Effortless Biscuits Gravy Hashbrown (Printer-Friendly)
Tender biscuits, hashbrowns, sausage, and cheddar come together for a rich, all-in-one Southern breakfast.
# What You’ll Need:
→ Dairy
01 -
2 cups shredded cheddar cheese
02 -
2 cups whole milk
→ Meat
03 -
1 pound pork sausage, crumbled
→ Biscuits/Grains
04 -
1 can (16 ounces) refrigerated buttermilk biscuits, cut into quarters
05 -
3 cups frozen shredded hashbrowns, thawed
→ Sauce Mix
06 -
1 packet (2.64 ounces) sausage flavor gravy mix
→ Spices
07 -
1 teaspoon garlic powder
08 -
1 teaspoon freshly ground black pepper
09 -
1 teaspoon kosher salt
# Steps to Make This:
01 -
Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray to ensure easy release.
02 -
Cook crumbled pork sausage in a large skillet over medium heat, breaking up pieces with a spatula until fully browned and no pink remains, about 8 minutes. Drain excess grease completely.
03 -
Spread the thawed shredded hashbrowns evenly in the prepared baking dish. Scatter cooked sausage evenly over the hashbrowns.
04 -
In a bowl, whisk the sausage flavor gravy mix with whole milk and garlic powder, black pepper, and kosher salt until completely smooth. Pour this mixture evenly over the hashbrowns and sausage layer.
05 -
Sprinkle shredded cheddar cheese evenly across the entire surface. Press gently to settle the cheese into the gravy layer.
06 -
Arrange biscuit quarters over the casserole, overlapping slightly for full coverage and maximum golden crust.
07 -
Bake in preheated oven for 25 to 30 minutes until biscuits are golden brown and puffed. Cheese should be melted and bubbling.
08 -
Let casserole rest for 5 minutes for structure before scooping and serving.
# Additional Notes:
01 -
Let the casserole sit before slicing to help it hold together, and reheat leftovers in the oven for the best biscuit texture.