A hearty biscuits and gravy casserole that's a huge crowd-pleaser and perfect for guests.
Raise your hands if you love homemade biscuits? I for one love big, tender, fluffy buttermilk biscuits, slathered with apple butter, honey butter or peach preserves. They're also perfect for sopping up milk gravy, sausage gravy, bacon gravy and even chocolate gravy.
Goodness, there's nothing better than a good ole fluffy biscuit if you ask me. I grew up eating Southern biscuits, so it's no surprise when you see biscuits gracing my table for breakfast, lunch or dinner. Some things in life are made to be simple and biscuits are one of those things.
Every Southern cook knows the secret to perfect biscuits is WhiteLilyⓇ Flour. White Lily is popular in the South, and has been helping Southern cooks create the lightest-fluffiest biscuits, baked goods, cakes, cookies and more for generations. I remember my grandmother using White Lily Flour so I know it's good.
Why is it so good? Well White Lily Flour is milled from 100% soft red winter wheat and has a low protein and gluten content. This is what makes White Lily so light and silky soft. I love the self-rising flour and it's the only flour I use when it comes to biscuit making.
Since it's National Biscuit Month and I love biscuits today I'm sharing this easy breakfast casserole with you. What's better than a homemade buttermilk biscuits, a Biscuits and Gravy Casserole with homemade buttermilk biscuits!!!!
This casserole has all the ingredients of traditional biscuits and gravy all rolled into this easy casserole. I've seen a few recipes online, but most of them use canned biscuits, but homemade biscuits are really simple to make and taste so much better. Trust me on this one.
Mercy this breakfast casserole was so good and everyone loved it. This hearty biscuits and gravy breakfast casserole is a huge crowd-pleaser and perfect for overnight guests. Let's get started on the recipe.
Preheat oven to 375 degrees. In a large bowl add, the flour and shortening. Using a pastry blender or a fork cut the shortening into the flour until it resembles crumbs. Add the buttermilk and stir well. Turn the biscuit dough out on a floured surface and lightly knead and fold the dough until it is no longer sticky.
Sprinkle a bit of flour on the rolling pin and roll out the biscuit dough. I roll my biscuit dough to about 1 inch thick (I like higher biscuits) but for this recipe 1/2 inch in perfect.
Using a floured biscuit cutter, cut out 9-10 biscuits and set the biscuits aside on a baking pan until all the biscuits have been cut.
Using kitchen shears, cut each biscuit into 6 pieces and line half of the biscuits pieces in the bottom of a 13 x 9 inch baking pan that has been sprayed with non stick spray. Bake the biscuits for 10 minutes. While the biscuits bake, prepare the sausage gravy.
Crumble and cook sausage in a large skillet over medium heat until browned.
Stir in the 1/4 cup flour and mix until dissolved.
In a large measuring cup combine the water and the milk together and slowly stir it into the sausage mixture.
Let the sausage mixture come to a light boil and then reduce and simmer until slightly thickened (you want the gravy a bit thin because it will continue to thicken as it bakes in the oven). Remove from heat and add salt and pepper, to taste.
Take the baking pan out of the oven and pour the sausage gravy over the bottom layer of cooked biscuit pieces.
Layer the remaining uncooked biscuit pieces on top of the sausage gravy.
Bake for 15 - 20 minutes or until the biscuits are golden brown. Remove from oven and brush a bit of butter on top of the biscuits and serve warm.
I hope you'll give this recipe a try because it's so delicious and of course made with best fluffy White Lily buttermilk biscuits. ♥
Biscuits and Gravy Breakfast Casserole
for the biscuits
2 1/2 - cups WhiteLilyⓇ Self Rising Flour
1/2 - cup shortening
- 1 1/2 - cups buttermilk, well shaken
- 1 - 16 ounce package breakfast sausage
- 2 1/2 - cups milk
- 1 - cup water