Biscuits and Gravy Casserole Recipe

Jump To Recipe
Avatar Author's default profile picture
Constance Published: February 18, 2021 Modified: September 2, 2021
Biscuits and Gravy Casserole Recipe

How To Make Biscuits and Gravy Casserole

The classic combination of biscuits & gravy get an upgrade in this casserole recipe. A mushroom gravy filling is baked with a light & fluffy biscuit crust.

Preparation: 25 minutes
Cooking: 35 minutes
Total: 1 hour

Serves:

Ingredients

For Biscuits:

  • cupsall purpose flour
  • 3tbspcornstarch
  • 1tbspbaking powder
  • ¾tspkosher salt
  • ½cupunsalted butter,cold
  • 1cupbuttermilk,cold

For Gravy:

  • 1tbspolive oil
  • ½lbmushrooms,sliced
  • ¼cupyellow onions,chopped
  • 1lbbreakfast pork sausage
  • 6tbspall purpose flour
  • ½tspground sage
  • ½tspfreshly ground black pepper
  • tspground nutmeg
  • ¾tspkosher salt
  • cupsmilk,(preferably whole)

For Topping:

  • 1tbspunsalted butter,melted

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Combine the flour, cornstarch, baking powder, and salt in a large bowl. Cut the butter into ½-inch chunks and sprinkle it over the dry ingredients.

  3. Using a pastry blender, a butter knife, or a fork, cut the butter into the dry ingredients until most of it is the size of peas. Don’t overwork it as some of the butter should be in chunks.

  4. Add the buttermilk and toss the mixture with a spatula until it starts to look shaggy, and most of the buttermilk has been absorbed. It won’t form a dough yet; that’s OK.

  5. Turn out the contents of the bowl onto a clean surface dusted with a little flour. Gather the dough together using hands into a mound, then roll it out until it is about 10-inches wide.

  6. Use a spatula or bench scraper and flip ⅓ of the dough over from the left to the center. Then flip the other side over that side.

  7. Rotate the dough 90-degrees and roll it out again to about a 10-inch square. It will start to feel more like a dough and less crumbly at this point, but there will still be some loose chunks.

  8. Repeat the process of rolling out and folding two more times. By the fourth time, the biscuit dough will hold together and feel like actual dough.

  9. Roll out the dough to a 10-inch square that’s roughly ½ inch thick. Using a 2½-inch biscuit cutter, cut out 16 circles. Just cut straight down, so the biscuit will rise and be as flaky as possible.

  10. Set aside 12 of the biscuit rounds. Place the remaining 4 biscuit rounds on the bottom of a 2-quart glass or ceramic casserole dish. Cut up the remaining scraps of dough and jigsaw-puzzle the remaining dough into the bottom of the casserole dish, making sure to cover the bottom in a single layer.

  11. Place on a rimmed baking sheet (for ease of removal from the oven and to catch any drips). Bake in the oven for 15 minutes or until the top of the biscuits start to look dry but not brown at all.

  12. While the bottom biscuits are baking, make the gravy by placing the oil, mushrooms, and onions in a large sauté pan. Cook on high heat for about 5 minutes, stirring constantly, until the mushrooms start to soften, and the onions start to look translucent.

  13. Add the sausage, breaking it up with a wooden spoon or spatula, and cook for about 5 minutes until the sausage starts to brown. Keep the heat on high, and add the flour, sage, black pepper, nutmeg, and salt to the pan. Stir until the ingredients are absorbed.

  14. Pour in the milk, reduce heat to medium, and cook for about 3 to 7 minutes, continuing to stir until the liquid has started to bubble and thicken.

  15. If the first layer of biscuits isn’t done baking, lower the heat on the gravy to a simmer until the biscuits are done.

  16. Once the gravy has thickened and the first layer of biscuits is done baking, pour or spoon the gravy over the biscuit layer in the casserole dish. Place the 12 reserved biscuits over the gravy and brush the top of the biscuits with the melted butter.

  17. Return the dish to the oven and bake for about 18 to 23 minutes until the biscuits are golden brown and the gravy is bubbling and thick.

  18. Let cool 10 minutes before serving warm from the casserole dish.

Nutrition

  • Calories: 347.59kcal
  • Fat: 21.31g
  • Saturated Fat: 9.62g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 7.28g
  • Polyunsaturated Fat: 2.40g
  • Carbohydrates: 27.76g
  • Fiber: 1.05g
  • Sugar: 4.49g
  • Protein: 11.64g
  • Cholesterol: 55.24mg
  • Sodium: 434.16mg
  • Calcium: 177.82mg
  • Potassium: 312.55mg
  • Iron: 1.95mg
  • Vitamin A: 109.35µg
  • Vitamin C: 0.86mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Recipes

gnocchi casserole recipe
Pasta

Gnocchi Casserole

This gnocchi casserole comes with a flavorful creamy tomato sauce…
Total 37 mins
Hominy Casserole Recipe
Casserole

Hominy Casserole

Easy, creamy and cheesy Hominy Casserole is a side dish…
Total 1 hr 10 mins
Casserole

Tamale Casserole

Delight guests with this hearty tamale casserole, made with ground…
Total 55 mins
broccoli casserole recipe
Casserole

Broccoli Casserole

Try out a creamy and rich side of broccoli casserole…
Total 40 mins
Dorito Casserole Recipe, easy baked Doritos with lean ground beef and Monterey jack cheese
Casserole

Dorito Casserole

Layers of ground beef, salsa, Doritos, and cheese baked into…
Total 50 mins
chicken casserole
Casserole

Chicken Casserole

Indulge in a delicious Chicken Casserole with beautiful broccoli florets…
Total 2 hrs 10 mins
hashbrown casserole recipe
Casserole

Hashbrown Casserole

Shredded cheese, shredded potatoes, and sour cream make this hashbrown…
Total 55 mins
pineapple casserole recipe
Casserole

Pineapple Casserole

This pineapple casserole impresses with its ideal fix of sweet…
Total 50 mins
Advertisement
Continue Reading Below
Comments

Leave a comment

Replying to