Last updated on February 11, 2026

A Cozy Start

Have you ever woken up craving something warm, a little guilty, and wildly comforting — the kind of breakfast that makes you want to wrap yourself in a blanket and linger at the table? I sure have, and that’s how I landed on this Biscuits & Gravy Hashbrown Casserole on a slow Sunday morning. If you’re a beginner who’s ever worried about juggling too many steps or burning the gravy, relax: this recipe is forgiving, mostly hands-off, and perfect for busy home cooks. If you want a quick swap for the biscuits, I sometimes use quick gluten-free biscuits to save time or handle dietary needs.

A Quick Look at This Biscuits & Gravy Hashbrown Casserole Recipe

This Biscuits & Gravy Hashbrown Casserole brings together flaky refrigerated biscuits and savory sausage-style gravy for a one-dish comfort meal. The two main ingredients that define it are refrigerated biscuits (cut into quarters) and a sausage-style gravy that coats frozen hashbrowns. It’s a huge win for convenience — from pantry staples to a baked dish in under an hour — and it freezes and reheats well for easy leftovers. Great for home cooks and beginners because there’s no fancy technique: mix, bake, and enjoy. Keep scrolling to see easy swaps, step-by-step tips, and serving ideas that make it a weeknight lifesaver or a weekend showstopper.

Ingredients You’ll Need for Biscuits & Gravy Hashbrown Casserole

Essentials

1 can (16 oz) refrigerated biscuits, cut into quarters — use your favorite brand, or a gluten-free refrigerated option if needed.
1 lb breakfast sausage (use turkey, chicken, or a plant-based breakfast sausage to avoid pork) — browned and drained.
2 cups frozen hashbrowns, thawed — shredded style works best for a tender texture.
2 cups shredded cheddar cheese — sharp or mild, depending on how cheesy you like it.
2 cups sausage-style gravy (prepared or homemade; see substitutions for vegetarian or lighter options) — make sure it’s pork-free.
Salt and pepper to taste — start light; the sausage and gravy add a lot of flavor.

Optional add-ons

2–3 green onions, thinly sliced — to scatter on top for freshness.
Fresh parsley, chopped — for a bright finish.
1 small onion, finely diced and sautéed — adds sweetness and depth.
1 cup diced bell pepper (any color), sautéed briefly — for color and crunch.
A pinch of smoked paprika or cayenne — if you like a little warmth.
Extra grated cheese for a golden crust.

Substitutions and shortcuts

Sausage: Swap turkey or chicken sausage for pork, or use a plant-based sausage crumbles for a vegetarian version. For milder flavor, use breakfast turkey sausage; for bolder flavor, choose seasoned chicken sausage.
Gravy: Use a prepared, pork-free sausage gravy from the store, or make a quick vegetarian “sausage” gravy using olive oil, mushrooms, and plant-based crumble with flour and milk. Canned cream of mushroom soup thinned with milk can work in a pinch (though it changes the flavor).
Biscuits: If you’re gluten-free or short on time, use a refrigerated gluten-free biscuit option or tear frozen dinner rolls into chunks.
Hashbrowns: Fresh shredded potatoes are fine if you squeeze excess moisture first; sweet potatoes can be used for a different twist.
Cheese: Swap cheddar for Monterey Jack, Colby, or a Mexican blend.
Shortcut: Use pre-cooked frozen breakfast sausage crumbles and ready-made gravy to cut prep time to under 20 minutes before baking.

How to Make Biscuits & Gravy Hashbrown Casserole Step-by-Step

I like to lay everything out before I start — it keeps the process calm and fast. Here’s a friendly, beginner-proof walkthrough.

Preheat and prep the dish
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter, oil, or nonstick spray. If you prefer a crisper bottom, line the dish with parchment and leave a little overhang for easy removal.
Brown the sausage (pork-free)
- Place a large skillet over medium heat and add the turkey, chicken, or plant-based breakfast sausage. Break it up with a spoon as it cooks so the pieces are bite-sized.
- Cook until nicely browned and there’s no pink remaining, about 6–8 minutes depending on the sausage. If the sausage releases a lot of fat, spoon off and discard the excess or pour it into a heatproof container—leaving a little fat adds flavor, but you don’t want the casserole greasy.
- Taste a tiny piece (careful, it’s hot!) and add a pinch of black pepper if you think it needs it.
Combine hashbrowns and biscuits
- In a large mixing bowl, add the thawed hashbrowns and the quartered refrigerated biscuits. I like to use my hands (clean!) for even distribution, but a spatula works too.
- Toss gently so the biscuits are evenly mixed among the potatoes.
Add the cooked sausage and gravy
- Add the browned sausage to the bowl with the hashbrowns and biscuits.
- Pour in the 2 cups of sausage-style gravy and stir until everything is evenly coated. The mixture should be saucy but not soupy — the biscuits will soak up some moisture while baking.
- Taste the mixture (a small spoonful) and adjust salt and pepper carefully. Remember that pre-made gravy and some sausages can be salty.
Transfer to the baking dish and add cheese
- Spoon the combined mixture into your greased 9×13-inch baking dish and spread it into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top. I like to reserve a handful for the last 5 minutes of baking if I want extra melty cheese on top.
Bake until golden and bubbly
- Bake in the preheated oven for 25–30 minutes. You’re looking for the biscuits to be cooked through, the top to be golden brown, and the gravy to be bubbly.
- If the top browns too quickly, tent the dish loosely with foil for the last 10 minutes.
Rest, garnish, and serve
- Let the casserole cool for 5–10 minutes before serving. This helps it set so slices hold together better.
- Sprinkle sliced green onions or chopped parsley on top for a fresh contrast.
- Scoop generous portions onto plates and serve warm.

