This all-in-one skillet dish is perfect for brunch or dinner during the holidays.

INGREDIENTS

FOR FILLING:

• 1 pound breakfast sausage (mild or spicy) substitute ground beef
• 2 cups russet potatoes, peeled and diced small
• 1 yellow onion, diced
• 1 green pepper, diced
• 2 cloves, minced
• 1 1/2 cups (6 oz.) shredded Monterey Jack cheese, divided
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 tbsp. Olive oil or butter (if sausage is lean)

FOR BISCUIT TOPPING:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup buttermilk (or whole milk + 1 tsp. vinegar)

INSTRUCTIONS

Cook the Filling

1. In a 10-to 12-inch oven-safe skillet, cook the sausage over medium heat until browned.
2. Add onion, bell pepper, and potatoes. Cook for 8-10 minutes, until the veggies soften and the potatoes brown.
3. Stir in garlic, salt, pepper, and 1 cup of cheese. Cook for one more minute and remove from the heat.

Make the Biscuit Dough

1. In a bowl, whisk flour, baking powder, baking soda, and salt.
2. Cut in cold butter until pea-sized crumbs form.
3. Stir in buttermilk until just combined (don’t overmix).

Baking

1. Preheat oven to 400℉.
2. Drop biscuit dough by spoonfuls over the sausage filling, it doesn’t need to be perfect.
3. Sprinkle the remaining cheese over the top.
4. Bake 20-25 minutes, until the biscuit topping is golden brown and a toothpick comes out clean.

Serve with sour cream or avocado slices, hot sauce, or salsa. I topped mine with Green Mango Chutney.

Tips: Use store-bought biscuits for topping (6-8) instead of making biscuits. Par-boil the potatoes for 5- 10 minutes to ensure softness.

Bon Appétit 😋