If there’s one thing I’ve learned over the years, it’s that there’s no better way to bring people together than over a warm, comforting breakfast. And this Biscuits & Gravy Hashbrown Casserole? It’s what Southern breakfast dreams are made of. Think crispy hashbrowns, creamy homemade sausage gravy, and buttery golden biscuits all baked up in one dish. Honestly, it’s the kind of meal that makes you want to slow down, grab a hot cup of coffee, and savor every single bite.

This recipe is one of my go-tos for family gatherings, lazy weekend mornings, or anytime I need a reliable crowd-pleaser that doesn’t require a dozen pans or early morning wake-up calls. It’s rich, savory, and surprisingly easy to make—plus, it can be prepped ahead of time, which is always a win in my book.

Let me tell you, the first time I made this casserole for a holiday brunch, there wasn’t a single crumb left in the pan. People were going back for seconds (and thirds), and I even had to print out the recipe for a couple of my cousins. That’s how you know a dish is a keeper.

So let’s dive into this cozy, comforting classic that’s sure to become a favorite in your kitchen too.

Ingredients You’ll Need

Let’s break this down into three delicious layers:

For the Hashbrown Base:

32 oz frozen shredded hash browns, thawed (or use freshly grated potatoes)
1/2 cup melted butter
1/2 cup sour cream
1/2 cup shredded cheddar cheese
Salt and pepper, to taste

For the Sausage Gravy:

1 lb ground breakfast sausage
1/4 cup all-purpose flour
3 cups whole milk
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste

For the Biscuit Topping:

1 can (16.3 oz) refrigerated biscuit dough (or use your favorite homemade biscuit recipe)

STEP 1: PREPARE THE HASHBROWN BASE

Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This ensures nothing sticks and makes cleanup a breeze.

In a large mixing bowl, combine your thawed hash browns, melted butter, sour cream, shredded cheddar cheese, and a good pinch of salt and pepper. You want everything well-mixed so the flavors come through in every bite.

Once it’s all combined, press the mixture evenly into the bottom of your prepared baking dish. Don’t pack it down too firmly—you want the edges to crisp up nicely. Bake this layer for 25 to 30 minutes, or until it’s golden brown around the edges and set in the middle.

This hashbrown base is the perfect foundation: rich, cheesy, and just a little crispy. It’s the kind of layer that could almost stand on its own—but trust me, it gets even better.

STEP 2: MAKE THE CREAMY SAUSAGE GRAVY

While the hashbrowns are baking, go ahead and start your sausage gravy. In a large skillet, cook your breakfast sausage over medium heat. Break it up as it browns, and keep cooking until it’s nice and crumbly. If there’s a lot of excess grease, drain some off—but don’t remove it all. A little fat helps the gravy come together beautifully.

Sprinkle 1/4 cup of flour evenly over the sausage and stir well. This is what’s going to help thicken your gravy. Let the flour cook for a minute or two—just enough to get rid of that raw taste—then slowly pour in your milk, whisking constantly. It might look a bit lumpy at first, but keep whisking! It’ll smooth out and thicken into that velvety gravy we all love.

Once it starts to thicken (after about 5–7 minutes), season with garlic powder, onion powder, salt, and pepper. Taste and adjust your seasonings—everyone’s gravy preferences are a little different.

STEP 3: LAYER IT UP

Once the hashbrown base is done baking, take it out of the oven and pour the sausage gravy evenly over the top. You want it to cover every inch—this layer adds so much flavor and moisture to the casserole.

Now, for the grand finale: the biscuit topping.

Open your can of biscuit dough and cut each biscuit into quarters. Scatter them over the top of the gravy layer—try to space them out a bit so they have room to puff up and get golden brown. If you’re feeling fancy, brush the tops with a little melted butter before baking. It adds just the right touch of richness and helps them brown beautifully.

Pop the whole thing back into the oven and bake for another 20–25 minutes, or until the biscuits are fully cooked through and golden on top. Your kitchen will smell incredible by this point—just wait until you dig in.

