This biscuits and gravy casserole takes everything you love about a classic Southern breakfast, fluffy buttermilk biscuits, creamy sausage gravy, melty cheese, and eggs, and bakes it all together in one dish. It’s rich, comforting, and ridiculously satisfying. Perfect for a holiday morning, weekend brunch, or feeding a hungry crowd without juggling a dozen skillets.

A serving of casserole topped with creamy sausage gravy sits on a dark plate with a fork, next to a bowl of extra gravy and a baking dish, all on a light gray cloth and stone background.

Biscuits and Gravy Casserole (No Cans, Just Comfort)

I’ve got a thing for biscuits and gravy. Always have. But canned biscuits? That’s a no from me. I want fluffy, golden buttermilk biscuits made from scratch—ones that actually taste like something. So when I started working on this casserole, I knew one thing: no shortcuts.

This breakfast casserole with biscuits is basically everything I want in a Southern breakfast, all tucked into one bubbling, golden-brown dish. You’ve got savory sausage, creamy homemade gravy, soft scrambled eggs, melty cheese, and pillowy drop biscuits baked right on top. It’s rich, cozy, and honestly, one of my favorites.

Whether you’re feeding a crowd on a holiday morning or just craving a proper Southern breakfast on a random Saturday, this casserole delivers.

A Scratch-Made Southern Breakfast

I love a shortcut when it actually works—but this is not one of those times. No dry mix. No biscuits out of a tube. No gloopy gravy from a packet. This is the real deal.

You’ll cook up sausage and use it two ways—some for the casserole, the rest for the gravy. And the gravy? You’ll make it in the same pan, and it only takes about 10 minutes. So no, it’s not hard. And yes, it tastes 10x better than anything pre-made.

Same goes for the biscuits. You’ll stir together a quick buttermilk biscuit dough and drop it right over the top. No rolling, no cutting. They bake up soft and golden, and honestly, they’re the reason I never touch the canned kind.

A casserole dish filled with golden-brown, cheesy biscuit-topped casserole, with a serving spoon scooping some out. Next to it is a bowl of creamy sausage gravy on a gray surface.

What Makes This Breakfast Casserole So Good

Real biscuits. No cans. No shortcuts. Just fluffy, buttery drop biscuits made from scratch.
All-in-one. Sausage, eggs, cheese, gravy… everything you want in one pan.
Make-ahead-ish. You can prep parts ahead, but this one’s best fresh. More on that below.
Comfort food to the max. Perfect for brunch, holidays, or lazy weekends.

2 Key Ingredients to the Perfect Biscuit Gravy Casserole

These two ingredients will help you make the perfect breakfast casserole. Don’t forget to check the recipe card for the full list of ingredients.

A flat lay of baking ingredients on a gray surface, including flour, milk, butter, eggs in a carton, cheese, baking powder, and baking soda.

Breakfast sausage: Use your favorite brand of breakfast sausage. Pork sausage will give you the best flavor. If you want the casserole to be spicy, use spicy breakfast sausage.
Buttermilk: This keeps the biscuits moist and tender. If you don’t have buttermilk, you can learn how to make your own buttermilk.

Building a Southern Breakfast Casserole from Scratch

Step One: Cook the Sausage and Make the Gravy

Ground beef is being cooked in a black cast iron skillet, stirred with a wooden spoon. The meat appears browned and seasoned, and steam is rising from the pan on a gray surface. — Brown the sausage in a skillet.

A black skillet filled with creamy sausage gravy, speckled with black pepper, sits on a gray surface. A metal whisk rests in the gravy, showing its thick texture. — Use some of the sausage to make a quick sausage gravy in the same pan.

Step Two: Mix the Biscuit Dough

Tip: Make sure not to overmix the biscuit dough as this can lead to tough biscuits.

A metal whisk rests in a clear glass bowl filled with flour on a gray textured surface. — Whisk the dry ingredients.

A glass bowl with flour and wet ingredients being mixed by a red and white spatula, on a gray countertop. — Stir in the buttermilk and melted butter, and mix just until a dough forms.

Step Three: Build the Casserole

A glass measuring cup contains cracked eggs, milk, and black pepper being whisked together with a metal whisk on a gray countertop. — Whisk the eggs and milk together.

A white ceramic baking dish filled with a mixture of beaten eggs and browned ground sausage, ready to be baked, on a gray countertop. — Pour the egg mixture into the baking dish. Add the cooked sausage.

A rectangular baking dish filled with a yellow egg mixture and bits of sausage, topped with twelve scoops of biscuit dough arranged in rows, ready to be baked. — Drop biscuit dough on top of the sausage layer.

Unbaked biscuit dough scoops are placed in a creamy, yellow sauce inside a rectangular, white baking dish set on a gray surface. — Pour some of the gravy over everything.

Step Four: Top with Cheese and Bake

A rectangular baking dish filled with biscuit dough topped with a generous layer of shredded cheddar cheese, ready to be baked. — Sprinkle the shredded cheese over the top.

A golden-brown baked casserole topped with melted cheese, served in an oval ceramic dish on a gray surface. The surface is bubbly and dotted with black pepper. — Bake until the biscuits are golden and the edges are bubbling.

Step Five: Serve with Extra Gravy

Two cheesy biscuit-like servings with visible sausage pieces on a dark plate, next to a fork. In the background, a casserole dish and a bowl of white gravy can be seen. — Warm up the leftover gravy and pour it over each serving for that classic biscuits and gravy finish.

What to Do with Leftovers

If you’re lucky enough to have some:

Make-ahead tip: You can prep the sausage and gravy the night before, but don’t assemble the whole thing too early. The biscuits do best baked fresh.

Fridge: Store in a sealed container for up to 3 days. Keep leftover gravy separate so the biscuits don’t get soggy.

Reheat: Use the oven—wrap the casserole in foil and warm at 350ºF until hot. Don’t use the microwave unless you want chewy biscuits (you don’t).

A baked casserole topped with melted, golden-brown cheese sits in a white dish. A serving spoon has scooped out a portion, revealing the cheesy, creamy interior and a bit of black pepper sprinkled on top.

This isn’t just another breakfast casserole. It’s the kind of meal people ask about. It’s messy, comforting, made with love, and full of all the good things—biscuits, gravy, cheese, and just enough effort to make it worth it. No cans. No shortcuts. Just real food that makes people happy.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

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5 from 3 votes

Homemade Biscuits and Gravy Casserole (No Canned Biscuits)

Biscuits and Gravy Casserole (No Cans, Just Comfort)

A Scratch-Made Southern Breakfast

What Makes This Breakfast Casserole So Good

2 Key Ingredients to the Perfect Biscuit Gravy Casserole

Building a Southern Breakfast Casserole from Scratch