Ingredients:
1 can (16 ounces) refrigerated biscuits
1 pound breakfast sausage (pork or turkey)
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
3 cups frozen hashbrowns (thawed)
1 1/2 cups shredded cheddar cheese
1/2 teaspoon dried parsley (for garnish)
Directions:
Preheat the Oven:
Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the Sausage & Make the Gravy:
In a large skillet over medium heat, cook the sausage until browned and crumbled.
Sprinkle flour over the sausage and stir for 1 minute to coat.
Slowly pour in the milk, stirring constantly, until the mixture thickens into a creamy gravy (about 3-5 minutes).
Season with salt, pepper, garlic powder, onion powder, and paprika. Remove from heat.
Layer the Casserole:
Spread the hashbrowns evenly in the greased baking dish.
Pour half of the sausage gravy over the hashbrowns.
Sprinkle 1 cup of shredded cheddar cheese over the gravy.
Arrange the biscuits on top, evenly spaced.
Bake:
Place the dish in the oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Finish & Serve:
Remove from the oven and pour the remaining sausage gravy over the biscuits.
Sprinkle with the remaining 1/2 cup cheddar cheese and dried parsley.
Serve warm and enjoy!
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