Description
A comforting Southern classic featuring fluffy biscuits drenched in creamy sausage gravy.
Ingredients
Scale
- 1 lb (450 g) breakfast sausage (pork or turkey)
- 1/4 cup (30 g) all-purpose flour
- 2 1/2 cups (600 ml) milk, whole or 2%
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 tsp crushed red pepper flakes (optional for heat)
- 2 cans (about 16 oz / 450 g) refrigerated biscuit dough
- 1/2 cup shredded cheddar cheese
- Chopped fresh parsley or chives for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
- Cook sausage in a large skillet over medium heat until fully browned, breaking it into small crumbles.
- Drain excess fat if necessary.
- Sprinkle flour over the cooked sausage, stirring for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in milk, making sure no lumps remain.
- Simmer for 5–7 minutes until thickened.
- Season with salt, pepper, garlic powder, and optional red pepper flakes.
- Cut each biscuit into halves or quarters (depending on desired size).
- Spread half of the biscuit pieces in the bottom of the baking dish.
- Pour half of the sausage gravy over the biscuits.
- Layer the remaining biscuit pieces on top, then pour the rest of the gravy.
- Sprinkle cheese on top if using.
- Bake uncovered for 20–25 minutes, until the biscuits are golden and the casserole is bubbly.
- Let cool for 5 minutes.
- Garnish with parsley or chives before serving.
Notes
For a lighter option, substitute turkey sausage. Can be customized with additional spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg