Crock Pot Sausage Gravy Biscuit Casserole is a classic Southern breakfast with so much flavor, tender biscuits and rich, creamy gravy.A 15-MINUTE PREP CROCK POT RECIPEIf you love hearty Southern breakfasts like I do, this Crock Pot Sausage Gravy and Biscuits Casserole is about to become a favorite. Fluffy biscuits cook right on top of a rich, homemade sausage gravy. Its a perfect, belly filling, stick to your ribs, keeps you full all day kind of meal. One of my favorite parts? Your Slow Cooker does all the work! Its perfect for weekend brunch, holiday mornings, or an easy breakfast-for-dinner that the whole family will keep reaching for more of.FREQUENTLY ASKED QUESTIONS:Can I assemble this the night before? I would prep the gravy the night before. Then in the morning layer everything into the crock pot. The gravy will thicken in the refrigerator, so if necessary, you can reheat it in the microwave so its easier to spread. How can I change the gravy? If you dont want to make the homemade gravy, you can make this easier and use 2-3 cans of Libbys Country Sausage Gravy. How else could I serve this? This casserole doesnt have to be for just breakfast. It can be served as breakfast for dinner. It makes for a delicious brunch as well. This is great with some fresh fruit. Honestly, this casserole is a whole meal in itself, and its more on the heavier side of comfort food too. Since it is on the heavier side, I like going with the fresh fruit to bring a little lightness to the table. You cant go wrong with a little fresh squeezed orange juice either, like I show in the photos. How do I know when this is done cooking? This casserole is done baking when the biscuits are puffed, cooked through, and have a slightly golden top. If necessary, take one of the biscuit pieces and cut it open to make sure its cooked through. Its best served fresh, straight out of the slow cooker. Why are my biscuits soggy? Its usually from the moisture (steam) that builds up in the crock pot while cooking. Just lay a layer of paper towels under the lid as it cooks to help absorb any steam and excess moisture. How to store leftover casserole? Leftover casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. You can freeze leftovers longer, in a freezer safe container for up to 3-4 months. Thaw in the fridge overnight before reheating to serve. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)breakfast sausage if you like heat, try spicy sausage for a kick. You could swap regular breakfast sausage out for turkey sausage or plant based sausage. Browning the sausage first helps add more flavor. salted butter you can use unsalted butter, margarine or replace it altogether with sausage drippings.all-purpose flourmilk whole milk works best for a nice creamy gravy. If you need to use something else in a pinch, 2% or half and half are other options. The gravy wont be as creamy, but it will still work.garlic powderpaprikarefrigerated biscuits I used Grands but any similar brand will work. A Homemade Biscuit Dough, crescent roll dough, or frozen biscuits can also be used. When cutting the biscuits, cut the dough in small evenly sized pieces so they cook the same. chopped fresh parsley this is an optional garnish ingredientHOW TO MAKE CROCK POT SAUSAGE GRAVY BISCUIT CASSEROLE:In a large skillet, over medium heat, cook and crumble the sausage until browned and crumbled and cooked through. Drain any excess grease and set aside on a plate or paper towels. Add the butter to the skillet over medium heat. Once melted, stir in flour and cook for about 12 minutes.Slowly whisk in the milk, a little at a time. Turn up the heat to medium high and continue to whisk until smooth and thickened.Season the gravy with salt, pepper, garlic powder, and paprika. Note: I always end up adding a little more salt so I always suggest tasting the gravy and season it to your liking. Add sausage back into the gravy and stir and turn off heat.Spray the bottom of a 5-6 quart slow cooker with nonstick cooking spray. Cut refrigerated biscuits into 6 pieces and place half of the pieces on the bottom of the slow cooker. Pour the sausage gravy on top of the biscuits in the slow cooker.Top evenly with the rest of the biscuit pieces. Cover and cook on HIGH for 23 hours or LOW for 45 hours, until biscuits are cooked through and golden on top. Note: to avoid soggy biscuits, place a layer of paper towels under the lid while cooking to absorb excess steam.Garnish with fresh parsley if you like.CRAVING MORE RECIPES?Biscuits and Gravy CasseroleSausage, Egg and Cheese Biscuit CasseroleHomemade Sausage GravyBreakfast Hash Brown CasseroleBreakfast Hash Brown CasseroleCrock Pot Southern GritsBiscuits and Gravy BombsTater Tot Breakfast CasseroleBacon, Egg & Cheese Biscuit BakeCountry Ham with Red Eye GravyMicrowave Scrambled Eggs CupEgg McMuffin {McDonalds Copycat Recipe}Sausage Gravy Butter Swim Biscuits PrintCrock Pot Sausage Gravy Biscuit CasseroleA Slow Cooker version of classic biscuits and sausage gravy.Course Breakfast, Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 15 minutes minutesServings 4Calories 961kcalAuthor Brandie SkibinskiIngredients1 pound breakfast sausage3 Tablespoons salted butter cup all-purpose flour1 teaspoon salt (more, to taste) teaspoon black pepper teaspoon garlic powder teaspoon paprika3 cups milk (whole milk works best for creamy gravy)16 ounce can refrigerated biscuits (I used Grands biscuits)chopped fresh parsley (for garnish, optional)InstructionsIn a large skillet, over medium heat, cook and crumble 1 pound breakfast sausage until browned and cooked through. Drain any excess grease and set aside on a plate or paper towels. Add 3 Tablespoons salted butter to the skillet, over medium heat. Once melted, stir in 1/3 cup all-purpose flour and cook for about 12 minutes. Add in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/4 teaspoon paprika and whisk. Slowly whisk in 3 cups milk, a little at a time. Turn the heat up slightly and continue to whisk until smooth and thickened and all the lumps are out. Taste for seasoning. Add more salt and pepper to your liking. Add the cooked sausage into the gravy and stir. Turn off heat. Spray the bottom of a 5-6 quart slow cooker with nonstick cooking spray.Cut each of the biscuits into 6 pieces and place half of the pieces on the bottom of the slow cooker. Pour the sausage gravy on top of the biscuits in the slow cooker.Top evenly with the rest of the biscuit pieces Cover and cook on HIGH for 23 hours or LOW for 45 hours, until biscuits are cooked through and golden on top.NOTE: to avoid soggy biscuits, place a layer of paper towels under the lid while cooking to absorb excess steam. Garnish with chopped fresh parsley if you like and serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.A 16 ounce can of Pillsbury Grands biscuits has 8 large biscuits.NutritionCalories: 961kcal | Carbohydrates: 72g | Protein: 31g | Fat: 61g | Sodium: 2522mg | Fiber: 2g | Sugar: 13g