Get the family together. Gather around the table. Dig into something wholesome and heartwarming. That would be this Family Breakfast Bake; a new take on biscuits and gravy. The biscuits are golden, herbaceous, and cheesy, with that flaky buttery texture you love. Beneath those biscuits is a meaty, hearty, savory, and creamy gravy that will astound you. The Family Breakfast Bake will bring everyone together and deliver smiles all around.
Ingredients
For the sausage gravy:
- 1 pound ground pork sausage, hot or mild
- 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 the work surface
- 1/4 cup plain yellow cornmeal
- 1/2 cup cold butter, cut into 1/2-inch cubes
- 3 ounces sharp cheddar cheese, shredded
- 4 tablespoons fresh chives, chopped, divided
- 1 cup heavy whipping cream
- 1 tablespoon butter, melted
Directions
Step 1 –Coat a 9×13-inch baking dish with cooking spray.
Step 2 –In a large skillet over medium heat, cook the sausage, the onion, and the bell pepper, while stirring often, until the sausage is crumbled and browned and the vegetables are tender, about 10-12 minutes.
Step 3 –Transfer the sausage mixture to a plate lined with paper towels to drain. Wipe the skillet clean.
Step 4 –Add 1/4 cup of the butter to the clean skillet and heat over low heat, while whisking often, until melted.
Step 5 –Whisk in 1/3 cup of the all-purpose flour until smooth.
Step 6 –Cook the flour-butter mixture, whisking constantly, until golden, about 1 minute.
Step 7 –Gradually whisk in the milk.
Step 8 –Increase the heat to medium and cook, whisking occasionally, until thick and bubbly, about 8-10 minutes.
Step 9 –Stir in the sausage mixture and the salt.
Step 10 –Transfer the gravy mixture into the prepared baking dish and allow it to cool completely, about 45 minutes.
Step 11 –In a large bowl, whisk together 1 3/4 cups of the self-rising flour and the cornmeal.
Step 12 –Cut 1/2 cup of the cold butter into the flour mixture using a pastry blender or two forks, until the mixture is crumbly and resembles small peas.
Step 13 –Stir in the cheddar and 2 tablespoons of the chives.
Step 14 –Stir in the heavy cream until all of the ingredients are just moistened.
Step 15 –Using the extra flour, lightly dust a work surface, then turn the dough out onto the floured surface.
Step 16 –Lightly knead the dough until it comes together, about 3-4 times.
Step 17 –Pat the dough into an 8×6-inch rectangle.
Step 18 –Cut the dough rectangle into 12 (2-inch) squares.
Step 19 –Cut the dough squares in half diagonally.
Step 20 –Cover the biscuits and chill until ready to use.
Step 21 –Arrange the biscuits on top of the cooled gravy, spacing them 1/4-1/2-inch apart.
Step 22 –Preheat the oven to 350 degrees F.
Step 23 –Bake until the casserole is bubbly and the biscuits are golden-brown, about 40-45 minutes.
Step 24 –Transfer the casserole from the oven and brush the biscuits with the remaining melted butter.
Step 25 –Sprinkle with the remaining chives and serve.
