The idea for this recipe popped into my head in the late months of this past winter, and then not long after, I got clobbered with the can’t get off the couch, don’t even want to think about cooking fatigue of first-trimester pregnancy. So even though this isn’t a huge project of a dinner, the fact that there were two separate components (making the sausage-onion-pepper mix and then drop biscuits) was too much for me on those nights.
Since then, we’ve had a pretty cool, crisp April and May, and I’ve had the opportunity to develop the initial idea into the full-fledged recipe below. And it is so good. While it’s true it takes a little bit of time, so much of this is hands-off time, and even the drop biscuit preparation is unfussy.
The onions are leisurely caramelized in the rendered drippings from the sausage, and the combination of sausage, onions, and peppers is classically satisfying. On top of what would be a delightful skillet dinner on its own, I dropped quickly formed biscuits (that don’t need to be rolled, cut, or anything), which bakes up to provide a tangy, not-too-dense biscuit with which to soak up all the goodness below.
It’s a recipe I’ve made several times in the weeks since getting my energy back. It’s a pretty forgiving recipe, too – there’s ample room for things to sit just a little bit longer if you’re wrangling a toddler or pouring more wine for your guests. I served it to my parents when they came over for dinner one evening, and it turned out to be a crowd-pleaser.