If there’s one thing I love more than a lazy weekend morning, it’s waking up to the smell of something hearty and comforting baking in the oven. And let me tell you—this Biscuits & Gravy Hashbrown Casserole hits all the right notes. We’re talking buttery, flaky biscuit pieces, golden hashbrowns, a savory sausage gravy that pulls everything together, and just enough cheese to make you feel like you’re indulging a little (or a lot, depending on how much you sprinkle on).
This recipe is basically the perfect mash-up of two breakfast classics: the satisfying crispness of hashbrowns and that rich, Southern-style biscuits and gravy. It’s the kind of dish that feels fancy enough to serve at brunch with friends, but simple enough to whip up on a quiet Sunday morning when you’re still in your pajamas. Best part? It feeds a crowd and is super make-ahead friendly—so no need to set an early alarm to pull it off.
And yes, I’ve tested this more than a few times (all in the name of recipe research, of course), and I can promise you—this is one of those dishes that’s even better the next day. That sausage gravy soaks into the biscuits just enough, and reheating it brings back that fresh-out-of-the-oven goodness. Let’s get into it!
Ingredients You’ll Need
Before we dive into the step-by-step, here’s what you’ll need to have on hand:
For the biscuit layer:
2 packages (16 oz each) refrigerated buttermilk biscuits, each biscuit quartered
For the hashbrown layer:
32 oz frozen shredded hashbrowns, thawed and patted dry
1 cup shredded sharp cheddar cheese (optional, but highly recommended)
For the sausage gravy:
1 lb breakfast sausage
1 small yellow onion, finely diced
2 cloves garlic, minced
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
2 ½ cups whole milk
½ tsp freshly ground black pepper
Salt to taste
Optional garnish:
2 Tbsp chopped fresh parsley (adds a pop of color and freshness)
STEPS: Getting Started With Your Casserole Base
Step 1: Preheat & Prep
First things first—go ahead and preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray or a little butter. Trust me, you don’t want to skip this step unless you like your biscuits glued to the bottom of the pan.
Step 2: Layer the Biscuits
Take your quartered biscuit pieces and arrange them in a single, even layer across the bottom of the prepared dish. The biscuit layer acts as a fluffy, golden foundation for everything else to sit on.
Pro Tip: Don’t stack or overlap them too much—they need some space to puff up and bake evenly.
Step 3: Add the Hashbrowns and Cheese
Next, spread your thawed and patted-dry hashbrowns over the biscuits. If they’re still a little wet, they might turn mushy instead of crisping up, so it’s worth the extra few paper towels.
Sprinkle the shredded sharp cheddar over the hashbrowns if you’re using it. I personally love the melty layer it creates between the potatoes and gravy. It’s optional, but… is it really?
Creamy Sausage Gravy & Finishing Your Biscuits & Gravy Hashbrown Casserole
Alright, now that your biscuit and hashbrown layers are snug in the baking dish, it’s time to move on to the part that really ties everything together: the homemade sausage gravy. If you’ve never made gravy from scratch before, don’t worry—it’s easier than it sounds and well worth the extra few minutes. Once this rich, peppery gravy gets poured over your layered base, you’ll start to see just how irresistible this casserole is going to be.
This is also the step where your kitchen starts smelling like a cozy diner on a Sunday morning. You’ve got sausage sizzling, onions softening, garlic waking up your senses… it’s basically breakfast bliss in progress.
STEPS: Making the Sausage Gravy and Assembling the Casserole
Step 4: Cook the Sausage, Onion, and Garlic
Heat a large skillet over medium heat and add the breakfast sausage, breaking it up into small crumbles as it cooks. Once it’s almost fully browned (no pink left), stir in the finely diced onion and minced garlic. Keep sautéing until the onion turns soft and translucent, and the sausage gets a bit of golden brown on the edges.
This step adds tons of flavor. Don’t rush it—let everything get nice and toasty.
