Begin by splitting the boneless skinless chicken breasts in half for even cooking. In a bowl, combine the chicken with buttermilk and a sprinkle of Cajun seasoning, garlic powder, onion powder, and paprika. Let the chicken marinate for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Open a can of Pillsbury Homestyle biscuits and place them on the prepared sheet, ensuring they have a little space between them. Bake according to the package instructions, typically around 10-12 minutes, until they are golden brown and fluffy. Set aside to cool slightly.

In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add the breakfast sausage, breaking it apart with a spatula as it cooks. After about 5 minutes, when the sausage is browned, stir in flour and cook for another 2 minutes until the mixture is golden. Gradually whisk in 1 ½ cups of half and half, cooking for about 5-7 minutes, until the gravy has thickened. Season with salt and pepper to taste.

While the gravy simmers, heat vegetable oil in a deep skillet or fryer to 325-350°F (160-175°C). Dredge the marinated chicken pieces in seasoned flour, shaking off excess. Carefully place the chicken in the hot oil, frying for about 3-5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.

Once everything is cooked, slice the freshly baked biscuits in half and place a piece of fried chicken on the bottom half of each biscuit. Generously ladle the creamy sausage gravy over the chicken, allowing it to soak into the biscuit. Finally, place the top half of the biscuits on, and your Chicken Biscuits and Gravy are ready to be served hot!