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Biscuit and Sausage Gravy Casserole

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Biscuit and Gravy Casserole

My husband is a huge fan of Biscuits and Gravy so when I got the idea for a Biscuit and Gravy Casserole from Pinterest I knew I had to create my version of the dish for Ashton. I used my cream cheese sausage gravy recipe and experimented with crescent and biscuit dough. The Pinterest recipe called for crescent roll dough on the bottom and top, however my husband and I both prefer flaky biscuits on top instead. So my version has a crescent bottom crust and a flaky butter biscuit top.

No matter how you top off this casserole it is peppery, creamy, and a Southern breakfast favorite!
Updated: If you prefer to make your own biscuits try my 7UP Biscuit Recipe! 

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Biscuit and Gravy Casserole
Print Recipe
5 from 2 votes

Biscuit and Sausage Gravy Casserole

Ingredients

  • 1 lb of Sage flavored
  • sausage
  • 1 sweet Vidalia or large yellow onion, diced
  • 1/4 cup flour
  • 2 cups milk
  • 8 oz cream cheese
  • softened and cubed
  • salt and cracked black pepper to taste
  • 1 package Pillsbury Crescent rolls
  • 1 package Pillsbury Golden Layers Flaky Biscuits {8 or 10 pack} or try my 7UP Biscuit Recipe

Instructions

  • Preheat oven to 350 degrees.
  • Grease a 9X13 baking dish, then spread out flat sheet of crescent roll.
  • Bake for 5 minutes, then remove from the oven and set aside.
  • Using a large, deep skillet cook crumbled sausage over medium heat until browned.
  • Drain all grease except about 1 tsp. and add diced onion and cook until softened, about 5 minutes.
  • Meanwhile, in a large sauce pot heat milk over medium low heat and whisk in flour.
  • Cook and constantly stir for 3-4 minutes until slightly thickened.
  • Then add cream cheese and stir until melted and well combined.
  • Add salt and pepper to taste.
  • Pour sausage mixture into gravy and mix well.
  • Pour sausage gravy onto the crescent sheet and spread to cover.
  • Top with flaky biscuit dough, spaced evenly on top.
  • Bake for 20-22 minutes at 350 degrees until biscuits are golden brown on top.

Preheat oven to 350 degrees. 
Grease a 9X13 baking dish, then spread out flat sheet of crescent roll.
Bake for 5 minutes, then remove from the oven and set aside. 
Using a large, deep skillet cook crumbled sausage over medium heat until browned. 
Drain all grease except about 1 tsp. and add diced onion and cook until softened, about 5 minutes. 
You don’t need to add butter or oil to the pan when cooking the
sausage and onions, especially in a cast iron pan. The grease will give
you flavor and keep the onions from sticking to the pan. But make sure
you drain all but about 1 tsp of grease so it won’t be too greasy!
 
 
Meanwhile, in a large sauce pot heat milk over medium low heat and whisk in flour. 
Cook and constantly stir for 3-4 minutes until slightly thickened. 
Then add cream cheese and stir until melted and well combined. 
Add salt and pepper to taste. 
Pour sausage mixture into gravy and mix well.
 
Make sure to constantly stir the milk and flour until thickened. Using a whisk be sure not to burn the milk. When adding pepper, it is according to taste. The cream cheese adds a sweet note so the pepper and sage sausage give it the kick the gravy needs!
 
 
 
 Pour sausage gravy onto the crescent sheet and spread to cover.
I thought the Grands Jr Buttery Golden Layers were the 
perfect flaky, crunchy topping for this casserole!
 
 
Spread the biscuits out on top.

You can also use bigger biscuits, an 8 pack, but you will need to bake for a couple more minutes to cook through.
 
 
 
 
 Bake for 20-22 minutes at 350 degrees until biscuits are golden brown on top.
 
 

Hot out of the oven!

We had this casserole for Sunday breakfast last week. 

 
It definitely fills you up and we were ready for a nap afterwards! 
You can also just make this gravy recipe and use to top biscuits, cornbread, or potatoes! 

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Comments

  1. Anonymous

    I made this today for brunch. It was very good, although next time I would bake the crescent roll bottom for a few minutes prior to adding the gravy mixture. Overall it was a very filling meal!

