Biscuits and Gravy Casserole Recipe

Breakfast sausage: Ground pork sausage seasoned with spices, typically used for breakfast dishes.

Refrigerated biscuits: Pre-made biscuit dough that is stored in the refrigerator section of the supermarket.

Milk: A dairy product used to create the creamy gravy.

All-purpose flour: A versatile flour used to thicken the gravy.

Black pepper: A spice used to add a bit of heat and flavor to the gravy.

Salt: A seasoning used to enhance the overall flavor of the dish.

When making the sausage 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 fully incorporate into the gravy, resulting in a smoother and richer texture. Additionally, when whisking in the milk, do so gradually to prevent lumps and achieve a velvety consistency.

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

• breakfast sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage which can provide a similar texture and flavor.

• refrigerated biscuits - Substitute with homemade biscuit dough: Homemade biscuit dough can be made with flour, baking powder, salt, butter, and milk, offering a fresher alternative.

• refrigerated biscuits - Substitute with crescent roll dough: Crescent roll dough can provide a similar flaky texture and is often readily available.

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

• milk - Substitute with half-and-half: Half-and-half will make the gravy richer and creamier.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients to the dish.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, use a gluten-free flour blend that can thicken the gravy similarly.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks, which some prefer for aesthetic reasons.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile.

• salt - Substitute with sea salt: Sea salt can offer a slightly different flavor and texture.

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

• 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 aluminum foil or plastic wrap.
• Store the container in the refrigerator. The casserole will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the casserole. Cut it into individual portions for easier reheating.
• Wrap each portion tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• Place the wrapped portions in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the portions in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also use a microwave, but the biscuits may not be as crispy.

• 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. Bake for about 20-25 minutes, or until heated through. Check the center to ensure it's hot.
  5. For a crispier top, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Transfer a portion of the casserole to 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 and stirring halfway through.
  4. Continue heating in 30-second intervals until the casserole is hot throughout.

• Stovetop Method:

  1. Place a non-stick skillet over medium-low heat.
  2. Add the leftover biscuits and gravy casserole to the skillet.
  3. Cover with a lid to help retain moisture and heat evenly.
  4. Stir occasionally and heat for about 10-15 minutes, or until thoroughly warmed.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the casserole in an air fryer-safe dish or line the basket with parchment paper.
  3. Heat for 10-12 minutes, checking halfway through to ensure even heating.
  4. For extra crispiness, increase the temperature to 350°F (175°C) for the last 2-3 minutes.

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

• Skillet: Essential for cooking the sausage until browned and for preparing the gravy.

• Whisk: Necessary for gradually whisking in the milk to ensure a smooth gravy.

• Measuring cups: Used to measure out the milk and flour accurately.

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

• Cutting board: Handy for cutting the refrigerated biscuits into quarters.

• Knife: Used to cut the biscuits into quarters.

• Baking dish: The vessel in which the biscuits and gravy are combined and baked.

• Spatula: Useful for stirring the sausage and flour mixture and for transferring the gravy.

• Grease spray or brush: Used to grease the baking dish to prevent sticking.

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

Ready-made gravy: Opt for ready-made gravy to skip the step of making it from scratch. Simply heat and pour over the biscuits.

Pre-cut biscuits: Purchase pre-cut biscuits or cut them in advance to streamline the assembly process.

One-pan method: Cook the sausage and make the gravy in the same skillet to reduce cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.