Best Biscuits Gravy Hashbrown Casserole

I came across this Biscuits Gravy Hashbrown Casserole while scrolling through a cooking group I follow on a tired Thursday night. Someone had posted a quick photo of their dinner plate—nothing fancy, just a golden, bubbly casserole next to a pile of eggs—and the comments were on fire. One mom said her picky kids devoured it, another added hot sauce and called it genius. That’s when I saved the post and knew I had to try it over the weekend.

Saturday rolled around and I already had most of the ingredients: frozen hashbrowns, breakfast sausage, canned biscuits, and a leftover packet of country gravy mix from a camping trip.

I was skeptical at first. It felt too easy. But after the first bite, all of us just looked at each other and grinned. The layers are kind of perfect—the soft biscuits on the bottom soak up all the flavor, the hashbrowns stay tender, and the sausage gravy ties everything together like it belongs.

I’ve since swapped tips with others online about seasoning, cheeses, even adding scrambled eggs on top. It’s turned into a solid part of our meal rotation, especially on weekends when I want to keep things cozy without standing over the stove all morning.

Short Description

A layered breakfast-meets-casserole dish combining frozen hashbrowns, savory sausage, creamy gravy, cheddar cheese, and biscuit pieces—all baked to golden perfection.

Key Ingredients

• 1 (16 oz) can refrigerated biscuits
• 1 lb breakfast sausage
• 3 cups frozen shredded hashbrowns
• 1 packet (2.75 oz) sausage gravy mix
• 2 cups milk
• 1½ cups shredded cheddar cheese
• ½ tsp salt
• ¼ tsp ground black pepper
• ½ tsp garlic powder

Tools Needed

• 9×13-inch baking dish
• Large skillet
• Mixing bowl
• Whisk
• Measuring cups & spoons
• Spatula or spoon

Cooking Instructions

Step 1: Preheat Oven
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.

Step 2: Cook Sausage
Cook the sausage in a skillet over medium heat, breaking it into crumbles. Once browned, drain off any excess grease.

Step 3: Layer Hashbrowns & Sausage
Spread the frozen hashbrowns evenly in the baking dish. Top with the cooked sausage layer.

Step 4: Make Gravy
In a mixing bowl, whisk together the gravy packet and milk until smooth. Pour over the sausage layer, making sure it spreads evenly.

Step 5: Add Cheese
Sprinkle the shredded cheddar evenly over the gravy layer.

Step 6: Top with Biscuits
Cut biscuits into quarters and scatter them over the cheese layer, spacing evenly.

Step 7: Bake
Bake uncovered for 25–30 minutes, until biscuits are golden and fully cooked.

Step 8: Cool & Serve
Let the casserole cool for about 5 minutes before slicing and serving.

Troubleshooting Tip: If the biscuits brown too quickly but remain doughy inside, loosely cover with foil for the last 10 minutes of baking.

Why You’ll Love This Recipe

Flavor Explosion: Savory sausage, cheesy hashbrowns, creamy gravy, and buttery biscuits—comfort food at its best.

Quick and Easy: Ready in under an hour using mostly pantry staples.

Crowd-Pleasing: Perfect for family meals, weekend brunches, or potlucks.

Versatile: Easily customize with veggies, different cheeses, or swap turkey sausage.

One-Dish Delight: Minimal cleanup—just bake and serve.

Mistakes to Avoid & Solutions

Frozen hashbrowns clumping: Spread them evenly—don’t press too firmly.

Gravy too thin or thick: Adjust milk quantity for smoother pour.

Biscuits burning before cooking through: If edges brown too fast, loosely tent with foil halfway through.

Cheese sinking: Skip stirring—just sprinkle cheese on top for a melty layer.

Serving and Pairing Suggestions

Serve as: A hearty breakfast or comfort-food dinner.

Pair with: Fresh fruit salad, crisp green salad, or roasted asparagus.

Best style: Plated family-style, straight from the baking dish at the table.

Storage and Reheating Tips

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portions for up to 2 months—thaw overnight in the fridge.

Reheat in oven: Cover with foil and bake at 350°F for 15–20 minutes.

Microwave tip: Heat individual servings on medium power to avoid soggy biscuits.

FAQs

1. Can I use fresh potatoes instead of frozen?
Yes, par-cook diced potatoes first until tender, then use in place of hashbrowns.

2. What can replace the gravy packet?
Use 2 cups homemade sausage gravy or plain white gravy seasoned with salt and pepper.

3. Is turkey sausage an option?
Absolutely, just ensure it’s fully cooked before layering.

4. Can I add vegetables?
Yes, stir in 1 cup diced bell pepper or spinach between layers.

5. Are biscuit substitutes okay?
Sure, use canned jumbo biscuits, drop biscuits, or even dinner rolls.

Tips & Tricks

Use refrigerated biscuits for easy portioning and even baking.

Drain sausage well to prevent greasy casserole.

Don’t thaw hashbrowns, they release less moisture when frozen.

Add extra cheese on top halfway through baking for gooey texture.

For extra flavor, stir in chopped green onions before serving.

Recipe Variations

Southwest Casserole

Swap cheddar for pepper jack.

Add 1 cup corn and ½ cup black beans to meat layer.

Stir 1 tsp cumin into gravy before baking.

Italian-Style

Use Italian sausage instead of breakfast sausage.

Replace gravy with marinara sauce mixed in 1 cup ricotta.

Top with mozzarella cheese and bake until bubbly.

Breakfast Deluxe

Add 6 scrambled eggs layered between sausage and cheese.

Sprinkle cooked bacon bits on top before baking.

Final Thoughts

This casserole has become a go-to for our family on slow mornings or lazy dinners. It’s the kind of recipe that doesn’t ask for much just a few pantry staples and a bit of oven time but gives back a lot in comfort and clean plates.

I’ve passed it along to a few friends already, including one who doubled it for a potluck and said it disappeared in twenty minutes. That’s the kind of recipe this is—easy to share, even easier to love.