Cheddar biscuit breakfast sandwiches

Instructions

1. Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
2. Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the chives and cheddar cheese then make a well in the centre and add in 1¼ cups buttermilk. Stir until just combined.
3. Using a large tablespoon or a ¼ cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
4. Place a non-stick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, about 8 to 10 minutes. Remove the sausage from the pan and set aside.
5. Lightly grease a 23 cm (9 inch) square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with salt and pepper. Add the dill and cheese and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.

6. Retrieve the biscuits from the fridge and brush with remaining buttermilk. Bake the biscuits and the eggs for 15 minutes then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking for 5 to 10 minutes or until golden brown.
7. Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.