Step 1

Preheat oven to 350°F. Liberally spray an 11 x 7-inch baking dish with cooking spray. Line a large baking sheet with heavy gague aluminum foil and place the prepared baking dish atop.

Step 2

Warm the canola oil in a medium skillet over medium heat. Add the sausage and brown, breaking up large pieces into smaller pieces as you go. Cook the sausage until no pink remains. Drain the sausage onto paper toweling and wipe the skillet clean.

Step 3

Place the skillet back over heat and add the unsalted butter to melt. Turn the heat to medium-high and add the flour and whisk constantly for a full minute. Whisk in the milk, salt, and black pepper and bring to a boil whisking constantly for 2 minutes. Remove the skillet from the heat. Add the well-drained sausage back into the pan and stir to combine.

Step 4

Cut the biscuits in half lengthwise to create 16 pieces (most regrigerated canned biscuits come 8 to a can). Lay 8 halves in the bottom of the prepared baking dish. Spoon half the sausage gravy over the layer of biscuits followed by 1/4-cup of the chopped green onions. Repeat the layers beginning with the remaining biscuit halves, the sausage gravy, remaining chopped green onions, and then finish with 3/4-cups sharp shredded Cheddar cheese.

Step 5

Bake in the preheated oven for 35 to 40 minutes or until the top is nicely golden and the gravy and cheese are bubbling.

Step 6

Serve hot alongside eggs, home fries or hash brown potatoes, or alone.