Biscuits Gravy Hashbrown Casserole

This flaky biscuits and gravy hashbrown casserole brings together all the best breakfast flavors in one spectacular dish. I created this recipe when hosting a brunch for my extended family, and now it's requested at every gathering where comfort food is needed.

The first time I made this casserole was during a snowy weekend when everyone was craving something hearty. The combination of flaky biscuits with creamy gravy and cheesy hashbrowns had my normally picky nephews asking for seconds and thirds.

Ingredients

• 1 can Pillsbury Grands Buttermilk Biscuits: the flakiness creates perfect golden tops while soaking up gravy underneath
• 1 pound Jimmy Dean pork sausage: provides the classic flavor foundation for the entire dish
• 3 cups frozen shredded hashbrowns: no need to thaw makes for a crispy bottom layer
• 1 packet McCormick Sausage Gravy Mix: saves time while delivering consistent restaurant quality flavor
• 2 cups milk: whole milk creates the richest gravy but 2 percent works well too
• 1½ cups shredded cheddar cheese: sharp cheddar offers the best flavor contrast to the creamy gravy
• ½ teaspoon salt: enhances all the flavors without making the dish too salty
• ¼ teaspoon black pepper: freshly ground provides the best flavor punch
• ½ teaspoon garlic powder: adds depth without overpowering the classic breakfast flavors

Step-by-Step Instructions

Preheat and Prepare:

Heat your oven to 375°F while you gather all ingredients. Thoroughly grease your 9x13 baking dish paying special attention to the corners where sticking often occurs. The right preparation prevents that disappointing moment when serving becomes a struggle with stuck on food.

Cook the Sausage:

Break the sausage into small crumbles as you add it to a medium hot skillet. Use a wooden spoon to break up any large chunks while browning until completely cooked with no pink remaining. This typically takes 7 to 8 minutes. Drain excess grease thoroughly using a colander or paper towels to prevent a greasy casserole.

Layer the Foundation:

Evenly distribute the frozen hashbrowns across the bottom of your prepared baking dish creating a solid layer. No need to press down firmly as they will naturally settle during baking. Sprinkle the cooked sausage evenly over the hashbrowns ensuring good distribution for flavor in every bite.

Create the Gravy:

Pour the gravy mix into a medium bowl and slowly add cold milk while whisking continuously to prevent lumps. Keep whisking until completely smooth which usually takes about 60 seconds of constant motion. Carefully pour this mixture over the sausage layer allowing it to seep into the hashbrowns below.

Add Cheese Layer:

Sprinkle the shredded cheese in an even layer across the entire surface ensuring coverage all the way to the edges. The cheese creates a delicious barrier between the gravy and biscuits allowing each element to maintain its distinct texture while melding flavors.

Top with Biscuits:

Open the biscuit can and cut each biscuit into quarters using a sharp knife. Arrange these pieces across the top of the casserole with small gaps between them. This allows the biscuits room to expand while baking and ensures the middle pieces cook thoroughly.

Bake to Perfection:

Place the casserole on the middle rack of your preheated oven and bake for 25 to 30 minutes. Look for golden brown biscuit tops and bubbling edges as indicators of doneness. Allow the casserole to rest for a full 5 minutes before serving to let the layers set properly.

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My favorite part of this recipe has to be the contrast between the crispy bottom layer of hashbrowns and the soft biscuit topping. It reminds me of Sunday mornings at my grandmother's house where breakfast was always the most important meal of the day. She taught me that a proper breakfast casserole should have varying textures throughout.

Make Ahead Instructions

This casserole is perfect for busy mornings or when hosting brunch. You can prepare everything the night before up through the cheese layer. Store covered in the refrigerator overnight. In the morning allow the casserole to sit at room temperature for 20 minutes while the oven preheats then add the quartered biscuits just before baking. You may need to add an extra 5 minutes to the baking time if starting from a chilled state.

Ingredient Substitutions

If you prefer a homemade touch you can skip the packaged gravy mix and make your own by creating a roux with 3 tablespoons butter and 3 tablespoons flour cooked together for two minutes then whisking in 2 cups of milk and cooking until thickened. Season with salt pepper and a dash of nutmeg for that classic country gravy flavor.

For a lighter version turkey sausage works wonderfully though the gravy will be slightly less rich. You can also substitute frozen cauliflower rice for half the hashbrowns without dramatically changing the texture or flavor profile.

Serving Suggestions

This hearty casserole pairs beautifully with fresh fruit or a simple green salad to balance the richness. For a complete brunch spread serve alongside a yogurt parfait station and mimosas. If serving for dinner add roasted vegetables on the side for a complete meal. A drizzle of hot sauce or maple syrup allows guests to customize their portions according to taste preference.

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Frequently Asked Questions

→ Can I make this dish ahead of time?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate it. Bake it the next day for a freshly cooked dish.

→ What can I use instead of pork sausage?

You can substitute pork sausage with turkey sausage, chicken sausage, or even a plant-based sausage option for a lighter twist.

→ Can I use homemade biscuits instead of canned?

Absolutely! Cut your homemade biscuit dough into small pieces and layer them similarly to the canned biscuits for a personal touch.

→ How do I prevent soggy hashbrowns?

Ensure your hashbrowns are thawed and patted dry before layering them. This step helps reduce excess moisture in your casserole.

→ Can I freeze leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 3 months. Reheat in the oven for the best texture.

→ What other cheese varieties work well?

Cheeses like Monterey Jack, Colby, or Pepper Jack can be used for different flavor profiles, while mozzarella offers a milder taste.