Cast-Iron Baked Stone-Ground Grits Cobbler with Country Sausage & Buttermilk Chive Biscuits
Growing up in my grandmother's Atlanta kitchen, Sunday mornings meant two things: a cast-iron skillet screaming hot on the stove and an endless debate over whether we were having grits or biscuits. Why my grandmother never combined them is a mystery I spent years solving. One chilly morning, staring at a pot of velvety stone-ground grits and some leftover heritage breakfast sausage, inspiration struck. I folded in sweet caramelized Vidalia onions and sharp cheddar, then crowned the bubbling mixture with my signature buttermilk-chive drop biscuits before sliding the whole skillet into the oven. The result is this grits cobbler—a dish that honors our deep Southern roots while pushing comfort food into new territory. What makes this special to me is how it captures the warmth of those family mornings around the table, yet feels entirely fresh. My tip for making it your own? Don't skimp on the quality of your stone-ground corn, and if you're feeling bold, add a tiny dash of hot pepper vinegar to the grits just before baking to cut through the richness of the cheese and sausage. It tells a story with every single bite.
Featured Recipe
Cast-Iron Baked Stone-Ground Grits Cobbler with Country Sausage & Buttermilk Chive Biscuits
Velvety stone-ground grits are simmered with savory heritage breakfast sausage, sweet caramelized Vidalia onions, and sharp cheddar, then baked in a screaming-hot cast-iron skillet under a crown of tender buttermilk-chive drop biscuits. It marries two Southern breakfast titans into one bubbling, golden skillet.
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Ingredients
- 1 lb heritage breakfast pork sausage(crumbled, seasoned with sage and black pepper)
- 1 medium Vidalia onion(finely diced)
- 2 cloves garlic(minced)
- 3 cups low-sodium chicken broth
- 1 1/2 cups whole milk
- 1 cup coarse stone-ground yellow grits(preferably heirloom stone-ground)
- 1 1/2 tsp kosher salt(divided)
- 1/2 tsp freshly cracked black pepper
- 1 1/2 cups sharp white cheddar cheese(freshly shredded, divided)
- 9 tbsp unsalted butter(divided: 6 tbsp cold and cubed, 2 tbsp softened, 1 tbsp melted)
- 1 tsp Louisiana hot sauce(or favorite vinegar-forward hot sauce)
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup cold whole buttermilk
- 4 tbsp fresh chives(finely chopped, divided)
- 1 tbsp warm honey(wildflower or clover)
- 1 1/2 cups all-purpose flour(Mentioned in Step 1, but only the amount for biscuits is in the ingredient list.)
- 1 1/2 tsp baking powder(Mentioned in Step 1, but only the amount for biscuits is in the ingredient list.)
- 1/2 tsp baking soda(Mentioned in Step 1, but only the amount for biscuits is in the ingredient list.)
- 1/2 tsp kosher salt(Mentioned in Step 1, but only the amount for biscuits is in the ingredient list.)
- 6 tbsp unsalted butter(Amount for biscuits mentioned in Step 1 is missing from the ingredient list.)
- 1 lb breakfast pork sausage(Amount mentioned in Step 2 is missing from the ingredient list.)
- 1 medium Vidalia onion(Amount mentioned in Step 2 is missing from the ingredient list.)
- 2 cloves garlic(Amount mentioned in Step 2 is missing from the ingredient list.)
- 3 cups chicken broth(Amount mentioned in Step 3 is missing from the ingredient list.)
- 1 1/2 cups whole milk(Amount mentioned in Step 3 is missing from the ingredient list.)
- 1/2 tsp freshly cracked black pepper(Amount mentioned in Step 3 is missing from the ingredient list.)
- 1 cup coarse stone-ground grits(Amount mentioned in Step 3 is missing from the ingredient list.)
- 3 tbsp fresh chives(Amount mentioned in Step 4 is missing from the ingredient list.)
- 3/4 cup cold buttermilk(Amount mentioned in Step 4 is missing from the ingredient list.)
- 2 tbsp unsalted butter(Amount mentioned in Step 5 is missing from the ingredient list.)
- 1 tsp hot sauce(Amount mentioned in Step 5 is missing from the ingredient list.)
- 1 cup sharp white cheddar cheese(Amount mentioned in Step 5 is missing from the ingredient list.)
- 1/2 cup sharp white cheddar cheese(Amount mentioned in Step 6 is missing from the ingredient list.)
