- 3 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking Powder
- 1 teaspoon salt
- 4 ounces (about 1 cupa) extra sharp cheddar cheese, shredded
- 3 cups heavy cream
- 1 pound sweet Italian sausage, removed from the casings
- 4 tablespoons unsalted butter
- 4 cups Vidalia or other sweet onions, chopped
- 1 pound white mushrooms, sliced
- 1 1/2 cups celery, diced
- 2 tablespoons fresh sage, chopped
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups low sodium chicken broth
- Preheat the oven to 425F.
- To make the biscuits: combine the flour, sugar, baking powder and salt in a large bowl. Add the cheese and stir to combine. Pour in the heavy cream and stir until moistened. Drop 16-18 quarter cupfuls of batter onto a large nonstick baking sheet about 1-inch apart. Bake in the center of the oven until the tops are lightly browned, 19-21 minutes. Remove from the oven and cool.
- Reduce the oven to 350F. When the biscuits are cool enough to handle, cut them into 1-inch pieces and arrange in a single layer on 2 large nonstick baking sheets. Bake until toasted, about 25 minutes, rotating the pans up and down and front to back after 15 minutes. Transfer to a large bowl.
- Heat a large nonstick skillet over medium heat and add the sausage. Cook, breaking it into smaller pieces with a wooden spoon, until lightly browned and cooked through, 10-12 minutes. Transfer the sausage to the bowl with the biscuits. Return the skillet to the stove and melt the butter. Add the onions, mushrooms, celery, sage and 1/2 teaspoon of the salt; cook, stirring occasionally, until the vegetables are very tender and all the liquid has evaporated, 24-26 minutes. Stir mixture into the biscuits along with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and the broth. Transfer to an Anolon Vesta Stoneware 3-Quart Oval Au Gratin baking dish.
- Bake, uncovered, in the center of the oven until the dressing is heated through and the top is browned and crisp, about 28-30 minutes.