Sausage Gravy Casserole with Cheddar-Cornmeal Biscuits

Active: 50 Min. Total: 1 Hour, 30 Min., plus 45 Min. cooling

Serves 12



  • 1 lb. hot ground pork sausage (such as Odom's Tennessee Pride Hot Country Sausage)

  • 1/2 cup chopped sweet onion (from 1 small onion)

  • 1/4 cup chopped red bell pepper (from1 small bell pepper)

  • 1/4 cup butter

  • 1/3 cup all-purpose flour

  • 3 cups whole milk

  • 3/4 tsp. kosher salt


  • 1 3/4 self-rising soft-wheat flour (such as White Lily Enriched Bleached Self-Rising Flour), plus more for work surface

  • 1/4 cup plain yellow cornmeal

  • 1/2 cup cold butter, cut into 1/2 in. cubes

  • 3 oz. sharp Cheddar cheese, shredded (about 3/4 cup)

  • 4 Tbsp. chopped fresh chives, divided

  • 1 Tbsp. butter, melted

Step 1

Prepare the gravy: Coat a 13 x 9 baking sheet 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 to 13 minutes.

Step 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 think and bubbly, 8 to 10 minutes. Stir in sausage mixture and salt; remove from heat. Spoon into prepared baking dish. Cool completely, about 45 minutes.

Step 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 or 4 times. Pat dough into an 8 x 6 inch rectangle. Cut into 12 (2 inch) squares, and cut each square in half diagonally. Cover; chill until ready to use. Arrange biscuits spaced 1/4 to 1/2 inch apart on top of cooled gravy.

Step 4

Preheat oven to 350F. Bake until casserole is bubbly and biscuits are golden brown, about 40 to 45 minutes. Remove from oven. Brush tops of biscuits with melted butter; sprinkle with remaining 2 tablespoons chopped chives. Serve hot.

Too 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 refrigerator; thaw completely, about 24 hours. Unwrap dish; bake as directed in step 4.

Shorcut Biscuits:

Follow steps 1 and 2 as directed. Arrange 12 frozen unthawed buttermilk biscuits) from 1 25oz package spaced 1/4 to 1/2 inches apart on top of cooled gravy. Brush tops of biscuits with 1 Tbsp. melted butter; sprinkle with 3 oz. shredder sharp cheddar cheese (about 3/4 cup) and 3 Tbsp. chopped fresh chives. Bake as directed in step 4.