Effortless Biscuits Gravy Hashbrown

Biscuits and gravy is the ultimate comfort breakfast and when you fold in crispy hashbrowns and plenty of cheese you have a winner for weekend mornings or any time you need something truly soul-warming. I make this for holiday brunches and lazy Sundays alike and there is never a crumb left in the dish.

The first time I made this casserole was for my in-laws and even the picky eaters went back for seconds. Now I get asked for the recipe every winter.

Ingredients

• McCormick Sausage Flavor Gravy Mix: delivers classic savory flavor and thickens the casserole. I always check for a smooth powder with no clumps for the best texture.

• Jimmy Dean Premium Pork Sausage: brings a familiar spiced taste and protein. Look for sausage that is pink and well packaged with no discoloration.

• Ore-Ida Shredded Hash Browns: cut prep time and bake up crisp at the base. Choose packages without excess ice crystals to make sure they are fresh and not freezer burnt.

• Pillsbury Grands Buttermilk Biscuits: rise high and turn deliciously golden. Gently press the can at the seam before opening for easy release.

• Shredded Cheddar Cheese: layers on sharp flavor and melty texture. Buy blocks and shred yourself for the best melt.

• Milk: blends with the gravy for creamy results. Whole milk gives the richest flavor but any milk works.

• Garlic Powder: adds depth and savory notes. Opt for a powder that is fine and aromatic.

• Black Pepper: wakes up all the flavors. Freshly cracked pepper is always my pick for brightness.

• Salt: ties the casserole together. Use kosher salt for even seasoning.

Step-by-Step Instructions

Preheat Oven and Prep Pan:

Heat your oven to 375 degrees Fahrenheit which is 190 degrees Celsius. Grease a nine by thirteen inch baking dish thoroughly with butter or nonstick spray so nothing sticks and cleanup is easy.

Brown the Sausage:

Place pork sausage in a skillet over medium heat. Use a spatula to break it into crumbles as it cooks stirring often until there is no pink left which usually takes about eight minutes. Drain all the grease so your casserole stays crisp not soggy.

Layer the Hash Browns and Sausage:

Spread the shredded hash browns in an even layer into the greased baking dish. Scatter all the drained sausage over the hash browns making sure each bite will have both.

Mix and Pour the Gravy:

In a mixing bowl combine the gravy mix with milk whisking vigorously until totally smooth with no lumps. Pour this mixture evenly over the sausage and hash browns so every bit is coated.

Add Cheese Layer:

Sprinkle all the shredded cheddar cheese over the top creating a solid layer. Press it down gently with your hand so it sticks into the gravy.

Place the Biscuits:

Open the can of biscuits and cut each biscuit into four pieces. Arrange these pieces across the entire top of the casserole overlapping them slightly so there will be golden edges everywhere.

Bake and Rest:

Slide the assembled casserole into your preheated oven. Bake for twenty five to thirty minutes until the biscuits are puffed and deeply golden brown. Let the dish sit for five minutes so everything sets before scooping to serve.

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My favorite ingredient is always the cheddar cheese because nothing beats that gooey layer on top. I once made this with my niece and watched her sprinkle every bit of cheese with total focus—now she is the first one at the table for breakfast.

Storage Tips

Cover the cooled casserole tightly with foil or transfer portions to airtight containers. Store in the fridge for up to four days. For best results reheat in the oven at three hundred and fifty degrees until warmed through so the biscuits stay crisp.

Ingredient Substitutions

Use turkey sausage or even a meatless crumble if pork is not your thing. You can sub any shredded cheese for cheddar—I have used Monterey Jack and even Swiss for different flavors. Try homemade biscuits if you have the time for an extra tender bite.

Serving Suggestions

This casserole is a meal on its own but I love to serve it with a fresh fruit salad for some brightness. A simple green salad with tangy vinaigrette pairs well too if you want to round out a brunch spread. For a Southern classic vibe set out a bowl of hot sauce or pepper jelly.

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Cultural and Historical Context

Biscuits and gravy have deep Southern roots and were originally a humble meal to satisfy hard-working farm families. Hashbrowns and cheese are modern additions that make this the ultimate comfort food casserole. I first learned this from a community church supper where every cook had their own version.

Recipe FAQs

→ How do I prevent soggy biscuits in the casserole?

Make sure to arrange biscuit pieces evenly on top and bake until golden brown, so they remain crisp yet tender.

→ Can I use homemade gravy instead of a mix?

Absolutely! Prepare your favorite smooth sausage gravy and use it in place of the packet for a homemade touch.

→ Are fresh hashbrowns an option?

Yes, freshly shredded hashbrowns work well—just squeeze out excess moisture to keep the casserole from getting watery.

→ Is it possible to prepare in advance?

You can assemble the casserole ahead and refrigerate overnight; bake fresh in the morning for best texture.

→ What’s the best way to reheat leftovers?

Reheat individual portions in the oven or toaster oven to maintain biscuit texture and warm the layers evenly.