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Cheesy Jalapeño Biscuits and Gravy Casserole

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This bold, comforting breakfast casserole combines fluffy, cheesy jalapeño biscuits with creamy, peppery sausage gravy, all baked together for a crowd-pleasing brunch dish. It’s easy to make, packs a gentle kick, and is perfect for holidays or lazy weekends.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 2–3 fresh jalapeños, seeds removed and finely diced
  • 3/4 cup cold buttermilk
  • 1 pound breakfast sausage
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted (for brushing on top)
  • Extra sliced jalapeños and cheese for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease a 9×13-inch casserole dish with butter or nonstick spray. Dice jalapeños, removing seeds for less heat.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add cold, cubed butter and cut into the flour until it resembles coarse crumbs.
  3. Stir in shredded cheddar, Monterey Jack, and diced jalapeños. Pour in cold buttermilk and gently mix until just combined.
  4. Drop heaping spoonfuls of biscuit dough (about 2 tablespoons each) into the greased casserole dish, spacing evenly.
  5. In a heavy skillet over medium-high heat, crumble and brown sausage until no pink remains (about 6-7 minutes). Sprinkle flour over sausage, stirring for 1-2 minutes.
  6. Gradually whisk in whole milk, scraping up any browned bits. Bring to a gentle simmer, stirring often, until thickened (about 5-7 minutes). Season with black pepper and salt.
  7. Pour hot sausage gravy evenly over the biscuit dough. Sprinkle extra cheese and sliced jalapeños on top if desired.
  8. Bake uncovered for 25-30 minutes, until biscuits are cooked through and the top is golden brown. Tent with foil if browning too quickly.
  9. Remove from oven and immediately brush tops with melted butter. Let rest for 10 minutes before slicing. Garnish as desired and serve warm.

Notes

For gluten-free, use a 1:1 gluten-free flour blend in both biscuits and gravy. For dairy-free, substitute vegan butter, plant-based milk, and vegan cheese. Adjust jalapeños for spice preference. Prep biscuit dough and gravy a day ahead for easy assembly. Leftovers reheat well and can be frozen for up to 2 months.

Nutrition

Keywords: biscuits and gravy casserole, cheesy jalapeño breakfast, brunch casserole, spicy breakfast bake, sausage gravy casserole, easy breakfast recipe, comfort food, holiday brunch

Find it online: https://tempotaste.com/cheesy-jalape-n-o-biscuits-and-gravy-casserole-easy-breakfast-recipe/