Biscuits & Gravy Hashbrown Casserole

Introduction

If you love classic biscuits and gravy, you’ll fall head over heels for this Biscuits & Gravy Hashbrown Casserole. This recipe takes the beloved Southern breakfast and transforms it into a hearty casserole that’s easy to make and perfect for feeding a crowd. Imagine buttery biscuits, fluffy hashbrowns, and creamy sausage gravy baked together into a single comforting dish. It’s everything you love about breakfast—warm, filling, and full of flavor—all baked into one casserole dish that’s destined to become a family favorite.

My recipe story

This casserole was born out of my love for making breakfast the highlight of the weekend. Growing up, biscuits and gravy were a staple in my household. My grandmother made the fluffiest biscuits and the creamiest sausage gravy, and those flavors always remind me of home. As I started cooking for my own family, I wanted to create a dish that captured those flavors but was easier to prepare for a group. Combining biscuits, hashbrowns, and gravy into one casserole was the perfect solution. It’s now a go-to dish whenever we host brunch or celebrate holidays, and it never fails to get rave reviews from guests.

Ingredient breakdown

This casserole uses simple, easy-to-find ingredients that pack big flavor. The star of the dish is, of course, the biscuits. Using a refrigerated can of biscuits saves time while still giving you that buttery, fluffy texture. Cutting them into quarters ensures they bake evenly throughout the casserole.

The breakfast sausage adds the savory backbone of the recipe. A pound of sausage provides the perfect balance of protein and richness, while its seasoning infuses the gravy with irresistible flavor. The hashbrowns add heartiness and texture, making this dish more filling and satisfying. Thawed frozen hashbrowns work best here, but you can also use fresh grated potatoes if you prefer.

The gravy ties everything together with its creamy consistency. Made with flour, milk, and sausage drippings, it’s a simple yet indulgent component that elevates the casserole. A sprinkle of cheese on top adds an extra layer of comfort, though it’s optional if you want to keep things more traditional.

Equipment you’ll need

• Large skillet (for cooking sausage and making gravy)
• Mixing bowl
• Whisk
• Cutting board and knife
• 9×13-inch baking dish
• Measuring cups and spoons
• Oven

Step-by-step directions

1. Prepare the biscuits: Start by preheating your oven to 375°F (190°C). Open the refrigerated biscuit can and cut each biscuit into quarters. This ensures the pieces bake evenly and distribute throughout the casserole. Spread the biscuit pieces evenly into the bottom of a greased 9×13-inch baking dish.
2. Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage until it is browned and fully cooked, breaking it into crumbles as it cooks. Drain excess fat, but leave about a tablespoon of drippings in the skillet to use for the gravy.
3. Make the gravy: Sprinkle 2–3 tablespoons of flour into the skillet with the drippings. Whisk until it forms a roux and cook for about one minute. Slowly pour in 2 cups of milk, whisking constantly to avoid lumps. Let the mixture simmer until it thickens into a creamy sausage gravy. Season with salt and black pepper to taste.
4. Assemble the casserole: Evenly layer the thawed hashbrowns over the biscuits in the baking dish. Add the cooked sausage on top, followed by pouring the gravy over everything. If desired, sprinkle shredded cheese on top for extra flavor.
5. Bake and serve: Place the dish in the preheated oven and bake for 30–35 minutes, or until the biscuits are golden and fully cooked through. Allow it to rest for about 5 minutes before serving to let the layers settle. Slice and enjoy a warm, comforting serving of biscuits and gravy hashbrown casserole!

Variations & substitutions

You can customize this casserole to suit your taste or dietary needs. For a lighter version, try using turkey sausage or chicken sausage instead of pork. If you’re vegetarian, substitute the sausage with sautéed mushrooms, onions, and bell peppers, and use vegetable gravy instead. You can also swap the frozen hashbrowns for fresh shredded potatoes. Adding cheese, such as cheddar or mozzarella, gives a gooey, melty texture that kids love. To add a spicy kick, mix in diced jalapeños or use spicy breakfast sausage.

Storage, freezing & make-ahead

This casserole keeps well in the refrigerator for up to 4 days. Store leftovers in an airtight container and reheat individual portions in the microwave or oven. To freeze, assemble the casserole without baking, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and cook as directed. You can also prepare the sausage gravy the night before and assemble the rest of the casserole in the morning for quicker baking.

Serving ideas & pairings

This casserole is hearty enough to be the star of breakfast or brunch, but it also pairs wonderfully with lighter sides. Serve it alongside a fresh fruit salad, a simple green salad, or scrambled eggs for extra protein. For drinks, coffee, orange juice, or sweet iced tea complement the dish beautifully. If you’re serving it for brunch, mimosas or Bloody Marys are festive pairings that balance the richness of the casserole.

FAQ

• Can I use homemade biscuits instead of canned? Yes! Homemade biscuits will work perfectly. Just cut them into small pieces before layering in the dish.
• Can I make this casserole ahead of time? Absolutely. Assemble the casserole the night before, refrigerate it, and bake it the next morning.
• What kind of sausage works best? Pork breakfast sausage is traditional, but turkey or chicken sausage also work well.
• Can I add vegetables? Yes, feel free to add sautéed mushrooms, onions, or bell peppers for extra flavor and nutrition.
• How do I prevent soggy biscuits? Make sure the hashbrowns are thawed and drained before layering to avoid excess moisture.

Final thoughts

Biscuits & Gravy Hashbrown Casserole is the ultimate comfort breakfast. It’s easy to prepare, feeds a crowd, and delivers all the flavors of a classic Southern breakfast in one dish. Whether you’re making it for a holiday morning, a family brunch, or a cozy weekend breakfast, this casserole is guaranteed to be a hit. Try it once, and it may just become a new tradition in your home.

Biscuits & Gravy Hashbrown Casserole

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• Author: Sarah White
• Total Time: 50 minutes
• Yield: 8 servings

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Description

A hearty Southern-inspired breakfast bake with fluffy biscuits, creamy sausage gravy, and golden hashbrowns. Perfect for feeding a crowd.

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Ingredients

• 1 can (16 oz) refrigerated biscuits, cut into quarters
• 1 lb breakfast sausage

• 2 cups frozen hashbrowns, thawed

• 2–3 tablespoons all-purpose flour
• 2 cups milk

• Salt and black pepper, to taste

• 1 cup shredded cheddar cheese (optional)
  

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Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Cut biscuits into quarters and spread evenly in the dish.

2. In a large skillet, cook sausage over medium heat until browned and crumbly. Drain, leaving 1 tablespoon drippings in the pan.
3. Sprinkle flour into skillet, whisk, and cook for 1 minute. Slowly add milk, whisking constantly until thickened into gravy. Season with salt and pepper.

4. Layer thawed hashbrowns over biscuits, add cooked sausage, then pour gravy evenly on top. Sprinkle cheese if desired.

5. Bake for 30–35 minutes, until biscuits are golden and cooked through. Let rest 5 minutes before serving.

Notes

 Thaw and drain hashbrowns well to prevent excess moisture. This casserole can be made ahead, refrigerated overnight, and baked in the morning. Leftovers store well for up to 4 days in the fridge.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American