Sausage And Biscuit Casserole
There's something special about a warm, comforting casserole on a chilly morning. As a Midwesterner, I grew up with a love for hearty, one-dish meals that bring everyone together. My Sausage And Biscuit Casserole is a family favorite, and I'm excited to share it with you. This recipe is perfect for a busy morning, as it can be prepared ahead of time and baked to perfection in under an hour.
The combination of savory sausage, flaky biscuits, and melted cheese is a match made in heaven. And the best part? It's incredibly easy to make. Simply cook the sausage, mix the biscuit dough, and assemble the casserole. Let the oven do the rest, and you'll have a delicious breakfast that's sure to please even the pickiest eaters.
I've made this casserole for countless family gatherings, brunches, and even holiday meals. It's always a hit, and I'm confident it will become a staple in your household as well. So go ahead, give it a try, and enjoy the warm, comforting goodness of a homemade Sausage And Biscuit Casserole.
One of the things I love about this recipe is its versatility. You can customize it to suit your tastes by using different types of sausage or adding in some diced veggies. And if you're looking for a make-ahead option, this casserole can be prepared up to a day in advance and refrigerated or frozen until you're ready to bake it.
Whether you're a busy parent, a brunch enthusiast, or simply a lover of all things breakfast, this Sausage And Biscuit Casserole is sure to become a new favorite. So grab a cup of coffee, gather your loved ones, and dig in to a warm, comforting slice (or two) of this delicious casserole.
Why You’ll Love This Recipe
- Easy to make and perfect for a busy morning
- Customizable with different types of sausage and veggies
- Make-ahead option for up to a day in advance
- Perfect for family gatherings, brunches, and holiday meals
- Hearty and satisfying, with a beautiful golden-brown crust
- Can be refrigerated or frozen for later use
Why This Recipe Works
The key to a great Sausage And Biscuit Casserole is layering the ingredients in a way that allows the biscuits to absorb all the flavorful juices from the sausage. By cooking the sausage first and then adding the biscuit dough on top, we create a beautiful, golden-brown crust that's both crispy and tender.
Another important factor is the type of cheese used. I prefer a combination of cheddar and Monterey Jack, as they melt beautifully and add a rich, creamy flavor to the casserole. And don't forget to sprinkle some grated cheese on top of the biscuits before baking – it's the perfect finishing touch!
The baking time and temperature are also crucial. By baking the casserole at 375°F (190°C) for about 35-40 minutes, we ensure that the biscuits are cooked through and the cheese is melted and bubbly. And don't worry if the top gets a little brown – that's just the biscuits doing their thing!
Ingredients You’ll Need
When it comes to making a great Sausage And Biscuit Casserole, the ingredients are just as important as the technique. You'll need some basic pantry staples, such as all-purpose flour, baking powder, and salt, as well as some savory sausage and shredded cheese. Don't forget to pick up some heavy cream and butter, too – they're essential for creating a rich, creamy biscuit dough.
One of the best things about this recipe is that it uses ingredients you likely already have on hand. So go ahead, take a peek in your pantry and fridge, and see what you can whip up!
- 1 lb (450g) sweet sausage, casings removedLook for a high-quality sausage with a good balance of spices and flavor. You can also use hot sausage if you prefer a little heat.
- 2 cups (250g) all-purpose flourMake sure to use a fresh, unbleached flour for the best flavor and texture.
- 4 tsp (20g) baking powderDon't skip the baking powder – it's essential for creating light, fluffy biscuits.
- 1 tsp (5g) saltUse a high-quality salt, such as kosher or sea salt, for the best flavor.
- 1/2 cup (115g) cold unsalted butter, cut into small piecesKeep the butter cold, as this will help create a flaky, tender biscuit dough.
- 3/4 cup (180ml) heavy creamDon't overmix the dough – the cream should still be slightly lumpy when you're done.
- 1 large egg, beatenUse a fresh egg for the best flavor and texture.
- 1 cup (115g) shredded cheddar cheeseA combination of cheddar and Monterey Jack cheese works beautifully in this recipe.
- 1/2 cup (55g) grated Monterey Jack cheeseDon't skip the grated cheese on top – it's the perfect finishing touch!