Now that your kitchen smells like a cozy Southern diner and that beautiful casserole is bubbling away in the oven, let’s talk about how to take it from “really good” to “where has this been all my life?” kind of amazing. This part of the recipe is where all the flavors come together—the crispiness of the hashbrowns, the rich, savory sausage gravy, and those fluffy golden biscuit tops.

What I love about this dish (besides how easy it is to make) is how versatile it is. Whether you’re cooking for brunch guests, prepping ahead for a busy week, or just treating yourself to a weekend breakfast feast, this casserole has you covered. And with just a few extra tips and tricks, you’ll get it just right every time.

Let’s jump back in and finish strong.

STEP 4: BAKE TO GOLDEN PERFECTION

By now, your casserole is layered and ready to go back into the oven. Bake it at 375°F for 20 to 25 minutes, or until those biscuit pieces are puffed up and golden brown. Depending on your oven, you may want to rotate the pan halfway through to ensure even browning.

Keep an eye on it in the last five minutes—those biscuits can go from golden to overdone pretty quickly. Once they’re a lovely light brown and you can see the gravy bubbling underneath, it’s time to pull it out.

Now comes the hard part: letting it rest. I know it’s tempting to dive in right away (been there!), but give it about 5 to 10 minutes to cool just slightly. This not only keeps you from burning your mouth but also allows the layers to set up a bit, making it easier to slice and serve.

STEP 5: ADD YOUR FAVORITE TOPPINGS (OPTIONAL BUT RECOMMENDED)

This casserole is amazing all on its own, but if you want to get a little fancy or add a pop of freshness, here are a few of my favorite finishing touches:

Extra shredded cheddar cheese sprinkled over the top right after baking. It melts into the biscuits and gives you that gooey cheese pull in every bite.
Chopped fresh herbs like parsley or chives. Adds color and a little freshness to balance out the richness.
Hot sauce or pepper jelly on the side for those who like a little kick.
Fried or poached eggs served on top for an over-the-top brunch presentation.

TIPS FOR SUCCESS

I’ve made this dish more times than I can count, and these are the tips that make all the difference:

Use thawed hashbrowns: If you’re using frozen ones, make sure they’re fully thawed and patted dry. Excess moisture can make your base soggy.
Don’t skip the flour step in the gravy: This is what thickens it and makes sure it’s not runny. Cook the flour for at least a minute before adding milk to get rid of that raw taste.
Space out your biscuit pieces: This helps them bake evenly. Overcrowding can lead to undercooked doughy centers.
Let it rest before serving: Trust me on this. The layers hold together better and the flavor deepens slightly as it cools.

VARIATIONS TO TRY

This casserole is pretty perfect as-is, but if you’re in the mood to mix things up, here are a few ideas:

Veggie Lover’s Version: Sauté some diced bell peppers, mushrooms, or spinach and mix them into the hashbrown layer before baking.
Spicy Kick: Use spicy breakfast sausage or stir in a pinch of red pepper flakes into the gravy.
Cheesy Upgrade: Add more cheese (because why not?)—try a mix of cheddar and pepper jack for extra flavor.
Make It Mini: Bake the casserole in individual ramekins for a cute, portioned-out brunch presentation.

PREP AHEAD AND STORAGE TIPS

This casserole is a life-saver when you need to feed people without standing in the kitchen all morning. Here’s how to plan ahead:

Make Ahead: You can prep the hashbrown base and sausage gravy the night before. Just store them separately in the fridge. In the morning, reheat the gravy slightly, assemble the casserole, top with biscuits, and bake.
Reheating Leftovers: Leftovers keep beautifully! Just cover and refrigerate for up to 3 days. Reheat in the oven at 350°F or pop individual portions in the microwave.
Freezing: You can freeze the fully baked casserole. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven until warmed through.

Biscuits & Gravy Hashbrown Casserole