Sausage and Gravy Biscuit Casserole


  • 1 tablespoon olive oil
  • 1 pound ground breakfast sausage
  • 1/3 cup butter
  • 1/4 cup flour
  • 2 1/2 cups milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (8- count) can jumbo refrigerated biscuits
  • 2 tablespoons chopped green onions
  • 1 cup Borden® Cheese Thick Cut Shreds


  1. Preheat oven to 350°F. Coat a 11×7 baking dish with nonstick spray. Set aside.
  2. In a skillet heat the olive oil over medium-high. Add in the sausage and cook until crumbly and no longer pink, about 7 minutes. Remove the sausage from the skillet and place in a bowl. Set aside. Drain the grease form the pan.
  3. Turn the heat down to medium, and melt the butter in the same skillet. Whisk in the flour, and cook for 2 minutes, constantly whisking.
  4. Slowly add the milk, salt and pepper while constantly whisking. Bring mixture to a boil and continue cooking for 3-4 minutes, until the gravy thickens slightly. Add the sausage back to the skillet and stir to combine. Remove from heat.
  5. Divide the biscuits in half lengthwise. Place 8 halves in the bottom of the prepared baking dish. Top with half of the sausage gravy, half of the cheese, and half of the green onions. Repeat the process.
  6. Bake 40 minutes until bubbly and golden.
  7. Serve warm

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