Biscuits, Gravy & Hashbrown Casserole | Southern-Style Comfort in One Pan

Ever dream of serving a full Southern breakfast—golden biscuits, creamy sausage gravy, and crispy hashbrowns—without juggling three skillets and a stack of dirty dishes?
What if all those comfort-food classics could bake together in one casserole dish while you sip coffee and set the table?
This Biscuits, Gravy & Hashbrown Casserole turns morning chaos into an easy, crowd-pleasing bake that tastes like it came straight from Grandma’s kitchen.

Overview

Think of this casserole as a breakfast lasagna: buttery hashbrowns form the base, sausage gravy seeps into every nook, cheddar melts down in gooey ribbons, and biscuit quarters puff up into golden pillows on top.
Hands-on prep takes about 15 minutes, the oven does the rest, and the final dish feeds a hungry crowd with minimal fuss.

• Total time: 15 min prep + 30 min bake + 5 min rest
• Active time: 15 min
• Yield: 8 hearty servings
• Difficulty: Easy—perfect for beginners, brunch hosts, and weekday meal-prep warriors

Essential Ingredients

Ingredient	Role in Recipe	Smart Substitutions & Tips
Refrigerated biscuits (16 oz can)	Provide fluffy, golden topping	Homemade biscuit dough or frozen biscuit rounds work—just thaw before cutting
Breakfast sausage, 1 lb	Adds savory depth and protein	Turkey sausage, chicken chorizo, or plant-based crumbles
Frozen shredded hashbrowns, 3 cups	Crispy, starchy base that soaks gravy	Diced hashbrown cubes or leftover roasted potatoes
Sausage gravy mix, 2.75 oz packet	Shortcut to creamy gravy	Homemade gravy: 3 Tbsp butter, 3 Tbsp flour, 2 cups milk, crumbled sausage fat
Milk, 2 cups	Dissolves gravy mix, adds richness	Evaporated milk for deeper flavor or unsweetened oat milk for dairy-free
Shredded cheddar, 1½ cups	Melts into creamy glue layer	Colby Jack, pepper Jack for spice, or dairy-free cheddar shreds
Salt, ½ tsp; black pepper, ¼ tsp; garlic powder, ½ tsp	Basic seasoning that boosts potatoes	Add smoked paprika or onion powder for extra flair

Why refrigerated biscuits?
Canned biscuit dough bakes fast and rises reliably, ensuring the top layer is fluffy inside and crisp outside by the time the gravy bubbles underneath.

Step-by-Step Instructions

1. Prep the oven and dish
Preheat oven to 375 °F / 190 °C.
Grease a 9 × 13-inch baking dish with cooking spray or a swipe of soft butter.

2. Brown the sausage
Heat a large skillet over medium.
Add sausage, crumble it with a spatula, and cook until no pink remains—about 6–7 minutes.
Drain excess grease and set sausage aside; leave a teaspoon of drippings for flavor if you like.

3. Build the hashbrown base
Spread frozen hashbrowns in an even layer over the greased dish.
Sprinkle salt, pepper, and garlic powder across the potatoes.
Scatter cooked sausage evenly over hashbrowns.

4. Whisk the gravy
In a bowl whisk gravy mix into milk until smooth.
Pour gravy over the sausage layer; it will seep down to coat potatoes.

5. Add cheese and biscuit toppers
Scatter shredded cheddar over gravy.
Cut each biscuit into quarters; arrange pieces evenly on top, placing them cut-side down for maximum rise.

6. Bake until golden
Slide casserole into oven.
Bake 25–30 minutes until biscuits are puffed and golden.
If tops brown too quickly, tent loosely with foil for the last 10 minutes.

7. Rest and serve
Remove casserole; let stand 5 minutes to set layers.
Cut into squares and serve warm with fresh fruit or a crisp green salad.

Assembly & Presentation Ideas

Brunch Board Centerpiece
Place the casserole dish on a wooden board surrounded by ramekins of jalapeño slices, hot sauce, sliced avocado, and grape tomatoes so guests can customize each scoop.

Individual Ramekins
Divide layers among eight buttered 10-ounce ramekins; top each with two biscuit quarters. Bake 18–20 minutes. Perfect for portion control and grab-and-go breakfasts.

