Easy Sausage Gravy Biscuit Bake

This is that cozy, peppery, biscuit-and-gravy situation you dream about at 3 p.m. and then somehow end up eating for dinner. Think: fluffy biscuit pieces baked right into creamy sausage gravy so every bite is a buttery, savory scoop. It’s the same comfort as a diner plate, just without the juggling of multiple pans. If you love the idea of a make-ahead-ish breakfast that also doubles as a “we had a day” dinner, this one’s your new best friend.

My husband is a biscuit-and-gravy purist. Like, the kind who’ll pause a football game to tell you if the gravy is “pepper-forward.” The first time I baked it as a casserole instead of doing the stovetop shuffle, he hovered near the oven like a puppy that knows the cheese drawer is opening. Our little crew devours this on lazy Saturday mornings, but also post-soccer-practice Tuesdays because life is chaos and gravy helps. One time I made it after bedtime and we ate it standing at the counter with forks. No regrets.

Kitchen Talk

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I’ve tried this with both mild and hot breakfast sausage, and hot wins for me—then I tame it with extra milk if the little one’s eating. If your gravy looks too thick going into the oven, splash in more milk; if it’s too loose, let it bubble on the stovetop just a minute longer before you pour. I’ve also been known to sneak in a fistful of shredded cheddar under the top biscuit layer for a melty surprise. One time I got wild and used everything bagel seasoning on top—tasted amazing, looked like a bird feeder explosion. If you only have frozen biscuits, thaw them until you can cut them, and don’t overthink it—ragged edges make better crags for gravy anyway.

Shopping Tips

– Protein: Look for ground breakfast sausage in a tube or bulk pack; a little fat makes a richer gravy. Hot or sage-seasoned both work.
– Canned Goods: Grab refrigerated biscuit dough if you want the shortcut; choose the flaky layers style for dramatic puff.
– Dairy: Whole milk gives the creamiest texture, but 2% is fine. A knob of butter won’t hurt anything.
– Baking Basics (Flour/Sugar/Leaveners): Plain all-purpose flour is your thickener—no need for anything fancy.
– Spices: Freshly cracked black pepper is the soul of this dish; a pinch of crushed red pepper or paprika is great if you like heat.
– Cheese: Optional, but a handful of sharp cheddar or pepper jack tucked in the middle brings cozy vibes.

Prep Ahead Ideas

– Brown the sausage and stir in the flour and spices the day before; cool, then refrigerate in a lidded container. Add milk and finish the gravy when you’re ready to bake.
– Cut the biscuit dough into chunks, toss lightly with a little oil, and keep chilled on a parchment-lined plate so they don’t stick.
– In the morning, assemble, pour gravy, and bake while you wrangle backpacks and coffee. Dinner version: assemble before school pick-up, then bake while the oven preheats and you set the table.

✔Time-Saving Tricks

– Use refrigerated biscuit dough—no mixing, no rolling, no flour cloud over your kitchen.
– Make the gravy in the same oven-safe skillet you’ll bake in to skip dish switching.
– Keep a bag of pre-diced onions in the freezer if you like aromatics in your sausage; toss them in straight from frozen.
– Don’t rush the gravy’s first bubble—it thickens as it simmers and again in the oven. Patience here saves you from a soupy bake.

✔Common Mistakes

– Grease flood: If your sausage is super fatty, spoon off a little before adding flour so the gravy doesn’t taste greasy.
– Sad, pale top: Brush biscuit pieces with a little milk or butter so you get that golden roof.
– Dry middle: If your layer of biscuits is super thick, add a touch more gravy or milk so the bottom doesn’t bake up dense.
– Overpeppering: I love pepper, but it blooms in heat. Taste as you go and add in stages.

What to Serve It With

– Bright simple salad with lemony vinaigrette to cut the richness.
– Scrambled or jammy eggs if you want extra protein.
– Sautéed greens (garlicky kale or spinach) for balance.
– Fresh fruit—grapefruit or berries—because yes, we are people of contrast.

✔Tips & Mistakes

– Use a hot oven so the biscuits rise fast and get crispy edges.
– If the top browns before the middle is set, tent loosely with foil and keep going.
– Salt later—sausage varies. Taste the gravy, then season.
– Let it sit a few minutes after baking so the gravy settles and doesn’t run everywhere.

✔Storage Tips

Slide leftovers into a lidded container and keep in the fridge. Reheat in the oven or toaster oven for crispy tops again, or microwave if you’re hungry-right-now. Cold bites straight from the fridge? Honestly… still delicious, like a savory bread pudding. For breakfast, add a fried egg on top and call it a win.

✔Variations and Substitutions

– Turkey sausage or chicken sausage works; you might need a drizzle of oil to make the roux.
– Go vegetarian with plant-based sausage; use veggie stock plus milk if you like it lighter.
– Swap part of the milk with half-and-half for extra luxe, or a splash of evaporated milk for old-school diner vibes.
– Add-ins: sautéed mushrooms, caramelized onions, or a handful of frozen peas for a pop of sweet.
– Herb it up with chives, parsley, or thyme.
– Gluten-free: use your favorite GF biscuits and a 1:1 GF flour for thickening.

Frequently Asked Questions

Easy Sausage Gravy Biscuit Bake

Flaky biscuit pieces baked in a creamy, peppery sausage gravy with a touch of cheddar. Weekend brunch comfort made easy.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Ingredients

 

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Sausage Gravy

• ▢ 1 lb pork breakfast sausage
• ▢ 2 tbsp unsalted butter
• ▢ 0.33 cup all-purpose flour
• ▢ 3 cup whole milk warm for best thickening
• ▢ 0.75 tsp kosher salt adjust to taste
• ▢ 1 tsp black pepper
• ▢ 0.5 tsp garlic powder
• ▢ 0.25 tsp onion powder
• ▢ 0.25 tsp crushed red pepper flakes optional, for heat

Assembly

• ▢ 16 oz refrigerated buttermilk biscuit dough cut into bite-size pieces
• ▢ 1 cup shredded sharp cheddar cheese divided
• ▢ 1 tsp neutral oil for greasing the baking dish
• ▢ 1 tbsp chopped fresh parsley optional, for garnish

Instructions

Preparation Steps

• Preheat oven to 375°F. Grease a 9×13-inch baking dish with the oil.
• Brown the sausage in a large skillet over medium heat, breaking it into small crumbles.
• Melt the butter in the skillet with the sausage. Sprinkle in the flour and cook, stirring, 1–2 minutes.
• Slowly whisk in the milk until smooth. Simmer, stirring often, until thick and bubbly, 4–6 minutes.
• Season the gravy with salt, black pepper, garlic powder, onion powder, and red pepper flakes. Remove from heat.
• Cut the biscuit dough into quarters or small bite-size pieces.
• Fold the biscuit pieces and half of the cheddar into the hot sausage gravy.
• Spread the mixture evenly in the prepared dish. Sprinkle with the remaining cheddar.
• Bake until biscuits are cooked through and the top is golden, 22–28 minutes. If browning early, tent with foil.
• Rest 5 minutes. Garnish with parsley and serve warm.

Notes

Make it spicy: swap in hot sausage or add diced jalapeños with the cheese. For a crispy top, broil 1–2 minutes at the end. Refrigerate leftovers up to 3 days; reheat at 350°F until warmed through, about 10 minutes. This also freezes well in portions for quick breakfasts.

This recipe is an original creation inspired by classic Easy Sausage Gravy Biscuit Bake flavors. All ingredient ratios and instructions are independently developed.