Biscuits & Gravy Casserole - National Biscuit Month

A hearty biscuits and gravy casserole that's a huge crowd-pleaser and perfect for guests. 

Raise your hands if you love homemade biscuits? I for one love big, tender, fluffy buttermilk biscuits, slathered with apple butter, honey butter or peach preserves. They're also perfect for sopping up milk gravy, sausage gravy, bacon gravy and even chocolate gravy. 

Goodness, there's nothing better than a good ole fluffy biscuit if you ask me. I grew up eating Southern biscuits, so it's no surprise when you see biscuits gracing my table for breakfast, lunch or dinner. Some things in life are made to be simple and biscuits are one of those things. 

Every Southern cook knows the secret to perfect biscuits is WhiteLilyⓇ Flour. White Lily is popular in the South, and has been helping Southern cooks create the lightest-fluffiest biscuits, baked goods, cakes, cookies and more for generations. I remember my grandmother using White Lily Flour so I know it's good. 

Why is it so good? Well White Lily Flour is milled from 100% soft red winter wheat and has a low protein and gluten content. This is what makes White Lily so light and silky soft. I love the self-rising flour and it's the only flour I use when it comes to biscuit making.  

Since it's National Biscuit Month and I love biscuits today I'm sharing this easy breakfast casserole with you. What's better than a homemade buttermilk biscuits, a Biscuits and Gravy Casserole with homemade buttermilk biscuits!!!! 

This casserole has all the ingredients of traditional biscuits and gravy all rolled into this easy casserole. I've seen a few recipes online, but most of them use canned biscuits, but homemade biscuits are really simple to make and taste so much better. Trust me on this one. 

Mercy this breakfast casserole was so good and everyone loved it. This hearty biscuits and gravy breakfast casserole is a huge crowd-pleaser and perfect for overnight guests. Let's get started on the recipe.  

Preheat oven to 375 degrees. In a large bowl add, the flour and shortening. Using a pastry blender or a fork cut the shortening into the flour until it resembles crumbs. Add the buttermilk and stir well. Turn the biscuit dough out on a floured surface and lightly knead and fold the dough until it is no longer sticky.

Sprinkle a bit of flour on the rolling pin and roll out the biscuit dough. I roll my biscuit dough to about 1 inch thick (I like higher biscuits) but for this recipe 1/2 inch in perfect. 

Using a floured biscuit cutter, cut out 9-10 biscuits and set the biscuits aside on a baking pan until all the biscuits have been cut. You can cut the biscuit dough into pieces after rolling out the dough, I cut them into biscuits because I was making extra to freeze, so this step is not necessary. 

Using kitchen shears, cut each biscuit into 6 pieces and line half of the biscuits pieces in the bottom of a 13 x 9 inch baking pan that has been sprayed with non stick spray. Bake the biscuits for 10 minutes. While the biscuits bake, prepare the sausage gravy. 

Crumble and cook sausage in a large skillet over medium heat until browned. 

Stir in the 1/4 cup flour and mix until dissolved. 

In a large measuring cup combine the water and the milk together and slowly stir it into the sausage mixture. 

Let the sausage mixture come to a light boil and then reduce and simmer until slightly thickened (you want the gravy a bit thin because it will continue to thicken as it bakes in the oven). Remove from heat and add salt and pepper, to taste.  

Take the baking pan out of the oven and pour the sausage gravy over the bottom layer of cooked biscuit pieces. 

Layer the remaining uncooked biscuit pieces on top of the sausage gravy.

Bake for 15 - 20 minutes or until the biscuits are golden brown. Remove from oven and brush a bit of butter on top of the biscuits and serve warm. 

I hope you'll give this recipe a try because it's so delicious and of course made with best fluffy White Lily buttermilk biscuits. ♥

Biscuits and Gravy Breakfast Casserole 

{www.mommyskitchen.net}

for the biscuits

2 1/2 - cups WhiteLily self rising flour  (do not substitute)

1/2 - cup shortening 

1 1/2 - cups buttermilk, well shaken 

for the sausage gravy

1 - 16 ounce package breakfast sausage

1/4 - cup WhiteLily flour all purpose or self rising

2 1/2 - cups milk

1 - cup water 

salt and pepper, to taste

butter for garnish  

Preheat oven to 375 degrees. In a large bowl add, the flour and shortening. Using a pastry blender or a fork cut the shortening into the flour until it resembles crumbs.

Add the buttermilk and stir well. Turn the biscuit dough out on a floured surface and lightly knead and fold the dough until it is no longer sticky.

Sprinkle a bit of flour on the rolling pin and gently roll or pat the biscuit dough. I roll my biscuit dough to about 1 inch thick (I like higher biscuits) but for this recipe 1/2 inch is perfect. 

Using a floured biscuit cutter, cut out 9-10 biscuits and set the biscuits aside on a baking pan until all the biscuits have been cut. You can also cut the biscuit dough into pieces after rolling out the dough, I cut them into biscuits because I was making extra to freeze, so this step is not necessary. 

Using kitchen shears, cut each biscuit into 6  pieces and line half of the biscuits in the bottom of a 13 x 9 inch baking pan that has been sprayed with non stick spray. Bake the biscuits for 10 minutes. While the biscuits bake, prepare the sausage gravy. 

Crumble and cook sausage in a large skillet over medium heat until browned. Stir in 1/4 cup flour and mix until dissolved. In a large measuring cup, combine the water and milk together and slowly stir it into the sausage mixture. 

Let the sausage gravy come to a light boil and then reduce and simmer until slightly thickened (you want the gravy a bit thin because it will continue to thicken as it bakes in the oven).  For a thinner gravy use more milk. 

Remove from heat and add salt and pepper to taste. Remove the baking pan from the oven and pour the sausage gravy over the bottom layer of cooked biscuit pieces. 

Layer the remaining uncooked biscuits on top of the sausage gravy. Place the baking pan back into the oven and bake for 15 - 20 minutes or until the biscuits are golden brown and cook through. Remove from oven and brush a bit of butter on top of the biscuits and serve. 

servings: 6-8

Cooks Note: If you have trouble finding White Lily Flour in your area, you can purchase it online atAmazon or Smuckers. If you live in Texas White Lily Flour can be purchased at HEB Grocery or at Central Market.  

White Lily Giveaway (This Giveaway is Over)

In celebration of National Biscuit Month the nice folks at WhilyLilyⓇ, are giving one Mommy's Kitchen reader a chance to win a White Lily Prize Package!!! This gift package will include everything you need to bake up the best Southern biscuits. Enter the giveaway using the Rafflecopter entry box below.  

♥ Save or Pin This Recipe For Later ♥

For more Southern deliciousness, visit WhiteLily.com and follow along on Pinterest and Instagram! 

Disclosure: This sponsored post is part of my role as a proud Ambassador for White Lily. I've been compensated for my time and efforts in creating this post. All opinions are my own. #Savethebiscuit #whitelily #NationalBiscuitmonth