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A golden-baked slice of biscuits and gravy breakfast casserole with layers of seasoned sausage, creamy white gravy, and melted cheese on a flaky biscuit base, garnished with fresh parsley, served on a white plate with a fork and coffee in the background.

Biscuits and Gravy Breakfast Casserole

A comforting weekend breakfast bake featuring pillowy pieces of buttermilk biscuits layered with savory country pork sausage, thick white cream gravy, and a blanket of melted cheddar cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g pork sausage Bulk breakfast style sausage meat mince
  • 1 can buttermilk biscuits Standard refrigerated dough rolls cut into quarters
  • ¼ cup all-purpose flour Used to bind the hot pan fat drippings smoothly
  • 2 cups whole milk Kept cold before pouring slowly into the hot pan roux
  • 1 cup shredded cheddar cheese Sharp cheddar profile provides the best golden melting coverage
  • ½ teaspoon garlic powder Adds a wonderful savory baseline aromatic element to the gravy
  • ¼ teaspoon black pepper Coarsely ground to bring out that classic country character

Equipment

  • 1 Large heavy skillet Used for browning the sausage meat crumble and whisking the country gravy smoothly
  • 1 9x13-inch baking pan Standard metal or ceramic baking dish to fit the layered casserole components
  • 1 Wire whisk Essential for blending the flour roux and cold milk into a lump-free cream sauce

Method
 

  1. Brown your bulk pork sausage inside a large heavy skillet over medium-high heat until no pink remnants remain inside the pan.
  2. Remove the cooked meat with a slotted spoon, leaving behind the rich savory fat drippings to establish our gravy base.
  3. Whisk your all-purpose flour directly into the warm pan grease to form a uniform, smooth thickening roux paste layer.
  4. Pour the cold whole milk slowly into the skillet, simmering gently for five minutes until a thick country cream gravy develops.
  5. Cut your raw buttermilk biscuits into quarters and par-bake them inside a greased baking pan at 180°C for ten minutes.
  6. Scatter your cooked sausage crumbles evenly over the puffed biscuit pieces to distribute the meat layers uniformly across pan.
  7. Pour the warm white country cream gravy slowly over the sausage layer to submerge the ingredients beautifully.
  8. Top with your shredded cheddar cheese and bake at 180°C for twenty minutes until completely melted, bubbly, and golden-brown.

Notes

Par-baking the cut biscuit pieces for ten minutes before adding the liquid layers forms a secure moisture barrier that prevents the dough from turning soggy inside the pan.