Diva Tasting: Biscuit N Gravy Casserole…

Here in the South we love our biscuits and gravy! I’ve been on a casserole binge for weeks. Casseroles are easier to cook for many in this summer heat. I hope you enjoy. 

Biscuits And Gravy Casserole


  • 2 Cans Of Crescent Sheets

  • 1 Pound Ground Breakfast Sausage

  • 1/2 Pound Of Lean Ground Beef

  • 4 Tablespoons Flour

  • 1 Teaspoon Kosher Salt

  • 1/2 Teaspoon Ground Black Pepper

  • 3 Cups Of Half N Half



  1. Preheat oven to 400 degrees (F).

  2. Prepare a small casserole dish (approximately 9×13) with cooking spray. Set aside.

  3. Open Crescent Sheets

  4. Layer first sheet on bottom and press to fit in prepared pan.

  5. Bake for 10 minutes.

In a heavy skillet, brown the ground breakfast sausage and beef over medium high heat until fully cooked.
Sprinkle the cooked meats with the flour.
Use a wooden spoon to stir flour into sausage until completely absorbed.
Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
Add half n half, and stir to combine.
Add sea salt salt and black pepper.
Stir frequently until mixture comes to a slight boil.
Taste, and adjust seasonings as desired. (I usually add more black pepper)
If the gravy is too thick, add a bit more cream until it is your desired consistency.
Pour gravy over the cooked Crescent sheet.
Layer the remaining uncooked Crescent sheet over the gravy.
Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If its start to over-brown, you can cover with foil for the last 10 minutes or so. Serve immediately with your breakfast menu.

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