- 1 tbsp melted unsalted butter(Amount mentioned in Step 8 is missing from the ingredient list.)
- 1 tbsp warm honey(Amount mentioned in Step 8 is missing from the ingredient list.)
- 1 tbsp chopped fresh chives(Amount mentioned in Step 8 is missing from the ingredient list.)
Instructions
- 1
Position a rack in the center of the oven, slide in a 10-inch or 12-inch cast-iron skillet, and preheat the oven to 400°F. In a medium mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Add 6 tbsp cold unsalted butter and use your fingers or a pastry cutter to work the butter into the flour until coarse, pea-sized crumbs form. Place the bowl in the refrigerator to keep everything thoroughly chilled.
10 min
Tip: Keeping the butter cold is essential for creating steam pockets that lift the drop biscuits.
- 2
While the biscuit mix chills, set a medium saucepan over medium-high heat. Add 1 lb breakfast pork sausage and 1 medium Vidalia onion, breaking the meat into bite-sized crumbles with a wooden spoon as it browns, about 7 minutes. Stir in 2 cloves garlic and cook until fragrant, about 1 minute more. Transfer the sausage and onion mixture with a slotted spoon to a plate, leaving roughly a tablespoon of flavorful rendered drippings in the saucepan.
10 min
Tip: Don't drain that sausage fat—it provides an incredible savory foundation for the grits.
- 3
Pour 3 cups chicken broth, 1 1/2 cups whole milk, 1 tsp kosher salt, and 1/2 tsp freshly cracked black pepper directly into the saucepan with the drippings. Bring the liquid to a rolling boil over medium-high heat, then slowly stream in 1 cup coarse stone-ground grits while whisking continuously to prevent lumps. Drop the heat to low, cover with a tight-fitting lid, and simmer for 20 minutes, stirring every few minutes to keep the bottom from sticking.
20 min
Tip: Real stone-ground grits require patience and steady stirring; they reward you with an incomparable, creamy toothsomeness.
- 4
While the grits simmer their final stretch, retrieve the chilled flour bowl from the refrigerator. Fold in 3 tbsp fresh chives, then pour in 3/4 cup cold buttermilk. Stir with a fork just until a moist, shaggy dough forms without overmixing. Return the bowl to the fridge until the grits are assembled.
7 min
Tip: Handle biscuit dough as gently as possible to keep the crumb light and tender.
- 5
Remove the grits from the heat. Fold in 2 tbsp unsalted butter, 1 tsp hot sauce, the reserved cooked sausage and onions, and 1 cup sharp white cheddar cheese until melted and silky. Carefully remove the hot cast-iron skillet from the oven using heavy oven mitts. Pour the warm, savory grits mixture directly into the skillet, smoothing out the top with an offset spatula.
5 min
Tip: Pouring warm grits into a preheated skillet ensures an irresistible, golden-brown crust forms on the bottom.
- 6
Scoop the biscuit dough into 6 to 8 equal mounds using a large spoon or cookie scoop, placing them evenly across the surface of the grits while leaving slight gaps between each biscuit. Scatter 1/2 cup sharp white cheddar cheese evenly over the biscuits and exposed grits.
3 min
Tip: Leaving gaps lets steam escape freely so the grits set properly while the biscuits bake through.
- 7
Carefully return the skillet to the 400°F oven. Bake for 22 to 25 minutes, until the drop biscuits are tall, golden brown, and cooked through, and the grits are bubbling lazily around the edges of the pan.
25 min
Tip: A toothpick inserted into the center of a biscuit should come out clean when properly baked.
- 8
In a small ramekin, stir together 1 tbsp melted unsalted butter and 1 tbsp warm honey. Brush the mixture generously over the tops of the steaming biscuits as soon as the skillet comes out of the oven. Let the cobbler settle for 5 minutes, scatter 1 tbsp chopped fresh chives over the top, and spoon directly from the cast iron onto warm plates.
5 min
Tip: That touch of warm honey butter on hot, savory biscuits bridges the salty richness of the sausage and cheese perfectly.
Chef's Notes
Growing up in Atlanta, breakfast at my grandmother's table always featured both a pot of grits and a pan of biscuits. They were treated as equals, both begging for butter. During my cooking years in Charleston, I learned how versatile stone-ground heirloom corn truly is when paired with cast-iron baking. This cobbler unites those two morning staples in a single skillet: the grits cook into a rich, custard-like base with sausage drippings, while the drop biscuits get crisp-bottomed and fluffy up top.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.