Sausage Gravy and Drop Biscuit Casserole

Forget the cans of store-bought biscuits and make this Sausage Gravy and Drop Biscuit Casserole from scratch! A one skillet meal that combines the best of sausage gravy with homemade drop biscuits, made in a family style presentation. Easy enough to take camping too!

Ingredients for Sausage Biscuit and Gravy Casserole

• Sausage or Ground Pork – We get a whole pig from my parents every year and get both sausage and ground pork. If you have plain ground pork, use the seasonings below. If you have sausage that’s already flavored, skip the seasonings and prepare the sausage as normal.
• Seasonings – Our sausage is seasoned with a perfect mixture of salt, pepper, dried thyme, dried rosemary, garlic powder, onion powder, paprika, chili powder, ground sage, ground mustard, and Herbs de Provence. 
• Cornstarch – A sprinkle of cornstarch helps thicken the gravy to cling to the sausage and be soaked up by the drop biscuits.
• Chicken Stock – The flavors in chicken broth create a delicious flavor base for the gravy. 
• Heavy Cream or Whole Milk – Whisked into the gravy so it’s rich and creamy. Plus it’s use in the drop biscuit dough. 
• Flour – All-purpose flour is best in this scenario, or gluten-free 1:1 all-purpose flour.
• Baking Powder, Baking Soda, and Sugar– for the drop biscuits to provide a quick lift without yeast.

How to make Sausage and Biscuits Casserole

This sausage and biscuits casserole is made with spiced sausage (or ground pork), super simple homemade biscuits, and a perfectly flavorful gravy. Here’s a quick summary on how to make it. See the recipe card below for more detailed instructions.

1. Start by browning the sausage/ground pork in a cast iron skillet with the seasonings. Cook until browned, then drain off any excess grease.
2. Add in the cornstarch and stir. This will help to grab any remaining grease (ie. flavor!) left behind. Then add the chicken stock and heavy cream. Simmer until reduced by about half. We want some of the liquid still in there and the biscuits will soak it up.
3. In a bowl, mix together the dry ingredients for the biscuit dough, then pour in the whole milk (or buttermilk!). Mix until just combined.
4. Next, drop chunks of the biscuit dough all over the browned sausage in the skillet.
5. Bake at 350F until golden and heated through.
6. Dig in! 

How to cook while camping

Here are some tips to make this recipe even easier to cook while camping.

• Combine the ground pork and seasonings at home in a Ziploc bag prior to going camping. It then becomes a quick dump and go style meal.
• Use a campfire Dutch oven with a lid and a tripod so you can stay warm from the fire and still cook your breakfast.
• Cook the ground pork over an open flame and make the gravy, but do not reduce the gravy by half.
• Add the drop biscuit dough and cover with a lid. Hover the Dutch oven above the flames. The steam from the internal reducing gravy will help in cooking your drop biscuit topping.
• Check after 30 minutes. You’ll be looking for the biscuits to be fully cooked.

Tips and notes

Don’t overmix the dough. Overmixed dough can become dense and dry due to overworked gluten. Mix only until just combined so your drop biscuits are perfectly light and fluffy. 

Drain the grease. After you brown the sausage, I recommend draining any excess oil out of the pan before you layer on the biscuit dough. This helps prevent the casserole from being too oily.

To save time, you are more than welcome to use store-bought biscuit dough—although I highly recommend it homemade. 

Assemble ahead of time. Want to get ahead on breakfast? You can absolutely put your casserole together the night before, then cover it and store it in the fridge. When you’re ready to serve, simply pop it in the oven and bake as directed. You may need to add a little bit of extra time to make sure it gets heated all the way through.

Add veggies. Want to bulk your casserole up? Feel free to cook veggies such as onions, peppers, mushrooms, etc. right along with the sausage.

How to store leftover sausage and biscuit casserole

Leftover sausage and biscuit gravy casserole will last in the fridge for 3-4 days or for up to 2 months in the freezer. Of course if making it ahead of time for the freezer, use a tin pie plate. Do not store your cast iron in the freezer.

To reheat, thaw the casserole overnight in the fridge if frozen, then warm in the oven at 350ºF until heated through. 

What to serve with Sausage and Biscuit Casserole

Sausage and biscuit casserole is delicious on its own, but you definitely can’t go wrong with a spread of other breakfast/brunch recipes. Here are just a few ideas!

• Skillet Fried Potatoes
• Buttermilk Pancakes
• Apple Butter Cinnamon Rolls
• Maple Bacon Quick Bread with Candied Bacon
• Bacon and Eggs

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Sausage Gravy Drop Biscuit Casserole

Author Katie Chase

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

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Sausage Gravy Drop Biscuit Casserole is a quick and easy breakfast for at home or out on the range.

Equipment

• 10-inch skillet

Ingredients

 

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Sausage & Gravy

• ▢ 1 1/2 pounds ground pork *see notes!
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon thyme
• ▢ 1 teaspoon Herbs de Province
• ▢ 1/2 teaspoon pepper
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon onion powder
• ▢ 1/4 teaspoon paprika
• ▢ 1/4 teaspoon chili powder
• ▢ 1/4 teaspoon ground sage
• ▢ 1/4 teaspoon ground mustard
• ▢ 1/2 Tablespoon cornstarch
• ▢ 1 cup chicken stock
• ▢ 3/4 cup heavy cream (or whole milk)

Drop Biscuits

• ▢ 2 cups flour all-purpose
• ▢ 2 teaspoons baking powder
• ▢ 2 teaspoons sugar
• ▢ 1 teaspoon baking soda
• ▢ 3/4 cup whole milk (or buttermilk) *see notes

Instructions

• Start by browning the sausage/ground pork in a cast iron skillet with the seasonings. Cook until browned, then drain off any excess grease, except for about a Tablespoon.
• Add in the cornstarch and stir. This will help to grab any remaining grease (ie. flavor!) left behind.
• Then add the chicken stock and heavy cream. Simmer until reduced by about half. We want some of the liquid still in there so the biscuits will soak it up.
• In a bowl, mix together the dry ingredients for the biscuit dough, then pour in the whole milk (or buttermilk!). Mix until just combined.
• Next, drop chunks of the biscuit dough all over the browned sausage in the skillet.
• Bake at 350F until golden and heated through, about 20 minutes.

Notes

If using sausage instead of ground pork, skip the seasonings. 

The amount of milk for the biscuits will depend slightly on environment. You may need to add a bit more. We’re looking for a shaggy dough as shown in the pictures. Nothing smooth nor batter-like. 

Note that this is not a super creamy gravy version. This version is slightly more dry and portions out well. Feel free to increase the gravy (chicken stock and heavy cream), reserve some on the side and pour over the casserole at the end. 

Nutrition

Calories: 447kcal | Carbohydrates: 29g | Protein: 20g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 641mg | Potassium: 377mg | Fiber: 1g | Sugar: 3g | Vitamin A: 412IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 3mg

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