- Add biscuits and cheese: Cut each biscuit into quarters and arrange the pieces evenly across the top of the casserole. Sprinkle shredded cheddar cheese generously over the biscuits. The cheese will melt beautifully, helping to bind the top layer while creating a golden crust.
- Bake the casserole: Place the dish in the preheated oven and bake for 25–30 minutes, or until the biscuits are puffed and golden brown and the casserole bubbles around the edges. For a crispier topping, bake uncovered for the final 5 minutes.
- Cool and serve: Remove from the oven and let the casserole rest for 5 minutes before slicing and serving. Garnish with a sprinkle of paprika or fresh herbs for a pop of color, if desired.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 325°F (165°C) oven for 10–12 minutes, or until heated through. Individual portions can also be microwaved for quick servings. This dish can be prepared a day in advance and baked the next morning — just cover and refrigerate, then bake for an extra 10 minutes when ready.
Rich, creamy, and irresistibly satisfying, this Biscuits and Gravy Hashbrown Bake brings all the best breakfast elements together in one easy, crowd-pleasing casserole.
