Effortless Biscuits Gravy Hashbrown (Printer-Friendly)
Fluffy biscuits, creamy gravy, sausage, and crispy hashbrowns in a cheesy, comforting morning bake.
# What You’ll Need:
→ Main Components
01 -
1 package McCormick Sausage Flavor Gravy Mix (2.64 ounces)
02 -
1 pound Jimmy Dean Premium Pork Sausage
03 -
3 cups Ore-Ida Shredded Hash Browns (thawed)
04 -
1 can Pillsbury Grands Buttermilk Biscuits (16.3 ounces, 8 count)
05 -
2 cups shredded cheddar cheese (about 8 ounces)
→ Liquid and Seasoning
06 -
2 cups whole milk
07 -
1 teaspoon garlic powder
08 -
1 teaspoon black pepper
09 -
3/4 teaspoon kosher salt
→ For the Pan
10 -
1 tablespoon unsalted butter or nonstick cooking spray
# Steps to Follow:
01 -
Heat oven to 375°F. Thoroughly grease a 9x13-inch baking dish with butter or nonstick spray.
02 -
Cook pork sausage in a skillet over medium heat, crumbling as it cooks, for about 8 minutes until no pink remains. Drain excess grease completely.
03 -
Spread thawed hash browns evenly in the greased baking dish. Top with the drained sausage, distributing evenly.
04 -
In a bowl, whisk sausage gravy mix with milk until smooth, then add garlic powder, black pepper, and salt. Pour evenly over sausage and hash browns.
05 -
Sprinkle shredded cheddar cheese to cover the entire surface, gently pressing down so it adheres.
06 -
Open biscuit can and cut each biscuit into 4 pieces. Arrange dough pieces over casserole surface, overlapping slightly.
07 -
Place dish in oven and bake for 25–30 minutes until biscuits are golden brown and cooked through. Allow to rest 5 minutes before serving.
# Helpful Hints:
01 -
Allow casserole to rest five minutes after baking for easier slicing and cleaner portions.
02 -
To enhance flavor, toast hash browns in a dry skillet before layering.
03 -
Leftovers keep well in the refrigerator up to 4 days; reheat in oven at 350°F to maintain biscuit texture.