Buttermilk Chicken Biscuit with Sausage Gravy


  1. Fry the chicken breasts to a minimum internal temperature of 165°F. Immediately apply a generous coating of the white cheddar seasoning.
  2. To make Herbed Sausage Gravy, in a medium saucepot, mix together Country Sausage Gravy, Italian seasoning, and garlic. Bring to simmer. Turn off the heat and let it infuse for 30 minutes.
  3. For each serving: Spread 1 Tbsp of Herbed Sausage Gravy on bottom half of biscuit. Top with fried chicken breast and egg. Spread 1 Tbsp of Herbed Sausage Gravy on inside top half of biscuit and place on top of egg.


  • 10 ea chicken breast, fillets, breaded
  • white cheddar seasoning , as needed
  • herbed sausage gravy, to taste
  • 20 fl oz Chef-mate® Country Sausage Gravy
  • 2 1/2 Tbsp Italian seasoning, dried
  • 1 tbsp garlic, granulated
  • 10 ea biscuits, buttermilk or plain, baked, split
  • 10 ea egg(s), cooked over hard