1-Getting started with this biscuits gravy hashbrown casserole is as straightforward as it gets, and I’ll walk you through each step to make sure it’s a breeze. Begin by making the biscuits: combine 1 cup self-rising flour and 4 tablespoons cold butter in a bowl, cutting the butter into the flour until it turns crumbly. Add 1/2 cup cold buttermilk and mix just until combined, then turn the dough onto a floured surface, fold it gently 2-3 times, press or roll to about 1/2 inch thickness, cut the biscuits, and place them on a sheet pan. Freeze for 15 minutes while you prepare the rest.

2-Next, preheat your oven to 375°F (190°C) and grease a casserole dish with butter or non-stick spray. In a skillet, heat 1 tablespoon vegetable oil over medium-high heat, add 2 cups diced potatoes, season with salt and pepper, and cook for 8-9 minutes until tender and lightly browned. Spread the potatoes evenly in the baking dish, then in the same skillet, cook 1/2 pound breakfast sausage for 8-10 minutes until no pink remains and scatter it over the potatoes.

3-Whisk 4 eggs, scramble them slightly undercooked on medium heat, and scatter over the sausage and potatoes. In the skillet, melt 3 tablespoons butter, sprinkle in 3 tablespoons all-purpose flour, and cook while whisking for about 1 minute. Gradually whisk in 3 cups milk until the gravy thickens and you can see the bottom of the pan, about 2-3 minutes, then season with salt and pepper. Pour half the gravy evenly over the layers in the baking dish.

4-Remove the biscuits from the freezer, cut into quarters, and scatter the pieces spaced apart over the casserole layers. For a golden finish, brush the tops with egg wash or buttermilk if you like. Bake for 25-30 minutes until the gravy bubbles and biscuits are golden brown, then let it rest for 10 minutes before serving. Serve with the remaining warm gravy, and remember, if the gravy is too thin, simmer it longer to thicken it up. Preparation takes about 20 minutes, and cooking about 30 minutes, for a total of around 50 minutes.