Here’s what you’ll need…
Paula calls these Cornmeal Breakfast Biscuits. Some member of our family renamed them.
See Critics’ Corner below.
Cornmeal Breakfast Biscuits (a.k.a. Casserole Biscuits)
1 tablespoon butter
3 large eggs, beaten
1 cup cooked sausage, crumbled
3/4 cup grated sharp Cheddar cheese
1 (3-ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cups self-rising flour
1/4 cup yellow cornmeal
1/2 cup butter
1 1/4 cups milk
•Preheat over to 450º. Lightly grease a 12-cup muffin pan.
Sorry no picture. Spraying a muffin pan was just not that exciting!
•In a medium skillet, melt 1 tablespoon of mutter over medium heat.
Now, melting butter, THAT is exciting!
•Add eggs and cook, stirring frequently, until eggs are firm. Remove from heat; add sausage, cheese, cream cheese, salt and pepper, stirring until cheese is melted and mixture is combined. Set aside.
•In a medium bowl combine flour and cornmeal. I used a whisk. That is how Martha says to do it.
•Using a pastry blender, cut in butter until mixture is crumbly. Gradually add milk, stirring until dry ingredients are moistened.
•Spoon about 2 tablespoons biscuit dough into each muffin cup, pressing dough into bottom and one-third up sides of each cup.
This is how I “measured” for the muffin cups…Cut the dough in half, half for the bottoms, half for the tops. Cut on of the halves in half. Cut one of those halves in half. Pinch that half into thirds. The recipe says it makes 1 dozen. However, I think there is enough dough to make about 14. I did not feel like dirtying another pan, so mine were kinda’ biscuit heavy.
•Spoon sausage filling evenly over biscuits.
•Top with remaining biscuit dough, pressing to edges to seal.
I probably put a little too much filling in my biscuits. (There is probably enough filling for 14 biscuits. How convenient!) That made it a little hard to get a good seal. Oh, well. More filling! Mmmm! Once I divided my remaining dough, I patted it into a little flat circle to fit on top of the filling.
Ok, I cheated a little. I did not get up early and go through all this biscuit making and picture taking before I got the kids off for school. I did all of the above steps the night before and stuck the prepped biscuits in the fridge. And yes, I made these a week or so ago and am just now getting around to posting. With schools canceled and snow falling I would have had plenty of time to do all of this this morning.
•Bake 12-14 minutes, or until lightly browned. Brush with melted butter. Let cool in pans 5 minutes. Serve warm.
I thought they turned out pretty good. You can see in the “buttering” picture how my top and bottom didn’t really have a very good seal. Oh, well.
Here is how Paula’s looked…
And here is how mine looked…
The lighting at the breakfast table was not as good as the kitchen. Sorry the picture of the inside is not as good. We were trying to get off to school or else I would have tried to make it better.
This recipe puts all of the aforementioned ingredients into the same dish. ‘Nuff said.”
Megan: “The biscuit part was good, but It could do without the cheese.” I think she may have been referring to the cream cheese.
Katie: “The casserole biscuit was pretty good, but just plain dough (that kind of course) is delicious!”