Smoked Sausage & Cheddar Biscuit Bake

Smoked Sausage & Cheddar Biscuit Bake ingredients

• 1 lb smoked sausage, sliced 1/2-inch thick
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 count large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp garlic powder
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 6 tbsp unsalted butter, very cold and cubed
• 3/4 cup buttermilk, cold

How to make Smoked Sausage & Cheddar Biscuit Bake

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or cooking spray.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the 1 pound of sliced smoked sausage and cook until lightly browned, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the skillet.
3. Add 1 diced yellow onion and 1 diced green bell pepper to the skillet. Sauté over medium heat for 7-9 minutes, until softened. Stir in 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Return the cooked sausage to the skillet and mix well.
4. Spread the sausage and vegetable mixture evenly across the bottom of the prepared baking dish.
5. In a large bowl, whisk together 8 large eggs, 1 1/2 cups of whole milk, 1/2 cup of heavy cream, and 1/2 teaspoon of garlic powder until smooth. Stir in 1 1/2 cups of the shredded sharp cheddar cheese.
6. Pour the egg mixture evenly over the sausage and vegetables in the baking dish.
7. Prepare the biscuits: In a separate medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of kosher salt.
8. Cut in 6 tablespoons of very cold, cubed unsalted butter using a pastry blender, two knives, or your fingertips, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
9. Pour in 3/4 cup of cold buttermilk, stirring gently with a fork until just combined and a shaggy dough forms. Do not overmix.
10. Turn the dough out onto a lightly floured surface and gently pat or roll it to about 1/2-inch thickness. Use a 2-inch round biscuit cutter or a knife to cut out biscuits. You should get 8-10 biscuits.
11. Arrange the cut biscuits on top of the egg mixture in the baking dish, leaving a little space between each. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the biscuits.
12. Bake for 35-40 minutes, or until the egg is set, the biscuits are golden brown, and a wooden skewer inserted into the center of the egg mixture comes out clean. The internal temperature of the egg should reach 160°F (71°C).
13. Remove the bake from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set and makes it easier to serve.

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