Chicken Sausage Biscuits & Gravy

Name: Chicken Sausage Biscuits & Gravy
Prep time: 15
Cook time: 15
Total time: 30
Yield: 1
Ingredients: package The Sausage Project Classic Roasted Chicken Sausage, casings removed and crumbled; butter; all-purpose flour; whole milk; kosher salt; freshly ground black pepper; garlic powder; onion powder; box biscuit mix, prepared to yield 4–6 biscuits; Buttermilk, used in place of milk according to package directions; large eggs; vegetable oil or butter, for frying; Chopped parsley, for garnish (optional)

Prep Time: 15 min | Cook Time: 15 min | Servings: 1

American

Breakfast

Classic Roasted

Served up as a steaming platter of pure Americana, biscuits and gravy is a staple of the classic diner breakfast. But what if you could get that same rib-sticking comfort with a lighter touch?

Our take delivers everything you love about the original, with a simple swap: lean Classic Roasted Chicken Sausage in place of pork. The result is a rich, savory gravy built on juicy roasted chicken, ladled over warm buttermilk biscuits and finished with yolky eggs. It’s satisfying and much lower in fat, like a cross between sausage gravy and chicken and dumplings, without the post-brunch slump.

See Recipe

A plate of chicken sausage biscuits and gravy with fried egg.

A partially eaten plate of chicken sausage biscuits and gravy with fried egg.

SERVING MULTIPLIER:

Ingredients

1 package The Sausage Project Classic Roasted Chicken Sausage, casings removed and crumbled

2 tablespoons butter

3 tablespoons all-purpose flour

3 cups whole milk

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 box biscuit mix, prepared to yield 4–6 biscuits

Buttermilk, used in place of milk according to package directions

4 large eggs

2 tablespoons vegetable oil or butter, for frying

Chopped parsley, for garnish (optional)

Instructions

Prep Time: 15 min | Cook Time: 15 min | Servings: 1

Make your biscuits: Preheat the oven according to the biscuit mix package directions. Prepare the dough as directed, substituting buttermilk for the milk for added richness. Portion and bake until golden brown. Set aside and keep warm.

Prep the sausage: Heat a large skillet over medium heat. Add the crumbled chicken sausage and cook for 5–6 minutes, breaking it apart with a spoon, until browned and fully cooked.

Make a roux: Add the butter and let it melt into the sausage. Sprinkle the flour over the top and stir to coat. Cook for about 1 minute to remove the raw flour taste.

Build your gravy: Slowly whisk in the milk, stirring constantly to prevent lumps. Add the salt, black pepper, garlic powder, and onion powder. Simmer for 4–5 minutes, stirring frequently, until thick and creamy.

Fry your eggs: While the gravy simmers, heat a second skillet over medium heat. Add the oil or butter and fry the eggs until the whites are set and the yolks are cooked to your preference.

Put it all together: Split the warm biscuits and arrange on a serving platter. Spoon the chicken sausage gravy generously over the top. Serve the fried eggs on the side, or place one on each serving if desired.