Cheesy Corn & Sausage Biscuit Bake
comfort food at it's best!
Ingredients
- 1 small can 5 count, biscuits
- 2 ears corn cooked*
- 5 breakfast sausage links cooked**
- 1/2 cup sour cream
- 1/2 can Condensed Cheddar Cheese Soup***
- 1 cup grated cheddar cheese
- salt and pepper
Instructions
- Cut biscuits into 1/4s and place in a greased or sprayed baking dish.
- Cut sausage into small pieces.
- Trim corn kernels from cobs and combine with sausage in a mixing bowl.
- Combine soup and sour cream and add to mixing bowl with 1/2 of the grated cheese. Stir to mix.
- Spoon sausage mixture over biscuit pieces in the baking dish and press down with the back of a spoon. Top with remaining cheese. Refrigerate at this point if desired before baking.
- Bake at 350 for 25-30 minutes or until dough is cooked and dish turns golden.
Notes
*roast corn in husk in oven for 1 hour at 400 degrees
**roast sausage on parchment lined baking sheet at 400 degrees for 20-25 minutes, turning half way through cooking time. Drain on paper towels
***Substitute for Condensed Cheese Soup
1 cup milk
3 Tablespoons flour
3 Tablespoons butter
salt & pepper
1/4 tsp dry mustard
1/2 cup grated cheddar cheese
Melt butter in sauce pan. Stir in flour and seasonings and cook 1 minute. Slowly pour in milk, stirring constantly. When mixture begins to thicken add cheese and stir until mixture is thick and cheese has melted. You will only need 1/2 of this for this biscuit bake. Reserve remaining half for another use.