Biscuits & Gravy Hashbrown Casserole

Ingredients
• 1 lb breakfast sausage
• 1/4 cup butter
• 1/4 cup flour
• 3 cups milk
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 (30 oz) bag frozen shredded hashbrowns, thawed
• 2 cups shredded cheddar cheese
• 1 can refrigerated biscuit dough (8 biscuits)
• Optional: pinch of crushed red pepper, fresh parsley for garnish

Instructions

1. Heat oven to 375°F (190°C). Grease a 9×13 baking dish.

2. In a skillet, cook sausage until browned. Remove and set aside, leaving drippings.

3. Melt butter in the same skillet. Whisk in flour and cook 1 minute to form a roux.

4. Gradually whisk in milk, then pepper, salt, garlic powder, and onion powder. Stir until thick and creamy.

5. Add sausage back into the gravy and combine.

6. Spread thawed hashbrowns evenly in the baking dish, then pour the sausage gravy over top.

7. Sprinkle cheddar cheese over the gravy like you mean it.

8. Quarter each biscuit and arrange the pieces over the cheese layer.

9. Bake 25–30 minutes until biscuits are golden brown and the edges bubble joyfully.

10. Let it set 5–10 minutes, then dig in.