Hey there, friends! Holly here. You know, one of the things that I truly cherish about our Midwestern comfort food is the way it warms you from the inside out, especially on those chilly mornings. Now, imagine the classic biscuits and gravy—but give it a Holly-style twist! We’re talking about a Biscuit and Gravy Casserole that takes the coziness of our beloved traditional dish and packs it into an irresistible, easy-to-make casserole. 

This recipe is perfect for those busy mornings or when you’re hosting a brunch and want to impress, without being tethered to the kitchen. Plus, it’s a lovely nod to the Southern origins of biscuits and gravy, while staying true to my no-fuss approach. Trust me, you’ll want to dish this up on any given Sunday (or any day, really!).

When it comes to side dishes, I like to keep it simple and fresh to balance the richness of the casserole. A light arugula salad with a zesty vinaigrette or some sliced fresh fruit can add that pop of freshness. If you’re feeling extra, serve it with a side of scrambled eggs or a sprinkle of shredded cheese on top—because why not?

Servings: 6-8

Ingredients:

– 1 can (16.3 oz) refrigerated biscuit dough
– 1 pound ground breakfast sausage
– 3 tablespoons all-purpose flour
– 2 and 1/2 cups milk
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
– 1 cup shredded cheddar cheese (optional)
– Fresh parsley, chopped for garnish (optional) 

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