Easy Biscuits & Chicken Sausage Gravy


· 1 (16 ounce) can buttermilk biscuits

· 2 tbsp. olive oil

· ½ medium onion, diced

· ½ medium red bell pepper, diced

· 1 (14 ounce) package of ground breakfast chicken sausage

· ½ tsp. fennel seeds

· ¼ cup of brown rice flour

· 2 ½ cups non-dairy unsweetened milk

· Garlic salt (to taste)

· Black pepper (to taste)

· 1 tbsp. unsalted butter

· ½ dozen fried eggs


· Cook biscuits per instructions on package. Set aside.

· In a large skillet, heat olive on medium high heat. Add onions and sauté until translucent and tender, 2 - 3 minutes.

· Mix in ground sausage. Cook until browned and crumbly, 5- 7 minutes. Stir in fennel seeds.

· Mix in flour. Stir well to avoid burning, 1 -2 minutes.

· Stir in milk. Season with garlic salt and pepper to taste. Reduce heat to medium.

· Let simmer for 5 minutes, stirring frequently. Add additional milk if gravy is too thick. Remove from heat.

· In a medium skillet, heat ½ tsp. of butter on medium high heat. Break egg and slip into skillet one at a time. Cook until whites harden and yolks thicken, 1 – 2 minutes. Salt and pepper to taste.

Pour gravy over biscuits. Add egg on top. Serve.

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