Biscuits And Gravy Hashbrown Casserole

Weekend mornings at my house always call for something hearty, comforting, and a little indulgent. Growing up, biscuits and gravy were a staple at our family table, and hashbrowns always made an appearance on the side.

One day, I thought—why not combine the two into a single, oven-baked masterpiece? That’s how this Biscuits and Gravy Hashbrown Casserole was born.

Imagine crispy hashbrowns layered beneath fluffy biscuits, all smothered in a rich, creamy sausage gravy and topped with melty cheddar cheese. It’s everything you love about a classic Southern breakfast, baked into one dish that’s perfect for feeding a hungry crowd.

What I love most? It’s simple to make, uses minimal ingredients, and fills the kitchen with the kind of warm, savory aroma that gets everyone out of bed. Plus, with a few pro tips, you can easily customize it to fit your taste. So grab your favorite skillet, preheat the oven, and let’s get cooking!

Short Description

This Biscuits and Gravy Hashbrown Casserole is a delicious, all-in-one breakfast bake featuring crispy hashbrowns, fluffy biscuits, savory sausage gravy, and gooey cheddar cheese. Perfect for weekend brunch or meal prep, it’s easy to make and packed with comforting flavors.

Key Ingredients

• 1 can (16 oz) refrigerated biscuits, cut into quarters
• 1 lb breakfast sausage
• 2 cups frozen hashbrowns, thawed
• 1 ½ cups shredded cheddar cheese
• 2 cups milk
• 3 tbsp all-purpose flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika

Tools Needed

• Large skillet
• 9×13-inch baking dish
• Whisk
• Measuring cups and spoons
• Spatula

Cooking Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.

Step 2: Cook the Sausage

In a large skillet over medium heat, cook the breakfast sausage until browned, breaking it up as it cooks. This should take about 5–7 minutes.

Step 3: Make the Gravy

Sprinkle the flour over the cooked sausage and stir for about 1 minute to coat the meat. Slowly pour in the milk, whisking constantly until the mixture thickens into a creamy gravy.

Add the salt, black pepper, garlic powder, onion powder, and paprika. Simmer for another 2–3 minutes, then remove from heat.

Step 4: Assemble the Casserole

Spread the hashbrowns evenly in the greased baking dish. Arrange the quartered biscuit pieces over the hashbrowns, spacing them out evenly. Pour the sausage gravy over everything, making sure it soaks into the biscuits and hashbrowns.

Step 5: Bake the Casserole

Sprinkle the cheddar cheese over the top, then bake for 30–35 minutes, or until the biscuits are golden brown and fully cooked through.

Step 6: Let It Rest and Serve

Let the casserole cool for 5 minutes before serving. This helps the layers set and makes it easier to slice.

Why You’ll Love This Recipe

All-in-One Meal – Combines biscuits, gravy, and hashbrowns in one easy dish.

Crowd-Pleaser – Perfect for feeding a family or guests at brunch.

Simple & Quick – Uses pantry staples and comes together in under an hour.

Customizable – Easily tweak the ingredients to fit your dietary needs.

Mistakes to Avoid & Solutions

Biscuits not fully cooked? Cover the casserole with foil halfway through baking to prevent over-browning while ensuring the biscuits cook through.

Gravy too thick? Add a splash of milk while whisking to loosen the consistency.

Casserole too dry? Make sure to evenly distribute the gravy so every layer gets moisture.

Biscuits too soggy? Don’t over-saturate with gravy—just pour enough to coat without drowning them.

Hashbrowns too mushy? Thaw and pat them dry before layering to maintain texture.

Serving and Pairing Suggestions

– Serve with a side of fresh fruit or a green salad for balance.
– Pair with freshly brewed coffee or iced sweet tea for a true Southern-style breakfast.
– Add a drizzle of hot sauce or a sprinkle of chopped chives for extra flavor.

Storage and Reheating Tips

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating: Warm individual portions in the microwave for 30–45 seconds or reheat in the oven at 350°F (175°C) for 10 minutes to keep the biscuits crispy.

Freezing: Wrap portions tightly in plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

1. Can I use homemade biscuits instead of canned?
Yes! Just cut homemade biscuit dough into small pieces and bake as directed.

2. What kind of sausage works best?
Any breakfast sausage works, but pork or turkey sausage are great options.

3. Can I make this ahead of time?
Absolutely! Assemble the casserole, cover, and refrigerate overnight. Bake fresh in the morning.

4. How do I make this lighter?
Use turkey sausage, low-fat cheese, and skim milk to reduce calories.

5. Can I add eggs to this casserole?
Yes! Beat 4–5 eggs and pour them over the hashbrowns before adding the biscuits and gravy.

Tips & Tricks

– Use pre-cooked sausage crumbles to save time.
– For extra flavor, add a pinch of cayenne or red pepper flakes to the gravy.
– Let the biscuits soak for a few minutes before baking for better absorption.

Recipe Variations

Spicy Sausage & Pepper Casserole: Use spicy breakfast sausage and add ½ cup diced bell peppers to the gravy.

Bacon Lover’s Version: Replace sausage with crispy cooked bacon and mix it into the gravy.

Tex-Mex Twist: Add ½ tsp cumin, ½ tsp chili powder, and ¼ cup diced jalapeños for a Southwest kick.

Veggie-Friendly Version: Swap out the sausage for sautéed mushrooms, spinach, and bell peppers.

Final Thoughts

Biscuits and Gravy Hashbrown Casserole is the kind of dish that brings comfort with every bite. It’s warm, hearty, and packed with rich, savory flavors—perfect for feeding a crowd or just treating yourself to a cozy breakfast. I love how simple ingredients come together to create something so satisfying.

Plus, it’s a great make-ahead option for busy mornings. Serve it up with fresh fruit or a cup of coffee, and you’ve got a meal that feels like a hug on a plate.