Sausage Gravy Casserole with Cheddar-Cornmeal Biscuits

1. Prepare the gravy: Coat a 13- x 9-inch baking dish 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 12 minutes. Transfer mixture to a plate lined with paper towels to drain. Wipe skillet clean.

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 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.

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 ¼ to ½ inch apart on top of cooled gravy.

4. Preheat oven to 350°F. 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.

Tips

To 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.

Shortcut Biscuits: Follow Steps 1 and 2 as directed. Arrange 12 frozen (unthawed) buttermilk home-style biscuits (from 1 [25-oz.] pkg.) spaced ¼ to ½ inch apart on top of cooled sausage gravy. Brush tops of biscuits with 1 Tbsp. melted butter; sprinkle with 3 oz. shredded sharp Cheddar cheese (about ¾ cup) and 2 Tbsp. chopped fresh chives. Bake as directed in Step 4. To freeze, follow freezing and thawing instructions above, and then bake as directed.