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Biscuits and Gravy Casserole
Biscuits and Gravy Casserole
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
"Modern twist on Southern biscuits and gravy as a casserole, perfect for feeding a crowd at brunch!"
Ingredients:
  • For the biscuits:
  • 2 1/4 cups (315 g) all-purpose flour (see Recipe Note)
  • 3 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, cold
  • 1 cup buttermilk, cold
  • For the gravy:
  • 1/2 pound sliced mushrooms
  • 1/4 cup chopped yellow onions
  • 1 pound breakfast pork sausage
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 2 1/2 cups milk, preferably whole
  • For topping:
  • 1 tablespoon unsalted butter, melted
Instructions:
  • Preheat your oven to 400°F.
  • Prepare the biscuit dough by mixing the flour, cornstarch, baking powder, and salt in a large bowl. Add the 1/2-inch butter chunks on top. Use a pastry blender, butter knife, or fork to incorporate the butter until it resembles pea-sized crumbles. Be careful not to overmix to maintain some buttery chunks. Pour in the buttermilk and stir with a spatula until the mixture looks shaggy and most of the buttermilk is absorbed. The dough won't come together fully at this stage, and that's perfectly fine.
  • Transfer dough to a floured surface. Shape into a 10-inch wide mound, regardless of crumbliness.
  • To create flaky layers, gently fold the dough using a spatula or bench scraper. Fold 1/3 of the dough from the left to the center, then fold the other side over, resembling a letter fold. Rotate the dough 90 degrees and roll it into a 10-inch square. The dough will become cohesive with some loose chunks - simply press them back in without adding more liquid. Repeat rolling and folding two more times until the dough is cohesive and holds together.
  • Shape the biscuits: Roll the dough into a 10-inch square that is approximately 1/2 inch thick. Use a 2 1/2-inch biscuit cutter to cut out 16 circles. Press down without twisting the cutter to keep the edges of the dough unsealed, ensuring the biscuits rise and turn out flaky.
  • Prepare the bottom layer of biscuits: Reserve 12 biscuit rounds. Place the remaining 4 rounds at the bottom of a 2-quart glass or ceramic casserole dish. Cut up the remaining dough scraps and fit them like a puzzle into the casserole dish to form a single layer. Place the dish on a rimmed baking sheet for easy transfer and to catch any drips. Bake for 15 minutes until the biscuits look dry on top without browning. Don't worry if the edges darken slightly or if the biscuits still appear pale.
  • Prepare the gravy: Heat oil in a large sauté pan over high heat. Add mushrooms and onions, stir until mushrooms soften and onions turn translucent, about 5 minutes. Stir in sausage, breaking it up as it browns, for about 5 minutes. Sprinkle in flour, sage, black pepper, nutmeg, and salt. Pour in milk, simmer and stir until the mixture thickens, around 3 to 7 minutes. Time to assemble the casserole! Adjust gravy heat if waiting for biscuits or remove casserole from the oven to cool if gravy needs more time.
  • Bake the casserole: After thickening the gravy and baking the first layer of biscuits, pour the gravy over, add the 12 reserved biscuits, brush with melted butter, and bake until golden brown and bubbling, about 18 to 23 minutes.
  • Serve effortlessly: Allow to cool for 10 minutes before indulging in the warm goodness straight from the casserole dish.

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