Description
When comfort food calls, this Biscuits & Gravy Hashbrown Casserole answers with Southern soul and serious flavor. Imagine fluffy buttermilk biscuits baked into a creamy sausage gravy, layered with crispy hashbrowns, melted cheese, and baked to golden, bubbling perfection. It’s everything you love about a hearty breakfast—wrapped up into one irresistibly easy-to-make casserole.
Perfect for feeding a crowd, lazy weekends, holiday brunches, or “breakfast for dinner” nights, this casserole is the kind of dish that disappears fast and gets requested on repeat.
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Ingredients
For the Casserole:
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1 (16 oz) bag frozen shredded hashbrowns, thawed
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1 (8-count) can refrigerated biscuits, quartered
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1 lb breakfast sausage (pork or turkey)
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3 tbsp all-purpose flour
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2 ½ cups milk
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1 tsp garlic powder
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1 tsp black pepper
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Salt to taste
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1 ½ cups shredded cheddar cheese
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Optional: pinch of red pepper flakes or cayenne for heat
Instructions
In a skillet over medium heat, brown the sausage until fully cooked. Do not drain. Sprinkle flour over the sausage and stir until absorbed. Gradually whisk in milk, then add garlic powder, pepper, and salt. Let simmer until thickened (about 4–5 minutes). Remove from heat.
Preheat oven to 375°F. Grease your casserole dish. Spread thawed hashbrowns in an even layer. Sprinkle with half the cheese.
Scatter the quartered biscuit pieces over the hashbrowns. Pour the warm sausage gravy evenly on top. Sprinkle with remaining cheese.
Bake uncovered for 35–40 minutes, until the biscuits are cooked through and golden on top. Let cool slightly before serving.
Notes
Thaw Your Hashbrowns – This helps everything cook evenly.
Spice It Up – Add a dash of hot sauce or cayenne to the gravy for a kick.
Don’t Overbake – Check biscuit doneness by inserting a toothpick.
Make It Ahead – Assemble the night before, cover, and refrigerate. Bake fresh in the morning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cuisine: Southern / American Comfort