Some prep work first. First thing is to make the hash browns using the shortcut on this site if you are not using frozen (frozen must be thawed as well). After the hash browns have been made (just follow the steps to just before cooking) or frozen hash browns thawed out, now make the scrambled eggs, you may wish to do this in batches instead of all at once.

Preheat your oven to 200 C, lightly grease a 9x13 baking dish with butter.

Spread the hash browns evenly in the bottom of the baking dish and sprinkle with salt and pepper to taste. Now evenly layer the cheese over the hash browns. Now evenly layer the scrambled eggs over the cheese.

For the gravy, heat the butter in a large pan, and the sausage to the pan and break it up with a spatula and let it brown for a few minutes. Then add in the flour and give it is a mix and let it cook for 1 minute. Pour in the milk, stirring constantly until the mixture has thickened, about 8 minutes or so. Season with salt and pepper to taste. Pour the gravy on top of the eggs in the baking dish and spread evenly.

For the biscuit topping, combine the flour, salt, baking powder, and baking soda in a large bowl. Make well in the center of the flour.

Pour the melted butter into the cold buttermilk and stir gently with a spoon until the butter hardens and forms lumps. Pour the milk mixture into the flour and mix until well-combined.

Transfer the dough to a floured sheet of cling wrap and generously dust the dough with flour. Using a floured rolling pin, roll the dough into a rectangle that matches the size of your roasting pan. Roll the dough onto the rolling pin and transfer to the roasting pan, then brush with melted butter. Bake for 25-30 minutes and the biscuit topping should be golden brown. Remove from the oven and allow it to rest for 5 minutes before cutting, serve.