Best Biscuits & Gravy Hashbrown Casserole Recipe

There’s something magical about a lazy Sunday morning when the house is still quiet, and the scent of something hearty and comforting starts drifting from the kitchen. That’s exactly the mood that inspired this Biscuits & Gravy Hashbrown Casserole—a dish that wraps you in warmth like a well-loved blanket. It’s the kind of meal that brings everyone to the table, sleepy-eyed and smiling, before the day really begins.

I first made this casserole on a chilly autumn weekend when my family was visiting. My dad, who usually sticks to his classic eggs and toast, took one bite and declared it his new favorite breakfast. That’s when I knew this recipe was a keeper. It’s got all the cozy flavors of biscuits and gravy, but with the satisfying heartiness of crispy hashbrowns baked right in. Perfect for feeding a crowd—or just treating yourself to something extra special.

Ingredients You’ll Need

• 1 lb breakfast sausage – Go for the classic pork variety for that rich, savory flavor, but turkey sausage works beautifully too.
• 1/4 cup all-purpose flour – This is the base of our creamy gravy. If you’re gluten-free, a 1:1 substitute works just fine.
• 2 cups whole milk – The higher the fat content, the silkier the gravy. But 2% will do in a pinch!
• 1 (30 oz) bag frozen shredded hashbrowns – No need to thaw—they crisp up perfectly in the oven.
• 1 can (16 oz) refrigerated biscuits – Flaky, buttery, and oh-so-easy. Homemade biscuit dough is divine if you have the time.
• 1 cup shredded cheddar cheese – Because everything’s better with cheese. Sharp white cheddar or pepper jack would be delicious twists.
• 1/2 tsp garlic powder, 1/2 tsp onion powder, salt & pepper to taste – These simple seasonings bring everything together.
• 2 tbsp butter – For that golden, buttery finish on top.

How to Make Biscuits & Gravy Hashbrown Casserole

This dish comes together in layers, each one adding its own cozy charm. Here’s how to build your perfect breakfast casserole:

1. Brown the sausage: In a large skillet over medium heat, cook the sausage until it’s beautifully browned and crumbled. Don’t drain all the fat—those drippings are gold for making the gravy!
2. Make the gravy: Sprinkle the flour over the sausage and stir for about a minute to cook off the raw flour taste. Slowly pour in the milk, stirring constantly, until the mixture thickens into a luscious gravy. Season with garlic powder, onion powder, salt, and pepper. Let it simmer for 2-3 minutes until it coats the back of a spoon.
3. Layer the casserole: In a greased 9×13 baking dish, spread the frozen hashbrowns in an even layer. Pour the sausage gravy over the top, then sprinkle with half the cheese. Tear the biscuit dough into rough pieces and scatter them over the top—don’t worry about perfection here, the rustic look is part of the charm!
4. Bake to golden perfection: Dot the top with little pieces of butter, then bake at 375°F for 25-30 minutes, until the biscuits are puffed and golden. Sprinkle the remaining cheese on top and bake for another 5 minutes until melty.

Tip: If your biscuits are browning too quickly, tent the dish with foil halfway through baking. And for extra crispiness, broil for the last 2 minutes—just keep a close eye on it!

Pro Tips, Variations, and Substitutions

This Biscuits & Gravy Hashbrown Casserole is as versatile as it is comforting. Here are a few ways to make it your own:

• Make it spicy: Add a dash of cayenne pepper or diced jalapeños to the gravy for a little kick.
• Go vegetarian: Swap the sausage for sautéed mushrooms or plant-based sausage crumbles.
• Cheesy twist: Stir in a cup of shredded cheddar or pepper jack cheese before baking for extra richness.
• Crispy topping: Sprinkle crushed buttery crackers or panko breadcrumbs on top before baking for added crunch.

What to Serve It With

This hearty casserole is a meal all on its own, but if you want to round out your breakfast or brunch spread, try pairing it with:

• Fresh fruit or a simple fruit salad
• Buttery scrambled eggs or a veggie-packed omelet
• A light green salad with a tangy vinaigrette
• Warm, flaky biscuits (because you can never have too many!)

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your casserole tasting just as delicious the next day:

• Storage: Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. Store in the fridge for up to 3 days.
• Reheating: Warm individual portions in the microwave for 1–2 minutes, or reheat the whole dish in a 350°F oven for 15–20 minutes until heated through. Add a splash of milk to the gravy if it thickens too much.
• Freezing: This casserole freezes well! Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use frozen hashbrowns instead of refrigerated?

Absolutely! Just thaw them completely and squeeze out any excess moisture before using to prevent a soggy casserole.

Can I make this ahead of time?

Yes! Assemble the casserole the night before, cover, and refrigerate. Bake as directed, adding an extra 5–10 minutes if needed.

What if I don’t have sausage gravy?

No worries—you can use store-bought gravy or make a quick homemade version with butter, flour, milk, and seasonings.

Can I use gluten-free biscuits?

Definitely! Just swap in your favorite gluten-free biscuit dough for a celiac-friendly version.

Final Thoughts

There’s something magical about a dish that brings together all the best parts of breakfast into one cozy, comforting bake. Whether you’re serving it for a lazy weekend brunch or a holiday gathering, this Biscuits & Gravy Hashbrown Casserole is sure to become a family favorite. The creamy gravy, fluffy biscuits, and crispy hashbrowns create a symphony of textures and flavors that’ll have everyone coming back for seconds. So grab a fork, dig in, and savor every bite—you’ve earned it!

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