Slow Cooker Sausage Biscuit Gravy Casserole 

Slow cooker sausage biscuit gravy casserole with creamy homemade gravy and tender biscuits. A hands-off, hearty meal for busy days.

This is one of those recipes I reach for when I know the day is going to be full and I don't want to think about dinner again once it's started. On mornings when everyone is heading in different directions or evenings when we're coming home tired and hungry, this slow cooker sausage biscuit gravy casserole takes the pressure off. I can get it going early, walk away, and know there will be something filling and familiar waiting for us later.

Turning stovetop biscuits and gravy into a slow cooker casserole is trickier than just dumping everything in and hoping for the best. The gravy needs a proper base or it breaks and gets greasy after hours of cooking, which is what happens if you skip building it right at the start. I learned that you can't just throw raw flour in with the liquid and expect it to thicken properly over time, you need that initial step where the fat and flour cook together first. The dough pieces are the other challenge because whole biscuits just sit on top and stay raw in the middle, but cutting them up means they actually cook through and absorb gravy without dissolving into paste. Getting both of those things right is what makes this work instead of turning into a separated, gummy mess.

What makes this feel like a real meal instead of something thrown together is how everything is cooked in one pot. The protein does most of the flavor work, and by the time we sit down, it tastes like you put so much effort in even though most of the work happened hours ago.

My kids get excited when they realize we're having biscuits and gravy, and I get to feel like I gave them something comforting without spending my entire evening cooking. It's  one of those recipes that shows up on our busiest weeks, and honestly, I've stopped feeling guilty about how often I make it.

Ingredients

Breakfast sausage does most of the heavy lifting for flavor here. A classic pork breakfast sausage works best because it renders enough fat to build the gravy and brings built-in seasoning. If you use a leaner sausage, the gravy can taste flat, so choose one with a little richness.

Butter and flour create a simple roux that keeps the gravy smooth instead of pasty. Whole milk is worth using if you can because it gives the gravy the thickness and richness that holds up during the long slow cooker time without separating.

Refrigerated biscuits turn this from sausage gravy into a full casserole. Cutting them into pieces instead of layering them whole helps them cook through evenly and soak up the gravy without dissolving. Grands-style biscuits work especially well because they stay soft inside while still holding their shape.

See the recipe card for exact quantities.

How to Make Slow Cooker Sausage Biscuit Gravy Casserole   

This slow cooker sausage biscuit gravy casserole comes together in layers. Building a thick gravy first and then adding the biscuits in stages helps everything cook evenly without turning soggy.

Brown the sausage

Heat a large skillet over medium heat and add the breakfast sausage. Cook until it’s fully browned and crumbled, breaking it up as it cooks. If there’s a lot of excess grease, drain it off so the gravy doesn’t end up oily.

Make the sausage gravy

Add the butter directly to the skillet with the sausage. Once melted, sprinkle in the flour and stir well to coat the sausage. Cook for 1 to 2 minutes so the flour loses its raw taste. Slowly whisk in the milk, adding it a little at a time, until the mixture is smooth and thickened. Stir in the salt, pepper, garlic powder, and paprika.

Prep the slow cooker

Lightly spray the bottom of the slow cooker with non-stick spray. This helps prevent sticking and makes cleanup easier.

Layer the biscuits and gravy

Cut the refrigerated biscuits into six pieces each. Place half of the biscuit pieces in an even layer on the bottom of the slow cooker. Pour the sausage gravy over the biscuits, spreading it out so everything is covered. Top with the remaining biscuit pieces.

Cook until set

Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until the biscuits are cooked through and the top looks set and lightly golden.

Serve

Spoon the casserole into bowls and serve warm. Add fresh parsley on top if you like.

Make it Better

You can easily adjust the base of this casserole depending on what you have or how rich you want it. Spicy sausage adds heat, while turkey or plant-based sausage keeps things lighter. Whole milk makes the creamiest gravy, but 2% or half-and-half both work without changing the structure. Butter can be swapped for margarine or even reserved sausage drippings, and a gluten-free all-purpose flour blend will thicken the gravy just as well if needed. Biscuits are flexible too. Homemade dough, crescent roll dough, or frozen biscuits all hold up in the slow cooker.

Once the base is set, it’s easy to push this in a more filling direction. Stir cooked bacon, ham, or hash browns into the gravy before layering for a more loaded casserole. Red pepper flakes or a dash of hot sauce add heat, while a cup of shredded cheddar mixed into the gravy makes it richer. For balance, sautéed bell peppers, mushrooms, or spinach work well. If you’re serving this for dinner, topping each portion with a fried or scrambled egg turns it into a full meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The biscuits will continue to absorb some of the gravy as it sits, so the texture will be softer the next day.

Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to loosen the gravy. For best results, avoid freezing, as the biscuits can become dense and lose their texture once thawed.

Recipe