Biscuit and Gravy Breakfast Bake For a Hearty One-Pan Breakfast

This biscuits and gravy breakfast bake is one of my favorite ways to serve sausage gravy, especially on busy mornings or when I’ve company coming over for brunch. I can get it in the oven and not be stuck at the stove the whole time, which is always a win. My grandkids love this one too. They’re right there helping me cut and roll the biscuit dough, so they are helping Gigi in the kitchen.

A red skillet filled with creamy sausage gravy in the center, surrounded by golden, baked biscuit pieces around the edge. The skillet sits on a light cloth next to a stack of white plates. this for later
This biscuit and gravy breakfast bake comes out with thick sausage gravy in the center and golden biscuit edges, all baked together in one skillet that’s perfect for feeding a group.
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My favorite part about this recipe is the homemade gravy from scratch, but don’t let that scare you. It comes together fast and tastes way better than anything from a packet. The gravy bakes up right in the middle and stays nice and thick, and the biscuits around the edge get golden on top but stay soft inside. When you scoop it out, you get both in every bite, and it looks great served straight from the skillet.

Main Ingredients

Tray with a roll of Jimmy Dean country mild pork sausage, a can of Great Value flaky jumbo biscuits, a dish of butter, two small bowls with salt and pepper, a bowl of flour, and a bowl of milk.

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card at the bottom of this post.

  • Breakfast Sausage: Use a regular pork breakfast sausage like Jimmy Dean. The kind in a tube works well here and breaks up easily in the pan.
  • All-Purpose Flour: Regular all-purpose flour will help thicken the gravy. Make sure it’s fresh and not packed down so it mixes in smoothly with the sausage.
  • Milk: Whole milk gives a richer gravy that holds in the center of the pan without running into the biscuits.
  • Refrigerated Biscuits: Use an 8-count can. Cut and roll them evenly, so they bake at the same rate and don’t have raw centers. You can use your favorite brand of canned biscuits. If you ever want a simple homemade backup, these easy 2-ingredient biscuits keep things easy.
  • Butter: Use real stick butter, not margarine or a spread.

Helpful Ingredient Tips

  • You can use hot breakfast sausage instead of mild, or add a pinch of red pepper flakes while it cooks if you want a little heat.
  • If you don’t feel like making gravy from scratch, a packet will do, just keep it a little thicker than usual so it stays put in the pan. 

Sausage Gravy Essentials

How To Make Biscuit and Gravy Breakfast Bake

This comes together in stages, but it stays simple. Once the gravy is made, the rest is just setting it in the pan and letting it bake.

A blue skillet filled with cooked ground sausage and a mound of white flour in the center, set on a light blue surface.

Cook and crumble the breakfast sausage in a large nonstick pan over medium heat until fully browned. Sprinkle the flour over the sausage and stir well to coat. Cook for 1 minute, stirring constantly.

A blue-handled skillet filled with creamy sausage gravy, with a whisk resting inside the mixture, sits on a light blue surface.

Gradually whisk in the milk until smooth. Add the salt and pepper, then bring the mixture to a simmer. Cook, stirring frequently, until the gravy thickens. Then, remove from the heat.

Round pieces of biscuit dough, some whole and some cut into smaller portions, are arranged on a white cutting board against a light blue surface.

Cut each biscuit into four pieces, then shape each piece into a ball.

A black cast iron skillet with a red handle contains small dough balls arranged in a ring around the edge, with the center empty. The skillet sits on a light blue surface.

Melt the butter in a 10-inch cast-iron pan, then arrange the biscuit pieces around the edge of the skillet so they are touching.

A cast iron skillet with a red handle contains biscuit dough balls arranged in a circle around the edge, with creamy sausage gravy in the center. The background is a light blue surface.

Spoon the sausage gravy into the center of the skillet.

A skillet filled with creamy sausage gravy in the center, surrounded by golden baked biscuits. Nearby are a stack of white plates and forks on a red-striped cloth.

Bake for 10-15 minutes or until the biscuits are golden brown and cooked through. Remove from the oven and serve warm.

