Crock Pot Sausage Gravy Biscuit Casserole
Crock Pot Sausage Gravy Biscuit Casserole is a classic Southern breakfast with so much flavor, tender biscuits and homemade sausage gravy!
A 15-MINUTE PREP CROCK POT RECIPE
If you love hearty southern breakfasts like I do, this Crock Pot Sausage Gravy and Biscuits Casserole is about to become a favorite. Fluffy biscuits cook right on top of a creamy, homemade sausage gravy. It’s perfect for weekend brunch, holiday mornings, or an easy breakfast-for-dinner that the whole family will love!
FREQUENTLY ASKED QUESTIONS:
I would prep the gravy the night before. Then in the morning layer everything into the crock pot. The gravy will thicken in the refrigerator, so if necessary, you can reheat it in the microwave so it’s easier to spread.
If you don’t want to make the homemade gravy, you can make this easier and use 2-3 cans of Libby’s Country Sausage Gravy.
This casserole doesn’t have to be for just breakfast. It can be served as breakfast for dinner. It makes for a delicious brunch as well. This is great with some fresh fruit. Honestly, this casserole is a whole meal in itself, and it’s more on the heavier side of comfort food too. Since it is on the heavier side, I like going with the fresh fruit to bring a little lightness to the table. You can’t go wrong with a little fresh squeezed orange juice either, like I show in the photos.
This casserole is done baking when the biscuits are puffed, cooked through, and have a slightly golden top. If necessary, take one of the biscuit pieces and cut it open to make sure it’s cooked through. It’s best served fresh, straight out of the slow cooker.
It’s usually from the moisture (steam) that builds up in the crock pot while cooking. Just lay a layer of paper towels under the lid as it cooks to help absorb any steam and excess moisture.
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. You can freeze leftovers longer, in a freezer safe container for up to 3-4 months. Thaw in the fridge overnight before reheating to serve.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- breakfast sausage – if you like heat, try spicy sausage for a kick. You could swap regular breakfast sausage out for turkey sausage or plant based sausage. Browning the sausage first helps add more flavor.
- salted butter– you can use unsalted butter, margarine or replace it altogether with sausage drippings.
- all-purpose flour
- milk– whole milk works best for a nice creamy gravy. If you need to use something else in a pinch, 2% or half and half are other options. The gravy won’t be as creamy, but it will still work.
- garlic powder
- paprika
- refrigerated biscuits– I used Grands but any similar brand will work. A Homemade Biscuit Dough, crescent roll dough, or frozen biscuits can also be used. When cutting the biscuits, cut the dough in small evenly sized pieces so they cook the same.
- chopped fresh parsley– this is an optional garnish ingredient
HOW TO MAKE CROCK POT SAUSAGE GRAVY BISCUIT CASSEROLE:
In a large skillet, over medium heat, cook and crumble the sausage until browned and crumbled and cooked through. Drain any excess grease and set aside on a plate or paper towels. Add the butter to the skillet over medium heat. Once melted, stir in flour and cook for about 1–2 minutes. Slowly whisk in the milk, a little at a time. Turn up the heat to medium high and continue to whisk until smooth and thickened.
Season the gravy with salt, pepper, garlic powder, and paprika. Note: I always end up adding a little more salt so I always suggest tasting the gravy and season it to your liking. Add sausage back into the gravy and stir and turn off heat.
Spray the bottom of a 5-6 quart slow cooker with nonstick cooking spray. Cut refrigerated biscuits into 6 pieces and place half of the pieces on the bottom of the slow cooker. Pour the sausage gravy on top of the biscuits in the slow cooker. Top evenly with the rest of the biscuit pieces. Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until biscuits are cooked through and golden on top. Note: to avoid soggy biscuits, place a layer of paper towels under the lid while cooking to absorb excess steam.
Garnish with fresh parsley if you like.
CRAVING MORE RECIPES?
Crock Pot Sausage Gravy Biscuit Casserole
Ingredients
- 1 pound breakfast sausage
- 3 Tablespoons salted butter
- ⅓ cup all-purpose flour
- 1 teaspoon salt (more, to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 3 cups milk (whole milk works best for creamy gravy)
- 16 ounce can refrigerated biscuits (I used Grands biscuits)
- chopped fresh parsley (for garnish, optional)
Instructions
- In a large skillet, over medium heat, cook and crumble 1 pound breakfast sausage until browned and cooked through. Drain any excess grease and set aside on a plate or paper towels.
- Add 3 Tablespoons salted butter to the skillet, over medium heat. Once melted, stir in 1/3 cup all-purpose flour and cook for about 1–2 minutes. Add in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon paprika and whisk.
- Slowly whisk in 3 cups milk, a little at a time. Turn the heat up slightly and continue to whisk until smooth and thickened and all the lumps are out. Taste for seasoning. Add more salt and pepper to your liking.
- Add the cooked sausage into the gravy and stir. Turn off heat.
- Spray the bottom of a 5-6 quart slow cooker with nonstick cooking spray.
- Cut each of the biscuits into 6 pieces and place half of the pieces on the bottom of the slow cooker.
- Pour the sausage gravy on top of the biscuits in the slow cooker.
- Top evenly with the rest of the biscuit pieces
- Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until biscuits are cooked through and golden on top.NOTE: to avoid soggy biscuits, place a layer of paper towels under the lid while cooking to absorb excess steam.
- Garnish with chopped fresh parsley if you like and serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- A 16 ounce can of Pillsbury Grands biscuits has 8 large biscuits.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This is excellent. Definitely having this again.
Thanks so much John!
This was so delicious and everyone at church loved it! I didn’t have a lot of time so I took your advice and prepped it all the night before and then added the biscuits in the morning. Turned out great and that homemade gravy was perfect – thank you!
Do leftovers refrigerate well? I’m so excited to try this!