About
Oh wow, Southern cooking is usually amazing already, but this? This is beyond words. Southeast Breakfast Casserole takes the idea of biscuits and gravy, a time-honored breakfast, and goes even further. The savory sausage gravy is all the more special being homemade, but it's the biscuits that are really something else. Summery cornmeal biscuits infused with the charm of chives and the melty sharpness of cheddar are just so tasty... and they're already on top of the gravy just waiting to be dipped in! Southeast Breakfast Casserole is here to change how you think about breakfast forever.
Ingredients
- For the filling:
- 1 pound hot ground pork sausage
- 1/2 cup sweet onion, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 3/4 teaspoon kosher salt
- For the cheddar-cornmeal biscuits:
- 1 3/4 cups self-rising soft-wheat flour, plus more, to taste, for dusting a work surface
- 1/4 cup plain yellow cornmeal
- 1/2 cup cold butter, cut into 1/2-inch cubes, plus 1 tablespoon butter, melted, divided
- 3 ounces sharp cheddar cheese, shredded
- 2 tablespoons fresh chives, chopped, plus more, optional, to taste, for garnish
- 1 cup heavy cream
Directions
Step 1 -Grease a 9x13-inch baking dish.
Step 2 -In a large skillet over medium heat, add the sausage, the onions, and the bell peppers and cook, while crumbling the meat, until the sausage is browned and the vegetables are tender, about 10-12 minutes.
Step 3 -Transfer the sausage mixture to a paper-towel-lined plate to drain.
Step 4 -Wipe the skillet clean and return it to the stovetop.
Step 5 -Reduce the heat to low.
Step 6 -Add 1/4 cup of the butter to the skillet and allow it to melt.
Step 7 -Add the all-purpose flour to the melted butter and whisk until smooth and the raw flour smell disappears, about 1-2 minutes.
Step 8 -Gradually add the milk to the flour-butter mixture, while whisking.
Step 9 -Increase the heat to medium.
Step 10 -Cook, while whisking, until the milk mixture is thick and bubbly, about 8-10 minutes.
Step 11 -Add the sausage mixture and the salt to the sauce mixture and stir to combine.
Step 12 -Transfer the sausage mixture to the prepared baking dish and allow it to cool completely, about 45 minutes.
Step 13 -While the filling cools, in a large bowl, add 1 3/4 cups of the self-rising flour and the cornmeal and whisk to combine.
Step 14 -Add 1/2 cup of the cold cubed butter and cut it into the flour-cornmeal mixture using a pastry blender or a fork until the mixture is crumbly and resembles small peas.
Step 15 -Add the cheese and 2 tablespoons of the chives and stir to combine.
Step 16 -Add the heavy cream and stir until the flour mixture is just moistened.
Step 17 -Using the extra self-rising flour, lightly dust a work surface.
Step 18 -Turn the dough out onto the prepared work surface and lightly knead it until it comes together, about 3-4 kneads.
Step 19 -Pat the dough into an 8x6-inch rectangle.
Step 20 -Cut the dough rectangle into 12 (2-inch) squares.
Step 21 -Cut each of the dough squares in half diagonally.
Step 22 -Cover and chill the dough triangles until ready to use.
Step 23 -Preheat the oven to 350 degrees F.
Step 24 -Arrange the biscuits spaced 1/4-1/2-inch apart on top of the sausage mixture in the baking dish.
Step 25 -Bake until the casserole is bubbly and the biscuits are golden-brown, about 40-45 minutes.
Step 26 -Transfer the casserole from the oven.
Step 27 -Brush the tops of the biscuits with the remaining 1 tablespoon of melted butter.
Step 28 -Serve hot sprinkled with the extra chives.