Step 5: Make the Roux
Push the sausage mixture over to one side of the pan, and add the butter to the empty space. Once it’s melted, whisk in the flour to make a smooth paste (this is your roux—it thickens the gravy).
Stir it constantly and let it cook for about a minute to get rid of that raw flour taste. The mixture should be golden and smooth, not dry or lumpy.
Step 6: Add the Milk and Simmer
Slowly whisk in the whole milk, combining it into the roux until it forms a smooth, creamy base. Stir everything together—sausage, onions, garlic, and all—and bring it to a gentle simmer. Let it cook for about 3 to 4 minutes, or until the gravy thickens slightly.
Season with black pepper and salt to taste. Don’t go overboard with the salt here—sausage is already pretty flavorful.
STEPS: Bringing It All Together
Step 7: Pour the Gravy Over the Casserole
Once your gravy is thick and luscious, pour it evenly over the hashbrown and biscuit base in your prepared baking dish. Use a spatula or the back of a spoon to gently press everything down so that the gravy can seep into all the nooks and crannies. This helps the biscuits soak up some of that delicious flavor while still puffing up nicely as they bake.
Step 8: Bake Until Golden and Bubbly
Slide the casserole into your preheated oven and bake for 35 to 40 minutes, or until:
The biscuits are cooked through and golden on top
The edges are bubbling with gravy
The top has a lightly crisped, golden-brown finish
Let it rest for about five minutes after pulling it out of the oven—just enough time for everything to settle and cool slightly so it’s easier to slice.
Tips & Easy Variations
Make-Ahead Friendly: You can fully assemble the casserole the night before, cover it, and pop it in the fridge. Just add about 5–10 extra minutes to the bake time when it’s coming straight from the fridge.
Spicy Twist: Want to add a little kick? Try replacing half of the regular breakfast sausage with spicy sausage, or toss in some chopped jalapeños along with the onion and garlic.
Cheese Options: Sharp cheddar works great here, but if you want to play around, Monterey Jack or pepper jack add a nice melt and punch of flavor.
Gluten-Free Tip: You can sub in a gluten-free all-purpose flour blend for the roux and use gluten-free biscuits if needed—just make sure your sausage is gluten-free as well.
Feeding a Bigger Crowd?: This recipe serves 8 generous portions, but if you’re feeding a larger group, it doubles easily. Just use two baking dishes or one oversized casserole pan and adjust baking time slightly.
Biscuits & Gravy Hashbrown Casserole: FAQs and Final Thoughts
By now, your kitchen probably smells amazing, and your casserole is golden and bubbling, just waiting to be served. Whether you’re making this for a holiday brunch, a weekend family breakfast, or simply craving something cozy and filling, this Biscuits & Gravy Hashbrown Casserole really does check all the boxes.
But if you’re like me, once I fall in love with a recipe, I start to wonder about all the ways I can make it even easier, store it longer, or customize it to fit whatever’s in the fridge. So I’ve rounded up the most common questions I get about this recipe—just in case you’re wondering the same things.
Frequently Asked Questions
1. Can I make this casserole ahead of time?
Yes! You can assemble the entire dish, cover it with foil or plastic wrap, and refrigerate it overnight. Just remember to add about 5–10 extra minutes to the baking time if you’re starting from cold.
2. Can I freeze it?
You can freeze it either before baking or after. If freezing before baking, assemble everything in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Let it thaw overnight in the fridge before baking. For leftovers, wrap individual portions and freeze. Reheat in the oven or microwave until warmed through.
3. What kind of sausage should I use?
Regular pork breakfast sausage works great, but you can also use turkey sausage, maple sausage for a sweeter flavor, or spicy sausage for a kick. You can even mix two types together for a custom flavor.
4. Can I use fresh potatoes instead of frozen hashbrowns?
You can! Just shred your potatoes using a grater and be sure to squeeze out as much moisture as possible with a clean towel. The casserole may take a few extra minutes to bake if using fresh potatoes, so keep an eye on the top and edges.
