Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- In a large skillet over medium-high heat, crumble and cook the pork sausage until it's browned and no pink remains. Drain off any excess grease, leaving about 1 tablespoon in the skillet for flavor.1 pound bulk pork sausage
- Sprinkle the flour over the cooked sausage in the skillet. Stir constantly for about 1 minute to cook out the raw flour taste.1/4 cup all-purpose flour, 1 pound bulk pork sausage
- Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the mixture is smooth.3 cups milk
- Bring the gravy to a gentle simmer, stirring frequently. Allow it to simmer for 3-5 minutes, or until it has thickened to your desired consistency.
- Stir in the salt and black pepper. Taste and adjust seasonings as needed.1/2 teaspoon salt, 1/4 teaspoon black pepper
- While the gravy is simmering, prepare the refrigerated biscuits according to package directions. You can bake them separately until golden brown and cut them into bite-sized pieces, or you can simply tear them into rustic chunks. Some prefer to bake them beforehand for crispier edges, while others toss them raw into the casserole for a softer, more integrated biscuit experience.1 (8-ounce) can refrigerated biscuits
- In the prepared baking dish, spread half of the shredded cheddar cheese on the bottom. If you baked your biscuits separately, arrange the biscuit pieces evenly over the cheese. If you're adding raw biscuit dough, place golf-ball-sized pieces evenly across the baking dish, leaving a little space between them as they will expand.1 cup shredded cheddar cheese, 1 (8-ounce) can refrigerated biscuits
- Pour the hot sausage gravy evenly over the biscuits and cheese. Ensure that most of the biscuit pieces are covered by the gravy.
- Sprinkle the remaining shredded cheddar cheese over the top of the casserole.1 cup shredded cheddar cheese
- Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese is melted and golden brown. The biscuits should be cooked through.
- Let the Biscuits and Gravy Casserole rest for about 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve. Garnish with fresh chives or parsley, if desired.1/4 cup chopped fresh chives or parsley
Notes
Properly storing your delicious Biscuits and Gravy Casserole is key to enjoying its deliciousness throughout the week.
Refrigeration: Allow the casserole to cool completely after baking. Once cooled, cover the baking dish tightly with plastic wrap or transfer the leftovers to an airtight container. Refrigerate for up to 3-4 days.
Freezing: For longer storage, allow the casserole to cool completely. You can freeze the entire casserole in its baking dish if it's freezer-safe, wrapped tightly in plastic wrap and then aluminum foil. Alternatively, portion individual servings into freezer-safe containers. Frozen casserole will keep well for 1-2 months.
Reheating: To reheat from the refrigerator, cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave. For frozen casserole, thaw overnight in the refrigerator and then reheat as directed above. If reheating directly from frozen, bake at 325°F (160°C) for 30-45 minutes, or until heated through, covering with foil to prevent over-browning.
