Biscuits & Gravy Hashbrown Casserole

This biscuit and gravy hashbrown casserole combines all your favorite breakfast flavors into one deliciously hearty dish. The flaky biscuits, savory sausage gravy, and crispy hashbrowns create layers of comfort food goodness that's perfect for weekend brunches or holiday mornings.

I first made this casserole when my in laws surprised us with an overnight visit. It was such a hit that it's become our go to special occasion breakfast whenever family comes to town.

Ingredients

• Pillsbury Grands Buttermilk Biscuits: These provide the perfect flaky topping and save you from making biscuits from scratch
• Jimmy Dean Premium Pork Sausage: Has the ideal fat to meat ratio for flavorful gravy choose the regular or sage variety based on preference
• Ore Ida Shredded Hash Browns: These crisp up nicely and form the foundation of the casserole no need to thaw before using
• McCormick Sausage Flavor Gravy Mix: Ensures perfectly seasoned gravy every time without the guesswork
• Milk: Creates the creamy base for your gravy whole milk produces the richest results
• Shredded cheddar cheese: Adds that essential melty cheesy layer medium or sharp cheddar works best for flavor
• Salt and pepper: Balance the flavors throughout the dish
• Garlic powder: Adds depth without overpowering use fresh granulated garlic for best flavor

Step-by-Step Instructions

Prepare the Baking Dish:

Begin by preheating your oven to exactly 375°F to ensure even cooking. Take a 9x13 inch baking dish and thoroughly grease it with butter or cooking spray, making sure to coat the corners well. This prevents any sticking and helps create crispy edges on your hashbrowns.

Brown the Sausage:

Place a large skillet over medium heat until it's hot enough that water droplets dance across the surface. Add the Jimmy Dean sausage, breaking it into small crumbles with a wooden spoon as it cooks. Continue cooking for 5 to 7 minutes until no pink remains and the sausage develops a golden brown color. Transfer to a paper towel lined plate to drain excess grease.

Create the Base Layer:

Spread the frozen hashbrowns in an even layer across the bottom of your prepared baking dish. No need to thaw them first as they'll cook perfectly from frozen. Sprinkle a pinch of salt and pepper directly onto the hashbrowns for extra flavor. Next, distribute the cooked sausage evenly over the hashbrowns, ensuring every bite will have some meat.

Prepare the Gravy:

In a medium mixing bowl, whisk together the gravy mix and cold milk until completely smooth with no lumps. The cold milk helps prevent lumps from forming. Pour this mixture slowly and evenly over the sausage and hashbrown layers, allowing it to seep down into all the crevices. This creates the rich, creamy foundation that will bind everything together.

Add Cheese and Biscuits:

Sprinkle the shredded cheddar cheese in an even layer across the top of the casserole. Take each Pillsbury biscuit and cut it into quarters using a sharp knife or kitchen scissors. Arrange the biscuit pieces across the top of the casserole, spacing them evenly but allowing some to overlap slightly. This creates the perfect biscuit to filling ratio and ensures even baking.

Bake to Golden Perfection:

Place the casserole on the center rack of your preheated oven. Bake for 25 to 30 minutes, checking at the 20 minute mark. The casserole is done when the biscuits have puffed up and turned a deep golden brown, the edges are bubbling, and the center is hot throughout. Allow the casserole to rest for exactly 5 minutes before serving to let the layers set up properly.

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This casserole reminds me of Sunday mornings at my grandmother's house. She always said the secret to perfect gravy was patience and stirring constantly. While this recipe simplifies her technique, I still think of her every time the savory aroma fills my kitchen.

Make It Your Own

This casserole welcomes customization based on your family's preferences. For a spicier version, choose hot Italian sausage or add a few dashes of hot sauce to the gravy mixture. Vegetarians can enjoy it too by substituting plant based sausage crumbles. The texture will be slightly different, but the flavor profile remains delicious.

Storage and Reheating

Once cooled, cover any leftovers tightly with aluminum foil and refrigerate for up to 3 days. For best results when reheating, use the oven rather than the microwave. Preheat to 350°F and heat the covered casserole for about 15 minutes until warmed through. This method helps maintain the texture of the biscuits.

Pro Tips

Allow the casserole to sit for exactly 5 minutes before serving this helps the layers set properly

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Enjoy this comforting casserole that brings everyone together around the breakfast table.

Frequently Asked Questions

→ Can I prepare this casserole the night before?

Yes! Assemble everything except the biscuits, cover with plastic wrap and refrigerate overnight. Add the quartered biscuits just before baking. You may need to add 5-10 minutes to the baking time when cooking from cold.

→ What can I substitute for pork sausage?

Turkey sausage works great as a lighter alternative. For a vegetarian option, use plant-based sausage crumbles or sautéed mushrooms seasoned with sage, thyme, and fennel seeds.

→ Can I use homemade biscuits instead of canned?

Absolutely! Prepare your favorite biscuit dough, cut into portions, and arrange on top of the casserole before baking. Homemade biscuits may require adjusting the baking time.

→ How do I know when the casserole is fully cooked?

The casserole is done when the biscuits are golden brown on top, the edges are bubbling, and a knife inserted into a biscuit comes out clean. The internal temperature should reach 165°F.

→ Can I freeze leftovers of this casserole?

Yes, this casserole freezes well. Cool completely, portion into airtight containers, and freeze for up to 3 months. Reheat in the microwave or covered in the oven at 350°F until heated through.

→ What can I serve with this casserole?

This hearty dish works well with fresh fruit, a light green salad, or roasted vegetables for balance. For brunch, pair with mimosas or a Bloody Mary.