Buttery biscuits baked in savory sausage gravy—this comforting biscuit and sausage gravy bake is perfect for brunch, breakfast, or potluck feasts.
Ingredients You’ll Need
The beauty of Biscuit and Sausage Gravy Bake is that it uses just a handful of key ingredients, yet every one plays a crucial role. From the spicy sausage to the pillowy biscuits, get ready for a dish that’s all about flavor, texture, and total nostalgia.
- Hot breakfast sausage: Delivers spice, savory fat, and hearty flavor that soaks right into the gravy.
- All-purpose flour: Thickens the gravy to the perfect, creamy consistency every Southern breakfast craves.
- Whole milk: Adds richness and body, resulting in a velvety smooth topping for the bake.
- Lawry’s seasoned salt: Brings in that savory, slightly sweet depth; it’s what gives the gravy its signature kick.
- Black pepper: Gives warmth and an assertive bite, balancing out the creamy base and spiced sausage.
- Refrigerated biscuits: Save time and deliver flaky layers that bake up golden right over the sausage gravy.
How to Make Biscuit and Sausage Gravy Bake
Step 1: Brown the Sausage
Start by heating a large skillet over medium-high heat. Crumble the hot breakfast sausage into the pan, and cook it until it’s no longer pink, breaking it up with a spoon as you go. You want your sausage browned and a little crispy around the edges—this deepens the flavors that underpin the whole Biscuit and Sausage Gravy Bake.
Step 2: Make the Roux
Once the sausage is browned, sprinkle the flour over the meat. Stir constantly for about one minute. This is your roux, and it works its magic by absorbing the sausage fat and getting rid of that raw flour taste. Keep stirring—the mixture will look a bit pasty at first, but that’s exactly what you want.
Step 3: Create the Gravy
Now it’s time to slowly add the whole milk. Pour in a steady stream, stirring frequently. Watch as the mixture transforms into a creamy, bubbling gravy. Season with Lawry’s seasoned salt and plenty of black pepper, then stir everything together. You’re aiming for a gravy that’s thick enough to coat a spoon but still pourable.
Step 4: Assemble in the Baking Dish
Grease a 9×13-inch baking dish to prevent sticking. Pour your rich, sausage-studded gravy right in. It should look hearty already, but just wait—there’s more magic ahead.
Step 5: Add the Biscuits
Take your refrigerated biscuits and cut each one into four chunks. Evenly scatter the biscuit pieces right on top of the gravy. As they bake, these pieces will expand and turn golden brown, forming a perfect topping that soaks up all the gravy goodness underneath.
Step 6: Bake to Perfection
Place the dish in a preheated 350°F oven. Bake for about 40 minutes, or until the biscuits are deeply golden and baked through. The aroma at this stage is dreamy—like walking into a cozy bed-and-breakfast. Let it cool for a few minutes before serving so the gravy thickens just right.
How to Serve Biscuit and Sausage Gravy Bake
Garnishes
For a pop of color and fresh flavor, sprinkle chopped parsley or chives over the top right before serving. If you’re feeling fancy, a little grated sharp cheddar or a few cracks of fresh black pepper add a rustic, home-cooked vibe to your Biscuit and Sausage Gravy Bake.
Side Dishes
This bake pairs beautifully with a simple mixed fruit salad to balance the richness. Or, add some scrambled eggs on the side for an extra protein boost. Steamed or roasted asparagus can bring a welcome touch of green to your breakfast or brunch spread.
Creative Ways to Present
Dish up Biscuit and Sausage Gravy Bake in wide, shallow bowls for that cozy diner feel, or try serving individual portions in small ramekins for brunch parties. For a fun twist, top each serving with a poached egg and let the yolk blend into the gravy—trust me, it’s breakfast nirvana!
Make Ahead and Storage
Storing Leftovers
Leftover Biscuit and Sausage Gravy Bake keeps well in the fridge for up to three days. Just transfer the cooled bake into an airtight container and refrigerate. The biscuits will soak up a little more gravy as it rests, making every bite even cozier.
