Biscuits and Gravy Casserole is an easy, delicious, and supremely comforting meal the whole family will devour. Flaky golden biscuits drenched in savory gravy in every bite.
Before I launch into this delightful Biscuits and Gravy Casserole recipe, I just have to say: late spring snowstorms should probably be outlawed.
I’m still recovering from my long-ish run outside today, during which the heavy snowstorm arrived way earlier than forecasted. After miles of being pelted in the face and eyes with icy snow, I’m ready to sit down to my favorite hot tea (hello, Good Earth) and dark fudge brownies with caramel. That’s all.
Also, if anyone were to bring over this Biscuits and Gravy Casserole for dinner, it would just be beyond amazing.
Not sure if that was a smooth segue from fighting the snow to biscuits and gravy, but I tried. Besides, flaky golden biscuits drenched in savory gravy is an easy transition in any situation…
What Ingredients do I need for Biscuits and Gravy Casserole?
You’ll only need a handful of simple ingredients. Biscuits and gravy is an ultra easy, comforting meal that should require no extra elbow grease. That’s what makes it great for a quick and delicious meal you can easily whip up for brunch or dinner.
- Half pound of your favorite breakfast sausage provides much of the flavor in the gravy; too much sausage can make the gravy chunkier than you want, so we stick with 1/2 pound.
- Chopped onion and garlic always provides wonderful flavor to sauces.
- A few tablespoons of flour helps the gravy to thicken to a nice, creamy consistency.
- Milk allows the gravy to thin out to your preferred thickness; feel free to add more to thin it out if needed. Whole or lowfat milk both work well.
- Kosher salt and freshly ground black pepper are added at the end, to taste.
- Chopped fresh parsley gives the gravy some color and extra flavor.
- 1 can of large, flaky biscuits for layering and soaking up the amazing gravy.
Tips for making this the perfect casserole:
- Be sure to use large, flaky biscuits. Homemade or store-bought cans from the refrigerated aisles are perfect.
- Keep in mind you’ll be baking the first layer of biscuits about 10 minutes to get the bottom layer cooked and browned.
- Brown your sausage and crumble it well, so it distributes evenly into the gravy.
- Adjust the thickness of gravy by using more or less milk
- To prevent over-browning, we bake the casserole loosely covered with foil first, and then remove the foil for golden browning during the last 10 minutes.
- This recipe is for an 8×8, which easily feeds 6 in one shot. If you have more people to feed and this is the main dish, you may want to double the recipe to fit a 13×9 pan.
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