Biscuits and Gravy Casserole

This recipe is made easier by using tubes of refrigerated biscuits, but I can assure you that Polly Giller and Sylvie Donovan would make their own. At the bottom of this recipe, you will find a couple of my favorite biscuit recipes.

I love my mother’s Betty Crocker cookbook, but the cookbook I have destroyed and continue to use is the Sigourney United Methodist Cookbook from the 1970s. In it are recipes from women I know well. I loved their food and trust these recipes. I’ve used them over and over throughout the years. My cookbook is tattered and covered with batter and dough from many, many uses.

Sigourney Cookbook


1 lb. pork sausage
2 T. butter
2 pkgs. Sausage Gravy mix (makes 2 C. per pkg)
12 eggs
1 – 5 oz. can evaporated milk
1/2 t. salt
2 tubes refrigerated biscuits

Cook sausage in skillet, breaking up. Make gravy in saucepan according to directions, add sausage. Set aside.
Whisk eggs, evaporated milk and salt in a bowl.
Soft scramble eggs with butter.
In 9 x 13 pan, layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.
Bake for 20-25 minutes at 350 degrees until biscuits are golden brown.

Bette’s Biscuits (from Sigourney UMC cookbook), thank you Bette Harper!
2 C. sifted flour                                 2 T. sugar
4 t. baking powder                           1/2 C. shortening
1/2 t. cream of tartar                        1 egg, beaten in 2/3 C. milk
1/2 t. salt

Mix all ingredients, cut in shortening. Add egg and mix. Just blend. Knead 5 times. Pat out, cut.
Bake at 450 degrees, approximately 12 minutes (if you aren’t topping a casserole!)

If you want a sweeter biscuit, Mom’s drop biscuits rock!

Margie Greenwood’s Sweet Drop Biscuits 
2 C. flour                                                 1 t. salt
1/3 C. sugar                                             3 t. baking powder
1/2 stick margarine                                3/4 – 1 C. milk

Mix dry ingredients together. Cut margarine in. Stir milk in. Mix as little as possible. Don’t use a beater or handle the dough excessively (they get tough). Drop on ungreased baking sheet. Bake 10-12 minutes at 350 degrees.

6 thoughts on “Biscuits and Gravy Casserole

  1. Fran Neff

    My St. Paul United Methodist Cookbook is my go to as well, I cannot remember how many times I have tried to fix the binding! The one I use is my Mom’s old one so now when I search for recipes I get to see her handwriting and notes as well, brings back great memories!

    LOL Those Methodist women sure know how to cook!

    1. nammynools Post author

      Okay, that’s cool. Way cool. Each of us kids got a copy of the cookbook – and each of us have destroyed them in our own special ways! (haha)

  2. Amy P.

    Those sweet drop biscuits are a favorite of my kids. I still have your original recipe card taped to the inside of my cupboard – and all the kids have had a turn making them. BEST. BISCUITS. EVER! 🙂

    1. nammynools Post author

      I love that! Wow, it still surprises me where those biscuits end up and who talks about them. I love that your kids enjoy them. Cuhrazy!

  3. Charlene Thomas

    I’m presently teaching my 13 year old Grand Daughter to cook, me thinks she needs to make her Gma some biscuits!

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