Tip: Keep the gravy thick before baking, so it stays in the center and doesn’t soak into the biscuits. Let it sit for a few minutes before serving so it cools and thickens slightly.

Quick Tips and Variation Ideas

Keeping the biscuits tucked together around the pan helps them rise instead of spreading flat.

If the biscuit tops start getting too dark before the centers are set, cover the pan loosely with foil and let it finish baking.

A cast-iron pan worked best for this. It holds heat underneath and cooks the bread well.

If you’d rather serve it the classic way (with the gravy spooned over biscuits), this creamy sausage gravy and biscuits is a great go-to for the basics.

A red cast iron skillet filled with creamy sausage gravy in the center, surrounded by golden baked biscuits. A wooden spoon is dipping into the gravy, and a stack of white plates is in the background.

Hospitality with Biscuit and Gravy Breakfast Bake

A brunch garden party would be such a sweet way to serve this, especially if you want something that feels festive without being fussy. Think light and simple setup with a pastel tablecloth and a few fresh flowers.

Serve the biscuit and gravy bake right in the skillet as your centerpiece, then add one or two easy extras like a fruit salad or a pan of Sticky Buns that guests can grab as they mingle.

Make this biscuit and gravy breakfast bake when you want a warm, savory breakfast that comes out of the oven ready to scoop and serve for weekend mornings or brunch. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help! You can also snap a photo and tag @intentionalhospitality on Instagram.đŸ’› I love seeing your creations!

A red skillet filled with creamy sausage dip in the center, surrounded by golden baked biscuit pieces, sits on a woven mat next to a stack of white plates, forks, and a striped towel.
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Gina Dickson

Biscuit and Gravy Breakfast Bake

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings
This biscuits and gravy breakfast bake is a no-fuss way to serve a classic breakfast, with creamy sausage gravy in the center and golden biscuits baked all around. It comes together easily and is perfect for a relaxed morning with family or friends.
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Ingredients
 

  • 1 pound breakfast sausage
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter
  • 1 can refrigerated biscuits, 8-count

Instructions
 

Cook the Sausage and Make the Gravy

  • Cook and crumble the breakfast sausage in a large nonstick pan over medium heat until fully browned.
    1 pound breakfast sausage
  • Sprinkle the flour over the sausage and stir well to coat. Cook for 1 minute, stirring constantly.
    1/3 cup all-purpose flour
  • Gradually whisk in the milk until smooth.
    3 cups milk
  • Add the salt and pepper, then bring the mixture to a simmer.
    1/2 teaspoon salt, 1/2 teaspoon pepper
  • Cook, stirring frequently, until the gravy thickens. Remove from heat.

Prepare the Biscuits

  • Preheat the oven to 375 degrees Fahrenheit.
  • Melt the butter in a 10-inch cast iron pan.
    1 tablespoon butter
  • Cut each biscuit into four pieces.
    1 can refrigerated biscuits
  • Shape each piece into a ball.

Assemble the Dish

  • Arrange the biscuit pieces around the edge of the skillet so they are touching.
  • Spoon the sausage gravy into the center of the skillet.

Bake

  • Bake for 10 – 15 minutes or until the biscuits are golden brown and cooked through.
  • Remove from the oven and serve warm.

Gina’s Notes and Tips

  • Storage: Cover and refrigerate leftovers for up to 3 days.
  • Reheating: Warm in a 350°F oven until heated through, or microwave individual portions in short intervals.
  • Freezing: Can be frozen, but the biscuit texture will soften. Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.

Equipment

Cast iron Skillets Set
Cast iron Skillets Set
Serving: 1serving, Calories: 458kcal, Carbohydrates: 36g, Protein: 16g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 53mg, Sodium: 1087mg, Potassium: 417mg, Fiber: 1g, Sugar: 7g, Vitamin A: 196IU, Vitamin C: 0.4mg, Calcium: 150mg, Iron: 3mg
Cuisine: American, Southern
Course: Breakfast
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A skillet filled with creamy sausage gravy in the center, surrounded by golden baked biscuits. Nearby are a stack of white plates and forks on a red-striped cloth.