There’s something truly special about gathering around the table for a hearty breakfast with family. The Sausage Gravy Biscuit Bake brings together all the comfort and nostalgia of traditional Southern cooking in one delicious casserole. This beloved dish transforms the classic biscuits and gravy into a convenient baked version that feeds the whole family with minimal fuss. The rich, creamy sausage gravy layered between fluffy biscuits creates a morning meal that will have everyone asking for seconds.
Growing up in my grandmother’s kitchen, Sausage Gravy Biscuit Bake was our Sunday morning tradition. The aroma of sausage cooking would waft through the house, beckoning everyone to the kitchen with the promise of a warm, filling breakfast. This recipe honors those cherished memories while providing a practical way for today’s busy families to enjoy homemade comfort food without standing over the stove all morning.
Table of Contents
Table of Contents
Ingredients
For the Biscuit Layer:
- 2 cans (16.3 oz each) refrigerated buttermilk biscuits
- 2 tablespoons melted butter
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (optional)
For the Sausage Gravy:
- 1 pound ground breakfast sausage (regular or sage flavored)
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1 teaspoon black pepper (more to taste)
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried sage (if using regular sausage)
For Topping:
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh chives or green onions, chopped
Timing
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Servings: 8-10
Step-by-Step Instructions
Preparing Your Kitchen:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- Gather all your ingredients and measuring tools to streamline the cooking process.
Making the Sausage Gravy:
- In a large skillet over medium heat, cook the ground sausage, breaking it into crumbles with a wooden spoon as it cooks. Continue until the sausage is no longer pink, about 5-7 minutes.
- Do not drain the fat – it adds flavor and helps create the roux for your gravy.
- Sprinkle the flour over the cooked sausage and stir continuously for about 2 minutes. This step is crucial for removing the raw flour taste and creating a smooth gravy.
- Gradually pour in the milk while whisking constantly to prevent lumps from forming.
- Add salt, black pepper, and cayenne pepper (if using). If you’re using regular sausage rather than sage-flavored, add the dried sage now.
- Bring the mixture to a gentle simmer, stirring frequently, until the gravy thickens – approximately 5-8 minutes. The gravy should coat the back of a spoon but still be pourable.
- Remove from heat and taste, adjusting seasoning if necessary.
Assembling the Biscuit Bake:
- Open the biscuit cans and separate the biscuits.
- Cut each biscuit into quarters.
- Place half of the biscuit pieces in an even layer in the bottom of your prepared baking dish.
- Pour half of the sausage gravy over the biscuit layer, spreading it evenly.
- Arrange the remaining biscuit pieces on top of the gravy layer.
- Pour the remaining gravy over everything, making sure all biscuit pieces get some gravy coverage.
- Mix melted butter with garlic powder and brush over the top biscuit pieces.
- Sprinkle the shredded cheddar cheese evenly over the top.
Baking:
- Cover the baking dish with aluminum foil.
- Bake covered for 20 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the biscuits are golden brown and cooked through, and the casserole is bubbling.
- If you’d like a more golden top, you can broil for the final 1-2 minutes, watching carefully to prevent burning.
Finishing Touches:
- Remove from oven and let stand for 5 minutes before serving.
- Sprinkle with chopped chives or green onions for a pop of color and fresh flavor.
- If desired, add a sprinkle of fresh parsley.
Nutritional Information
Please note that these values are approximate and may vary based on specific ingredients used:
- Calories: 450 per serving
- Protein: 16g
- Carbohydrates: 36g
- Fat: 28g
- Saturated Fat: 12g
- Cholesterol: 55mg
- Sodium: 1150mg
- Fiber: 1g
- Sugar: 6g
This Sausage Gravy Biscuit Bake is undoubtedly an indulgent breakfast treat meant for special occasions or weekend family gatherings. It’s rich in comfort but also in calories, so portion control and balancing with lighter sides is recommended.
Healthier Alternatives
While the traditional Sausage Gravy Biscuit Bake is a delicious treat, here are some modifications to lighten it up:
- Leaner Protein: Substitute regular pork sausage with turkey or chicken sausage to reduce fat content while maintaining flavor.
- Milk Options: Replace whole milk with 2% or even unsweetened almond milk (though the gravy won’t be quite as rich).
- Homemade Biscuits: Make your own whole wheat or whole grain biscuits rather than using refrigerated ones.
- Reduced-Fat Cheese: Use part-skim or reduced-fat cheese options.
- Add Vegetables: Incorporate finely diced bell peppers, spinach, or mushrooms into the sausage gravy for added nutrients and fiber.
- Greek Yogurt: Replace some of the milk with plain Greek yogurt to add protein while maintaining creaminess.
- Portion Control: Serve with a large side of fresh fruit to fill up on healthier options alongside a smaller portion of the bake.
