Biscuits Gravy Casserole
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chunks of biscuit dough layered then baked with browned sausage, cream-egg blend, sharp cheddar, and thick gravy poured on top. A hearty breakfast baked in one dish. Rich, creamy, with savory bite from onions and herbs. Sausage drained to avoid grease pooling. Cheese melts into pockets under gravy; biscuits rise beneath. Visual cues key — bubbly edges, golden top, and no jiggly middle means done. Adapt with chicken sausage or turkey for less fat, or swap cheddar for pepper jack for sizzle. Whisk cream with eggs to bind, garlic powder and oregano to boost flavor depth. Timing isn’t strict — trust browning, bubbling, and smells instead. Layer, whisk, bake, listen for sizzle, watch rise.
Prep:
20 min
Cook:
45 min
Total:
Servings:
12 servings
#southern cooking
#breakfast
#casserole
#sausage
#cheddar cheese
#comfort food
Been through a bunch of biscuit casseroles before. Some drowned in grease, others bone-dry. Browning sausage right, draining it carefully — crucial. The hiss of butter melting onions, softening to translucent signals flavor base building. Chopped biscuit dough works better than whole biscuits; nails that fluffy but slightly chewy texture. Cream and eggs whisked into silky egg mantle, setting the whole thing without drying. Cheese on top traps gravy, see it bubble away in golden patches. Forget watching exact minutes. Watch the edges bubble, the top crackle slightly — that’s on point. Tried turkey sausage here once — leaner, less grease but less flavor punch; beef works too for gaminess. Got lazy once, poured gravy before cheese — cheese stuck to pan bottom; no, pour cheese first, gravy last. The oven smell when baking— meaty, cheesy, with that toasted dough undertone—is addictive. Worth the 1 hour investment to nail breakfast that fills and satisfies.
Ingredients
- chopped biscuit dough 16 oz
- 2 tbsp butter
- 1 small onion diced
- 1 lb bulk pork sausage
- 1 ¼ cups heavy cream
- 4 large eggs
- 1 tsp garlic powder
- 1 ½ tsp dried oregano
- 2 cups shredded sharp cheddar cheese
- 1 ½ cups prepared sausage gravy
- salt and black pepper to taste
About the ingredients
Biscuit dough is key here; store-bought or homemade, both work but store-bought saves time. Butter for onion cooking adds needed fat to sausage’s lean profile; don’t skip or go margarine — flavor falls flat. Onions can swap for shallots if you want milder sweetness. Pork sausage packs umami; turkey or chicken sausage lowers fat but add more seasoning to compensate. Heavy cream thickens egg mixture, making custard that soaks biscuits rather than drying them. Eggs are binding agents; use large for consistency. Garlic powder and oregano mostly do subtle work; fresh herbs can overpower or water down if overused. Cheese gets sharp cheddar usually but pepper jack or smoked gouda add personality. Gravy mix can be from scratch or dry packet — homemade requires roux and pan drippings if you want more authentic touch. Salt and pepper adjustments should consider sausage seasoning to avoid oversalt. Always drain cooked sausage to avoid greasy, soggy casserole base.
Method
- Grease 9x13 pan well to avoid sticking. Preheat oven 350°F but don’t stress exact temp; fan ovens vary.
- Layer chopped biscuit dough evenly bottom. Don’t overpack — loose bits rise better, air pockets develop.
- Melt butter medium skillet. Toss in diced onion. Cook stirring till translucent and sweet-smelling, ~4 minutes; slight golden edges better than raw sharpness.
- Add sausage; break into small crumbles with spatula. Brown till no pink remains and edges crisp slightly, ~7-8 mins. Drain on paper towels to remove grease, prevents soggy bake.
- Sprinkle sausage evenly over biscuit layer. Season with pinch salt and black pepper if sausage mild.
- Whisk cream, eggs, garlic powder, oregano in bowl. Pour slowly over sausage. This custard-like mix sets and keeps biscuits moist inside.
- Scatter shredded cheddar on top. Use sharp to cut richness; mild cheese makes it bland. Cheese helps create volcano-like bubbly pockets under gravy.
- Make quick sausage gravy following package instructions or homemade if time. Pour 1 ½ cups evenly over cheese layer. Goes sloppy luscious on top, slightly thick to hold shape after baking.
- Bake uncovered 30-40 minutes. Look for bubbling at edges, golden top, biscuits fluffy and set — no raw dough visible inside if poked gently. Insert knife in center; clean means ready.
- Rest 10 minutes out of oven before serving. Allows filling to firm; easy cutting without collapse.
Cooking tips
Start by prepping ingredients; chopping biscuit dough small enough to allow rising but not too fine or dough will compact. Butter melts faster in medium heat and keeps onions from burning. Cook onion just translucent, avoid caramelizing unless you want sweeter taste. Sausage needs even browning without burning or overcooking; drain on paper towels for less grease or coarse texture turned mushy. Layering starts biscuit base, then sausage, then cream-egg mixture — builds textural contrast. Pouring custard over sausage slowly avoids displacement. Cheese sprinkled on top should cover but not overload; cheese melting inside casserole may cause greasy texture. Gravy poured last seals flavors and acts as moisture. Oven time varies; watch for visual cues — edges bubbling, top gently browning, biscuits rising visibly under gravy, firmness on poking. Resting after baking lets custard firm and slices cut cleaner. Don’t rush slicing too soon or filling will be runny.
Chef's notes
- 💡 Don’t pack biscuit dough too tight. Loose clumps rise better, air pockets form — texture changes mouthfeel. Dense means chewy not fluffy. Watch dough pieces move slight in pan when layered.
- 💡 Cook onions just till translucent. Burnt bits kill balance. Sizzle butter medium heat, onions should soften and smell sweet. A bit golden edges okay but avoid dark brown. Sweetness builds flavor base.
- 💡 Brown sausage well. Break small pieces with spatula while cooking. No pink shows, edges crisp slightly, this means fat rendered out; too much grease ruins bake bottom. Drain thoroughly on paper towels — important.
- 💡 Pour cream-egg mixture slow. Pouring fast displaces sausage layer, messes texture layering. Whisk spices in custard; oregano and garlic powder subtle yet needed. Custard thickens filling and keeps biscuit moist, no drying out.
- 💡 Cheese layer key. Scatter sharp cheddar evenly but don’t overload. Too much cheese makes greasy fatty texture plus cheese stuck to pan. Cheese melts under thick gravy, creates bubbly pockets, visual cue for doneness.
Common questions
How to tell when casserole is done?
Look bubbles edges, golden top, biscuit layer not doughy inside on poke. Knife inserted runs clean means set, no jiggle middle. Giggle or wobble means not done. Baking times vary, senses crucial.
Can I swap sausage?
Yes, chicken or turkey leaner; add seasoning so flavor stays. Beef can add gaminess, heavier. Spicy sausage needs less garlic powder. Drain lean meats well or bake soggy, greasy base results.
What if biscuits undercooked after timer?
Return to oven 5-10 extra min. Use foil tent on edges if burning but dough still raw. Watch bubbling resumes, texture soft but not wet. May need extra baking depending biscuit dough type.
How to store leftovers?
Cool completely, cover airtight. Fridge good 2-3 days. Reheat covered in oven to not dry. Freezer possible but texture changes; best fresh. Leftovers reheat better wrapped foil, medium heat, watch melting cheese layer.
