Creamy, savory, and incredibly comforting, Biscuits & Gravy Hashbrown Casserole is the kind of dish that fills the house with warm, irresistible smells and has everyone asking for seconds. This casserole layers flaky biscuit pieces, juicy breakfast sausage, tender hashbrowns, and a velvety gravy-like sauce topped with gooey cheddar — a true one-dish wonder. Fun fact: casseroles became wildly popular during the mid-20th century because they were economical, portable, and perfect for feeding a crowd. If you love hearty breakfast bakes, you’ll want to also check out this hashbrown breakfast casserole for another spin on morning comfort food. Simple to prep, family-friendly, and ready in under an hour, this recipe is perfect for busy mornings, lazy weekends, or potluck contributions.
What is Biscuits & Gravy Hashbrown Casserole?
Ever wondered how biscuits, gravy, and hashbrowns all decided to throw a party in one baking dish? That’s basically the idea here — think breakfast comfort food merged into a soul-satisfying casserole. Is it technically biscuits and gravy? Kind of, and kind of not: we break refrigerated biscuits into pieces and bake them into the mix so you get pillowy bread pockets surrounded by a creamy sausage-milk sauce and golden cheese. After all, people have long said “the way to a man’s heart is through his stomach.” Who could argue when a casserole like this shows up at the table? Give it a try and see why a dish this cozy becomes an instant favorite.
Why You’ll Love This:
- Big, comforting flavor: The rich sausage and creamy milk-flour sauce meld with cheddar and hashbrowns to create deeply savory, satisfying bites that are both soft and slightly crisp on top.
- Budget-friendly and filling: Using pantry staples like refrigerated biscuits, frozen hashbrowns, and basic dairy keeps costs low while stretching servings to feed a family or a crowd.
- Easy to customize toppings: Add extra cheese, chopped green onions, or hot sauce for a flavor boost — or top with a simple side salad to balance the richness.
If you enjoy similar breakfast bakes, this recipe pairs well in spirit with the homestyle casseroles found on our site and is a nice companion to the full recipe collection available on our biscuits and gravy recipe page. Make it for a slow weekend brunch or a make-ahead weekday meal — you’ll be glad you did.
How to Make:
Quick Overview
This casserole comes together quickly because most of the heavy lifting is shortcuts: refrigerated biscuits and frozen hashbrowns keep prep time to a minimum, while a simple milk-and-flour mixture creates a creamy sauce that coats everything. Expect a satisfying contrast of soft biscuit centers and a lightly browned, cheesy top. Total time: about 40–50 minutes (10–15 minutes prep, 25–30 minutes bake).
Ingredients
- 1 can (16 oz) refrigerated biscuits, cut into quarters
- 1 lb breakfast sausage, cooked and drained
- 2 cups frozen hashbrowns, thawed
- 1 1/2 cups shredded cheddar cheese, divided
- 2 cups milk
- 3 tbsp all-purpose flour
- 1/2 tsp salt
Notes on ingredients: Cut the biscuits into quarters so they distribute evenly and soak up the sauce. Thaw the hashbrowns slightly so they mix easily; you can pat them dry if they seem too wet. Use sharp cheddar for more flavor, mild cheddar for a gentler taste.
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish with butter or nonstick spray so the casserole releases easily after baking.
- In a medium skillet over medium heat, cook the breakfast sausage, breaking it into small pieces, until browned and cooked through, about 6–8 minutes. Drain any excess grease and set the sausage aside.
- In a large mixing bowl, combine the cooked sausage, thawed hashbrowns, and the quartered biscuit pieces. Stir gently so the biscuit pieces don’t completely fall apart.
- In another bowl, whisk together the milk, all-purpose flour, salt, and half of the shredded cheddar cheese (about 3/4 cup) until smooth and lump-free. This mixture will thicken slightly as it heats in the oven and create a gravy-like coating.
- Pour the milk-and-flour mixture over the sausage, hashbrown, and biscuit mixture. Fold gently until everything is evenly coated and distributed in the bowl.
- Transfer the combined mixture into the prepared baking dish, spreading it in an even layer so the biscuits bake through and the top browns uniformly.
- Sprinkle the remaining shredded cheddar cheese on top to form a golden, bubbly crust.