Remember, even with these modifications, this dish is still meant to be enjoyed as an occasional treat rather than an everyday breakfast.
Serving Suggestions
Turn your Sausage Gravy Biscuit Bake into a complete family breakfast or brunch with these complementary sides and beverages:
Fresh Fruit Options:
- Fresh berries (strawberries, blueberries, raspberries)
- Sliced oranges or grapefruit segments
- Melon balls or slices
- Simple fruit salad with a honey-lime dressing
Lighter Side Dishes:
- Yogurt parfaits with granola and berries
- Avocado slices with a squeeze of lemon
- Simple green salad with a light vinaigrette
- Roasted tomato halves with herbs
Egg Additions:
- Scrambled eggs on the side for extra protein
- Soft-boiled or poached eggs for those who prefer them
Beverage Pairings:
- Fresh-squeezed orange juice
- Strong coffee or cold brew
- Hot tea (Earl Grey or English Breakfast)
- Mimosas or Bloody Marys for a festive brunch
Holiday Serving Ideas:
- Christmas morning: Serve with cranberry juice and a small side of cranberry sauce
- Easter brunch: Pair with deviled eggs and fresh spring vegetables
- Weekend family breakfast: Set up a topping bar with extra cheese, chopped herbs, hot sauce, and bacon bits
Common Mistakes
Avoid these pitfalls when preparing your Sausage Gravy Biscuit Bake:
- Draining the Sausage Fat: The fat from the sausage is essential for creating a proper roux. Draining it will result in a less flavorful, potentially lumpy gravy.
- Adding Milk Too Quickly: Pour the milk in gradually while constantly whisking to prevent lumps from forming in your gravy.
- Under-seasoning: Gravy needs proper seasoning, especially black pepper. Taste before assembling and adjust accordingly.
- Overcrowding the Baking Dish: If your baking dish is too small, the biscuits won’t cook properly. Use a 9×13-inch dish or larger for this recipe.
- Skipping the Resting Time: Let the bake rest for at least 5 minutes after removing from the oven. This allows the gravy to settle and makes serving easier.
- Gravy Too Thick or Thin: If your gravy is too thick, add more milk; if too thin, cook longer or add a little more flour mixed with cold water.
- Not Covering During Initial Baking: Covering with foil for the first part of baking ensures the biscuits cook through before the top gets too brown.
Storage Tips
Make the most of leftovers with these storage and reheating recommendations:
Refrigerator Storage:
- Allow the bake to cool completely before refrigerating.
- Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer portions to airtight containers.
- Refrigerate for up to 3 days.
Freezer Storage:
- For best results, freeze in individual portions in airtight containers or well-wrapped in plastic wrap and aluminum foil.
- Label with the date and contents.
- Freeze for up to 2 months.
- Note that the texture of the biscuits may change slightly after freezing.
Reheating Instructions:
- From Refrigerated: Reheat individual portions in the microwave for 1-2 minutes, or until heated through. For the whole casserole, cover with foil and heat in a 325°F oven for 20-25 minutes.
- From Frozen: Thaw overnight in the refrigerator before reheating, or reheat from frozen in a 325°F oven, covered, for 35-45 minutes. Remove foil for the last 5-10 minutes to crisp up the top.
- Adding Moisture: If the bake seems dry when reheating, sprinkle a little milk or chicken broth over the top before heating.
Make-Ahead Tips:
- Prepare the sausage gravy a day ahead and refrigerate separately.
- Assemble the entire casserole the night before, cover, and refrigerate.
- When ready to bake, let it sit at room temperature for 30 minutes, then add an extra 5-10 minutes to the baking time.
Conclusion
The Sausage Gravy Biscuit Bake represents the heart of family cooking – comfort, tradition, and love served up in a casserole dish. This recipe transforms the classic Southern staple of biscuits and gravy into a convenient format perfect for feeding a crowd or preparing ahead for busy mornings. The layers of fluffy biscuits soaking up rich, peppery sausage gravy create a breakfast experience that feels like a warm hug.
FAQs
Can I make Sausage Gravy Biscuit Bake without using canned biscuits?
Absolutely! You can use homemade biscuit dough instead of canned biscuits. Prepare your favorite biscuit recipe, then either cut into quarters or drop spoonfuls of the dough in the same pattern as described in the recipe. You may need to adjust baking time slightly to ensure the homemade biscuits cook through properly.
Can I prepare this dish the night before?
Yes, this is a great make-ahead breakfast option. You can fully assemble the casserole, cover it tightly, and refrigerate overnight. When ready to bake, remove from the refrigerator and let sit at room temperature for about 30 minutes, then bake as directed, adding an extra 5-10 minutes to the baking time since it will be starting from a colder temperature.