Biscuits and gravy with homemade chicken breakfast sausage

Main Dish
4 servings
15 min
8 min
Very Easy


Number of serving: 4
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


  • 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.


Biscuits and Gravy with Homemade Chicken Breakfast Sausage, photo 1Biscuits and Gravy with Homemade Chicken Breakfast Sausage, photo 2Biscuits and Gravy with Homemade Chicken Breakfast Sausage, photo 3

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