Holiday Buffet
Garnish finished casserole with chopped parsley and a drizzle of peppered gravy for a festive touch beside cinnamon rolls and fruit salad.

Nutrition Snapshot

(Per 1 of 8 servings—values vary by sausage type)

• Calories: 520
• Protein: 19 g
• Total Fat: 34 g (Saturated: 13 g)
• Carbohydrates: 33 g
• Fiber: 2 g
• Total Sugars: 5 g
• Sodium: 1220 mg

Storage & Make-Ahead Tips

• Refrigerator: Cool leftovers; cover dish or portion into airtight containers. Keeps 4 days. Reheat at 350 °F for 15 minutes or microwave 90 seconds per slice.
• Freezer: Wrap cooled squares individually; freeze up to 2 months. Thaw overnight in fridge then reheat covered at 350 °F for 20 minutes.
• Make-ahead: Assemble casserole the night before but don’t add biscuits. Cover and refrigerate. Next morning, add biscuit quarters and bake; add 5 minutes to bake time.

Recipe Variations

Southwest Sunrise
Replace cheddar with pepper Jack. Stir ½ cup diced green chiles into gravy. Top finished slices with fresh pico de gallo and cilantro.

Maple-Bacon Brunch Bake
Swap sausage for crumbled bacon. Stir 2 Tbsp maple syrup into milk before whisking gravy mix. Use buttery flaky biscuits for extra decadence.

Veggie Lover’s Casserole
Use vegetarian sausage crumbles. Add 1 cup sautéed bell peppers and spinach over hashbrowns. Choose dairy-free cheese to keep it plant-based.

Spicy Cajun Kick
Season hashbrowns with 1 tsp Cajun seasoning. Use andouille sausage and smoked Gouda cheese. Splash hot sauce over biscuits before baking.

Extra Flavor Upgrades

• Sprinkle chopped chives over biscuits five minutes before casserole is done.
• Dust biscuit tops with everything bagel seasoning for a savory crunch.
• Drizzle warm sausage cream gravy over plated slices for restaurant-style presentation.

Serving Pairings

• Fresh fruit salad: Balances richness with bright sweetness.
• Pickled jalapeños: Adds tang and heat.
• Iced cold brew coffee: Cuts through creamy texture and wakes up flavors.

Troubleshooting Guide

Issue	Likely Cause	Quick Fix
Biscuits still doughy underneath	Pan too crowded or bake time too short	Bake 5 more minutes; check internal biscuit temp (≥190 °F)
Hashbrowns soggy	Oven rack too low, blocking heat	Bake on center rack; pre-toast hashbrowns 10 minutes if you prefer extra crisp
Gravy seems thin	Milk measured generously or gravy not mixed well	Whisk packet thoroughly; bake 3 more minutes uncovered to evaporate excess liquid
Biscuits over-browned	Oven runs hot or biscuits too exposed	Tent dish loosely with foil during last 10 minutes

Conclusion

With layers of crispy potatoes, savory sausage gravy, melty cheese, and biscuit crowns, Biscuits, Gravy & Hashbrown Casserole brings diner-style comfort to your kitchen—minus the line and the grease-splattered stovetop.
Customize it spicy, veggie-heavy, or maple-sweet; prep it the night before or freeze slices for future cravings.
However you serve it, this casserole guarantees fork-tapping satisfaction at the breakfast table—so bake, share, and let us know your favorite twist in the comments.

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FAQs

Can I use fresh potatoes instead of frozen hashbrowns?
Yes. Shred 3 cups raw russet potatoes, rinse off starch, pat dry, and season. Pre-bake the shredded potatoes 10 minutes for best texture.

Is the gravy packet necessary?
No. Make homemade gravy by melting 3 Tbsp butter in the sausage skillet, whisking in 3 Tbsp flour for 1 minute, then slowly adding 2 cups milk until thickened. Salt and pepper to taste.

Can I prep and bake straight from the freezer?
Assemble casserole without biscuits; freeze. Thaw overnight, add biscuit pieces, and bake as directed.

Why quarter the biscuits instead of leaving them whole?
Smaller pieces bake through faster and give each serving biscuit bites instead of one large doughy cap.

How do I lighten the recipe?
Use turkey sausage, low-fat milk, reduced-fat cheddar, and refrigerated reduced-fat biscuits. Nutrition drops by roughly 100 calories per serving.