Biscuits and gravy with homemade chicken breakfast sausage

Ingredients

• 4 freshly baked buttermilk biscuits (such as Eating Well’s Buttermilk Biscuits)
• extra virgin olive oil
• homemade chicken breakfast sausage , uncooked
• 1/4 cup all-purpose flour
• 3/4 teaspoon Kosher salt
• 3/4 teaspoon freshly ground black pepper, plus more for garnish
• 1/4 teaspoon ground sage
• 1 1/2 cup 1% milk

Homemade Chicken Breakfast  Sausage:

• 1/2 lb ground chicken
• 1/2 teaspoon ground sage
• generous 1/4 teaspoon Kosher salt
• generous 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon brown sugar

You may like

Pumpkin and sausage meat pasta

Preparation

• Split each biscuit on a separate plate; set aside.
• Heat a drizzle of olive oil in a skillet over medium-high heat. Add the chicken sausage, and stir with a wooden spoon to crumble. Cook until lightly browned, about 5-6 minutes. Set aside.
• In a small bowl, whisk together the flour through sage. Slowly add milk, and whisk to combine.
• Heat a small saucepan over medium heat. Add in the flour-milk mixture, and bring to a simmer, whisking constantly. Reduce heat to low and simmer until thickened, 1-2 minutes, whisking constantly.
  
• Stir the cooked sausage into the warm gravy, and spoon over the split biscuits. Finish with an extra grinding of black pepper.
• Homemade Chicken Breakfast Sausage:
  In a bowl, combine all ingredients; mix well.