Biscuits and Gravy Breakfast Casserole

Method

1. Preheat the oven to 190 °C and rub the inside of a baking dish with butter.

   Add in this stepButter (for the dish) 1 tsp

   oven

2. Heat a 20 cm pan over medium-high heat, add the sausage and cook for 6 min, breaking it into crumbles, until browned with no pink left. Leave the fat in the pan.

   Add in this stepBulk breakfast sausage (or ground pork) 160 g

   medium-high heat

3. Sprinkle in the flour and stir on medium heat for 1 min, then add the milk in three additions and simmer for 4 min into a thick gravy. Stir in the pepper, take it off the heat and let it cool a little.

   Add in this stepAll-purpose flour (gravy) 2 tbspMilk (gravy) 240 mlCoarsely ground black pepper ½ tsp

   medium heat

4. In a bowl, mix the flour, baking powder and salt, rub in the cold butter with your fingertips for 2 min until pea-sized, then add the buttermilk and stir just until it forms a sticky dough.

   Add in this stepAll-purpose flour (biscuits) 120 gBaking powder 1½ tspSalt ½ tspUnsalted butter, cold, diced 50 gButtermilk, cold 90 ml

5. Pinch the dough into walnut-sized pieces and scatter them evenly in the 20×15 cm dish. Whisk the eggs with the milk, pour it between the pieces, spoon the gravy into the gaps and sprinkle with cheddar.

   Add in this stepEggs 2Milk (eggs) 60 mlCheddar, grated 50 g

6. Bake in the oven for 30 min, until puffed and golden and a knife pushed into the centre comes out without runny egg. If the middle still wobbles, bake 5 minutes more at a time.

   oven

7. Let it stand for 5 min to set, then scatter with scallions and serve by the spoonful.

   Add in this stepScallions, sliced 1