Biscuits & Gravy Hashbrown Casserole
Creamy, cheesy, and irresistibly comforting, this Biscuits & Gravy Hashbrown Casserole takes everything you love about southern biscuits and gravy and turns it into an easy, crowd-pleasing casserole.
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Servings: 6 servings
Equipment
- Baking Dish
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 can (16 oz) refrigerated biscuits, cut into quarters
- 1 lb breakfast sausage
- 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 the oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish with butter or nonstick spray.
- In a medium skillet over medium heat, add the breakfast sausage. Cook until fully browned, about 6–8 minutes. Drain excess grease.
- In a large mixing bowl, combine the cooked sausage, thawed hashbrowns, and quartered biscuit pieces. Toss gently.
- In a separate bowl, whisk together the milk, flour, salt, and half of the shredded cheddar cheese until smooth.
- Pour the milk and cheese mixture over the sausage/hashbrown/biscuit mixture. Stir gently to coat evenly.
- Transfer the mixture into the prepared baking dish, spreading it out evenly. Press lightly with a spatula.
- Sprinkle the remaining shredded cheddar cheese evenly over the top.
- Bake for 25–30 minutes, or until the biscuit pieces are golden brown and the cheese is bubbling.
- Remove from the oven and let cool for 5 minutes before serving.
Notes
Use thawed hashbrowns and avoid sogginess. For a spicier kick, use spicy sausage or add cayenne. Substitute half-and-half for creamier sauce.