Ingredients:

  • 32 oz Frozen Shredded Hashbrowns (thawed and drained)
  • 4 Tbsp Unsalted Butter (melted, for hashbrowns)
  • 1 lb Breakfast Sausage (ground)
  • 1/3 cup All-Purpose Flour
  • 3 cups Whole Milk (warm)
  • 1 tsp Dried Sage
  • Salt and Black Pepper to taste
  • 2 cups Self-Rising Flour (for biscuits)
  • 1/2 cup Unsalted Butter (cold, cubed, for biscuits)
  • 3/4 cup Buttermilk (cold)
  • 1/2 tsp Salt (for biscuits)
  • 2 cups Sharp Cheddar Cheese (shredded, divided)
  • 2 Tbsp Melted Butter (for brushing top)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Prepare the hashbrown base: Toss thawed, dried hashbrowns with 4 Tbsp melted butter, salt, and pepper. Press evenly into the bottom of the prepared dish. Bake for 10 minutes to set slightly.
  3. While the base bakes, brown the sausage in a large skillet, breaking it up finely. Drain off all but 3 tablespoons of the rendered fat.
  4. Make the roux: Sprinkle the flour over the sausage and fat mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste.
  5. Build the gravy: Slowly whisk in the warm milk until smooth. Bring to a simmer, stirring constantly until thickened to a gravy consistency. Season generously with salt, pepper, and sage. Remove from heat.
  6. Assemble Layer 1: Pour half of the sausage gravy evenly over the pre-baked hashbrown base. Sprinkle with 1/2 cup of the shredded Cheddar cheese.
  7. Make the biscuits: In a bowl, whisk 2 cups of self-rising flour and 1/2 tsp salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Quickly stir in the cold buttermilk until just combined (do not overmix). Roll or pat dough to 1/2-inch thickness and cut out rounds.
  8. Arrange the biscuit rounds over the gravy layer, leaving small gaps between them.
  9. Finish Assembly: Pour the remaining sausage gravy over and between the biscuits. Top everything with the remaining 1.5 cups of Cheddar cheese.
  10. Bake covered tightly with foil for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the biscuits are puffed and the cheese is golden.
  11. Rest for 5-10 minutes before serving. Brush the tops of the biscuits lightly with the 2 Tbsp of melted butter.