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
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 ½ pounds ground pork
- 1 ½ T sage dried or minced fresh
- 1 ½ tsp kosher salt
- 1 ½ tsp brown sugar
- 1 tsp pepper freshly ground
- ½ tsp marjoram fresh if you have it
- ⅛ tsp cloves ground
For the casserole:
- ⅓ of the cooked sausage from above
- ½ cup cheddar cheese grated
- ½ cup pepper jack cheese grated
- 8 whole eggs beaten
- 1 cup whole milk
For the gravy:
- ⅔ of the cooked sausage from above
- 3 tbsp butter
- ¼ cup all-purpose flour
- 3 cups whole milk
To make the biscuit dough:
In a medium sized bowl, combine flour, baking powder, salt, and sugar. For best results, freeze mixture for at least 15 minutes to get it really cold. Add in 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 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 assemble the casserole:
Add about ⅓ of the cooked sausage to the top of the bisuit dough. Cover with grated cheese.
Whisk together eggs and milk in bowl and pour on top of everything in baking dish.
Bake in preheated 425 degree 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 ⅔ quantity of sausage with the butter over medium high heat. Once the butter has melted, sprinkle sausage with flour, stir, and allow to cook for several minutes.
Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.
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 one package of jumbo biscuit dough in a tube.
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