Easy Homemade Biscuits & Gravy Hashbrown Casserole (Traditional Comfort Food)

Introduction — A Cozy Memory with Biscuits & Gravy Hashbrown Casserole

There’s something about waking up to the smell of biscuits and gravy that makes a house feel like home — and that’s exactly what I think of when I say Biscuits & Gravy Hashbrown Casserole. This hearty, stick-to-your-ribs casserole takes the classic Southern breakfast of biscuits and sausage gravy, adds crispy hashbrowns, and bakes it all into a gooey, shareable dish that’s perfect any time of day.

Serve this casserole for a relaxed Sunday family brunch, a holiday breakfast buffet, a comforting weeknight dinner, or for feeding a crowd at potlucks. It’s the kind of recipe you make when slow conversation and full plates are the goal.

🧂 Ingredients

Yields: 8–10 servings

• 1 lb (450 g) breakfast sausage (pork or turkey), crumbled
• 1 medium onion, finely chopped
• 3 cups frozen shredded hashbrowns, thawed and patted dry
• 1 can (16.3 oz) refrigerated biscuit dough (or 8 homemade biscuits, cut into pieces)
• 2 cups shredded cheddar cheese (or a cheddar/mozzarella blend)
• 3 cups sausage gravy (see quick homemade gravy below)
• 2 tbsp butter (optional, for dotting)
• Salt and black pepper, to taste
• Optional: chopped chives or green onions for garnish

Quick Sausage Gravy (homemade):

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk (or 2% for lighter)
• Salt & plenty of black pepper

👩‍🍳 Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium heat, crumble and brown the breakfast sausage until no pink remains, about 6–8 minutes. Add the chopped onion in the last 3 minutes and cook until softened. Drain excess fat if needed. Season lightly with salt and lots of black pepper.
3. Meanwhile, prepare sausage gravy (if making homemade): In a medium saucepan, melt 4 tbsp butter over medium heat. Whisk in 1/4 cup flour and cook 1–2 minutes until bubbly. Gradually whisk in 3 cups milk and simmer, whisking frequently, until thickened (about 6–8 minutes). Season with salt and a generous amount of black pepper. Remove from heat.
4. Spread the thawed hashbrowns in an even layer in the prepared baking dish. (If your hashbrowns are very wet, pat dry first to avoid a soggy casserole.)
5. Scatter the cooked sausage and onions evenly over the hashbrowns.
6. Cut the biscuit dough into bite-sized pieces and scatter over the sausage and hashbrowns. If using canned biscuits, you can tuck the pieces slightly into the layer.
7. Pour the sausage gravy evenly over the top, making sure most biscuit pieces are covered. Sprinkle shredded cheese evenly over everything. Dot with butter if desired.
8. Bake for 25–30 minutes, or until biscuits are golden, cheese is bubbly, and edges are slightly browned. If the top is browning too quickly, tent with foil for the last 5–10 minutes.
9. Let the casserole rest for 5–10 minutes before serving. Garnish with chopped chives or green onions.

Cook’s tip: For a crispier biscuit top, switch the oven to broil for 1–2 minutes at the end — watch closely!

💡 Tips & Variations

• Make ahead: Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Bake from chilled; add 10–15 minutes to baking time.
• To freeze: Bake fully, cool, then wrap tightly and freeze up to 2 months. Reheat in a 350°F oven until warmed through (about 25–35 minutes).
• Leftovers: Store in an airtight container in the fridge for 3–4 days. Reheat a single portion in the microwave (1–2 minutes) or in the oven at 350°F for 10–15 minutes.
• Healthier swaps:
  • Use turkey sausage or plant-based sausage for lower saturated fat.
  • Swap half-and-half or whole milk in the gravy for unsweetened almond or oat milk plus a tablespoon of olive oil for richness.
  • Use reduced-fat cheese or cut the cheese to 1 cup for fewer calories.
• Low-carb / Keto version:
  • Replace hashbrowns with riced cauliflower (squeeze out excess moisture). Use almond flour biscuits or a low-carb biscuit recipe. Use a heavy cream-based gravy thickened with xanthan gum or a small amount of almond flour.
• Gluten-free version:
  • Use gluten-free biscuit dough or a store-bought gluten-free biscuit mix. Use gluten-free all-purpose flour in the gravy.
• Vegan version:
  • Use vegan sausage crumbles, dairy-free biscuits, and make gravy with plant milk and a vegan butter plus flour or cornstarch for thickening. Top with vegan shredded cheese.

