cheese (1/3 of the cooked sausage from above, 1/2 cup cheddar cheese, and 1/2 cup pepper jack cheese ).
- Whisk together 8 whole eggs and 1 cup whole milk in bowl and pour on top of everything in baking dish.
- Bake in preheated 425°F oven for 20-25 minutes or until golden brown.
To make the gravy:
- While the casserole is cooking, make the gravy. In the same pan you cooked the sausage, combine the remaining 2/3 of the cooked sausage from above with the 3 tablespoons butter over medium high heat. Once the butter has melted, sprinkle sausage with 1/4 cup all-purpose flour, stir, and allow to cook for several minutes.
- Add the 3 cups whole milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.
To serve:
- Remove casserole from oven when done cooking. Cut into squares. Serve with hot country sausage gravy on top.
Notes
Original Flaky Buttermilk Biscuit recipe: https://selfproclaimedfoodie.com/flaky-buttermilk-biscuits/
Original Sage Breakfast Sausage recipe: https://selfproclaimedfoodie.com/sage-breakfast-sausage/
Original Country Sausage Gravy recipe: https://selfproclaimedfoodie.com/country-sausage-gravy/
I highly recommend making your own flaky buttermilk biscuit dough from scratch, but you can always substitute with 16-ounces of biscuit dough in a tube.
Nutrition
Calories: 417kcal | Carbohydrates: 25g | Protein: 17g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 655mg | Potassium: 428mg | Sugar: 6g | Vitamin A: 525IU | Vitamin C: 0.5mg | Calcium: 245mg | Iron: 1.9mg
