Biscuits and Gravy Casserole Recipe

Breakfast sausage: Provides a savory and flavorful base for the gravy.

All-purpose flour: Used to thicken the gravy.

Milk: Adds creaminess to the gravy.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the gravy.

Refrigerated biscuit dough: Forms the fluffy, golden topping for the casserole.

When cooking the sausage, make sure to break it up into small pieces as it browns to ensure even cooking and a consistent texture throughout the gravy. This will help the flour incorporate more smoothly, preventing lumps and creating a velvety sauce.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• breakfast sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative while maintaining a similar texture and flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may slightly alter the texture.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend is essential for those with gluten sensitivities or celiac disease.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that works well in savory dishes.

• milk - Substitute with oat milk: Oat milk is another dairy-free option that has a creamy texture similar to cow's milk.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different kind of spiciness.

• refrigerated biscuit dough - Substitute with homemade biscuit dough: Homemade biscuit dough allows for control over ingredients and can be tailored to dietary needs.

• refrigerated biscuit dough - Substitute with crescent roll dough: Crescent roll dough can be used for a slightly different texture and flavor.

• Allow the biscuits and gravy casserole to cool completely before storing. This prevents condensation, which can make the biscuits soggy.

• Transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. This helps maintain the freshness and prevents the gravy from drying out.

• Store the casserole in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until heated through.

• For freezing, wrap the cooled casserole tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Label with the date to keep track of its freshness.

• Freeze the casserole for up to 2-3 months. When ready to eat, thaw it overnight in the refrigerator.

• Reheat the thawed casserole in the oven at 350°F (175°C) for 20-25 minutes or until heated through. Cover with foil if the biscuits start to brown too quickly.

• For best results, avoid freezing the biscuit dough before baking. Instead, bake the casserole first, then freeze. This ensures the biscuits maintain their texture.

• If you prefer to freeze individual portions, cut the cooled casserole into servings and wrap each piece in plastic wrap before placing them in a freezer-safe bag or container. This makes reheating more convenient.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover biscuits and gravy casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the biscuits from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to crisp up the top.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to stir and ensure even heating.
  4. Continue heating in 30-second intervals until the casserole is hot.

• Stovetop Method:

  1. Transfer the casserole to a skillet or saucepan.
  2. Add a splash of milk or broth to help rehydrate the gravy.
  3. Heat over medium-low, stirring occasionally, until the casserole is warmed through.
  4. If the biscuits become too soft, you can transfer them to a preheated oven for a few minutes to crisp up.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the leftover casserole in the air fryer basket, ensuring the pieces are not too crowded.
  3. Heat for 5-8 minutes, checking halfway through to ensure even heating.
  4. If the biscuits are not crispy enough, increase the temperature to 350°F (175°C) for the last 2 minutes.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Skillet: Essential for cooking and browning the sausage over medium heat.

• Whisk: Helps to gradually mix in the milk, salt, and pepper, ensuring a smooth gravy.

• Spatula: Useful for stirring the sausage and flour mixture in the skillet.

• Measuring cups: Necessary for accurately measuring the milk and flour.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Baking dish: Greased to hold the biscuit dough and sausage gravy mixture for baking.

• Knife: Used to cut the refrigerated biscuit dough into quarters.

• Cutting board: Provides a safe surface to cut the biscuit dough.

• Oven mitts: Protects your hands when placing the baking dish in and out of the oven.

• Cooling rack: Allows the casserole to cool slightly before serving.

Pre-cook the sausage: Cook the sausage ahead of time and store it in the fridge. This way, you can skip the cooking step and go straight to making the gravy.

Use pre-made gravy: If you're in a rush, consider using store-bought gravy. Just heat it up and pour it over the biscuit dough.

Cut biscuits quickly: Use kitchen scissors to cut the biscuit dough into quarters. This is faster and less messy than using a knife.

Assemble the night before: Prepare the entire casserole the night before and store it in the fridge. Just pop it in the oven the next morning.