Hey y’all! If you’re looking to feed a hungry crowd at your next brunch, holiday morning, or family get-together, this Large Batch Biscuits & Gravy Bake is the answer. Fluffy biscuits smothered in rich, creamy sausage gravy make every bite pure comfort. It’s filling, incredibly delicious, and comes together in one pan—no standing over the stove required! Let’s get cooking!
Why You'll Love This Large Batch Biscuits & Gravy Bake
- Perfect for holidays, potlucks, or when you’ve got a house full of guests.
- Creamy, savory sausage gravy paired with tender biscuits in every bite.
- One-pan convenience makes prep and clean-up extra easy.
- Ready in under an hour with minimal fuss.
- Can be made ahead and reheated for stress-free mornings.
Ingredients for Large Batch Biscuits & Gravy Bake
- 2 lbs breakfast sausage (mild or hot, your choice)
- ½ cup (1 stick) unsalted butter
- ½ cup all-purpose flour
- 6 cups whole milk
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cans (16.3 oz each) refrigerated large biscuits (like Pillsbury Grands!)
- Chopped fresh parsley for garnish (optional)
How to Make Large Batch Biscuits & Gravy Bake
Step 1: Prep & Cook Sausage
Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, cook the sausage until browned and fully cooked, breaking it up as it cooks (about 7-9 minutes). Do not drain the fat.
Step 2: Create the Gravy
Add the butter to the cooked sausage and allow it to melt. Sprinkle in the flour and stir continuously for 2 minutes, coating the sausage. Gradually pour in the milk while whisking, then add salt, pepper, garlic powder, and onion powder. Continue to cook, stirring, until thick and bubbly (about 7-8 minutes).
Step 3: Prepare Biscuits
While the gravy simmers, quarter each biscuit. Spray a deep 9x13-inch casserole dish with non-stick spray and layer half the biscuit pieces evenly in the bottom.
Step 4: Assemble the Bake
Pour all the hot sausage gravy evenly over the biscuit layer. Arrange the remaining biscuit quarters on top.
Step 5: Bake
Bake uncovered for 30-35 minutes until the top is golden brown and the biscuits are cooked through. Let stand 5 minutes before serving. Garnish with chopped parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Notes for Large Batch Biscuits & Gravy Bake
- If the gravy seems too thick before baking, add a splash more milk to keep it creamy.
- For spicy flavor, use hot sausage and add a pinch of cayenne.
- Let the bake rest for easy slicing—it sets up nicely as it cools.
Variations on Large Batch Biscuits & Gravy Bake
- Cheesy Biscuit Bake: Add 1 cup shredded cheddar over the sausage gravy before topping with the last biscuits.
- Vegetarian Version: Use plant-based sausage and vegetable broth in place of meat and milk.
- Southwestern Style: Stir in diced green chiles and a teaspoon of smoked paprika for extra flair.
Required Equipment
- Large skillet
- Whisk
- 9x13-inch deep casserole dish
- Sharp knife (for cutting biscuits)
- Measuring cups and spoons
Large Batch Biscuits & Gravy Bake Storage and Shelf Life
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the whole pan with foil and warm in a 325°F oven until heated through. This bake can also be tightly wrapped and frozen for up to 2 months—thaw overnight in the fridge before reheating.
Serving Suggestions for Large Batch Biscuits & Gravy Bake
- Pair with a fresh fruit salad and scrambled eggs for a complete brunch.
- Serve with hot coffee, orange juice, or a spicy Bloody Mary for adults.
- Add a simple green salad for a lighter lunch take on breakfast.
Pro Tips for the Best Biscuits & Gravy Bake
- For extra-fluffy biscuits, avoid pressing them down in the dish after layering.
- Make the gravy slightly loose—it will thicken more while baking.
- Use freshly cracked pepper for unbeatable flavor in the sausage gravy.
FAQ: Large Batch Biscuits & Gravy Bake
- Can I make this biscuits & gravy bake ahead of time?
Absolutely! Assemble everything the night before, cover, and refrigerate. Bake fresh in the morning, adding 5-10 extra minutes to account for the cold start. - Can I use homemade biscuits?
Yes! Use your favorite scratch-made biscuit dough, just make sure to cut them into quarters and check they cook through. - How can I keep the gravy from getting too thick?
If your gravy thickens up more than you’d like, whisk in a bit more milk before assembling the bake.
Ingredients
- 2 lb breakfast sausage
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 6 cups whole milk
- 2 teaspoon black pepper
- 1 teaspoon kosher salt
- 2 cans (16 oz each) refrigerated biscuit dough
- ¼ cup chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat oven to 375°F (190°C). Grease a large 9x13-inch or similar baking dish.
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2In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it up with a spoon as it cooks.
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3Add butter to the skillet. Once melted, stir in the flour and cook for 2 minutes to form a roux.
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4Gradually whisk in the milk, stirring constantly to avoid lumps. Simmer until the gravy thickens, about 5–7 minutes. Season with black pepper and salt.
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5Cut each biscuit into quarters and spread half in the prepared baking dish. Pour half of the sausage gravy over the biscuits. Layer with remaining biscuit pieces and top with the rest of the gravy.
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6Bake uncovered for 30–35 minutes, or until biscuits are golden and cooked through. Garnish with chopped parsley before serving if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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