For the Filling: Heat medium saucepan over medium-high heat. Once hot, add sausage and crumble with wood spoon. Cook until golden brown and crispy, about 5 to 8 minutes. Add 2 tbsp butter and cook until melted. Stir in 4 tbsp flour and cook for about 30 seconds. Slowly stir in 4 cups milk, season with 1 tsp salt and pepper and cook on low until thickened. Once thick remove from heat.
2. Preheat oven to 375˚F. Grease 9-inch square baking dish with cooking spray or butter. Set aside.
3. In large bowl, whisk together eggs, 3 tablespoons milk, hot sauce and pinch of salt and pepper until well combined. Pour eggs into baking dish and then pour in sausage gravy. Give it a gentle stir to distribute the gravy evenly. Bake for about 15 minutes to allow eggs to set.
For the Biscuits: 4. In large bowl, stir together 2 cups flour, sugar, baking powder and 1 tsp salt. Add 1/2 cup cold butter ( diced ) and work with fingers or pastry blender until butter resembles coarse crumbs the size of peas. Stir in buttermilk with rubber spatula, until dough comes together. Transfer to lightly floured surface and knead a few times to bring the dough together. Lightly roll with floured rolling pin and fold the dough in half. Repeat this 2 to 3 times to create layers for fluffy biscuits. Roll out to about 1/2-inch thick and cut into 9 biscuits with 3 to 4-inch biscuit cutter.
5. Carefully remove baking dish from oven and place biscuits on top in two rows. Brush with buttermilk and return to oven for another 20-25 minutes until biscuits are golden brown and eggs are set. Allow to cool slightly before cutting and serving. Garnish with scallions.
Note: To make faster, use store-bought biscuit dough.
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Directions
For the Filling: Heat medium saucepan over medium-high heat. Once hot, add sausage and crumble with wood spoon. Cook until golden brown and crispy, about 5 to 8 minutes. Add 2 tbsp butter and cook until melted. Stir in 4 tbsp flour and cook for about 30 seconds. Slowly stir in 4 cups milk, season with 1 tsp salt and pepper and cook on low until thickened. Once thick remove from heat.
2. Preheat oven to 375˚F. Grease 9-inch square baking dish with cooking spray or butter. Set aside.
3. In large bowl, whisk together eggs, 3 tablespoons milk, hot sauce and pinch of salt and pepper until well combined. Pour eggs into baking dish and then pour in sausage gravy. Give it a gentle stir to distribute the gravy evenly. Bake for about 15 minutes to allow eggs to set.
For the Biscuits: 4. In large bowl, stir together 2 cups flour, sugar, baking powder and 1 tsp salt. Add 1/2 cup cold butter ( diced ) and work with fingers or pastry blender until butter resembles coarse crumbs the size of peas. Stir in buttermilk with rubber spatula, until dough comes together. Transfer to lightly floured surface and knead a few times to bring the dough together. Lightly roll with floured rolling pin and fold the dough in half. Repeat this 2 to 3 times to create layers for fluffy biscuits. Roll out to about 1/2-inch thick and cut into 9 biscuits with 3 to 4-inch biscuit cutter.
5. Carefully remove baking dish from oven and place biscuits on top in two rows. Brush with buttermilk and return to oven for another 20-25 minutes until biscuits are golden brown and eggs are set. Allow to cool slightly before cutting and serving. Garnish with scallions.
Note: To make faster, use store-bought biscuit dough.