Biscuits and Gravy Casserole Recipe

Breakfast sausage: Adds a savory, meaty flavor to the dish.

All-purpose flour: Used to thicken the sausage gravy.

Milk: Creates a creamy texture for the gravy.

Salt: Enhances the overall flavor.

Black pepper: Adds a bit of spice and depth.

Refrigerated biscuits: Provides a fluffy, buttery base for the casserole.

When cooking the sausage in the skillet, make sure to break it up into small, even pieces to ensure it cooks evenly and browns properly. This will help the gravy have a consistent texture and flavor. Additionally, when adding the flour, sprinkle it evenly over the sausage and stir continuously to avoid any lumps. This technique ensures a smooth and creamy gravy.

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

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may slightly alter the texture.

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often considered a healthier option.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• refrigerated biscuits - Substitute with homemade biscuit dough: Homemade biscuit dough allows for control over ingredients and can be made to suit dietary preferences.

• 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 casserole in the refrigerator for up to 3-4 days. For best results, reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.

• To freeze, wrap the cooled casserole tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Alternatively, you can transfer it to a freezer-safe container.

• Label the container with the date to keep track of its freshness. The casserole can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the casserole in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until heated through, about 20-30 minutes. If reheating from frozen, it may take longer, so cover with foil to prevent the biscuits from over-browning.

• For a crispier top, you can uncover the casserole for the last 10 minutes of reheating.

• Preheat your oven to 350°F (175°C). Place the leftover biscuits and gravy casserole in an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for 20-25 minutes or until heated through.

• For a quicker method, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• If you prefer a stovetop method, transfer the casserole to a skillet. Add a splash of milk or cream to help rehydrate the gravy. Cover and heat over medium-low heat, stirring occasionally, until warmed through.

• For an air fryer, preheat to 320°F (160°C). Place the casserole in the air fryer basket, ensuring it's in a single layer. Heat for 8-10 minutes, shaking the basket halfway through to ensure even heating.

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

• Skillet: Utilized to cook the sausage over medium heat until browned.

• Spatula: Helps in stirring the sausage and flour mixture to combine them well.

• Measuring cups: Essential for accurately measuring the milk and flour.

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

• Knife: Needed to cut the refrigerated biscuits into quarters.

• Cutting board: Provides a safe surface to cut the biscuits.

• Baking dish: Greased and used to place the cut biscuits and pour the sausage gravy over them.

• Whisk: Useful for gradually stirring in the milk to ensure a smooth gravy.

• Oven mitts: Protects your hands when placing the baking dish in and out of the oven.

Pre-cook the sausage: Cook the breakfast sausage in advance and store it in the fridge. This way, you can skip the cooking step when you're ready to assemble the casserole.

Use pre-made gravy: Substitute homemade gravy with store-bought sausage gravy to save time on preparation.

Pre-cut the biscuits: Cut the refrigerated biscuits into quarters ahead of time and store them in an airtight container.

Assemble the night before: Put together the entire casserole the night before and store it in the fridge. Just pop it in the oven the next morning.