- 2 tbsp (30g) chopped fresh parsleyUse fresh parsley for the best flavor and texture. You can also use other herbs, such as chives or thyme, if you prefer.
Equipment You’ll Need
How to Make Sausage And Biscuit Casserole
- 1Preheat your oven to 375°F (190°C). Make sure to use the middle rack for even baking.
- 2In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until it's no longer pink, about 5-7 minutes.
- 3While the sausage is cooking, whisk together the flour, baking powder, and salt in a large bowl. Add the cold butter and use a pastry blender or fork to work it into the flour mixture until it resembles coarse crumbs.
- 4In a separate bowl, whisk together the heavy cream and beaten egg. Pour the cream mixture over the flour mixture and stir until the dough comes together in a shaggy mass.
- 5Turn the dough out onto a floured surface and knead it a few times until it comes together. Don't overwork the dough – it should still be slightly sticky.
- 6Roll the dough out to a thickness of about 1 inch (2.5 cm). Use a biscuit cutter or the rim of a glass to cut out the biscuits. You should be able to get about 8-10 biscuits.
- 7In a greased 9x13-inch baking dish, arrange half of the cooked sausage in the bottom of the dish. Top with half of the biscuits, leaving a little space between each biscuit.
- 8Sprinkle half of the shredded cheddar cheese and half of the grated Monterey Jack cheese over the biscuits. Repeat the layers, starting with the remaining sausage, then the remaining biscuits, and finally the remaining cheese.
- 9Bake the casserole for 35-40 minutes, or until the biscuits are golden brown and the cheese is melted and bubbly. Use an instant-read thermometer to check the internal temperature – it should be at least 165°F (74°C).
- 10Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This will help the biscuits absorb all the flavorful juices from the sausage.
- 11Sprinkle the chopped parsley over the top of the casserole and serve warm, garnished with additional parsley if desired.
Expert Tips
- Make sure to use a high-quality sausage for the best flavor.
- Don't overmix the biscuit dough – it should still be slightly sticky when you're done.
- Use a combination of cheddar and Monterey Jack cheese for the best flavor.
- Don't skip the grated cheese on top – it's the perfect finishing touch!
- Let the casserole rest for 10-15 minutes before serving to allow the biscuits to absorb all the flavorful juices from the sausage.
- You can customize this recipe by using different types of sausage or adding in some diced veggies.
Common Mistakes to Avoid
- Overmixing the biscuit dough, which can lead to tough, dense biscuits.
- Not using enough cheese, which can result in a dry, flavorless casserole.
- Not letting the casserole rest before serving, which can cause the biscuits to be soggy and unappetizing.
- Using low-quality sausage, which can affect the overall flavor of the dish.
- Not using an instant-read thermometer to check the internal temperature, which can result in undercooked or overcooked biscuits.
- Not greasing the baking dish, which can cause the casserole to stick and be difficult to remove.
Variations and Substitutions
- Use different types of sausage, such as hot sausage or Italian sausage, for a unique flavor.
- Add some diced veggies, such as bell peppers or onions, to the sausage for added flavor and nutrition.
- Use different types of cheese, such as mozzarella or feta, for a unique flavor profile.
- Add some chopped fresh herbs, such as parsley or thyme, to the biscuit dough for added flavor.
- Use a combination of all-purpose flour and whole wheat flour for a nuttier, more wholesome biscuit.
- Make individual servings by using a muffin tin instead of a 9x13-inch baking dish.
- Add some diced ham or bacon to the sausage for added smokiness and flavor.
What to Serve With Sausage And Biscuit Casserole
This Sausage And Biscuit Casserole is perfect for serving at a brunch or breakfast gathering. You can also serve it as a side dish at a holiday meal or potluck. Consider pairing it with a fresh fruit salad, a green salad, or a warm cup of coffee or tea.
Some other ideas for serving this casserole include topping it with a fried egg, serving it with a side of hash browns or home fries, or offering it as a breakfast option at a buffet or brunch.
Make-Ahead, Storage, Freezing and Reheating
This casserole can be made ahead of time and refrigerated or frozen for later use. To refrigerate, simply assemble the casserole and cover it with plastic wrap or aluminum foil. It will keep in the fridge for up to 24 hours.