- Bake in the preheated oven for 25–30 minutes or until the biscuits are golden brown on top, the sauce is bubbling, and the cheese is melted. If the top browns too quickly, loosely tent with foil.
- Remove from oven and let the casserole cool for 5–10 minutes before serving. This resting time helps the sauce set so you can scoop clean portions.
What to Serve With:
- Fresh fruit salad or sliced melon for a bright contrast to the rich casserole
- A simple green salad with a tangy vinaigrette to cut the richness
- Steamed or roasted asparagus or green beans for added veggies
- Hot sauce, salsa, or ketchup on the side for those who like a spicy or sweet kick
- Freshly brewed coffee, orange juice, or a mimosa for brunch occasions
Top Tips for Perfecting:
- Sausage choice: Use breakfast sausage for classic flavor; turkey sausage works if you want a leaner option.
- Cheese variance: Swap half the cheddar for pepper jack for heat or mozzarella for extra melty texture.
- Don’t overmix: Stir gently so biscuit pieces remain chunky enough to create fluffy pockets.
- Avoid sogginess: If your hashbrowns are very wet, squeeze out a little moisture with a clean towel before mixing.
- Browning control: If the top is browning too fast, cover with foil for the last 10–15 minutes of baking to ensure the inside cooks without burning the cheese.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: You can freeze the cooled casserole for up to 2 months. Wrap tightly with foil and plastic wrap or use a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes, or warm a whole dish covered with foil in a 350°F (175°C) oven for 15–20 minutes until heated through. For a fresher top, remove foil for the last 5 minutes to re-crisp the cheese.
FAQs
Can I make this ahead of time?
Yes. Assemble the casserole and refrigerate, covered, for up to 24 hours before baking. Add a few extra minutes to the baking time if baking cold from the fridge.
Can I use fresh shredded potatoes instead of frozen hashbrowns?
You can, but make sure to grate and squeeze out excess moisture before using. Fresh potatoes may release more liquid and require slightly longer baking to set.
Is there a vegetarian option?
Replace the sausage with a plant-based crumbled sausage or cooked mushrooms and season well to maintain savory depth.
Can I use homemade biscuits instead of refrigerated?
Absolutely. Use small biscuit dough pieces or torn biscuits — just be mindful that homemade dough may bake differently, so check doneness and adjust time as needed.
How can I make the casserole less rich?
Use low-fat milk and lean breakfast sausage or turkey sausage, and reduce the cheese amount slightly. Pairing with a bright salad also helps balance richness.
Conclusion
This Biscuits & Gravy Hashbrown Casserole is a comforting, easy-to-make crowd-pleaser that combines creamy sauce, hearty sausage, tender hashbrowns, and golden biscuit pieces into one satisfying dish. It’s simple enough for a weekday brunch and hearty enough to serve at family gatherings. If you’d like to explore a similar classic recipe and see another take on biscuits and gravy baked into a casserole, check out this Biscuits and Gravy Casserole Recipe for additional ideas and inspiration. Give this one a try, share it with friends, and enjoy the comfort of a home-cooked meal.
Biscuits & Gravy Hashbrown Casserole
Equipment
- Baking Dish
- Mixing Bowl
- Skillet
Ingredients
Ingredients
- 1 can (16 oz) refrigerated biscuits Cut into quarters
- 1 lb breakfast sausage Cooked and drained
- 2 cups frozen hashbrowns Thawed
- 1.5 cups shredded cheddar cheese Divided
- 2 cups milk
- 3 tbsp all-purpose flour
- 0.5 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish with butter or nonstick spray.
- In a medium skillet over medium heat, cook the breakfast sausage until browned and cooked through, about 6–8 minutes. Drain excess grease and set aside.
- In a large mixing bowl, combine the cooked sausage, thawed hashbrowns, and quartered biscuit pieces. Stir gently.
- In another bowl, whisk together the milk, flour, salt, and half of the cheddar until smooth.
- Pour the milk mixture over the sausage, hashbrowns, and biscuits. Fold gently until evenly coated.
- Transfer the mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the remaining cheddar on top.
- Bake for 25–30 minutes until golden brown and bubbling. Tent with foil if browning too quickly.
- Let cool for 5–10 minutes before serving.