My momma is an awesome cook. She taught me all the important stuff in life, like how to take a few basic ingredients and make them taste like a million bucks. The one lesson I really needed and didn’t get was how to make her awesome biscuits and gravy. I’m sure it was because she made it on the weekends and I was always sleeping in. 😴 The great thing is, my husband learned how to make it when he was a kid from his father and as luck would have it, it tasted just as fabulous as my mom’s. So he taught me. 🤗
I don’t make sausage gravy and biscuits very often because it’s super saturated with calories and carbs, but when I do, everyone wants fried eggs on top. Yum, yum, and super yum! In an effort to get out of the kitchen quicker, I thought this Biscuits & Gravy Casserole would be the perfect stand-in for those occasions when the fam is clamoring for some good ol’ country food and I don’t feel like standing at the stove for 20 minutes or more stirring my gravy non-stop until it’s perfectly thickened. 🙂
This recipe called for a sausage gravy mix. I’d never used one before and didn’t know what to expect. Even though it tasted nothing like my gravy, it was really good! The flavor reminded me of what you’d get in a restaurant like Cracker Barrel. Of course, it all depends on what sausage you use, as well. The last time we shopped at Walmart, I found a brand of sausage I’d never seen before called Wright and it happened to be the cheapest. Turns out it was the best I’d ever tasted and made for an awesome gravy. Sadly, they didn’t have any so I made do with Great Value. It’s good, but not as good as Wright or even Bob Evans (which, even more sadly, isn’t sold in any store in my area).
I’m not positive, but it seemed to me this recipe was almost as much work as regular biscuits and sausage gravy, but it could’ve been that I was exhausted from a stock-up shopping trip right before I started making it. Of course, it would’ve gone faster had I not been trying to take decent pictures at every step. 😉 It’s definitely worth making again. The guys all agreed it tasted great. Next time I’m going to see if it turns out well by preparing ahead and keeping in the fridge until baking later. If so, it would be perfect to serve overnight guests. We ate this one for supper.
Note: Ingredients and casserole shown in pictures is a double batch in a 10×15 baking dish. I had to put an 11×17 jellyroll pan on the bottom rack of oven to catch the run over. The recipe is for a single batch.
Cheesy Biscuits & Sausage Gravy Casserole
1 pound ground sausage (your favorite)
1 package of Pioneer Sausage Gravy Mix
1 1/2 cups shredded cheddar/Monterey Jack blend cheese
1/2 cup milk
1/2 tsp. salt, or more to taste
1/4 tsp. pepper, or more to taste
1 can (16 oz.) jumbo buttermilk biscuits
Preheat oven to 350°F. Spray 9×13 pan with oil.
Cut biscuits into 1″ pieces and scatter over bottom of pan.
Brown sausage, drain off grease, then spread over biscuits.
Sprinkle with cheese.
Whisk eggs and milk with the salt and pepper and pour it over the pan.
Make gravy mix per package directions and pour over. Sprinkle with a few more dashes of pepper.
Bake for about 30-45 minutes, until biscuits and eggs are puffed up and cooked through. Insert a spoon in center to check.
Created by Melissa Woolard | Culinary Craftiness
- 1 pound ground sausage (your favorite)
- 1 package of Pioneer Sausage Gravy Mix
- 1 1/2 cups shredded cheddar/Monterey Jack blend cheese
- 6 eggs
- 1/2 cup milk
- 1/2 tsp. salt, or more to taste
- 1/4 tsp. pepper, or more to taste
- 1 can (16 oz.) jumbo buttermilk biscuits
- Preheat oven to 350°F. Spray 9x13 pan with oil.
- Cut biscuits into 1" pieces and scatter over bottom of pan.
- Brown sausage, drain off grease, then spread over biscuits.
- Sprinkle with cheese.
- Whisk eggs and milk with the salt and pepper and pour it over the pan.
- Make gravy mix per package directions and pour over. Sprinkle with a few more dashes of pepper.
- Bake for about 30-45 minutes, until biscuits and eggs are puffed up and cooked through. Insert a spoon in center to check.