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1 lb hot ground pork sausage (such as Odom's Tennessee Pride Hot Country Sausage)

½ c chopped sweet onion (from 1 small onion)

¼ c chopped red bell pepper (from 1 small bell pepper)

¼ c butter

⅓ c all-purpose flour

3 c whole milk

¾ tsp kosher salt

1¾ c self-rising soft-wheat flour (such as White Lily Enriched Bleached Self-Rising Flour), plus more for work surface

¼ c plain yellow cornmeal

½ c cold butter, cut into ½" cubes

3 oz sharp Cheddar cheese, shredded (about ¾ c)

4 Tbsp chopped fresh chives, divided

1 c heavy whipping cream

1 Tbsp butter, melted

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1. Prepare the gravy: Coat a 13"x9" 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, 8-10 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 Tbsp 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"x6" rectangle. Cut into 12 2"x2" squares, and cut each square in half diagonally. DO AHEAD: Cover; chill until ready to use.

4. Preheat oven to 350°. Arrange biscuits spaced ¼"-½" apart on top of cooled gravy.

5. Bake until casserole is bubbly and biscuits are golden brown, about 40-45 minutes. Remove from oven. Brush tops of biscuits with melted butter; sprinkle with remaining 2 Tbsp chopped chives. Serve hot.

Tags: american, baking, biscuit, breakfast, casserole, cheese, make-ahead, sausage, southernliving