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Savory Sausage and Biscuit Bake

Indulge in a heartwarming breakfast or brunch with our Savory Sausage and Biscuit Bake—a delectable blend of seasoned sausage, creamy sauce, and fluffy biscuits. This fuss-free casserole is a guaranteed crowd-pleaser!
3
35 min
TOTAL TIME
537
CALORIES
$1.02
PER SERVING
Savory Sausage and Biscuit Bake
Ingredients
9 INGREDIENTS
6 SERVINGS
Unsalted Butter
2 tbsp unsalted butter
All-purpose Flour
1/4 cup all-purpose flour
Refrigerated Biscuit Dough
1 container refrigerated biscuit dough
Salt
1/2 tsp salt
Black Pepper
1/2 tsp black pepper
Garlic Powder
1/2 tsp garlic powder
Whole Milk
3 cups whole milk
Onion Powder
1/2 tsp onion powder
Breakfast Sausage
12 oz breakfast sausage
casings removed
Directions
9 STEPS
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
1
Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan with cooking spray and set aside.
2
In a small bowl, whisk together all-purpose flour, salt, garlic powder, onion powder, and black pepper.
3
In a medium-sized skillet, cook and crumble breakfast sausage over medium heat until fully cooked and no longer pink.
4
Add unsalted butter and flour mixture to the skillet, stirring until the sausage is evenly coated.
5
Gradually pour in whole milk, continually stirring until well combined.
6
Allow the mixture to simmer for 5 minutes, stirring occasionally, until it has thickened.
7
Transfer the sausage mixture to the prepared baking pan, spreading it evenly across the bottom.
8
Arrange the biscuit dough pieces on top of the sausage mixture.
9
Bake for 25 minutes, or until the biscuits turn golden brown and are cooked through. Insert a toothpick into a biscuit; if it comes out clean, your casserole is ready to be enjoyed!
Health Info
Macros
46g
CARBS
31g
FAT
16g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Why are my biscuits hard?
How do I get my biscuits to rise and be flaky?
Can I use oil instead of butter in my biscuits?
Can I use water instead of milk in my biscuits?
Why didn't my biscuits brown?
Can I add cheese to my biscuit dough?
Why does my biscuit taste bland?
How do I make biscuits without baking powder?
Why are my biscuits dense?
Can I use self-raising flour for biscuits?