Layers of golden-brown biscuits, creamy sausage gravy and seasoned pork come together in a simple, comforting Biscuit and Gravy Casserole that’s ideal for a weekend breakfast, holiday brunch, or feeding a crowd.
This post is sponsored by Ohio Pork. All opinions are my own.
Biscuit and Gravy Casserole Recipe
This biscuit and gravy casserole captures the familiar flavors of a Southern biscuits-and-gravy breakfast but in an easier, bake-and-serve format. It layers partially baked biscuits, cooked ground pork or crumbled sausage, and warm country-style gravy, then tops everything with the remaining biscuits and a butter glaze. The result is a hearty, crowd-pleasing dish that reheats well and can be adjusted to suit your tastes.
Because it relies on only a few components, it’s a great semi-homemade option when you want big flavor with minimal hands-on time. Swap seasonings, add maple or spicy sausage, or use homemade gravy if you prefer — the casserole is adaptable and forgiving.
Why This Biscuit Breakfast Casserole Works
- Only a few basic ingredients are needed, and the casserole comes together quickly.
- Flavor is easily customized by changing the sausage type or adding herbs and spices.
- It’s classic comfort food that’s reliable for breakfasts, brunches, or casual gatherings.
- Using ground pork gives you flexible seasoning options and can be cost-effective.
Ingredients Needed
- 1 pound ground pork or pork sausage — cook and crumble; adjust seasonings as desired.
- 2 cans (15 oz each) country-style sausage gravy — canned gravy saves time; homemade gravy also works.
- 2 tubes (16 oz each) refrigerated jumbo biscuits — butter-flavored or buttermilk biscuits work well.
- 1 teaspoon black pepper — freshly ground for best flavor.
- 3 tablespoons butter, melted — brushed on top for shine and extra richness.
Why Use Ground Pork?
Sausage is simply seasoned ground pork. Using plain ground pork lets you control the seasoning — add maple for a sweeter breakfast, Italian herbs for a dinner-style dish, or crushed red pepper for heat. Ground pork also makes it easy to increase protein in the casserole without relying on pre-seasoned sausage.
Three ounces of pork supplies significant protein, which helps you feel full and satisfied. Custom-seasoning the pork is fast and lets you tailor the casserole to your household’s flavor preferences.
Biscuit Preparation Notes
Cutting refrigerated biscuits into quarters helps them bake more quickly and makes serving easier. If you prefer to use homemade biscuits, bake them just until barely golden so they won’t overcook when the casserole returns to the oven.
How to Make the Casserole
1. Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with nonstick spray.
2. Cut each biscuit into quarters. Arrange half of the pieces in a single layer across the bottom of the prepared dish.
3. Bake the bottom layer for 12–15 minutes, until the biscuits are mostly cooked but not fully browned. This prevents the bottom layer from remaining doughy after assembly.
4. While the biscuits bake, brown the ground pork or crumbled sausage in a skillet and drain excess fat on a paper towel.
5. Spread the cooked pork evenly over the partially baked bottom biscuits.
6. Pour the canned gravy into the warm skillet, whisk and cook briefly until it just begins to brown — this develops flavor. Pour the warm gravy over the sausage layer and season with freshly ground black pepper to taste.
7. Arrange the remaining biscuit pieces in a neat single layer across the top of the casserole.
8. Bake uncovered about 10 minutes to allow the top biscuits to begin browning. Cover loosely with foil and bake an additional 15 minutes, or until a biscuit piece in the center is flaky and fully cooked through.
9. Remove from the oven, brush the top biscuits with melted butter for extra flavor and shine, then let rest a few minutes before serving.
Recipe Tips & Tricks
- Use two cans of gravy plus an extra pound of cooked sausage for a hearty result; maple sausage adds a pleasant sweetness.
- Flaky, butter-flavored biscuits are preferred; brush extra melted butter on top after baking for best appearance and taste.
- Warming and lightly browning the gravy in the skillet before pouring it in adds depth of flavor — don’t skip this step.
- This casserole is an excellent way to use leftover gravy or cooked sausage.
- To make a smaller batch, use an 8×8 or 9×9 baking dish and halve the ingredients.
- Rotate the pan in the oven toward the end of baking if your oven heats unevenly to help the biscuits brown evenly.
What to Serve With This Casserole
- Pan-fried or air-fried potatoes
- Scrambled eggs
- Fresh fruit salad
More Easy Breakfast Ideas
- Hash Brown Egg Cups — individual, portable portions with potatoes, eggs and cheese.
- Breakfast Soufflé Casserole — a light, fluffy baked egg casserole for a crowd.
- Cowboy Breakfast Skillet — hearty skillet with potatoes, sausage, peppers and eggs.
- Canned Cinnamon Rolls with Heavy Cream — a simple, indulgent sweet breakfast.
Biscuit and Gravy Casserole
Ingredients
- 2 (16 ounce) tubes jumbo butter-flavored biscuits
- 1 pound pork sausage or ground pork
- 2 (15 ounce) cans country sausage gravy
- 1 teaspoon black pepper
- 3 tablespoons butter, melted
Instructions
- Preheat oven to 375°F and grease a 9×13-inch casserole dish.
- Cut biscuits into quarters. Place half of the pieces in a single layer across the bottom of the dish and bake 12–15 minutes until mostly cooked.
- Brown and crumble the sausage in a skillet, drain, then spread it evenly over the partially baked biscuits.
- Add the lined biscuit pan’s drippings back to the skillet if any remain, then pour in the gravy and warm, stirring until lightly browned for best flavor. Pour the gravy over the sausage.
- Season the gravy with freshly ground black pepper to taste.
- Arrange remaining biscuit pieces in a single layer across the top. Bake uncovered 10 minutes, then cover loosely with foil and bake 15 more minutes until biscuits are flaky and cooked through.
- Brush top biscuits with melted butter before serving.
Notes
- Ground pork seasoned to your liking can be a budget-friendly alternative to pre-seasoned sausage.