Cast-Iron Baked Stone-Ground Grits Cobbler with Country Sausage & Buttermilk Chive Biscuits

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.