    Reply

  3. Tony Flanagan

    Found you through Pinterest, and made it for dinner tonight… I know you say to add the pepper to taste, but I do believe in the recipe you mean tsp. and not tbs… I did use crescent rolls for the top because we had no biscuits, and we really enjoyed it.

    Reply

  4. Jessie Whitfield

    Oh sweet baby Jesus that was way too much pepper. Whole dish was ruined. Besides that it was great! #deathbypepper I sure hope it was supposed to read tsp because that would be SO much better. Never doing that again lol

    Reply

  5. Anonymous

    This gravy is AMAZING. Who would have ever thought to put cream cheese in it? I will never make gravy to 'old' way again!

    Reply

  6. Melissa

    I found your blog thru Pinterest, and I l*o*v*e this recipe! =) Im a huge fan of Biscuits and Gravy ( could eat it every day… ) =)

    Im a new follower!

    Melissa

    Reply

  7. Anonymous

    I'm going to make this next week-end for brunch. I don't understand why there needs to be a bottom crust. Seems like more fat and 'stuff' to me. I will follow your recipe for the sausage gravy because it sounds good and creamy, omit the bottom crust, and I will make my own biscuits and drop them onto the sausage gravy.

    Vicky

    Reply

    • Nicole Hood

      You can make the gravy ahead of time but reheating the biscuits makes them a little tough. However, if you make the bottom crescent layer and gravy the day before and then just bake the biscuits on top the day of as you reheat the gravy that would work!

      Reply

  11. Pandaundercover

    I made this tonight because when I saw this recipe a week ago, it was all I could think about! However, I found the sauce to taste too rich and cream cheese tasting. My husband and I couldn't tolerate it very well. I'd be willing to try this again, but I'll have to look up alternative ways to make the gravy without cream cheese.

    Reply

    • Kandy

      Hi: You could use the smaller amount of cream cheese, 3 or 4 oz bar and that might help. Also I don't know why you couldn't just make your own version of sausage gravy, leave out the cream cheese and make it like that. I would tend to make my gravy a bit thicker for this. My son loves sausage gravy so I definitely will be trying this for him minus the cream cheese.

      Reply

    • Anonymous

      I also thought it was too much cream cheese…Not quite what I was expecting. If and when I make it again, I will do some changes/

      Reply

  12. Brandeen

    I made thees last nite and they wer soooo good that this moning they all crowned me kween of the trayler park. Do you know if I could subsitoot some skwurl for the sausage?

    Reply

  13. Julie E

    Hi Nicole. Stopping by from Stefani's Cupcakes Galore pinterest board. I wanted ot meet the other blogging contributors. This recipe sounds great. We love biscuits and gravy. I never thought to make it a casserole. Yum!

    Reply

  17. Anonymous

    Can I put it all together day before and put biscuits on top in the morning then bake? And from fridge to oven would it still take 20-25 min?

    Reply

  18. Ctina

    We made it today and it was really tasty but seemed like it was all bread so we will either omit the crust next time or make the gravy and bisquits seperately and eat it the traditional bisquit and gravy way. Might even double the gravy recipe! Thanks! Oh, and I probably put a tbsp of pepper in it and we loved it.

    Reply

  19. JR

    Awesone recipe for sausage gravy. I onitted the casserole idea and used the biscuit dough in my sandwich maker to make empanadas with the "gravy" inside……. SO good and mess free!

    Reply

  20. Anonymous

    I love this recipe and use it all the time. I ALWAYS omit the crescent rolls on the bottom. In my opinion they are really not needed and the casserole works just fine without them. 🙂

    Reply

  22. Spice online coupons

    Yum
    That is a good recipe to try. The pictures make me feel as though I would bite in right now. I can just imagine how much you look forward to having this whenever it is made. Perhaps it would be a good meal at any time of day.

    Reply

  24. Anonymous

    Planning on making this tonight anyone know if it would be a bad idea to get all together place biscuits on top cover with foil for a cpl hours then bake wanna have it prepared so husband can just remove foil and bake…i work nights but like to have dinner prepared

    Reply

  25. Anonymous

    Cresent roll dough was not done. Maybe next time I'll put dish on bottom rack and closer to bottom coil. Otherwise it was delicious.

    Reply

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