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Crock Pot Sausage Gravy Biscuit Casserole Recipe

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3.9 from 3 reviews

This Crock Pot Sausage Gravy Biscuit Casserole is a comforting, hearty breakfast dish perfect for a lazy weekend morning or brunch. It features savory turkey sausage cooked in a creamy, seasoned gravy layered with flaky refrigerated biscuits and slow-cooked to golden perfection in your crock pot. The slow cooking method allows the flavors to meld together beautifully while maintaining fluffy biscuits, creating a deliciously warm and satisfying meal that is easy to prepare and serve.

Ingredients

Sausage Gravy

  • 1 pound turkey sausage
  • 3 Tablespoons salted butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon salt (more, to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 3 cups whole milk

Biscuit Casserole

  • 16 ounce can refrigerated biscuits (e.g., Grands biscuits)
  • Nonstick cooking spray (for slow cooker)
  • Chopped fresh parsley (optional, for garnish)

Instructions

  1. Cook the sausage: In a large skillet over medium heat, crumble and cook 1 pound of turkey sausage until browned and fully cooked through. Drain excess grease and set the cooked sausage aside on a plate or paper towels.
  2. Make the roux: In the same skillet, melt 3 tablespoons of salted butter over medium heat. Add 1/3 cup all-purpose flour and cook it for about 1 to 2 minutes, stirring constantly to form a roux. This helps thicken the gravy.
  3. Season and whisk in milk: Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika to the roux, whisking to combine. Gradually whisk in 3 cups of whole milk, a little at a time, turning up the heat slightly. Continue whisking until the mixture is smooth, thickened, and free of lumps. Taste and adjust seasoning if needed.
  4. Combine sausage and gravy: Stir the cooked turkey sausage into the thickened gravy and turn off the heat.
  5. Prepare the slow cooker: Spray the bottom of a 5 to 6-quart slow cooker with nonstick cooking spray to prevent sticking.
  6. Layer biscuits: Cut each biscuit into 6 pieces. Place half of these biscuit pieces evenly on the bottom of the sprayed slow cooker.
  7. Add gravy: Pour the sausage gravy mixture evenly over the biscuit pieces in the slow cooker.
  8. Top with remaining biscuits: Evenly distribute the remaining biscuit pieces over the gravy layer.
  9. Slow cook the casserole: Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, until the biscuits are completely cooked through and golden on top. To avoid soggy biscuits, place a layer of paper towels under the slow cooker lid to absorb excess steam while cooking.
  10. Garnish and serve: Sprinkle chopped fresh parsley over the top if desired and serve hot.

Notes

  • Using whole milk yields a creamier gravy, but you can use 2% milk if preferred.
  • For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the gravy.
  • Ensure the slow cooker is properly sprayed to avoid sticking and burning.
  • Placing paper towels under the lid helps prevent condensation from making the biscuits soggy.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or oven.

Find it online: https://lauracooks.com/crock-pot-sausage-gravy-biscuit-casserole-recipe/