Beyond the Breakfast Sandwich: Chipotle Cheddar Biscuits and Sausage Gravy

As much as it hurts my heart to admit it, breakfast sandwiches get old sometimes.  (Please hold the death threats.) Having lived in the south while my husband was still in the Navy, we developed a certain fondness for scratch biscuits and sausage gravy.  My kitchen prior to keto almost ALWAYS had a bag of White Lily self-rising flour; the only exception to this was when we had used it all up and I couldn’t get to the grocery store!

Now that we’ve developed a keto-friendly biscuit, it’s like the clouds just opened up and rained down upon us a whole world of opportunities for the bread-based foods we’ve always loved.  The first of these new options is the Southern classic, Chipotle Cheddar Biscuits and Sausage Gravy!  I was really pleasantly surprised with how easily these biscuits sopped up the gravy.  I’m pretty sure I love these actually MORE than my conventional biscuits and gravy recipe from a bygone, pre-keto era.

I hope you love this as much as we do!

PS: If you missed the recipe for the biscuits themselves, you can find them HERE!

Chipotle Cheddar Biscuits and Sausage Gravy

Nothin’ like classic sausage gravy over a homemade, toasted cheddar biscuit!


  • 3/4 c cooked ground breakfast sausage (or sweet Italian sausage, which was what I happened to have on hand this morning.  Still awesome. And btw, if you cook too much ground sausage, either add it and be wild, or save it for another application.  It’s my philosophy that there is no such thing as too much sausage. And for my friends out there in the Muslim world and the Jewish community, this recipe is not relegated to pork sausage!! Don’t eat pork?  Use beef!  Don’t use that either?  Use chicken.  Do you, boo boo!)
  • 2 tbs ghee or bacon fat
  • 2 tbs shallot, minced
  • 2 cloves garlic, minced
  • 1-1/2 c chicken stock (If I’ve said it a thousand times, it will never be enough…. DO. NOT. SETTLE. for Swanson’s broth or anything similar to that.  This is going to be reduced, and that stuff will taste like chemical waste if you use it for that.  Look for unsalted chicken stock.  STOCK, I tell you!)
  • 1/4 c cream cheese
  • 1/3 c finely grate parmesan cheese
  • 3/4 tsp dried ground sage
  • 1/2 tsp dried rosemary
  • 1 tsp dried Italian herbs
  • 1/8 tsp ground nutmeg
  • 1 bay leaf
  • 1/4 c heavy cream, + 2 tbs for scrambling eggs!
  • 1 tbs cold butter
  • 4 Chipotle Cheddar Biscuits, toasted in the oven and halved
  • 4 eggs
  • Himalayan sea salt to taste


  1. In a medium saucepan over medium-high heat, melt the ghee/bacon fat and add the shallot and garlic.  Let these cook about a minute or two until they start to get a little of that pretty golden color goin’ on, then add the sausage, chicken stock, bay leaf, and dried herbs and spices. Crank that heat up to high and allow the stock to reduce down to about 1/3 to 1/4 of its original volume.
  2. While the stock is reducing, take this opportunity to scramble up some eggs (…because what good is a plate of biscuits and sausage gravy without eggs? Come on, now; let’s get serious.).  Scramble 4 eggs, 2 tbs of heavy cream, and a little salt and ground black pepper if you’re feelin’ roudy.  In a medium, non-stick skillet over high heat, melt some ghee or bacon fat or whatever heat resistant oil for which you have an affinity, and let it get SUPER hot!  Almost smoking.  Then jolt that heat down to medium-low and add your egg mix. Scramble the eggs until JUST set, then put into a heat proof dish.  It’s important here to remember the carryover temp rule, because nobody wants stiff scrambled eggs, and if they do, you need to cut them out of your life, because THAT, my friend, is some negativity that you do NOT need.
  3. Now that you have a pro-level stock reduction in your saucepan, whisk in the cream cheese and parmesan and revel in the way that stuff thickens right up with no roux, no roux at all!  Once it’s smooth and there are no clumps remaining, loosen it up with about 2 tbs to 1/4 c of heavy cream, see how much you like, and then finish it with a tbs or two of cold butter.
  4. Serve 1 biscuit and a quarter of the scrambled eggs on a plate with a quarter of the sausage gravy either on the side, as shown, or slathered all over that business like a beautiful, hot mess.

This is how my husband knows I love him, folks!  Healthy, happy biscuits and eggs, drowned in a gravy fit for a king!

Serves 4

Time: 20 mins

For all you Macro-maniacs out there! Yea, it’s pretty high in calories, but so is IHOP or Cracker Barrel or wherever else serves this type of breakfast to non-keto eaters. I find that when I have this, I’m not really hungry again until dinner. Alternatively, you can eat a half portion or omit the scrambled eggs.

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