Ingredients
2 cans plain biscuits
1 small yellow onion, diced
1 small green pepper, diced
2 c. Cheddar cheese, shredded
1 lb. pork sausage
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric slicer for paper-thin charcuterie, cheese, vegetables
Record your recipes and experiments — organized cooking journal
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Light Japanese soy — saltier but lighter color, Kansai/Kyoto cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric slicer for paper-thin charcuterie, cheese, vegetables
Record your recipes and experiments — organized cooking journal
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Light Japanese soy — saltier but lighter color, Kansai/Kyoto cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat oven to 375°. Brown sausage, onion and bell pepper; drain well. Cut biscuits into 1/4 pieces. Place pieces of biscuits from one can on bottom of Bundt pan. Spoon less than 1/2 of sausage mixture over biscuits, then add less than 1/2 of cheese. Repeat layers and bake for 25 to 30 minutes.