Is there anything more satisfying and comforting?
Is there anything more satisfying and comforting on a lazy, Saturday morning?
but you’re able to also bake and serve it immediately.
Credit:Greg Dupree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Transfer mixture to a plate lined with paper towels to drain.
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 to 10 minutes.
Stir in sausage mixture and salt; remove from heat.
Spoon into prepared baking dish.
Cool completely, about 45 minutes.
Meanwhile, prepare the biscuits: Whisk together self-rising flour and cornmeal in a large bowl.
Stir in cheese and 2 tablespoons of the chives.
Stir in cream until ingredients are just moistened.
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 14 to 12 inch apart on top of cooled gravy.
Preheat oven to 350F.
Bake until casserole is bubbly and biscuits are golden brown, about 40 to 45 minutes.
Brush tops of biscuits with melted butter; sprinkle with remaining 2 tablespoons chopped chives.
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.
