Biscuits and Gravy Bake

  • I am on a breakfast roll this week!  I have a Biscuits and Gravy Bake or casserole which ever you prefer to call it.

    I know some of you are probably thinking why go to that extra step of turning it into a bake and why not just put the gravy over the biscuits as usual.  But you guys– baking the biscuits in the gravy just takes this whole thing to a new level!!

    This Biscuits and Gravy Bake is out of this world good! | Countryside Cravings This Biscuits and Gravy Bake is out of this world good! | Countryside Cravings

    I’m telling ya this is the new way to enjoy an old favorite!  I mean come on what could be bad about baking biscuits in the gravy!

    I saw a picture of this on pinterest quite a while ago and I knew I had to try and figure out how to make it.  You see biscuits and gravy is a big deal around our house.  It is one of my kids favorite breakfast!

    I make homemade biscuits for this but feel free to use store bought.  I would use the flaky layered ones so they are easier to split in half.

    However, I do really recommend making homemade biscuits as I believe it makes the dish that much better.

    This Biscuits and Gravy Bake is out of this world good! | Countryside Cravings This Biscuits and Gravy Bake is out of this world good! | Countryside Cravings

    I did find it necessary to cook the first layer of biscuits otherwise they were too soggy.  I just cook them until they just begin to brown.

    And don’t worry making the gravy isn’t hard.  You don’t have to make a slurry and I promise there won’t be any lumps!  It’s how my mom and grandma taught me to make gravy and it’s a wonderful trick.

    So, give this a try some lazy morning and let me know what you think!

    Biscuits and Gravy Bake
    Prep Time
    20 mins
    Cook Time
    20 mins
    Total Time
    40 mins
    This Biscuits and Gravy Bake is crazy good and easier than you think!
    Course: Breakfast
    Servings: 8
    Author: Countryside Cravings
    • Biscuits
    • 3 cups all purpose flour
    • 1 tablespoon sugar
    • 4 1/2 teaspoons baking powder
    • 1 1/2 teaspoons salt
    • 3/4 cup cold butter
    • 1 cup + 2 tablespoons cold milk
    • Gravy
    • 1 pound breakfast sausage
    • 1/2 cup chopped onion
    • 1 teaspoon finely chopped fresh rosemary optional but oh so good
    • Salt and pepper to taste
    • 1/4 cup all purpose flour
    • 4 cups cold milk half and half or a combination of the two
    • 1 cup shredded cheddar cheese
    1. Biscuits
    2. Preheat oven to 450 degrees F. Lightly grease a 9x13 baking dish and set aside.
    3. In a large bowl combine the flour, sugar, baking powder and salt. Cut in the butter until you have very coarse crumbs. (I like to either grate or cut my butter into small chunks and put in the freezer for about 5 minutes, so it is really cold) Stir in the milk just until dough is starting to leave the sides of the bowl.
    4. Place contents of the bowl onto a work surface and with a light hand gently knead about 10 times. (This will help to finish mixing the dough and bring it all together) Roll out to 1/2 inch thick and fold into thirds (like a letter), turn it 90 degrees and roll out to 1/2 inch thick.
    5. Fold into thirds and roll to 1 inch thick. Using a 3 inch biscuit cutter, cut as many biscuits as you can. You can re-roll and cut more biscuits if you like. (I always do, just do it gently). You will be using 8 biscuits for this recipe. Place the extras on a baking sheet and bake along with the casserole. You can serve them warm with butter and jelly!
    6. Split the 8 reserved biscuits in half and place 8 halves in a lightly greased 9x13 baking dish. Bake for 10 minutes or just until they start to brown.
    7. Gravy
    8. While the biscuits are baking begin by browning your sausage and onion in a large skillet over medium heat. Add in rosemary, salt, pepper and flour and stir well for 2 minutes. Carefully pour your cold milk or half and half into the pan while whisking. Continue to whisk to combine well. Cook and stir frequently until the gravy begins to thicken. Pour over baked biscuits. Top with remaining biscuit halves and sprinkle with cheddar. Bake for 20 minutes or until biscuits are browned.
    Recipe Notes

    Feel free to use store bought biscuits just use the flaky layers kind.


    This Biscuits and Gravy Bake is out of this world good! | Countryside Cravings

  • Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Dorothy @ Crazy for Crust wrote:
    • Malinda wrote:
  • Julie @ Julie’s Eats & Treats wrote:
    • Malinda wrote:
  • Meg @ With Salt and Wit wrote:
    • Malinda wrote: