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Our Biscuits and Gravy Casserole features roasted potatoes smothered in sausage gravy and topped with biscuits. This breakfast casserole is a family favorite and perfect for holidays and weekend mornings!
It’s safe to say that one of the first things I learned how to cook after getting married was biscuits and gravy.
My husband requests them every single weekend and I don’t think he’ll ever get tired of sausage gravy poured over a soft, fluffy biscuit.
On days when I’m feeling ambitious, I like to use my homemade biscuits to serve up his favorite. On days when we’re short on time, we use 7 Up Biscuits.
And on days when I’m just really feeling the breakfast vibe, we whip up this Biscuits and Gravy Casserole, made with roasted potatoes, sausage gravy, and a can of refrigerated biscuits! It’s simple, hearty, and filling – and everyone raves about it!
Ingredient Notes:
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Breakfast Sausage – You can use any brand of ground breakfast sausage! If you like it spicy use a brand that packs a little heat.
Refrigerated Biscuits – We prefer the flaky layers biscuits here, but you can use any variety of refrigerated biscuit dough that you like.
Potatoes – I’m using diced baby yellow potatoes. You’ll want to cut them fairly small (quarters or eighths, depending on the size of them) so they cook evenly and quickly.
Seasoning – You’ll need paprika, onion powder, garlic powder, salt and pepper.
Milk & Flour – We prefer whole milk for a thick, creamy gravy.
What Readers are Saying!
“So made this tonight to take to work to eat and loved it! My daughter who never wants to eat ate two bowls! Was asking me already to make it again!” – Shirley S.
My Favorite Skillet!
Cast iron skillets are my favorite! They heat so evenly, get piping hot for searing, and nothing is better than bacon fried in a cast iron skillet.
How To Make Biscuits and Gravy Breakfast Casserole:
Potatoes: Add peeled and diced potatoes to a 9×13 baking pan and drizzle with olive oil. Season the potatoes with paprika, onion powder, garlic powder and 1/2 teaspoon each of salt and pepper. Stir to combine all this and spread them in an even layer. Roast the potatoes at 375 degrees F for 25 minutes stirring half way through.
Gravy: Right before stirring the potatoes above, get your sausage cooking in a large skillet over medium heat. When sausage is cooked through, sprinkle it with flour and stir to combine. Cook this for one minute. Add the milk to the sausage and the rest of the salt and pepper from the recipe and cook while stirring constantly. Do this until the sausage gravy has thickened slightly, should be about 6 minutes.
Helpful Tip!
Don’t overcook the gravy!
You want this to be thinner than traditional breakfast gravy because it will thicken up while it is cooking in the oven.
Top: Pour the gravy over the roasted potatoes.
Biscuits: Cut your biscuits into 4 pieces each and arrange them evenly over the top of the gravy nearly covering the entire pan.
Bake: Return to the oven and cook for about 30 minutes. The biscuits will get nicely browned, the gravy will thicken, and the potatoes will be perfect.
What can I serve with this?
No breakfast is complete without a plate full of scrambled eggs and a slice or two of bacon. I love this air fryer bacon recipe! It’s so easy and mess free. Air fryer sausage links are another great choice!
Of course, our fruit salad goes great with breakfast too.
FAQs:
You can keep any leftovers stored in an airtight container or tightly wrapped in the fridge for about 2 to 3 days. Just note that the biscuits will probably get a little soggy in the gravy.
You could use homemade biscuit dough for this but I think the refrigerated stuff from the store works really well for a recipe like this.
More Breakfast Favorites!
- French Toast Casserole: It’s made with cinnamon rolls!!
- Applesauce Muffins: A favorite in our house!
- Breakfast Casserole: Packed with eggs, meat, and cheese!
- Old Fashioned Donut: My grandma’s famous recipe!
- English Muffin Bread: Spread with butter and jam!
Biscuits and Gravy Casserole
Ingredients
- 20 ounces baby yellow potatoes
- 1 teaspoon olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoons salt divided
- 1 teaspoons cracked pepper divided
- 1 pound breakfast sausage
- ¼ cup flour
- 3 cups whole milk
- 16 ounces refrigerated biscuits
Instructions
- Preheat oven to 375 degrees.
- Dice the potatoes into small pieces, either quarters or eighths depending on the size of the potato.
- Add diced potatoes to a 9×13 baking dish and drizzle with olive oil. Season with paprika, onion powder, garlic powder, and ½ teaspoon of salt and pepper. Stir to combine.
- Roast potatoes for 25 minutes, stirring once halfway through.
