Delicious Biscuits Gravy Bake

This fluffy biscuits and gravy hashbrown casserole combines the tastiest breakfast items in one amazing dish. I came up with this when I was hosting my big family for brunch, and now they ask for it whenever we need some good comfort food.

I first threw this casserole together during a cold, snowy weekend when we needed something filling. My usually fussy nephews went back for seconds and thirds after trying the mix of fluffy biscuits, savory gravy and cheesy hashbrowns.

Ingredients

• 1 can Pillsbury Grands Buttermilk Biscuits: they get nice and golden on top while soaking up all that yummy gravy underneath
• 1 pound Jimmy Dean pork sausage: gives the whole dish that classic taste everyone loves
• 3 cups frozen shredded hashbrowns: just toss them in frozen for a crispy layer on the bottom
• 1 packet McCormick Sausage Gravy Mix: cuts down your cooking time but still tastes like what you'd get at a diner
• 2 cups milk: go with whole milk for the creamiest gravy, but 2 percent works fine too
• 1½ cups shredded cheddar cheese: pick sharp cheddar for the best taste against the smooth gravy
• ½ teaspoon salt: brings out all the tastes without making things too salty
• ¼ teaspoon black pepper: grind it fresh if you can for better flavor
• ½ teaspoon garlic powder: adds a nice background flavor without taking over the breakfast vibes

Step-by-Step Instructions

Get Everything Ready:

Turn your oven to 375°F and grab all your stuff. Make sure to grease your 9x13 pan really well, especially in the corners where food likes to stick. Good prep now means you won't be scraping stuck food off later.

Brown the Sausage:

Put your sausage in a hot pan and break it up as it cooks. Keep smashing any big chunks with your spoon until everything's fully cooked with no pink spots. This usually takes around 7-8 minutes. Drain off the extra grease using a strainer or some paper towels so your casserole won't be greasy.

Start Building Layers:

Spread the frozen hashbrowns across the bottom of your greased pan to make a nice base. Don't worry about pressing them down too hard. Scatter your cooked sausage all over the hashbrowns so you'll get some in every bite.

Mix Up the Gravy:

Put the gravy mix in a bowl and slowly pour in cold milk while you keep stirring. Don't stop whisking or you'll get lumps. Once it's totally smooth, which takes about a minute of mixing, pour it over the sausage layer and let it soak into the hashbrowns.

Add the Cheese:

Scatter your shredded cheese evenly across everything, making sure to cover all the way to the edges. The cheese works like a tasty barrier between the gravy and biscuits, keeping each part distinct while blending the flavors.

Finish with Biscuits:

Open your can of biscuits and cut each one into four pieces. Put these pieces across the top of your casserole with small spaces between them. They need room to grow while baking, and this helps the middle pieces cook all the way through.

Bake it Up:

Stick the casserole on the middle shelf of your hot oven and bake for 25-30 minutes. You'll know it's done when the biscuits are golden on top and you see bubbling around the edges. Let it sit for 5 minutes before serving so everything can set up nicely.

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My favorite thing about this dish is how the bottom layer of hashbrowns gets crispy while the biscuits on top stay soft and fluffy. It always makes me think about Sunday mornings at my grandma's house where she made breakfast the biggest deal of the day. She always said a good breakfast casserole needs different textures throughout.

Make Ahead Instructions

This is perfect for busy mornings or when you've got company coming. You can get everything ready the night before right up to adding the cheese. Cover it and put it in the fridge overnight. In the morning, let it sit out for about 20 minutes while your oven heats up, then add the cut-up biscuits just before baking. You might need to cook it about 5 minutes longer if it's still cold from the fridge.

Ingredient Substitutions

If you want to go homemade, skip the packet gravy and make your own by cooking 3 tablespoons butter with 3 tablespoons flour for two minutes, then whisk in 2 cups milk and cook until it gets thick. Add salt, pepper and a tiny bit of nutmeg for that down-home gravy taste.

Want something lighter? Turkey sausage works great though your gravy won't be quite as rich. You can also swap in frozen cauliflower rice for half the hashbrowns without really changing how it tastes or feels in your mouth.

Serving Suggestions

This filling casserole goes really well with some fresh fruit or a simple green salad to balance out the richness. For a full brunch spread, put out a yogurt and toppings bar along with some mimosas. If you're having it for dinner, throw some roasted veggies on the side to make it a complete meal. Let folks add hot sauce or maple syrup to their own plates so everyone gets it just how they like it.

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Recipe FAQs

→ Can I prep this casserole in advance?

Definitely! Put everything together the night before, wrap it well, and refrigerate. Bake fresh the next day for a hot-out-of-the-oven result.

→ What’s a good swap for pork sausage?

You can try turkey, chicken, or veggie sausages. They’ll all work and add a lighter or meat-free twist if you’d prefer.

→ Can I use my own biscuit dough here?

Of course! Just cut your homemade dough into smaller pieces and layer it just like you would with store-bought ones. It’ll add a unique touch!

→ How can I avoid soggy hashbrowns?

Make sure your hashbrowns are fully thawed and blot them dry with a towel before adding. This minimizes excess water and keeps the bake crisp.

→ Is it okay to freeze any leftovers?

No problem! Store extras in a sealed container, freeze them for up to 3 months, and reheat in the oven to keep the texture just right.

→ What other cheeses can I use?

Switch it up with Monterey Jack, Pepper Jack, or Colby for more flavor. Mozzarella also works great if you want something milder.