Biscuits and Gravy Casserole Recipe

Breakfast sausage: A flavorful ground meat that forms the base of the gravy. All-purpose flour: Used to thicken the gravy. Milk: Adds creaminess to the gravy. Salt: Enhances the overall flavor. Black pepper: Adds a bit of spice and depth to the gravy. Refrigerated biscuits: The fluffy topping that bakes to golden perfection.

When making the gravy, ensure you cook the flour for a full 1-2 minutes after sprinkling it over the sausage. This step is crucial as it helps to eliminate the raw taste of the flour and allows it to blend seamlessly into the milk, creating a smooth and thick gravy.

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

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, though you may need to use less of it.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used for a dairy-free alternative that still provides a creamy texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, which can add a unique twist.

• refrigerated biscuits - Substitute with homemade biscuit dough: Making your own biscuit dough allows for customization and can result in a fresher, more flavorful base.

• Allow the biscuits and gravy casserole to cool completely before storing. This helps prevent condensation, which can make the biscuits soggy.
• Transfer the cooled casserole to an airtight container. If you don't have a container large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.
• 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 warmed through.
• For freezing, wrap the cooled casserole tightly in plastic wrap, then cover with a layer of aluminum foil. This double layer helps prevent freezer burn.
• Label the wrapped casserole with the date and contents to keep track of its freshness.
• Freeze the casserole for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight.
• Reheat the thawed casserole in the oven at 350°F (175°C) for 20-30 minutes or until heated through. If the biscuits seem dry, cover the dish with foil while reheating to retain moisture.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits and gravy casserole in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for about 20-25 minutes or until heated through.

• For a quicker method, use the microwave. Place a portion of the casserole on a microwave-safe plate, cover with a microwave-safe lid or another plate to retain moisture, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• If you prefer a crispy texture, use a skillet. Heat a non-stick skillet over medium heat, add a bit of butter or olive oil, and place the casserole in the skillet. Cover and cook for about 5-7 minutes, stirring occasionally, until heated through and the biscuits are slightly crispy.

• For those with an air fryer, preheat it to 350°F (175°C). Place the casserole in the air fryer basket, ensuring it's in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the casserole on a toaster oven-safe tray, cover with foil, and heat for about 15-20 minutes or until warmed through. Remove the foil for the last 5 minutes to crisp up the biscuits.

• Oven: Used to bake the casserole at 350°F (175°C) until the biscuits are golden brown.

• Skillet: Used to cook the sausage over medium heat until browned.

• Spatula: Handy for stirring the sausage and incorporating the flour.

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

• Measuring spoons: Necessary for measuring the salt and black pepper.

• Knife: Used to cut the refrigerated biscuits into quarters.

• Cutting board: Provides a surface to cut the biscuits on.

• Baking dish: Greased and used to hold the cut biscuits and sausage gravy mixture.

• Whisk: Useful for gradually stirring in the milk to ensure a smooth gravy.

• Mixing spoon: Can be used to mix the sausage and gravy together.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Use pre-cooked sausage: Save time by using pre-cooked sausage instead of raw. Just heat it up and proceed with the recipe.

Pre-make the gravy: Prepare the sausage gravy the night before and store it in the fridge. Reheat before pouring over the biscuits.

Use a larger skillet: A larger skillet can cook the sausage faster and more evenly, reducing overall cooking time.

Cut biscuits quickly: Use kitchen scissors to cut the biscuits into quarters quickly and evenly.

Line the baking dish: Line the baking dish with parchment paper for easy cleanup.