A Rich, Cheesy Biscuits and Gravy Breakfast Casserole

published Feb 19, 2022

In this updated version of the classic breakfast dish, peppery sausage gravy is covered in pepper jack cheese and topped with pre-made biscuit dough.


Prep5 minutes to 10 minutes

Cook40 minutes to 45 minutes

Jump to Recipe
Biscuits and Gravy Casserole, with a creamy chicken with white gravy bottom and biscuits baked across the top in a baking tin.
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

This brilliant recipe is everything you love about biscuits and gravy, reimagined into a cozy, crowd-pleasing casserole. Savory breakfast sausage is layered with rich and creamy gravy, then covered with spicy pepper Jack cheese and topped with flaky biscuit dough. Bake until the biscuits are deeply golden and the cheesy edges start to turn brown, then serve warm to very lucky guests.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni

What Are the Best Biscuits for Biscuits and Gravy Casserole? 

To keep this casserole as easy as possible, I recommend using store-bought flaky biscuit dough (this one is my favorite). Tubes of biscuit and crescent roll dough were staples in my house when I was growing up, and although I do enjoy making my own biscuits these days, I still love the convenience of pre-made biscuits. They’re a great time- and effort-saver, and so helpful when you need to feed yourself or a crowd in a pinch. 

How Do You Make Biscuits and Gravy Casserole?

You’ll start by cooking the breakfast sausage in butter, breaking it up into crumbles as you go. Use a slotted spoon to transfer it to a greased baking dish, spreading it into an even layer as you go. Next, make the gravy in the now-empty skillet, then pour on top of the sausage and sprinkle with pepper Jack cheese.

Pop open the pre-made biscuit dough and separate the biscuits. At this point, you have two options: Place the whole biscuits on top of the cheese, or cut the biscuits into half-moons or quarters. I’m partial to the quarters, which you can decoratively arrange for a playful presentation.

No matter which route you take, brush the tops of the biscuits with butter and sprinkle with a little flaky salt. Bake until the tops of the biscuits are deep golden-brown, then let cool a bit before serving; it’s hot! Top the casserole with chopped chives and enjoy.

Can I Make Biscuits and Gravy Casserole in Advance?

Yes! You can assemble the entire casserole the night before, pop it in the fridge, and bake it off the next morning — just be sure to let the sausage and gravy cool before adding the biscuit topping. It’s the perfect dish to serve when you have guests in the house, such as on holidays or during sleepovers.

Biscuits and Gravy Casserole Recipe

In this updated version of the classic breakfast dish, peppery sausage gravy is covered in pepper jack cheese and topped with pre-made biscuit dough.

Prep time 5 minutes to 10 minutes

Cook time 40 minutes to 45 minutes


Nutritional Info


  • 5 tablespoons

    unsalted butter, divided

  • 6 ounces

    pepper jack cheese

  • 1 pound

    uncooked pork breakfast sausage, casings removed

  • 1/4 cup

    all-purpose flour

  • 3 cups

    whole milk

  • 1 1/2 teaspoons

    kosher salt, plus more as needed

  • 3/4 teaspoon

    freshly ground black pepper

  • 1/4 teaspoon

    red pepper flakes

  • 1/4 teaspoon

    ground nutmeg (optional)

  • 1 (16-ounce) tube

    flaky biscuit dough (8 large biscuits)

  • Flaky salt (optional)

  • 1 small bunch

    fresh chives (optional)


  1. Arrange a rack in the top third of the oven and heat the oven to 350°F. Meanwhile, melt 1 tablespoon of the unsalted butter in the microwave, about 30 seconds. Brush 1 teaspoon of melted butter in a 9x13 baking dish. Reserve the remaining to brush the biscuit tops. Grate 6 ounces pepper jack cheese on the large holes of a box grater (about 1 3/4 cups).

  2. Melt 2 tablespoons of the unsalted butter in a large skillet over medium-high heat. Add 1 pound breakfast sausage and cook, breaking up the sausage with a spoon or spatula, until cooked though and browned, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to the baking dish and spread into an even layer.

  3. You should have about 2 tablespoons grease in the pan (if you have more, remove the excess). Add the remaining 2 tablespoons unsalted butter to the pan and cook over medium heat until melted. Add 1/4 cup all-purpose flour and cook, whisking constantly, for 2 minutes.

  4. While whisking constantly, gradually pour in 3 cups whole milk and whisk until combined. Add 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon ground nutmeg if desired. Bring to a simmer, whisking constantly. Continue simmering, whisking constantly, until the mixture thickens and thickly coats a spoon, 2 to 3 minutes. Taste and season with more kosher salt as needed.

  5. Pour the gravy over the cooked sausage and stir to combine. Spread into an even layer and sprinkle with the cheese.

  6. Open 1 (16-ounce) tube biscuit dough and separate the biscuits. Place them in a single layer on the gravy, or, for a more decorative topping, halve or quarter each biscuit first before placing on top.

  7. Remelt the reserved butter in the microwave if needed. Brush the tops of the biscuits with the butter. Sprinkle flaky salt onto the biscuits if desired.

  8. Bake until the biscuits are deep golden brown on top and cooked all the way through, and the cheesy edges are starting to turn brown, 25 to 30 minutes. Let cool for 5 for 10 minutes. Meanwhile, finely chop a small handful of fresh chives, if using. Garnish with the chives before serving.

Recipe Notes

Make-ahead: The entire casserole can be assembled the day before and refrigerated overnight. Let the sausage and gravy cool completely before topping with the biscuits.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

This post originally ran on Kitchn. See it there: Cheesy Biscuits and Gravy Casserole