5. How do I know when the biscuits are fully baked?
The top should be golden brown and the edges of the casserole bubbling. You can gently lift one of the biscuit pieces to check that it’s fully cooked through and not doughy underneath. If needed, bake for an extra 5 minutes and check again.
6. What should I serve with this casserole?
Honestly, this dish is a full meal on its own. But if you’re serving brunch, some fresh fruit or a light salad on the side can help balance things out. A glass of orange juice or coffee also makes the perfect pairing.
7. Can I make it vegetarian?
Absolutely. Just skip the sausage and use a plant-based alternative or sautéed mushrooms instead. Use veggie broth or plant-based milk to make the gravy, and you’ll have a satisfying vegetarian version.
Final Thoughts: Why This Casserole Will Be Your New Go-To
There’s something so satisfying about a dish that brings together everything you love about breakfast into one big, cozy casserole. The fluffy biscuits, creamy sausage gravy, and golden hashbrowns work in perfect harmony—and the fact that it’s so easy to throw together just makes it even better.
Whether you’re meal prepping for the week, hosting brunch, or just need something that’ll get your family out of bed in the morning, this Biscuits & Gravy Hashbrown Casserole is up to the task. It’s hearty, flavorful, and super flexible, which is exactly the kind of recipe I find myself coming back to again and again.
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Biscuits & Gravy Hashbrown Casserole
Description
A comforting, all-in-one breakfast bake that layers tender, flaky biscuit pieces over a savory sausage gravy and tender hashbrowns. Perfect for feeding a crowd or as an easy make-ahead weekend brunch, this casserole brings together classic biscuits and gravy flavors with a crispy-tender potato base.
Ingredients
For the biscuit layer
2 packages (16 oz each) refrigerated buttermilk biscuits, each biscuit quartered
For the hashbrown layer
32 oz frozen shredded hashbrowns, thawed and patted dry
1 cup shredded sharp cheddar cheese (optional)
For the sausage gravy
1 lb breakfast sausage
1 small yellow onion, finely diced
2 cloves garlic, minced
4 Tbsp unsalted butter
4 Tbsp all-purpose flour
2 ½ cups whole milk
½ tsp freshly ground black pepper
Salt to taste
Optional garnish
2 Tbsp chopped fresh parsley
Instructions
Preheat the oven to 350 °F and lightly grease a 9×13-inch baking dish.
Arrange the quartered biscuit pieces in a single layer across the bottom of the prepared baking dish. Spread the thawed hashbrowns evenly over the biscuits and sprinkle with shredded cheddar cheese if using.
In a large skillet set over medium heat, cook the breakfast sausage, breaking it into small pieces, until no pink remains. Add the diced onion and minced garlic, and continue cooking until the onion is translucent and the sausage is lightly browned.
Push the sausage mixture to the side of the skillet. Melt the butter in the cleared space, then whisk in the flour until a smooth paste forms. Cook the roux for one minute, stirring constantly. Gradually whisk in the milk, blending until the gravy is smooth. Bring it to a gentle simmer and cook until slightly thickened, about 3 to 4 minutes. Season with black pepper and salt to taste.
Pour the sausage gravy evenly over the hashbrowns and biscuit base in the baking dish. Gently press down so everything is well combined.
Bake until the biscuits are cooked through and golden on top and the gravy is bubbling around the edges, about 35 to 40 minutes. Let rest for five minutes before serving.
Serve portions warm, garnished with chopped fresh parsley if desired.
Notes
This casserole can be assembled a day ahead, covered, and refrigerated; increase baking time by 5 to 10 minutes if baking cold. For a spicier twist, swap half the breakfast sausage for a spicy pork sausage or stir in chopped jalapeños with the onions. Leftovers store well in the refrigerator for up to three days and reheat in the oven until warmed through.