A quick note: if you’re curious about flavoring biscuits or prefer a sharper cheese, I sometimes use ideas from the cheddar and chive gluten-free biscuits recipe to add chive notes to store-bought biscuits — it gives the casserole a cozy, brunchy twist.

Common Mistakes to Avoid

Even the easiest bakes can go sideways if you’re not careful. I’ve made these mistakes myself, so here are the most common ones and how to avoid them.

Mistake 1: Using frozen hashbrowns straight from the bag

If the hashbrowns are still frozen or icy, the casserole will become watery and will take longer to bake. Thaw them in the fridge or on the counter and, if they feel wet, blot with a clean kitchen towel or paper towels to remove excess moisture.

Mistake 2: Skimping on browning the sausage

Not browning the sausage properly means you miss out on flavor. Take the extra 5 minutes to get a good sear and brown bits in the pan — that caramelization adds depth to the whole dish.

Mistake 3: Overloading with gravy

More gravy isn’t always better. Too much liquid leaves the biscuits gummy and the casserole sloppy. Use about 2 cups of gravy as directed; if you like it saucier, add it gradually and stir until the mixture holds together without excess pooling.

Serving Suggestions for Biscuits & Gravy Hashbrown Casserole

This casserole is cozy on its own, but a few simple sides can turn it into a full, balanced meal. I often keep sides quick and bright to balance the richness.

Light green salad

A crisp salad with lemon vinaigrette cuts through the richness. Try mixed greens, cucumber, and thinly sliced radish with a squeeze of lemon and a drizzle of olive oil.

Steamed or roasted veggies

Quick-steamed green beans or roasted carrots add color and fiber. Toss with a little butter or olive oil and a pinch of salt for a simple match.

Fresh fruit

Sliced oranges, berries, or a fruit salad bring acidity and brightness that pair beautifully with the savory casserole and make the meal feel complete.

Conclusion

I promise this Biscuits & Gravy Hashbrown Casserole is easier than it looks — a one-dish, crowd-pleasing comfort food that’s forgiving and endlessly adaptable. I love that you can switch the sausage to turkey or plant-based options, use different cheeses, or add a handful of sautéed veggies to suit your family’s tastes. If you want a classic reference or another take for inspiration, check out this Biscuits and Gravy Casserole Recipe – Allrecipes for a related perspective. Give it a try this weekend and let me know which swap became your new favorite — I always enjoy hearing how readers make a recipe their own.

FAQs About Biscuits & Gravy Hashbrown Casserole

Q1: Can I make Biscuits & Gravy Hashbrown Casserole ahead of time?
A1: Yes — you can assemble the casserole up to 24 hours ahead and keep it covered in the fridge. Bring it to room temperature for 20 minutes before baking and add a few extra minutes to the bake time if it’s cold from the fridge.

Q2: Can I freeze Biscuits & Gravy Hashbrown Casserole?
A2: Absolutely. Bake it first, let it cool completely, then wrap tightly and freeze for up to 3 months. Reheat covered at 350°F (175°C) until warmed through, about 25–35 minutes, or thaw overnight in the fridge and reheat more quickly.

Q3: How can I make Biscuits & Gravy Hashbrown Casserole vegetarian?
A3: Use plant-based sausage crumbles and make a vegetarian gravy (mushroom gravy or a roux with vegetable broth and plant-based milk). Skip any animal-based toppings and use a vegetarian cheddar if you want to keep it fully meat-free.

Q4: Is Biscuits & Gravy Hashbrown Casserole suitable for gluten-free diets?
A4: You can make it gluten-free by using gluten-free refrigerated biscuits and ensuring the gravy and sausage are labeled gluten-free. Some store-bought gravies and sausages contain wheat, so check labels carefully.

Q5: Can I make Biscuits & Gravy Hashbrown Casserole spicier or milder?
A5: Yes — control the heat by choosing a spicy or mild breakfast sausage, adding cayenne or hot sauce for heat, or keeping flavors mellow with mild sausage and simple black pepper. You can also add diced jalapeños or a pinch of smoked paprika to layer in different types of warmth.

Biscuits & Gravy Hashbrown Casserole