Preheat the oven to 350 degrees.
Split the biscuits in half then cut into œ-inch cubes.
Heat 3 tablespoons of olive oil in an 8- or 10-inch nonstick skillet over medium-high heat until the oil sizzles when a drop of water hits the surface. Place the diced biscuits in the skillet, turning to coat with oil. Allow the biscuits to brown and toast, turning as needed.
Transfer the toasted bread to a large mixing bowl.
Wipe the skillet free of crumbs and heat the remaining 2 tablespoons of olive oil over medium-high heat. Sauté the onions and celery for 5 minutes, or until the onion softens and begins to turn translucent.
Add the sautéed vegetables to the biscuits. Add the apples, tangerine, raisins and pecans and toss to mix well.
Break the eggs into a small bowl and whisk lightly. Pour them over the biscuit mixture, then toss, using your hands to work the egg throughout. Add the milk and toss again until well blended.
Coat a 1œ-quart casserole dish with cooking spray. Turn the biscuit mixture into the casserole dish. Bake for 30 to 40 minutes or until the top is lightly browned and the mixture sets.
* If you want a softer, more cohesive texture, increase the milk to 1 cup.
5 Tbsp. buttery olive oil, divided
½ small onion or 2 shallots, diced
2 large stalks celery, chopped
½ Granny Smith apple, diced
½ McIntosh apple, diced
1 tangerine, sectioned, then each section cut in half
¼ cup raisins
½ cup coarsely chopped pecans
2 eggs
½ cup 2 percent milk*
Cooking spray
This article appears in February 2011.