Servings: 12 | Active Time: 50 mins | Cool time: 45 mins | Bake time: 40 mins | Total Time: 2hrs 15mins

Ingredients

Sausage Gravy:

1 pound hot ground pork sausage

1/2 cup chopped sweet onion

1/4 cup red bell pepper

1/4 cup butter

1/3 cup all-purpose flour

3 cups whole milk

3/4 tsp kosher salt

Cheddar-Cornmeal Biscuits:

1 3/4 cups self-raising soft-wheat flour, plus more for 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 (about 3/4 cup)

4 tbsp chopped fresh chives, divided

1 cup heavy whipping cream

1 tbsp butter, melted

 

Instructions

    1. Prepare the Gravy: Coat a 13-x19-inch baking dish with cooking spray; set aside. Cook sausage, onion and bell pepper in a large skillet over medium, stirring often, until sausage is crumbled and browned and vegetables are tender, 10-12 minutes. Transfer mixture to a plate lined with paper towels to drain. Wipe skillet clean.
    2. Add butter to cleaned skillet; cook over low, whisking often, until melted. Whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk. Increase heat to medium. Cook, whisking occasionally, until thick and bubbly, 8-10 minutes. Stir in sausage mixture and salt; remove from heat. Spoon into prepared baking dish. Cool completely, about 45 minutes.
    3. Meanwhile, prepare the biscuits. Whisk together self-rising flour and cornmeal in a large bowl. Add butter cubes; cut into flour mixture using a pastry blender or 2 forks until mixture is crumbly and resembles small peas. Stir in cheese and 2 tablespoons of the chives. Stir in cream until ingredients are just moistened. Turn dough out onto a floured work surface, and lightly knead until dough comes together, 3-4 times. Pat dough into an 8-6-inch rectangle. Cut into 12 (2-inch) square, and cut each in half diagonally. Cover; chill until ready to use. Arrange biscuits spaced 1/4 -1/2 inch apart on top of cooled gravy.
    4. Preheat oven to 350°F. Bake until casserole is bubbly and biscuits are golden brown, about 40-45 minutes. Remove from oven. Brush tops of biscuits with melted butter; sprinkle with remaining 2 tablespoons chopped chives. Serve hot.

Tips

To Freeze: After Step 3, wrap freezer-safe baking dish tightly with 2 layers of aluminum foil. Freeze at least 4 hours or up to 2 months. When ready to serve, transfer casserole to the refrigerator; thaw completely, about 24 hours. Unwrap dish; bake as directed in Step 4.

Shortcut Biscuits: Follow Steps 1 and 2 as directed. Arrange 12 frozen (unthawed) buttermilk home-style biscuits (from 1 [25-oz.] pkg.) spaced 1/4 to 1/2 inch apart on top of cooled sausage gravy. Brush tops of biscuits with 1 tbsp melted butter; sprinkle with 3 oz. shredded sharp cheddar cheese (about 3/4 cup) and 2 tbsp chopped fresh chives. Bake as directed in Step 4. To freeze, follow freezing and thawing instruction above, and then bake as directed.