Freezing
You can freeze the bake, either whole or as individual portions. Wrap tightly in several layers of foil or place in a freezer-safe container. It will keep for up to 2 months. To thaw, let it sit overnight in the refrigerator before reheating.
Reheating
To reheat, pop individual portions in the microwave until hot, or, if you have a bit more time, cover the dish with foil and warm in the oven at 325°F until heated through. If the gravy seems a little thick, add a splash of milk before heating.
FAQs
Can I use mild sausage instead of hot?
Absolutely! If you prefer less spice, mild breakfast sausage works just as well in Biscuit and Sausage Gravy Bake. You can always add a pinch of red pepper flakes if you miss the heat.
What if I don’t have Lawry’s seasoned salt?
No worries—regular seasoned salt or a combination of kosher salt, paprika, and a pinch of sugar can stand in. The point is to develop that savory, slightly sweet background in the gravy.
Can I make this recipe the night before?
Yes! Assemble everything except the biscuits the night before and refrigerate. When you’re ready to bake, add the biscuits and pop it in the oven. You may need to add a few extra minutes to the baking time if the dish is cold.
Does it work with homemade biscuits?
Definitely. If you love making biscuits from scratch, go for it! Simply cut or drop small spoonfuls of dough on top and proceed as directed. The bake will be even more homemade.
Is Biscuit and Sausage Gravy Bake good for feeding a crowd?
Yes—this recipe is tailor-made for sharing! It easily serves six hungry folks and can be doubled for a brunch party. Just use a bigger baking dish and keep an eye on the baking time.
Final Thoughts
This Biscuit and Sausage Gravy Bake is more than just a breakfast; it’s an invitation to gather, linger, and savor a classic Southern-inspired meal. If you’re craving simple comfort, give this recipe a try—you’re just one bake away from pure, cozy bliss.
Print
Biscuit and Sausage Gravy Bake Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Buttery biscuits baked in savory sausage gravy—this comforting biscuit and sausage gravy bake is perfect for brunch, breakfast, or potluck feasts.
Ingredients
Sausage Gravy
- 1 lb hot breakfast sausage
- 1/3 cup all-purpose flour
- 3 1/2 cups whole milk
- 1/2 teaspoon Lawry’s seasoned salt
- 2 teaspoons black pepper
Biscuit Topping
- 1 (16 oz) can refrigerated biscuits
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- Brown the Sausage: In a large skillet over medium-high heat, cook the hot breakfast sausage, breaking it apart with a spatula as it browns. Continue cooking until the sausage is fully cooked and no longer pink, about 6-8 minutes.
- Add the Flour: Sprinkle the all-purpose flour over the browned sausage. Stir constantly for about 1 minute, ensuring the flour absorbs the fat and any raw taste cooks out.
- Make the Gravy: Gradually pour in the whole milk while stirring continuously to prevent lumps. Allow the mixture to simmer, stirring frequently, until the gravy thickens and becomes creamy, about 5-7 minutes.
- Season the Gravy: Stir in Lawry’s seasoned salt and black pepper, mixing well to evenly distribute the seasonings through the gravy.
- Assemble the Bake: Pour the sausage gravy into the prepared baking dish, spreading it evenly.
- Prepare the Biscuits: Open the can of refrigerated biscuits and cut each biscuit into quarters. Evenly arrange the biscuit pieces over the top of the sausage gravy.
- Bake: Transfer the baking dish to the preheated oven and bake for about 40 minutes, or until the biscuits are golden brown and fully cooked through.
- Cool and Serve: Remove from the oven and allow the bake to cool for a few minutes before serving warm.
Notes
- Use regular or mild sausage if you prefer less spice.
- For extra flavor, add a pinch of crushed red pepper or a handful of shredded cheddar over the gravy before adding the biscuits.
- Biscuit bake can be assembled the night before and baked fresh in the morning; just add 5-10 extra minutes to baking time if starting from cold.
- To reheat leftovers, cover with foil and bake at 325°F until warmed through, or microwave individual portions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 1040mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 45mg