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Buttermilk Biscuit Casserole




Source of Recipe


Wanda's Country Cooking


Recipe Introduction


This is really great and a fantastic use of biscuits!
Thank you Wanda!


List of Ingredients




Buttermilk Biscuit Casserole

1 can (16.3 oz) Grands Buttermilk Biscuits
3 eggs
2 cups buttermilk
1 (0.4 oz) HIdden Valley Rahcn Buttermilk Recipe salad dressing mix
3 tbsp butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/2 cup fresh jalapenos, seeded and chopped (about 4 large peppers)
1 cup frozen corn kernels
salt and pepper to taste
2 cups shredded cheddar cheese, divided





Recipe



Preheat oven to 375ºF. Spray a 13 x 9" baking dish with non stick coating

Cook biscuits according to package directions; cool and then tear or cut into 1" pieces; set aside.
In a large bowl, whisk together eggs and add buttermilk. Stir in the ranch salad dressing mix; set aside. In a large skillet melt butter on medium high heat and then saute onions bell peppers and jalapenos about 2 minutes until just tender crisp. Remove from heat and add frozen corn, and then mix together with the buttermilk mixture. Lightly toss the biscuit pieces into the milk mixture until most of the liquid is absorbed. Layer half the biscuit mixture in the prepared pan, sprinkle with 1/2 of the cheddar cheese; repeat. Bake uncovered 25 minutes.