This is so good that I get requests for Sunday brunch all the time!

This comforting, all-in-one riff on a traditional Southern breakfast bakes fluffy biscuits right into a creamy homemade sausage gravy.

Biscuit & Gravy Casserole

Ingredients

Instructions

Step 1: Heat the Oven
Set your oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray or a thin layer of oil.

Step 2: Cook the Sausage
Place a large skillet over medium-high heat and brown the pound of breakfast sausage, breaking it apart as it cooks. Drain off the grease, keeping about 2 tablespoons in the pan. Spread the cooked sausage evenly in the prepared baking dish.

Step 3: Start the Roux
Using the reserved grease in the skillet, sprinkle in the 3 tablespoons of flour and whisk together. Let it cook for about a minute to remove the raw flour taste.

Step 4: Create the Gravy
Slowly pour in the 2 1/2 cups of milk while whisking continuously. Allow the mixture to come to a gentle simmer, stirring until it thickens into a smooth gravy.

Step 5: Season and Add to Dish
Stir in the black pepper and salt. Pour the finished gravy evenly over the sausage in the baking dish.

Step 6: Add the Biscuits
Open the can of biscuit dough and separate the biscuits. Cut each one into four pieces and scatter them across the top of the gravy.

Step 7: Bake
Place the casserole in the oven and bake for about 25 minutes, or until the biscuits are golden on top. If adding cheese, sprinkle it over the casserole for the last 5 minutes of baking.

Step 8: Rest and Serve
Let the casserole rest a few minutes before serving. Add chopped parsley on top if you like a touch of freshness.