There’s nothing quite like the comfort of biscuits smothered in sausage gravy, and this Southern Biscuits and Gravy Bake takes the classic combo to the next level. It’s baked into one dish, so you get golden biscuits layered with rich, savory gravy in every spoonful.
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This recipe is as practical as it is tasty. Using refrigerated biscuits saves time while still giving you that buttery, fluffy texture. The gravy is made in a single skillet and comes together quickly, making this a go-to option for weekends, holidays, or even weeknight dinners.
Southern Biscuits & Gravy Bake is one of those meals that feels like a hug in a dish: warm, hearty, and so satisfying. Bring it to a potluck, serve it for brunch, or whip it up for your family at home. Either way, it’s guaranteed to disappear fast.
Ingredients
- Cooking spray
- Refrigerated biscuits – You’ll cut them into pieces, so have kitchen shears handy.
- Breakfast sausage – Or save some time and buy bulk breakfast sausage.
- All-purpose flour
- Milk – Want it extra indulgent? Use half milk, half cream.
- Kosher salt – If your sausage is salty, you may not need any extra salt.
- Freshly ground black pepper
- Butter
- Freshly chopped parsley – For garnish.
How To Make A Southern Biscuits & Gravy Bake
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 375°F and lightly coat an 8×8-inch baking dish with cooking spray. Arrange the quartered biscuits evenly in the dish, brush with melted butter, sprinkle with black pepper, and bake for 15–20 minutes until puffed and golden.
While the biscuits bake, brown the sausage in a cast-iron skillet over medium heat, breaking it up with a meat chopper so it cooks into even crumbles. Once fully cooked, sprinkle the flour over the sausage and stir with a flat-edged wooden spoon to coat.
Slowly whisk in the milk using a silicone-coated whisk to prevent lumps. Season with salt, black pepper, and a pinch of cayenne if you like a little heat. Simmer for 3–4 minutes, stirring until the gravy thickens and coats the back of the spoon.
Pour the sausage gravy evenly over the baked biscuits. Return the dish to the oven for another 8–10 minutes, until the casserole is bubbling hot. Garnish with parsley and serve right from the dish.
Chef Jenn’s Tips
- Love extra gravy? Double the sauce portion so it’s extra creamy.
- Swap mild sausage for hot or maple sausage to change the flavor profile.
- Bake the biscuits and make the gravy separately a day in advance, then assemble and reheat before serving.
Recommended
Serving Suggestions
Pair this dish with scrambled eggs and fresh fruit for a balanced brunch spread. For dinner, serve it alongside a crisp garden salad and iced tea to cut through the richness.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until hot, or heat individual portions in the microwave.
Southern Biscuits & Gravy Bake
Equipment
Ingredients
- cooking spray
- 16.3 ounce refrigerated biscuits or 1 16.3-ounce can
- 1 pound breakfast sausage casings removed
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon melted butter
- 1 tablespoon freshly chopped parsley for garnish
Instructions
- Preheat the oven to 375°F. Grease an 8×8-inch casserole dish with a cooking spray.
- Quarter the biscuits, arrange in a dish, brush with butter, sprinkle with pepper, and bake for about 15–20 minutes.
- Brown the sausage in a cast-iron skillet, breaking into crumbles with a meat chopper.
- Stir in the flour, then slowly whisk in the milk. Season and simmer for about 3–4 minutes until thickened.
- Pour the gravy over the biscuits and bake 8–10 minutes more. Garnish with parsley and serve.
Notes
Chef Jenn’s Tips
- Love extra gravy? Double the sauce portion so it’s extra creamy.
- Swap mild sausage for hot or maple sausage to change the flavor profile.
- Bake the biscuits and make the gravy separately a day in advance, then assemble and reheat before serving.