Cracker Barrel Biscuits and Gravy Casserole Recipe

Cracker Barrel Biscuits and Gravy Casserole Recipe is a hearty American-style breakfast bake featuring peppery sausage gravy and buttermilk biscuits. This comforting morning dish uses sharp cheddar cheese and fresh eggs to create a filling, layered casserole.

The first time I made this, I poured the boiling gravy straight onto the raw egg mixture and ended up with weird, scrambled bits. Now I always let the gravy sit for two minutes to cool slightly before the final assembly. It ensures the layers stay distinct and the eggs cook evenly inside the oven rather than curdling on the spot.

If you need a solid breakfast casserole that feeds a crowd without keeping you at the stove all morning, this is the one. The biscuit base acts as a sponge for the sausage fats, creating a texture that is substantial enough to slice into tidy squares. It has become my go-to for bank holiday brunches because you can prep the sausage and gravy the night before.

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Cracker Barrel Biscuits and Gravy Casserole Recipe Ingredients

The Base

• 285g (10oz) refrigerated buttermilk biscuits
• 450g (1lb) breakfast sausage meat
• 225g (8oz) shredded cheddar cheese, divided

The Egg Layer

• 6 large eggs
• 120ml (4fl oz) full-fat milk
• 1 tsp salt
• 1 tsp black pepper

The Gravy

• 75g (2.75oz) country sausage gravy mix packet
• 475ml (16fl oz) full-fat milk

How To Make Cracker Barrel Biscuits and Gravy Casserole Recipe

1. Prep the pan and biscuits: Heat your oven to 180°C (350°F/Gas Mark 4) and grease a 23x33cm (9x13in) baking dish with butter. Open the biscuit tin and press each round flat across the bottom of the tin to form a solid layer. Make sure the dough covers the base completely, even if you have to stretch it slightly to close the gaps.
2. Cook the sausage: Brown the sausage meat in a large frying pan over medium-high heat whilst breaking it into small crumbles with a wooden spoon. Cook for about 8-10 minutes until no pink remains and the meat is slightly crisp. Drain away the excess liquid fat and spread the cooked meat evenly over the raw biscuit base.
3. Mix the eggs: Whisk the eggs, 120ml (4fl oz) milk, salt, and pepper in a bowl until the mixture looks frothy. Pour this slowly over the sausage layer to prevent the meat from shifting around too much.
4. Cheese layer #1: Scatter 115g (4oz) of the shredded cheese over the egg and sausage mixture. Spread it right to the edges of the dish so every slice gets a hit of melted cheese.
5. Make the gravy: Whisk the gravy packet with 475ml (16fl oz) milk in a small saucepan over medium heat until it starts to bubble and thicken. Take it off the heat and let it stand for two minutes so the temperature drops slightly. Pour the thickened gravy over the cheese layer in a slow, steady stream.
6. Cheese layer #2: Top the gravy with the remaining 110g (4oz) of shredded cheese. This second layer creates a golden, bubbly crust that protects the gravy from drying out in the oven.
7. Bake: Place the dish in the centre of the oven and bake for 35 minutes at 180°C (350°F/Gas Mark 4). You’ll know it’s done when the biscuits have puffed up and the middle of the casserole doesn’t jiggle when you gently shake the tin.
8. Rest: Remove the casserole from the oven and leave it on a wire rack for 10 minutes. This pause allows the egg and gravy layers to firm up, making it much easier to cut into clean portions.

Recipe Tips

• Cool the gravy. Never pour boiling gravy directly onto the raw egg mixture or you’ll cook the eggs instantly and ruin the texture. Let it sit for two minutes after thickening so it’s warm but not scalding.
• Drain the meat. Spend an extra minute draining the cooked sausage in a sieve or on kitchen roll. Leaving too much fat in the pan leads to a greasy base that prevents the biscuits from cooking properly.
• Check the centre. Use a knife to peek at the middle of the casserole before taking it out. If the egg still looks liquid or runny, give it another five minutes to ensure the base is fully set.
• Make ahead trick. You can brown the sausage and whisk the egg mixture the night before to save time. Keep them in separate containers in the fridge and assemble just before you’re ready to bake.
• Sausage choice matters. Use a high-quality pork sausage meat with plenty of black pepper. Since the gravy mix is quite mild, the seasoning in the meat provides most of the flavour for the bottom layer.

What To Serve With Cracker Barrel Biscuits and Gravy Casserole

This is a very heavy, rich dish that needs something bright to cut through the fat. A simple fruit salad with melon and grapes or a plate of grilled tomatoes works well.

If you want a full breakfast spread, serve it alongside some crispy hash browns or thick-cut back bacon. A few dashes of vinegary hot sauce on top of each slice help balance the creamy gravy.

How To Store Cracker Barrel Biscuits and Gravy Casserole

• Fridge: Wrap the cooled baking dish tightly in clingfilm or move slices to an airtight container. It stays fresh for up to three days. The biscuits will soften over time as they absorb moisture from the gravy.
• Reheat: The oven is the best way to keep the biscuit base from becoming soggy. Put a slice on a baking tray at 170°C (325°F/Gas Mark 3) for 10-12 minutes. You can use a microwave for 90 seconds, but the pastry will be much softer.
• Freeze: Wrap individual squares in greaseproof paper and then a layer of foil. Freeze for up to two months. Thaw them in the fridge overnight before reheating in the oven to make sure the centre gets hot.

Cracker Barrel Biscuits and Gravy Casserole Nutrition Facts

• Calories: 485kcal
• Protein: 22g
• Fat: 34g
• Carbohydrates: 24g
• Sugar: 4g
• Sodium: 1450mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

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