Who doesn’t love biscuits, sausage and gravy? We make our own gluten-free chicken breakfast sausage with organic ground chicken and a few spices.
Cook the package of gluten-free biscuit mix according to directions on the package.
To make the chicken breakfast sausage, add the ground chicken to a medium size bowl. Add the spices. Mix together until well combined. Add a little olive oil to a medium sized skillet. Add the seasoned chicken and cook over medium high heat. Use a wooden spoon to break the chicken into smaller pieces. Cook until browned, about 5-10 minutes. Remove from pan and set aside.
To make the gravy, add the vegetable shortening to the same skillet the chicken was cooked in (or a small sauce pan). Heat over medium heat and add the flour when shortening melts. Stir for about 1-2 minutes to create a light roux. Add the salt and peppers. Stir for about 1 minute. Add the coconut milk creamer and whisk occassionally until the gravy thickens up.
You can add the sausage to the gravy before serving with the biscuits. Or just pour the gravy on top of the sausage and biscuit.