Serving ideas:

• Serve with a simple green salad to lighten the meal.
• Top with a fried egg per person for an extra-rich brunch.
• Offer hot sauce, ketchup, or maple syrup for guests to customize.

🩺 Health & Lifestyle Tie-in

While this casserole is classic comfort food, you can make smart swaps to fit your health goals — leaner sausage, plant-based options, and more veggies are simple ways to lower saturated fats and increase fiber. Eating balanced, wholesome meals regularly can contribute to better long-term health and potentially reduce medical expenses — a small step toward financial well-being. Plus, feeding friends and family is a proven mood-booster; sharing a warm meal is good for both physical and emotional health.

❤️ Conclusion

If you try this Biscuits & Gravy Hashbrown Casserole, I’d love to hear how it turned out — did you make any delicious swaps? Leave a comment below or tag me on social (and don’t be surprised if everyone asks for the recipe). This dish is cozy, crowd-pleasing, and perfect for the next time you want a warm hug on a plate. Enjoy!

Biscuits & Gravy Hashbrown Casserole

This hearty casserole combines classic Southern breakfast flavors with crispy hashbrowns for a gooey, shareable dish perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 10 servings

Course: Breakfast, Brunch, Dinner

Cuisine: American, Southern

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb breakfast sausage (pork or turkey), crumbled
• 1 medium onion, finely chopped
• 3 cups frozen shredded hashbrowns, thawed and patted dry
• 1 can refrigerated biscuit dough (16.3 oz) or 8 homemade biscuits, cut into pieces
• 2 cups shredded cheddar cheese (or cheddar/mozzarella blend)
• 3 cups sausage gravy See quick homemade gravy below.
• 2 tbsp butter (optional, for dotting)
• Salt and black pepper, to taste
• chopped chives or green onions for garnish (optional)

Quick Sausage Gravy Ingredients

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk (or 2% for lighter)
• Salt & plenty of black pepper

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
2. In a large skillet over medium heat, crumble and brown the breakfast sausage until no pink remains, about 6–8 minutes.
3. Add the chopped onion in the last 3 minutes and cook until softened. Drain excess fat if needed. Season lightly with salt and lots of black pepper.
4. Meanwhile, prepare sausage gravy: In a medium saucepan, melt 4 tbsp butter over medium heat. Whisk in 1/4 cup flour and cook for 1–2 minutes until bubbly.
5. Gradually whisk in 3 cups milk and simmer, whisking frequently, until thickened, about 6–8 minutes. Season with salt and lots of black pepper. Remove from heat.
6. Spread the thawed hashbrowns in an even layer in the prepared baking dish.
7. Scatter the cooked sausage and onions evenly over the hashbrowns.
8. Cut the biscuit dough into bite-sized pieces and scatter over the sausage and hashbrowns.
9. Pour the sausage gravy evenly over the top, ensuring most biscuit pieces are covered. Sprinkle shredded cheese evenly over everything, and dot with butter if desired.

Baking

1. Bake for 25–30 minutes, until biscuits are golden, cheese is bubbly, and edges are slightly browned.
2. If the top is browning too quickly, tent with foil for the last 5–10 minutes.
3. Let the casserole rest for 5–10 minutes before serving. Garnish with chopped chives or green onions.

Notes

For a crispier biscuit top, switch the oven to broil for 1–2 minutes at the end, watching closely.