Growing up in Texas, one of my favorite weekend breakfasts was biscuits and gravy.  My mom also made a simple variation of that with sausage gravy over toast.  It was such a creamy, gooey, tummy filling treat, and I still enjoy it today.  But, the version my mom always made was with pork sausage and I thought I’d experiment by making a version with ground chicken instead.   And, to add a little extra treat, I fried a little ground chicken patty to top the biscuits before ladling the creamy gravy on top.

Check out this version and let me know what you think!

Chicken Biscuits and Gravy

makes 8 biscuits and chicken patties



2 cu All Purpose Flour
1 tbl Baking Soda
1/2 tsp Salt
1/2 cu Butter Flavored Shortening
3/4 cu Buttermilk
2 tbl Butter, melted

chicken patties

1 lb Ground chicken
1/4 cu White Onion, finely minced
1 tsp Fresh Sage, finely chopped
1 tsp Coriander
1/2 tsp Cayenne Pepper
1/2 tsp Salt
1/2 tsp Pepper
1 cu All Purpose Flour
1/2 tbl Balking Powder
1/2 tbl Onion Powder
1 cu Buttermilk
Vegetable Oil for frying

chicken gravy

1 lb Ground Chicken
1 tsp Fresh Sage, finely chopped
3 tsp Black Pepper
1 tsp Salt
6 tbl Butter
3 tbl All Purpose Flour
4 cu Whole Milk


Preheat oven to 425 degrees F. Mix together flour baking soda and salt in a large bowl. Cut in shortening with a fork or pastry blender until mixture resembles coarse meal. Add in buttermilk and gently mix until all ingredients are just combined. Pour mixture onto a lightly floured board and shape into a large 1” thick round. Using a 3” biscuit cutter dipped in flour, cut 4-5 biscuits out of the dough. Reshape the remainder and cut 3-4 additional biscuits to yield a total of 8 biscuits. Place biscuits on a baking sheet just toughing each other. Bake for about 10 minutes, or until golden brown. Remove from oven and set aside.

To make chicken patties, place ground chicken, onion, onion, sage, coriander, cayenne pepper, salt and pepper in a large bowl and mix together thoroughly. Shape mixture into 8 patties (wetting your hands makes this process easier). Pour vegetable into a sauce pan, filling it to a depth of about 1” over high heat. Separately, mix together 1 cu flour, 1/2 tablespoon of baking powder and 1/2 tablespoon of onion powder in a medium sized bowl. Pour buttermilk into a shallow bowl. Dip chicken patties into buttermilk and then dredge it the flour mixture and set aside. Once vegetable oil is hot, gently place patties in the pan. Fry patties for 3 minutes per side or until cooked through. Transfer patties to a paper towel to drain.

To make chicken gravy, sauté ground chicken in a large saucepan over medium high heat until opaque, about 3 minutes. Add sage, salt, and pepper and mix for an additional minute or two. Add butter and stir until butter is fully melted and fully blended. Add flour and stir to combine, about 1-2 minutes. Add milk and reduce heat to medium. Stir until mixture thickens, about 15-20 minutes. You can continue to cook mixture longer if you’d like a thicker gravy.

To serve, split a biscuit and place on a serving bowl or plate. Place a chicken patty on a biscuit half. Ladle chicken gravy over the chicken patty and the other biscuit half.