- About 15 minutes before potatoes are done, add the sausage to a large skillet over medium heat. Brown the sausage, breaking it up as it cooks.
- When sausage is cooked through, sprinkle with flour and stir well to combine. Cook 1 minute.
- Add milk and remaining salt and pepper to the skillet and cook, stirring constantly, for 6 minutes or until gravy has thickened slightly. The gravy should be thinner than a traditional breakfast gravy as it will thicken in the oven.
- Remove potatoes from the oven and stir. Pour the gravy over the top.
- Cut the biscuits into 4 pieces each and arrange evenly over the top of the gravy.
- Return to the oven for 28-30 minutes or until biscuits are browned and cooked through.
Tips & Notes:
Nutrition Information:
This recipe was originally published in December 2018. It was updated in December 2020.
KR says
This looks delicious! Any recommendations on which milk to use to make it dairy free?
Karly says
No, sorry, I don’t have much experience with dairy free milks.
Laura says
Amazing recipe! I didn’t make any changes to the instructions and it came out delicious. Thank you for sharing!
Shirley Somora says
So made this tonight to take to work to eat and loved it! My daughter who never wants to eat ate two bowls! Was asking me already to make it again! Is there anyway to make this gluten free. Haven’t found a gluten free biscuit that I don’t have to cook before hand. My son just found out he has to eat gluten free but I know he would love this. Any ideas or suggestions would be great. Thanks!
Karly says
I don’t have much experience with gluten free baking unfortunately. Hopefully someone else will chime in! 🙂
Angela Martin says
Do you have to use whole milk, or will Lactaid work? Asking for obvious reasons! Lol
Karly says
I’ve never tried making gravy with Lactaid before, but I think it would work fine.
Bobbi Bruni says
Lactaid works just changes the flavor of the gravy a smidge but not noticeable if you are used to lactaid. ?
Hollie says
I did this and it was great, I will say I made up some scrambled eggs and as I added the gravy to the potatoes I left some gaps and then did the eggs across then used the gravy left. Also if you cut the biscuits a little smaller even it helps them to cook even a little more even all the ya through. When the commenters above say biscuits on the bottom they don’t mean like a layer on the bottom of the dish they just mean the layer that it touching the gravy, it seems to take the longest to cook and has that raw look still. But if you do even smaller pieces it helps with that.
Sherry says
I like casseroles that I can make the day before and just pop in the oven to bake Christmas money. Can this casserole be prepared ahead of time?
Karly says
Hmm, I’m not sure. I think the potatoes could definitely be done the day before – not sure how the gravy would hold up though and I definitely wouldn’t top it with the biscuits until right before baking.
Tricia | Saving Room for Dessert says
Oh my word, this is my kind of food! Biscuits and gravy are a must for Christmas morning – but maybe I need to do this casserole instead 🙂 Have a wonderful holiday Karly!
Karly says
Casseroles are a must for Christmas morning! 🙂
cheryl redd says
I would like to know myself…..how do we keep them from looking raw….tasting raw also…..I would love MORE biscuits, but not if they don’t get done…..yuk!!!
Karly says
The biscuits cooked up fine for me! Be sure to quarter them as the smaller pieces cook more evenly.
Marge says
I’m with Cindy….the biscuits are always gummy on the bottom
Karly says
This recipe doesn’t have any biscuits on the bottom. It’s a layer of potatoes, gravy, and biscuits on top. They’ll cook through just fine, but be sure to quarter them first – the smaller pieces help them cook through.
Cindy says
I want to know the secret of getting the biscuits to bake thoroughly on the bottom half. Every time I make something like this the bottom is practically raw.
Karly says
This recipe doesn’t have any biscuits on the bottom. It’s a layer of potatoes, gravy, and biscuits on top. They’ll cook through just fine, but be sure to quarter them first – the smaller pieces help them cook through.
william couch says
When I was growing up in Durham, NC. this was a weekend thingeeeee… My grandmother would make the biscuits first,, then she would blend sausage & ground beef (sirloin) sage rosemary as spice together. New & Yukon golds (cubed) in the baking dish,, (5.2) qt,,,, add stone ground wheat flour with the husk then “HEAVY” cream.. No salt,,,, just pepper.. Didn’t have the olive oil so we used lard as the pan/dish lube.. Baked @ 350 or how hot the wood fired oven would allow and served with green bean’s…………….. Home made 13 X 2.5 ” apple/peach pie for desert..
Susan D Turner says
Looks really yum and I will be exploring ways to cut the calories and sodium. Probably lots of ways to do that with this one!