Name: Easy Beef Biscuits and Gravy Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 1 lb. ground beef; 1/4 c. unsalted butter; 1/3 c. all-purpose flour; 4 c. whole milk; 1 tsp. seasoned salt; 1 tsp. ground black pepper; 6 large eggs; 1/2 c. whole milk; 2 c. shredded cheddar cheese, divided; 1/2 tsp. kosher salt; 1/4 tsp. ground black pepper; 2 12-oz. cans refrigerated biscuits

Biscuits and Gravy Casserole. Oh, that glorious combination of fluffy biscuits baked into a creamy, savory gravy. If you’ve ever craved that ultimate comfort food experience but wished for a more convenient, make-ahead option, then you’ve landed in the right place! This isn’t just any breakfast dish; it’s a hug in a casserole dish, a weekend brunch cbeef hampion, and a crowd-pleaser that brings smiles to every face it serves. What makes it so beloved? It’s the perfect marriage of textures and flavors: the tender, slightly chewy biscuits soaking up every drop of that rich, peppery gravy, all baked together into a harmonious symphony. We’re taking the classic diner favorite and transforming it into a stunning, effortless casserole that’s perfect for family gatherings, lazy Sundays, or even a special breakfast treat. Get ready to fall in love with Biscuits and Gravy Casserole all over again.

Ingredients:

1 lb. breakfast sausage
1/4 c. unsalted butter
1/3 c. all-purpose flour
4 c. whole milk
1 tsp. seasoned salt
1 tsp. ground black pepper
6 large eggs
1/2 c. whole milk
2 c. shredded cheddar cheese, divided
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 12-oz. cans refrigerated biscuits

Making the Sausage Gravy Base

Brown the Sausage

The foundation of our Biscuits and Gravy Casserole is a rich, savory gravy. First, we’ll tackle the sausage. In a large skillet over medium-high heat, crum extractble the 1 lb. of breakfast sausage. Use a spatula to break it up into bite-sized pieces as it cooks. We want it to get nice and browned, releasing all its delicious fat. This fat is crucial for building flavor in our gravy. Once the sausage is fully cooked and no longer pink, use a slotted spoon to transfer the browned sausage to a plate lined with paper towels. This step helps to drain off some of the excess grease, preventing the gravy from becoming too oily. Reserve about 2 tablespoons of the rendered sausage drippings in the skillet; discard the rest or save it for another use.

Create the Roux

Now, we’ll build the creamy base of our gravy. Add the 1/4 cup of unsalted butter to the skillet with the reserved sausage drippings. Let the butter melt over medium heat. Once the butter is completely melted and just starting to foam, whisk in the 1/3 cup of all-purpose flour. This mixture of fat and flour is called a roux, and it’s what will thicken our gravy. Stir the roux constantly for about 1 to 2 minutes. You’ll notice it starts to smell a little nutty and will turn a pnon-alcoholic ale golden color. Cooking the flour like this helps to get rid of that raw flour taste and develops a richer flavor. Don’t let it get too dark; we’re aiming for a light color here.

Whisk in the Milk

This is where the gravy starts to take shape. Gradually whisk in the 4 cups of whole milk, a little at a time, into the roux. Continue whisking constantly as you add the milk to ensure there are no lumps. It might look thin at first, but as it heats up, it will thicken beautifully. Keep whisking and stirring, scraping the bottom and sides of the skillet, until the mixture begin extracts to simmer and thicken to a gravy consistency. This usually takes about 5-8 minutes. You’re looking for a consistency that coats the back of a spoon. Once it has thickened, stir in the 1 teaspoon of seasoned salt and 1 teaspoon of ground black pepper. Taste and adjust the seasoning if needed.

Assembling the Casserole

Prepare the Egg Mixture

While the gravy is simmering, let’s get our egg custard ready. In a separate medium bowl, crack the 6 large eggs. Add the 1/2 cup of whole milk to the eggs. Now, whisk vigorously until the yolks and whites are fully incorporated and the mixture is uniform in color. You want it to be nice and frothy. Stir in 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground black pepper. This seasoned egg mixture will bind everything together and add a lovely richness to the casserole.

Incorporate the Cheese and Biscuits

Once the gravy has thickened and is seasoned, remove it from the heat. Stir in 1 cup of the shredded cheddar cheese until it’s melted and the gravy is creamy and cheesy. This extra layer of cheesy goodness will take our Biscuits and Gravy Casserole to the next level. Now, take your 2 cans of refrigerated biscuits. Open them and cut each biscuit into four pieces. These will soak up the delicious gravy and become tender, fluffy bites within the casserole. Add the biscuit pieces directly into the skillet with the gravy and sausage mixture. Gently stir to coat all the biscuit pieces evenly with the gravy. Make sure every piece gets a good coating!

Baking the Casserole

Layer and Bake

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour half of the gravy-coated biscuit and sausage mixture into the prepared baking dish, spreading it out evenly. Then, carefully pour the seasoned egg mixture evenly over this layer. Top with the remaining half of the gravy-coated biscuit and sausage mixture. Finally, sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. This cheesy topping will melt and create a golden, bubbly crust. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is set, the biscuits are cooked through, and the cheese on top is melted and lightly browned. You should see some nice golden edges on the biscuits.

Rest and Serve

Once the Biscuits and Gravy Casserole is out of the oven, resist the urge to dig in immediately! Let it rest for about 5-10 minutes before serving. This resting period allows the casserole to set up further, making it easier to slice and serve. It also prevents the piping hot gravy and egg mixture from burning your mouth. Serve hot, with extra shredded cheddar cheese on top if desired. This hearty and comforting casserole is perfect for breakfast, brunch, or even a satisfying dinner. Enjoy the delicious layers of fluffy biscuits, savory sausage, and creamy, cheesy gravy!

Conclusion:

And there you have it – your very own comforting and delicious Biscuits and Gravy Casserole! We’ve walked through the simple steps to create this delightful dish, perfect for any occasion. Whether it’s a hearty breakfast, a satisfying brunch, or even a quick weeknight dinner, this casserole is sure to please. Don’t be afraid to get creative with your additions; this recipe is wonderfully forgiving and adaptable.

For serving, a simple side salad or some fresh fruit can add a lovely contrast. But honestly, this Biscuits and Gravy Casserole is so complete on its own, it needs very little else! For variations, consider adding cooked sausage crum extractbles or crispy beef bacon to the gravy layer for extra flavor and texture. A sprinkle of cheddar cheese over the top before baking is also a fantastic addition that melts beautifully.

We hope you feel empowered to try this recipe. It’s a fantastic way to bring warmth and flavor to your table, and the satisfaction of creating something so delicious from scratch is truly rewarding. Enjoy every bite of your homemade Biscuits and Gravy Casserole!

Frequently Asked Questions:

Q: Can I make the Biscuits and Gravy Casserole ahead of time?

A: Absolutely! You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, you may need to add a few extra minutes to the cooking time to ensure it’s heated through. It’s best to let it sit at room temperature for about 30 minutes before baking if it’s been refrigerated.

Q: What kind of biscuits work best for this Biscuits and Gravy Casserole?

A: While homemade biscuits are always a treat, refrigerated biscuit dough works wonderfully and makes this recipe even quicker to prepare. If you use canned biscuits, I recommend a larger size for better coverage. Ensure they are baked until golden brown and slightly crispy before adding them to the casserole for the best texture.