If you’re craving a hearty, soul-warming breakfast that could double as brunch comfort food, this Biscuits & Gravy Hashbrown Casserole is about to become your new favorite.
Picture this: golden, flaky biscuits baked right on top of creamy sausage gravy, all layered over cheesy, crispy hashbrowns. Every forkful gives you buttery biscuit, savory sausage, melty cheddar, and the crispy edge of potato. It’s the kind of dish that makes you want to pour an extra cup of coffee and linger at the table just a little longer.
Whether you’re hosting a weekend brunch, feeding a crowd during the holidays, or meal-prepping breakfasts for the week, this recipe has you covered.
Why You’ll Love This Recipe
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All-in-one breakfast – Protein, carbs, and cheese in every bite.
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Crowd-pleasing – Perfect for family gatherings, potlucks, or holiday mornings.
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Comfort food classic – Fluffy biscuits meet creamy gravy and crispy potatoes.
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Easy to customize – Swap meats, add veggies, or change the cheese.
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Make-ahead friendly – Prep the layers the night before and bake in the morning.
Ingredient Breakdown
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Refrigerated biscuits – A quick shortcut for golden, flaky layers without making dough from scratch.
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Breakfast sausage – Adds savory depth; use pork for classic flavor or turkey for a lighter version.
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All-purpose flour – Thickens the gravy so it coats every bite.
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Milk – The creamy base of the sausage gravy.
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Salt & black pepper – Balances and boosts flavor.
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Frozen shredded hashbrowns – A crispy potato layer that anchors the casserole.
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Shredded cheddar cheese – Melts into gooey, cheesy goodness between the layers.
Step-by-Step Instructions
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Cook the Sausage
Heat a large skillet over medium heat. Cook sausage until browned and fully cooked, breaking it apart with a spoon. Drain excess grease, leaving about 2 tablespoons in the pan for flavor. -
Make the Gravy
Sprinkle flour over the cooked sausage, stirring for 1–2 minutes to remove any raw flour taste. Gradually whisk in milk, stirring constantly until thickened and creamy. Season with salt and pepper. Remove from heat. -
Layer the Casserole
Lightly grease a 9×13-inch baking dish. Spread hashbrowns evenly across the bottom. Sprinkle half of the shredded cheese over the potatoes. Pour sausage gravy evenly over the top. -
Add the Biscuits
Cut each biscuit into quarters. Arrange them evenly over the gravy layer. Sprinkle remaining cheese over the biscuits. -
Bake
Preheat oven to 375°F (190°C) and bake for 25–30 minutes, until biscuits are golden brown and cheese is bubbly. -
Serve & Enjoy
Let casserole rest for 5 minutes before serving so the layers set. Serve warm with fresh fruit or a side of scrambled eggs for a complete breakfast spread.
Pro Tips for Success
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Don’t overbake – Keep an eye on the biscuits so they’re golden but not dry.
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Gravy thickness matters – It should coat the back of a spoon; too thin and the casserole will be watery.
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Cheese first, then gravy – Layering cheese on top of hashbrowns before gravy helps lock in flavor.
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Preheat for crispy biscuits – A hot oven ensures the biscuits puff and brown nicely.
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Make it spicy – Add crushed red pepper or diced jalapeños to the sausage.
Ingredient Swaps & Variations
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Meat swap – Use bacon or ham instead of sausage.
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Cheese change – Try pepper jack for heat or Swiss for a nutty twist.
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Vegetable boost – Add sautéed peppers, onions, or spinach.
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From scratch biscuits – Make homemade biscuit dough for extra flair.
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Gravy flavor twist – Stir in fresh herbs like thyme or rosemary.
Serving Suggestions
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Serve with a fresh fruit salad for a balanced brunch.
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Pair with scrambled or fried eggs for extra protein.
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Offer hot sauce or gravy on the side for guests to customize.
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Make it a brunch buffet centerpiece with mimosas or iced coffee.
Make Ahead & Storage Tips
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Make ahead – Assemble up to the gravy stage, then refrigerate overnight. Add biscuits and bake fresh in the morning.
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Refrigerate – Store leftovers in an airtight container for up to 4 days.
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Freeze – Bake, cool, and wrap tightly before freezing for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheat – Warm in the oven at 325°F (165°C) or microwave in single servings.
Frequently Asked Questions
1. Can I use fresh potatoes instead of frozen hashbrowns?
Yes! Shred and par-cook them before layering to ensure they cook fully in the oven.
2. Will low-fat milk work in the gravy?
Yes, but whole milk gives the creamiest result.
3. Can I make this vegetarian?
Swap sausage for plant-based sausage and use vegetable broth instead of sausage grease.
4. How do I keep biscuits from getting soggy?
Bake uncovered so the tops brown and crisp while the bottoms soak in flavor.
5. Can I double the recipe?
Absolutely — just use two baking dishes or a larger roasting pan.
Ingredients
Equipment
Method
- Cook the SausageHeat a large skillet over medium heat. Cook sausage until browned and fully cooked, breaking it apart with a spoon. Drain excess grease, leaving about 2 tablespoons in the pan for flavor.
- Make the GravySprinkle flour over the cooked sausage, stirring for 1–2 minutes to remove any raw flour taste. Gradually whisk in milk, stirring constantly until thickened and creamy. Season with salt and pepper. Remove from heat.
- Layer the CasseroleLightly grease a 9×13-inch baking dish. Spread hashbrowns evenly across the bottom. Sprinkle half of the shredded cheese over the potatoes. Pour sausage gravy evenly over the top.
- Add the BiscuitsCut each biscuit into quarters. Arrange them evenly over the gravy layer. Sprinkle remaining cheese over the biscuits.
- BakePreheat oven to 375°F (190°C) and bake for 25–30 minutes, until biscuits are golden brown and cheese is bubbly.
- Serve & EnjoyLet casserole rest for 5 minutes before serving so the layers set. Serve warm with fresh fruit or a side of scrambled eggs for a complete breakfast spread.
Notes
- If using turkey sausage, you may need extra oil for the gravy base.
- For crispier hashbrowns, pre-bake them for 10 minutes before layering.