Step 1:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray to ensure easy removal and minimal sticking.

Step 2:
In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula as it browns. Cook until it’s no longer pink and slightly crisp around the edges. Drain excess grease, but leave about a tablespoon in the skillet for flavor.

Step 3:
Sprinkle flour evenly over the cooked sausage in the skillet and stir to coat the meat. Gradually pour in the milk, stirring constantly, to avoid lumps. Cook for about 5-7 minutes until the mixture thickens into a creamy gravy. Season with salt, pepper, garlic powder, and onion powder to taste.

Step 4:
Spread the thawed hashbrowns evenly into the prepared baking dish. Pour the sausage gravy mixture over the hashbrowns and use a spatula to spread it evenly. Sprinkle shredded cheddar cheese generously over the top.

Step 5:
Separate the biscuits and arrange them on top of the casserole. Brush the tops with melted butter to ensure golden, flaky perfection. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the casserole is bubbly around the edges. Allow it to cool for 5 minutes before serving, and garnish with chopped parsley if desired.