You'll Love This Easy Biscuits and Gravy Casserole

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For Breakfast Lunch Or Dinner It's A Winner

I adore breakfast food like yummy biscuits and gravy casserole at any time of day. It's always the very best comfort food, down-home delicious and easy to make ahead!

This biscuits and gravy casserole, sometimes called a bubble-up casserole, uses canned biscuits cut into pieces and layered with meat, vegetables, cheese, and sauces.

The biscuits bubble to the surface as they bake, forming warm little pockets of dough that become crisp and brown as they rise to the surface.

It was surprising to me that canned biscuits originated way back in the 1930s and became increasingly popular after World War II when busy women began to embrace convenience foods.

We can thank Pillsbury for introducing us to bubble-up recipes as the company became a giant in the refrigerated dough industry beginning in the mid-1960s. Thank you, Pillsbury, you made kitchens everywhere more fun and creative.

Why You'll Love This Biscuits and Gravy Casserole

First of all, this casserole is versatile! For a lower-fat version, you can use any kind or brand of bulk sausage, including Butterball turkey breakfast sausage. We used Jimmy Dean's breakfast sausage, an old favorite! We were "born to be mild," but some of my friends might like a hot sausage option!

And the cheese? Dealer's choice! Use your favorites or any combination. My go-to cheese for almost any kind of casserole is sharp cheddar, but use what you like. Mozzarella? A melty yes! Pepper Jack? Bring on more heat if you like!

As always, I suggest grating cheese from a block instead of using pre-shredded cheese. It melts better and has a better texture.

This yummy recipe is great for busy lifestyles because you can make it ahead, refrigerate it, and bake it the next day! And Papa and I love that it reheats beautifully! We live on "plan-overs" and love to cook once and eat twice (or more)!

How To Make Biscuits And Gravy Casserole

Begin by browning and crumbling the sausage in a skillet over medium heat until it is no longer pink. You may even like it to get a little bit brown. Drain any excess grease and set aside the sausage while making the gravy.

Melt butter in the same skillet and whisk in the flour. Keep whisking for at least a minute to cook the flour, then gradually whisk in the milk and continue cooking until the gravy thickens.

Season with salt and pepper, and add the Worcestershire sauce. In my opinion, the Worcestershire sauce is the hero in this recipe, adding an amazing depth of umami flavor! Don't leave it out; in fact, I added a little extra because we love what it does for this dish.

When the gravy is done, stir in the cooked sausage. Cut each large biscuit into six pieces so the dough cooks all the way through and begins to rise to the top of the biscuits and gravy casserole as it bakes.

How To Assemble And Bake Biscuits And Gravy Casserole

Prehat the oven to 350 degrees and lightly spray a thirteen-by-nine baking dish with non-stick spray. Put half of the biscuit pieces in the bottom of the dish, then pour the gravy over them.

Spread half of the grated cheese over the gravy, then add the rest of the biscuits. Top with the rest of the cheese. I cannot bake a casserole without adding some parsley for a garnish, but it's optional, of course. Your casserole is now ready to refrigerate or bake.

Bake the biscuits and gravy casserole uncovered for about thirty to thirty-five minutes or until the top is golden brown.

I made some fluffy scrambled eggs to serve alongside this yummy dish, and a fruit salad would have been a wonderful addition! It is utterly delicious!

Papa and I love casseroles and one-pot meals. (I'm so thankful he does because it simplifies our life!) Some of our favorite recipes are American Goulash, Tater Tot Casserole, and Hamburger Pie. Hungry for more? Type "casserole" in the search bar!

PRINTABLE RECIPE CARD

Yield: 8 servings

Biscuits and Gravy Casserole

Print

This is a recipe for a wonderful bubble up casserole with all the goodness of biscuits and gravy in an easy casserole that you can make ahead and vary to suit your family's taste!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• One to one and a half pound of your favorite bulk sausage
• One tube of canned biscuits like PIllsbury's Grands
• 1/2 cup butter
• 3 cups milk, whole is best
• 1-2 Tbsp Worcestershire sauce
• 3/4 tsp salt or to taste
• 1/2 tsp pepper or to taste
• One 16-ounce can of large refrigerated biscuits
• 1 cup shredded cheese
• parsley for garnish, optional

Instructions

1. Preheat the oven to 350 degrees.
2. Lightly spray a 13" by 9" baking dish.
3. Cook the sausage in a skillet until there is no pink, and crumble it.
4. Remove the sausage from the skillet and set it aside.
5. Drain excess fat, melt the butter in the same skillet, and loosen up any browned bits.
6. Whisk in the flour and cook for at least a minute.
7. Whisk in the milk and cook until the gravy thickens.
8. Return the sausage to the pan and stir it into the gravy.
9. Cut each biscuit into six pieces.
10. Put half the biscuits into the pan and pour half the gravy over the biscuits.
11. Spread half the grated cheese over the gravy.
12. Put the rest of the biscuits evenly on top of the grated cheese.
13. Add the rest of the gravy and the rest of the cheese.
14. If desired, sprinkle with parsley for garnish.
15. Bake for 30-35 minutes or until golden brown.

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Love, GB (Betty Streff)

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