Buttermilk Biscuit Breakfast Casserole

Ingredients

• 2 1/2 cups all-purpose flour (spooned and leveled)
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking soda
• 10 tablespoons cold unsalted butter (cut into small cubes)
• 2/3 - 1 cup cold buttermilk
• 1 1/2 cups cooked (crumbled breakfast sausage)
• 10 large eggs
• 1 cup buttermilk
• 1 cup shredded cheddar cheese
• 1/4 cup sliced green onions
• 2 tablespoons melted unsalted butter
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. 1

   Preheat your oven to 375°F.

2. 2

   Grease a 9x13-inch baking dish with butter and set aside.

3. 3

   In a large bowl, whisk together the flour, baking powder, salt, black pepper, and baking soda.

4. 4

   Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter in until the mixture resembles coarse crumbs.

5. 5

   Pour in ½ cup of cold buttermilk and mix gently with a wooden spoon.

6. 6

   Add more buttermilk a tablespoon at a time if needed until the dough holds together and is slightly sticky but not wet. Set the dough aside.

7. 7

   In a separate large bowl, whisk together the eggs, 1 cup buttermilk, shredded cheese, sliced green onions, melted butter, black pepper, and salt.

8. 8

   Spread the cooked sausage evenly across the bottom of the prepared baking dish.

9. 9

   Sprinkle the sausage with shredded cheese (if not mixed into the egg mixture).

10. 10

    Pour the egg mixture over the sausage layer.

11. 11

    Using a large spoon or 2-tablespoon cookie scoop, drop biscuit dough in evenly spaced portions over the top of the egg mixture.

12. 12

    Bake for 35 to 45 minutes, or until the biscuits are golden brown and the center is set.

13. 13

    Let the casserole cool for 5 to 10 minutes before serving.