Biscuits and Gravy Casserole Recipe

Breakfast sausage: Adds a savory and slightly spicy flavor to the dish.

Refrigerated biscuits: Provides a fluffy and tender base for the casserole.

All-purpose flour: Used to thicken the gravy.

Milk: Creates a creamy texture for the gravy.

Black pepper: Adds a hint of spice and enhances the flavor.

Salt: Balances the flavors in the dish.

When making the gravy, ensure you cook the flour for a full 1-2 minutes before adding the milk. This step is crucial as it helps to eliminate the raw taste of the flour and allows it to fully incorporate into the gravy, resulting in a smoother, richer texture.

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

• breakfast sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage which can provide a similar texture and flavor.

• refrigerated biscuits - Substitute with homemade biscuit dough: Homemade biscuit dough can be made from scratch using flour, baking powder, salt, butter, and milk, offering a fresher alternative.

• refrigerated biscuits - Substitute with crescent roll dough: Crescent roll dough can be used for a slightly different texture but still provides a flaky and buttery base.

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

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, use a gluten-free flour blend to maintain the consistency of the gravy.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that can be used to make the gravy.

• milk - Substitute with evaporated milk: Evaporated milk provides a richer and creamier texture to the gravy.

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

• salt - Substitute with sea salt: Sea salt can be used as a more natural alternative with a slightly different mineral content.

• Allow the biscuits and gravy casserole to cool completely before storing. This helps prevent condensation, which can make the biscuits soggy.

• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

• For longer storage, consider freezing. Cut the casserole into individual portions for easier reheating. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, thaw the frozen portions in the refrigerator overnight. This ensures even reheating and maintains the texture of the biscuits.

• Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Cover with foil to prevent the biscuits from over-browning. Alternatively, you can reheat in the microwave, but be aware that the biscuits may become softer.

• If you notice the gravy has thickened too much after reheating, add a splash of milk and stir to reach the desired consistency.

• 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. Transfer a portion of the casserole to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you prefer a stovetop method, place the casserole in a skillet over medium-low heat. Add a splash of milk or cream to keep it moist. Cover and heat for 5-7 minutes, stirring occasionally until warmed through.

• For a crispy finish, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the casserole in the air fryer basket, ensuring it's in a single layer. Heat for 5-7 minutes, checking halfway through to avoid overcooking.

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

• Skillet: Used to cook the sausage and prepare the gravy.

• Spatula: Handy for stirring the sausage and combining the flour with the drippings.

• Whisk: Essential for gradually whisking in the milk to create a smooth gravy.

• Measuring cups: Used to measure out the milk and flour accurately.

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

• Cutting board: Useful for cutting the refrigerated biscuits into quarters.

• Knife: Used to cut the biscuits into quarters.

• Baking dish: Greased and used to hold the biscuits and sausage gravy mixture for baking.

• Grease or cooking spray: Used to grease the baking dish to prevent sticking.

Pre-cook the sausage: Cook the sausage ahead of time and store it in the fridge. This way, you can quickly add it to the gravy when you're ready to assemble the casserole.

Use pre-made gravy: If you're in a hurry, consider using a store-bought gravy mix. This can save you the time of making gravy from scratch.

Pre-cut the biscuits: Cut the biscuits into quarters the night before and store them in an airtight container. This will make assembly faster.

Assemble in advance: Put the entire casserole together the night before and store it in the fridge. Just pop it in the oven when you're ready to bake.