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.
