
Biscuits and gravy hashbrown casserole is the ultimate comfort breakfast that brings together all your diner favorites in one cozy dish. With a base of crispy hashbrowns layered under hearty sausage gravy and topped with fluffy, golden biscuits, it is a family favorite for lazy weekends and holiday brunches alike.
The first time I made this on Christmas morning the pan was scraped clean before anyone could even ask for seconds.
Ingredients
- Frozen shredded hash browns: make the base hearty and crisp for best texture look for brands that do not add a lot of extra oil or salt
- Breakfast sausage: pork or turkey both work well for a flavorful savory bite choose a brand with minimal fillers for best taste
- Chopped onion: optional but adds a subtle sweetness look for firm heavy onions free from blemishes
- All-purpose flour: helps thicken the sausage gravy opt for unbleached flour for a more natural flavor
- Milk: whole or two percent will give the richest and creamiest gravy
- Salt: essential to lift up every flavor use kosher salt if you have it
- Black pepper: adds mild heat for balance use freshly ground for the most aromatic taste
- Garlic powder: deepens the savory notes choose a fresh jar for the best flavor
- Paprika: optional gives an earthy warmth and pretty color look for Spanish smoked paprika if you want extra depth
- Shredded cheddar cheese: for creamy melt and tang pick a sharp cheddar and grate it fresh when you can
- Refrigerated biscuits: they create a pillowy top layer choose a brand with real butter if possible for extra flavor
Step-by-Step Instructions
- Cook the Sausage Gravy:
- In a large skillet over medium heat brown the sausage with onions if you are using them Cook gently and break it up as it browns so every piece is nicely crisped and the onions become soft
- Sprinkle in the flour:
- over the sausage and stir well for about one minute to cook off any raw flavor and allow the fat to absorb the flour completely
- Slowly pour in the milk:
- while whisking constantly This prevents lumps and helps everything thicken evenly Continue stirring for four to five minutes until the gravy is thick velvety and coats the back of a spoon Season the sauce with salt black pepper garlic powder and paprika
- Assemble the Casserole:
- Heat the oven to three hundred seventy-five degrees Fahrenheit and lightly grease a nine by thirteen inch baking dish
- Evenly layer the thawed hash browns:
- in the bottom of your dish so that the base is uniform and ready to crisp in the oven
- Pour the sausage gravy over the hash browns:
- spreading it into every corner for even moisture then sprinkle the shredded cheddar over the gravy for a melty top
- Cut each refrigerated biscuit into quarters:
- for bite sized pieces Place these biscuit pieces evenly across the top to form a biscuit blanket
- Bake:
- Place the casserole in the oven and bake uncovered for thirty to thirty five minutes The biscuits should be puffed and deep golden brown and any cheese peeking through will be bubbling If your biscuits darken quickly tent with foil for the final ten minutes to prevent over browning

The sharp cheddar in this recipe always reminds me of my childhood Sunday mornings My dad would insist on using the good stuff from the deli and now I do the same It is always worth the splurge for that extra punch of flavor
Storage Tips
Let the casserole cool completely then cover tightly and refrigerate for up to four days For longer storage cut the casserole into squares and freeze individually wrapped servings for up to three months Reheat gently in the oven or microwave until piping hot and the biscuits have recovered their softness
Ingredient Substitutions
If you are out of breakfast sausage try using ground chicken or veggie crumbles for a lighter twist Pepper jack or Swiss cheese can replace some or all of the cheddar for different flavors You can also use homemade biscuit dough on top if you have some on hand
Serving Suggestions
For a special brunch serve this casserole with a big fruit salad and a pitcher of orange juice Hot sauce and a sprinkle of fresh chives or green onions bring extra color and zip If you want an even heartier meal top with a fried or poached egg just before serving
Cultural-Historical Context
This casserole is inspired by classic Southern biscuits and gravy with a clever shortcut using hashbrowns for substance Originally a stick to your ribs breakfast for farm laborers it is now beloved for potlucks holiday mornings and whenever you crave something comforting and indulgent
Recipe FAQs
- → Can I use fresh potatoes instead of frozen hash browns?
Yes, you can shred fresh potatoes; just be sure to pat them dry to avoid excess moisture in the casserole.
- → Is turkey sausage a good substitute for pork sausage?
Absolutely! Turkey sausage works well and adds a slightly lighter flavor to the dish.
- → How can I keep the biscuits from getting soggy?
Arrange biscuits on top right before baking and ensure the casserole is baked uncovered until the biscuits are cooked through.
- → Can this casserole be made ahead of time?
You can assemble the casserole ahead, refrigerate, and bake when ready. Adding biscuits just before baking yields best texture.
- → What are some serving suggestions?
Enjoy with hot sauce, fresh herbs, or a fried egg on top for extra flavor and richness.