I’m sharing my Biscuits And Sausage Casserole recipe featuring quick homemade sausage gravy, refrigerated biscuits, and cheddar that turns into a favorite breakfast casserole you can also serve for lunch or dinner.

Jump to Recipe

I never thought a single casserole could be this unapologetic, but my Biscuit And Gravy Bubble Up proves me wrong. Big, savory bites of breakfast sausage nestle among soft pieces of refrigerated biscuits and the whole thing becomes comfort without the cliches.

It’s basically a grown up version of Biscuits And Sausage Casserole, messy in the best way, and every time I bring it people start debating who’s getting the last scoop. I tuck it into my Breakfast Recipes Biscuits collection for weekend chaos or last minute company, and honestly it somehow tastes better the day after, like secrets that refuse to stay hidden.

Ingredients

Print Recipe (No Advertisments)

Breakfast sausage: High in protein but also lots of saturated fat and sodium, gives savory meaty punch
Unsalted butter: Adds rich creamy flavor, boosts calories with saturated fat, helps brown and bind stuff
All purpose flour: Thickens the gravy, mostly carbs, little fiber, so it makes sauce smooth and starchy
Whole milk: Creamy liquid makes gravy silky, gives calcium and protein but also adds fat
Refrigerated biscuits: Flaky doughy bites, mostly carbs and calories, they soak up gravy and get golden
Sharp cheddar cheese: Gives tangy salty kick, melty richness and extra protein, also increases sodium levels
Worcestershire sauce: Tiny splash adds umami and savory depth, little calories but big flavor punch

Ingredient Quantities

1 lb (450 g) breakfast sausage, ground (mild or spicy)

2 tbsp (28 g) unsalted butter

1/4 cup (30 g) all purpose flour

2 1/2 cups (590 ml) whole milk

1 tsp Worcestershire sauce

1 tsp kosher salt (or 3/4 tsp table salt)

1/2 tsp freshly ground black pepper

2 (16.3 oz) cans refrigerated biscuits (8 biscuits per can)

2 cups (about 8 oz / 225 g) sharp cheddar cheese, shredded

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and grease a 9×13 inch baking dish with a little butter or nonstick spray.

2. In a large skillet over medium heat cook the breakfast sausage, breaking it into small pieces, until browned and no pink remains, about 6 to 8 minutes. Drain most of the fat but leave about 1 to 2 tablespoons in the pan.

3. Add the unsalted butter to the skillet and let it melt, then sprinkle in the flour and stir constantly for 1 to 2 minutes until it smells nutty and looks a bit golden.

4. Slowly whisk in the milk, a little at a time so you dont get lumps, scraping up any browned bits, then bring to a simmer and cook until the gravy thickens, about 3 to 5 minutes.

5. Stir in the Worcestershire sauce, kosher salt and black pepper, taste and adjust seasonings, remember the sausage adds salt so don’t overdo it.

6. Open the refrigerated biscuits and tear or cut them into bite sized pieces, then add the pieces to the sausage gravy and stir so they get coated.

7. Fold in about 1 1/2 cups of the shredded cheddar, reserving the rest to sprinkle on top.

8. Pour the biscuit, sausage and cheese mixture into the prepared baking dish, spread evenly and sprinkle the remaining cheddar over the top.

9. Bake for 25 to 30 minutes until the biscuits are cooked through and the top is golden and bubbly. If the top is browning too fast cover loosely with foil.

10. Let rest about 5 minutes before serving so it sets a bit, then spoon onto plates and enjoy with scrambled eggs, fruit and mimosas if you feel like it.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Large skillet (10 to 12 inch)
3. Wooden spoon or heatproof spatula for breaking up sausage and stirring
4. Whisk for the gravy
5. Measuring cups and measuring spoons
6. Mixing bowl to tear the biscuits into
7. Box grater, unless your cheddar is pre-shredded
8. Slotted spoon or spider to drain most of the fat
9. Oven mitts (and foil to loosely cover if it browns too fast)

FAQ

Q: Can I use a different sausage like turkey or spicy pork? A: Yes, use whatever you like. Turkey sausage works but it's leaner so add 1 to 2 tablespoons butter or oil when browning, it needs the fat to make a creamy gravy. Spicy pork just gives more kick, plant based sausage will also work but flavors and fat levels vary so taste as you go.

Q: Do I have to use canned biscuits or can I make them from scratch? A: You can use homemade biscuits, just cut them into bite sized pieces so they bake through the same time as the canned dough. If your biscuits are larger bake a little longer. Canned biscuits are easiest and give that pillowy bubble up texture fast.

Q: My gravy is lumpy or too thin, how do I fix it? A: For lumps, whisk vigorously over low heat or push through a coarse strainer, an immersion blender works fast. For thin gravy simmer longer to reduce, or whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold milk, add a little at a time until it thickens.

Q: Can I make this ahead or freeze it? A: Yes you can assemble the unbaked dish and refrigerate up to 24 hours before baking. For freezing it's best to freeze the baked casserole up to 2 months, wrap tight. To bake from frozen, add 15 to 25 minutes and cover with foil until heated through. Freezing unbaked biscuit dough sometimes ruins texture so I usually freeze only the finished dish or the gravy separately.

