Recipe Background
Biscuit Casserole: Cozy dish with sausage, eggs—perfect for gatherings.
The first meal in our cozy little farmhouse will forever be etched in my memory, not just because of the crunchy autumn leaves outside, but because it was the moment I truly embraced living in the countryside. My partner and I had just moved from the bustling city, and our neighbors had graciously organized a housewarming potluck. Naturally, I wanted to contribute something comforting yet a bit adventurous—enter the biscuit casserole. It was in our tiny kitchen that I realized the power of the humble sausage and eggs. I always have crumbled sausage on hand, and it was the perfect starting point for the dish. Toss in bell peppers for a burst of color, that's not just a suggestion—it's a necessity for your eyes and taste buds.
With my hands covered in flour, I felt like a chef conjuring something magical as I rolled out small biscuit dough balls. Cold, cubed butter was key—it gave the biscuits that flaky, golden finish that had everyone at the potluck asking for the recipe. The wonderful aroma of fresh parsley sprinkled on top took over our new home, weaving a story of its own. I used an old whisk handed down from my grandmother to whip up the egg and milk mixture, creating a creamy foundation for those cheese shreds to melt seamlessly. When we pulled it out of the oven, the crunchy top was a showstopper, giving the edges of the casserole a perfect texture.
Allowing the dish to cool for a few minutes proved to be an insider tip I shared as new friendships formed around the dinner table. Each bite of the casserole reflected the warmth of community and the infinite possibilities our new life held. This cozy casserole drew smiles all around, and in those moments, I knew we'd found the perfect place to call home.
Ingredients
For the filling:
- 1 1/2 cups sausage cooked and crumbled
- 1 bell pepper color of your choice, chopped
- 1 1/2 cups cheese of your choice, shredded
- 10 large eggs
- 1 1/2 cups whole milk
- 1 tablespoon fresh parsley chopped, plus more, to taste
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
For the biscuit topping:
- 2 cups all-purpose flour spooned and leveled, plus more, to taste, for dusting your hands
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter cold and cubed, plus 2 tablespoons melted, divided
- 1 cup whole milk plus more, to taste
Directions
- Preheat the oven to 375 degrees F.
- Generously coat a 9x13-inch baking pan with nonstick cooking spray.
- In the prepared baking pan, layer the sausage, the peppers, and the cheese, in that order.
- In a large bowl, add the eggs, 1 1/2 cups of the milk, 1 tablespoon of the parsley, 1/4 teaspoon of the salt, and the black pepper and whisk to combine.
- Pour the egg mixture evenly over the layers in the baking pan.
- In a large bowl, add 2 cups of the flour, the baking powder, and the remaining salt and whisk to combine.
- Add 6 tablespoons of the cubed butter and using a pastry cutter or a fork, cut the butter into the flour mixture until coarse crumbs form.
- Add 1 cup of the remaining milk to the flour mixture and stir until the dough comes together. The dough will be very shaggy and a little wet. If the dough feels too dry, add the extra milk, a little at a time, until the desired consistency is reached.
- Using the extra flour, lightly dust your clean hands.
- Form the dough into 20 (1 1/2-tablespoon-size) balls.
- Arrange the dough balls on top of the filling in the pan.
- Brush the dough balls with the remaining melted butter.
- Sprinkle the top of the casserole with the extra parsley.
- Bake until the biscuits are golden-brown on top, about 45-50 minutes.
- Transfer the casserole from the oven and allow it to cool for 5-10 minutes.
- Serve.
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