To freeze, assemble the casserole and cover it with plastic wrap or aluminum foil. It will keep in the freezer for up to 2 months. When you're ready to bake, simply thaw the casserole overnight in the fridge and bake as directed.
To reheat, simply bake the casserole in a preheated oven at 350°F (180°C) for about 20-25 minutes, or until it's warmed through and the biscuits are crispy again. You can also reheat individual servings in the microwave for about 30-45 seconds, or until warmed through.
When reheating, make sure to check the internal temperature of the casserole to ensure that it reaches a minimum of 165°F (74°C). This will help prevent foodborne illness and ensure that the casserole is safe to eat.
Frequently Asked Questions
Can I use different types of sausage?
Yes, you can use different types of sausage, such as hot sausage or Italian sausage, for a unique flavor. Just make sure to adjust the amount of seasoning accordingly.
Can I make this casserole ahead of time?
Yes, you can make this casserole ahead of time and refrigerate or freeze it for later use. Simply assemble the casserole and cover it with plastic wrap or aluminum foil.
Can I customize this recipe?
Yes, you can customize this recipe by using different types of sausage, adding in some diced veggies, or using different types of cheese. Feel free to get creative and make it your own!
What's the best way to reheat this casserole?
The best way to reheat this casserole is to bake it in a preheated oven at 350°F (180°C) for about 20-25 minutes, or until it's warmed through and the biscuits are crispy again. You can also reheat individual servings in the microwave for about 30-45 seconds, or until warmed through.
Can I make individual servings?
Yes, you can make individual servings by using a muffin tin instead of a 9x13-inch baking dish. Simply assemble the casserole and divide it among the muffin cups.
What's the internal temperature of the casserole?
The internal temperature of the casserole should be at least 165°F (74°C) to ensure that it's safe to eat. Use an instant-read thermometer to check the internal temperature.
Can I freeze this casserole?
Yes, you can freeze this casserole for up to 2 months. Simply assemble the casserole and cover it with plastic wrap or aluminum foil. When you're ready to bake, simply thaw the casserole overnight in the fridge and bake as directed.
How do I prevent the biscuits from becoming soggy?
To prevent the biscuits from becoming soggy, make sure to let the casserole rest for 10-15 minutes before serving. This will allow the biscuits to absorb all the flavorful juices from the sausage.
Ingredients
- 1 lb (450g) sweet sausage, casings removed
- 2 cups (250g) all-purpose flour
- 4 tsp (20g) baking powder
- 1 tsp (5g) salt
- 1/2 cup (115g) cold unsalted butter, cut into small pieces
- 3/4 cup (180ml) heavy cream
- 1 large egg, beaten
- 1 cup (115g) shredded cheddar cheese
- 1/2 cup (55g) grated Monterey Jack cheese
- 2 tbsp (30g) chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C). Make sure to use the middle rack for even baking.
- In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until it's no longer pink, about 5-7 minutes.
- While the sausage is cooking, whisk together the flour, baking powder, and salt in a large bowl. Add the cold butter and use a pastry blender or fork to work it into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream and beaten egg. Pour the cream mixture over the flour mixture and stir until the dough comes together in a shaggy mass.
- Turn the dough out onto a floured surface and knead it a few times until it comes together. Don't overwork the dough – it should still be slightly sticky.
- Roll the dough out to a thickness of about 1 inch (2.5 cm). Use a biscuit cutter or the rim of a glass to cut out the biscuits. You should be able to get about 8-10 biscuits.
- In a greased 9x13-inch baking dish, arrange half of the cooked sausage in the bottom of the dish. Top with half of the biscuits, leaving a little space between each biscuit.
- Sprinkle half of the shredded cheddar cheese and half of the grated Monterey Jack cheese over the biscuits. Repeat the layers, starting with the remaining sausage, then the remaining biscuits, and finally the remaining cheese.
- Bake the casserole for 35-40 minutes, or until the biscuits are golden brown and the cheese is melted and bubbly. Use an instant-read thermometer to check the internal temperature – it should be at least 165°F (74°C).
- Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This will help the biscuits absorb all the flavorful juices from the sausage.
- Sprinkle the chopped parsley over the top of the casserole and serve warm, garnished with additional parsley if desired.