As we all know, nothing quite says comfort like a delicious, flaky, buttery biscuit. And renowned Southern chef Nathalie Dupree and co-author Cynthia Graubart have just completed the definitive cookbook teaching all of us how to create the perfect Southern biscuit for all occasions!
James Beard Award-winning Chef Nathalie Dupree’s latest cookbook Southern Biscuits reveals the best secrets, tips and tricks to creating basketfuls of biscuits – everything from simple two ingredient biscuits to flavor-packed Cranberry-Orange Biscuits.
Stay tuned for Nathalie and Cynthia’s new release, Mastering the Art of Southern Cooking, coming this Fall!
Overnight Biscuit, Sausage, and Apple Casserole
Sausage and apple is one of my favorite food combinations, and I find ways to cook it into everything from quiches to this soufflé-like casserole, great for a brunch or long weekend.
2 pounds bulk sausage
2 tart apples, cored and sliced
6 cups torn or cut biscuits in 1⁄2-inch pieces
9 eggs, beaten
3⁄4 teaspoon Dijon mustard
1 1⁄2 cups grated sharp cheddar cheese
3 cups milk
Salt and freshly ground black pepper
Fry the sausage in a skillet, breaking it up as it cooks, and drain on a paper towel. Reserve the fat and let the sausage cool. Saute the apples in the reserved fat, remove from pan, and let cool.
Move the biscuit pieces to a large resealable plastic bag.
Whisk together the eggs, mustard, cheese, and milk in a large bowl. Stir in the sausage and apples. Season to taste with salt and pepper. Transfer the mixture to the plastic bag. Place the bag inside another resealable plastic bag with the zipper facing another direction in order to prevent leaks. Refrigerate at least 2 hours, preferably overnight or up to 2 days.
When ready to bake, preheat oven to 350 degrees F. Pour mixture into a buttered 13 x 9 x 2-inch baking dish or divide between two 1 1⁄2-quart casseroles. Bake covered 30 minutes. Uncover and bake another 30 minutes until eggs are set and the center measures 200 degrees F on an instant-read thermometer.
Recipe excerpted from “Southern Biscuits” by Nathalie Dupree and Cynthia Graubart. Reprinted with permission of Gibbs Smith.