Biscuits and Gravy Casserole: Ultimate Easy Sausage Breakfast Bake

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Cut each refrigerated biscuit into quarters. Grate the cheese and set aside.
2. In a large skillet, brown the sausage over medium-high heat, breaking it up into small pieces. Cook until fully done. Using a slotted spoon, remove the cooked sausage and set aside, reserving the pan drippings.
3. Measure the fat remaining in the pan. You need 2 tablespoons (30 ml) total fat. Add the specified unsalted butter if necessary to reach this amount.
4. Return the skillet to medium heat. Add the all-purpose flour and whisk continuously for 1 to 2 minutes until the roux is smooth and light golden blonde.
5. Gradually whisk in the whole milk. Bring the mixture to a simmer, whisking constantly until the gravy thickens considerably and coats the back of a spoon (about 3–5 minutes).
6. Remove from heat. Stir in the kosher salt, black pepper, and cayenne (if using). Stir the reserved cooked sausage back into the gravy base. Taste and adjust seasoning.
7. Pour half of the sausage gravy mixture evenly into the prepared casserole dish. Sprinkle half of the grated cheese over the gravy base.
8. Arrange the quartered biscuit pieces evenly over the cheese and gravy layer. Pour the remaining gravy evenly over the biscuits, pushing them down gently so they are partly submerged.
9. Top the entire casserole with the remaining grated cheese. Bake for 30–35 minutes, or until the biscuits are puffy, golden brown, and the gravy is bubbly throughout.
10. Remove the casserole from the oven and allow it to rest for 5 minutes before serving. Garnish with fresh parsley or chives.