Q: What's the best way to reheat leftovers without drying them out? A: Reheat in a 350 F oven covered with foil until warmed through, about 15 to 20 minutes for a dish for 2. For single servings microwave in 30 second bursts stirring between, and add a splash of milk if it seems dry.

Q: Can I make this lower fat or dairy free? A: Yes. Swap turkey sausage and use 2% or skim milk though it wont be as rich, add extra flour or a bit of cornstarch to thicken. For dairy free use an unsweetened oat or soy milk and vegan butter, plus a vegan cheddar style shreds, note non dairy milks are thinner so increase thickener slightly.

Biscuit And Gravy Bubble Up Recipe Substitutions and Variations

Breakfast sausage
- Ground pork, same amount, for closest flavor and fat
- Ground turkey or chicken, same amount; add 1 tsp sage and 1/2 tsp fennel or a pinch of red pepper flakes to boost flavor
- Plant based breakfast sausage (Impossible, Beyond or similar), same volume; gravy may be slightly leaner
- Crumbled cooked bacon, about 10-12 oz, for a smoky salty twist
Whole milk
- 2% milk, same amount; gravy will be a touch lighter but fine
- Half and half diluted with equal water (1 1/4 cups half and half + 1 1/4 cups water) for richer texture
- Unsweetened oat or soy milk, same amount; use 1 tsp extra flour or 1/2 tsp cornstarch if gravy seems thin
- Buttermilk, same amount, adds tang but reduce added salt by 1/4 tsp
Refrigerated biscuits
- Homemade biscuit dough (use your favorite recipe), cut into chunks and toss in like canned biscuits
- Frozen biscuit dough, thawed, same count; may need slightly longer bake
- Canned crescent rolls, torn into pieces, for a flakier, lighter texture
- 2-inch biscuit cutouts from store bought pie crust dough for a quicker shortcut
Sharp cheddar cheese
- Monterey Jack, milder melt and creamier texture
- Pepper Jack, for a little heat and extra flavor
- Colby or Colby Jack, similar melt and milder taste
- Gruyere or fontina, for a nuttier, more luxurious melt; use same amount

Pro Tips

– Brown the sausage well, dont just cook till no pink, the little crisp bits add big flavor. Drain most of the fat but leave about a tablespoon or two, that fat helps the gravy taste like it belongs.

– When you add the flour, cook it longer than you think until it smells a little nutty, otherwise the gravy can taste floury. Add the milk slowly and whisk, if you get lumps just press them through a fine mesh or zap it briefly with an immersion blender.

– Cut the biscuits into chunky pieces, not tiny crumbs, or they’ll dissolve into gluey mush, but dont leave them huge either or they wont cook evenly. If you want cleaner pieces chill the biscuits first so they slice easier.

– Mix most of the cheese in for melty pockets and reserve a little for the top, then broil just a minute at the end for a golden finish but watch it the whole time cause it goes from perfect to burnt fast. If you make it ahead, keep it covered in the fridge and add 5 to 10 extra minutes to the bake time so it heats through.

Biscuit And Gravy Bubble Up Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

769

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Large skillet (10 to 12 inch)
3. Wooden spoon or heatproof spatula for breaking up sausage and stirring
4. Whisk for the gravy
5. Measuring cups and measuring spoons
6. Mixing bowl to tear the biscuits into
7. Box grater, unless your cheddar is pre-shredded
8. Slotted spoon or spider to drain most of the fat
9. Oven mitts (and foil to loosely cover if it browns too fast)

Ingredients

1 lb (450 g) breakfast sausage, ground (mild or spicy)
2 tbsp (28 g) unsalted butter
1/4 cup (30 g) all purpose flour
2 1/2 cups (590 ml) whole milk
1 tsp Worcestershire sauce
1 tsp kosher salt (or 3/4 tsp table salt)
1/2 tsp freshly ground black pepper
2 (16.3 oz) cans refrigerated biscuits (8 biscuits per can)
2 cups (about 8 oz / 225 g) sharp cheddar cheese, shredded

Directions

Preheat oven to 350 F and grease a 9×13 inch baking dish with a little butter or nonstick spray.
In a large skillet over medium heat cook the breakfast sausage, breaking it into small pieces, until browned and no pink remains, about 6 to 8 minutes. Drain most of the fat but leave about 1 to 2 tablespoons in the pan.
Add the unsalted butter to the skillet and let it melt, then sprinkle in the flour and stir constantly for 1 to 2 minutes until it smells nutty and looks a bit golden.
Slowly whisk in the milk, a little at a time so you dont get lumps, scraping up any browned bits, then bring to a simmer and cook until the gravy thickens, about 3 to 5 minutes.
Stir in the Worcestershire sauce, kosher salt and black pepper, taste and adjust seasonings, remember the sausage adds salt so don't overdo it.
Open the refrigerated biscuits and tear or cut them into bite sized pieces, then add the pieces to the sausage gravy and stir so they get coated.
Fold in about 1 1/2 cups of the shredded cheddar, reserving the rest to sprinkle on top.
Pour the biscuit, sausage and cheese mixture into the prepared baking dish, spread evenly and sprinkle the remaining cheddar over the top.
Bake for 25 to 30 minutes until the biscuits are cooked through and the top is golden and bubbly. If the top is browning too fast cover loosely with foil.
Let rest about 5 minutes before serving so it sets a bit, then spoon onto plates and enjoy with scrambled eggs, fruit and mimosas if you feel like it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.