Cozy Biscuits and Gravy

I found this biscuits and gravy casserole last winter when I needed to feed a house packed with hungry family without spending all morning at the stove. It's now my favorite weekend dish when friends stay over - everyone loves it!

My sister's husband, who thinks he's an expert on biscuits and gravy, begged for my recipe after wolfing down two helpings - that's when I knew I had a winner!

Tasty Ingredients

• Refrigerated biscuit dough: The big Grands type works best here. Skip the layered kind - they end up mushy in the casserole.
• Breakfast sausage: I grab the regular type, but try the maple-flavored version for an amazing sweet-savory mix if you're feeling bold.
• Shredded cheddar: Either sharp or medium tastes great. The bagged stuff works fine in this dish.
• Eggs: They boost the protein and hold everything together into a proper casserole.
• Peppered gravy mix: The kind from packets works perfectly and saves loads of time.
• Milk: Full-fat milk creates a creamier mix, but 2% is good too.

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Easy Preparation

Time-Saving Steps

I cook the sausage the evening before when making this for breakfast. That way, I just put it together and bake in the morning. Quick tip: let the sausage cool completely before adding it to avoid making the biscuits wet.

Smart Assembly

Cutting biscuits into quarters helps them cook through and creates yummy biscuit chunks throughout the dish. I spread them out evenly but don't worry about perfect placement - they'll puff up while baking anyway.

Gravy Secrets

I make the gravy a bit runnier than the box says (adding about 2-3 more tablespoons of water). This lets it sink into the casserole better instead of just sitting on top.

Cooking Tips

Watching the casserole during the final 10 minutes of cooking is super important. If the top gets too dark but the middle isn't done, I cover it with foil to stop it from burning while the inside finishes.

I got the idea to add cheese from my next-door neighbor who brought her version over after we had our baby. The melty cheese creates an amazing layer between the biscuits and gravy that makes this dish even better!

Tasty Pairings

This dish is filling enough on its own, but I often add fresh fruit to balance the heaviness. For brunch parties, I'll include a basic green salad too. My husband tops his with hot sauce, while my kids pour maple syrup on theirs - both taste surprisingly good!

Custom Touches

Give pepper jack cheese a try for some heat. Throw in some crumbled bacon with or instead of sausage. Mix in cooked bell peppers and onions for extra veggies. For a tex-mex twist, add some drained, chopped green chiles and swap in pepper jack cheese.

Keeping Leftovers

Extra servings keep great for quick breakfasts during the week. I pack them in single-serving containers for easy heating. Just 60-90 seconds in the microwave works well, though the biscuits get a bit softer than when fresh. If you plan to freeze it, cook it slightly less at first so it won't dry out when reheated.

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Expert Advice

• Grease your baking dish thoroughly - the biscuits tend to stick
• When prepping ahead, wait to pour on the gravy until you're ready to bake
• Keep some gravy separate to pour over each serving for a nicer look

This biscuits and gravy casserole has been a lifesaver on many slow weekend mornings at our home. There's something really wonderful about getting all those breakfast flavors in every bite, and since I can make it ahead, I can actually drink my coffee while it's still hot!

Frequently Asked Questions

→ Is it okay to prep this the day ahead?

Yep, put it all together, wrap tightly, and chill. Bake the next day, adding 10 minutes to the time since it's cold.

→ What side dishes go well with this?

Try it with fresh fruit, crispy hash browns, or a light salad. For fancier occasions, serve mimosas or bloody marys.

→ Can homemade biscuits work instead of store-bought?

Sure thing! Make your own dough, cut it into chunks, and use as directed in the recipe.

→ How can I tell it’s done baking?

The top will be golden, puffed up nicely, and a knife poked in the middle will come out without wet eggs sticking to it.

→ What’s the best way to store any extras?

Cut into portions, wrap tightly, and freeze up to 2 months. Thaw in the fridge overnight and reheat in the microwave.