Can I use canned biscuits instead of making the dough from scratch?

Absolutely! While homemade biscuit dough creates the best texture and flavor, you can save time by using canned biscuits. Press them into an even layer in the baking dish (on top of the melted butter) and proceed with the recipe as written. Just keep an eye on the baking time, as it might be slightly shorter.

Is there a substitute for buttermilk if I don't have any?

Yes! Make your own buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes until slightly thickened, then use as directed in the recipe. The flavor won't be identical, but it will provide the acidity needed for tender biscuits.

Can I make this vegetarian?

Definitely! Replace the pork sausage with a plant-based sausage alternative or sautéed vegetables like mushrooms, bell peppers, and spinach. The eggs and cheese will still provide plenty of protein and flavor.

Why is my breakfast bake soggy in the middle?

This typically happens when there's too much moisture in the dish or it's undercooked. Make sure to drain the sausage well after cooking, and if needed, bake for an additional 5-10 minutes until a knife inserted in the center comes out clean. Also, don't skip the 10-minute rest before serving to allow everything to set properly.

Butter Biscuit Breakfast Bake Recipe

Description

A hearty and scrumptious Butter Biscuit Breakfast Bake featuring flaky biscuit dough, savory sausage, and creamy cheese for a satisfying breakfast or brunch dish.

Ingredients

Units Scale

Biscuit Dough

- 2 1/2 cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 cups (490 g) buttermilk, room temperature
- 1/2 cup (1 stick / 113 g) unsalted butter, melted

Casserole

1 pound pork sausage
1/2 cup diced yellow onion
10 large eggs, room temperature
1/2 cup (122.5 g) whole milk, room temperature
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups (226 g) mild cheddar cheese, shredded
1 cup (113 g) mozzarella cheese, shredded
Parsley, optional for garnish

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Instructions

Preheat the oven: Preheat the oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
Prepare the biscuit dough: In a medium bowl, add flour, baking powder, sugar, and salt. Use a whisk to sift the ingredients. Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter. Pour the melted butter into the baking dish. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.
Cook the sausage: To a large skillet over medium heat, add pork sausage and onion. Cook until the pork sausage is browned with no pink remaining (about 8 minutes). Drain excess grease and add the pork in an even layer over the dough.
Prepare the egg mixture: In a large bowl, combine eggs, milk, salt, and pepper. Whisk until combined. Fold in both cheeses and pour the egg and cheese mixture over the sausage.
Bake the casserole: Bake for 40 minutes, or until a knife inserted in the center comes out clean. Let the breakfast bake rest for about 10 minutes before cutting and serving. Top with parsley for garnish (optional).

Notes

Ensure the buttermilk and eggs are at room temperature for the best results.
Let the bake rest for 10 minutes after removing it from the oven to allow the butter to be absorbed into the biscuits fully.
You can substitute or add your favorite cheeses for a more customized flavor.
Top with fresh herbs like parsley for an added burst of color and freshness.

Nutrition

Serving Size: 1/8 of dish