Biscuits with Chicken Sausage Gravy Recipe
Homemade light biscuits served with a savory chicken sausage gravy is the epitome of comfort food. This hearty and versatile dish is perfect for breakfast, brunch, or dinner, making it a delightful choice for family gatherings or cozy meals.
Ingredients and Preparation Essentials
Self-rising flour is the cornerstone of tender, fluffy biscuits, while Greek yogurt and cold butter contribute to their flaky layers. The flavorful chicken sausage, enhanced with a rich spice mix, forms the heart of the gravy. The addition of olive oil or butter creates a smooth and creamy base, tying the dish together beautifully.
Select high-quality ground chicken for a juicy, flavorful gravy. Fresh herbs and the finest seasonings elevate the sausage mix, ensuring every bite is aromatic and satisfying. For a personal twist, substitute dairy milk or butter with plant-based alternatives to suit dietary needs.
Step-by-Step Instructions for Perfect Light Biscuits and Chicken Sausage Gravy
Preparing the Biscuit Dough
Begin by gently combining self-rising flour, baking powder, butter, yogurt, and milk. Keep the ingredients cold and mix minimally to avoid overworking the dough. This ensures tender, airy biscuits.
Shaping and Baking Biscuits
Pat and fold the dough multiple times to create distinct layers. When cutting, press the cutter straight down without twisting to prevent sealing the edges. Bake the biscuits until they’re golden brown, checking early to avoid overbaking.
Creating the Chicken Sausage Gravy
Seasoning the Sausage
Thoroughly mix the ground chicken with a robust blend of spices, ensuring even distribution. The sage, thyme, and paprika infuse the sausage with a warm, savory depth.
Cooking the Sausage
Brown the seasoned chicken in a hot skillet, breaking it into small pieces for a uniform texture. Cook until golden, locking in the spices’ flavor.
Making the Gravy Base
Prepare a smooth roux by cooking flour in butter or oil until it emits a nutty aroma. Gradually whisk in cold chicken broth and water to create a creamy consistency without lumps.
Combining and Thickening
Return the browned chicken to the skillet and simmer the mixture, stirring occasionally. Adjust seasoning as needed, ensuring the gravy is rich, flavorful, and perfectly thickened.
Serving Suggestions and Pairings
Classic Pairings
Serve the savory gravy over warm, flaky biscuits for a traditional and satisfying breakfast or brunch. For a fuller meal, pair it with scrambled eggs and sautéed vegetables.
Creative Serving Ideas
Transform the gravy into a versatile topping for mashed potatoes or roasted vegetables. Alternatively, incorporate the biscuits and gravy as a side dish to elevate holiday dinners.
Recipe Tips
Fluffy Biscuits:
Handle the dough minimally and fold it multiple times for flaky layers. Avoid twisting the cutter to ensure proper rising.
Perfect Gravy Consistency:
Whisk cold broth gradually into the roux for a lump-free sauce.
Enhanced Flavor:
Adjust the spice mix to your liking with extra paprika or cayenne for a hint of heat.
What to Serve With This Recipe
Hearty Breakfast Options
Pair the biscuits and gravy with crispy bacon or turkey sausage for a protein-packed breakfast.
Elegant Brunch Ideas
Complement the dish with fresh fruit salad or a lightly dressed green salad for a balanced brunch spread.
Dinner Transformation
Use the biscuits and gravy as a topping for savory pot pies or casseroles to create a comforting evening meal.
Frequently Asked Questions
Can I Use Pre-Made Biscuits?
Yes, but homemade biscuits bring a superior texture and flavor to the dish.
What If My Gravy Is Too Thin or Thick?
Thin it with extra broth or water, or thicken with a small slurry of flour and water.
Can I Make This Recipe Ahead of Time?
The biscuits can be baked a day in advance, and the gravy reheats well with a splash of water or broth.
What Are the Best Substitutes for Chicken?
Ground turkey or pork sausage are excellent alternatives for different flavor profiles.
This light biscuit and chicken sausage gravy recipe is a hearty and comforting option that’s easy to prepare for any occasion. Its adaptability and satisfying flavors make it a go-to dish for casual breakfasts, elegant brunches, or cozy dinners. Give it a try and enjoy the warmth of homemade goodness!
Ingredients
Light Biscuits
2 ¼ cups self-rising flour, divided
1 tablespoon baking powder
2 tablespoons butter, cold and cut into pea-sized cubes
1 cup Greek yogurt (Fage 0% or similar)
½ cup unsweetened milk of your choice
Chicken Sausage Gravy
1 pound ground chicken
â…“ cup olive oil or butter
â…“ cup all-purpose flour
1 ½ cups cold chicken broth (homemade or low-sodium)
½ cup water
½ teaspoon salt
¼ teaspoon black pepper
Sausage Spice Mix
1 teaspoon all-purpose seasoning
1 teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon paprika
â…› teaspoon cayenne pepper
A pinch of crushed red pepper flakes
Instructions
Light Biscuits
Preheat your oven to 450°F (232°C).
In a mixing bowl, combine 2 cups of self-rising flour, baking powder, butter, yogurt, and milk. For tender biscuits, handle the dough as minimally as possible and keep the ingredients cold. For best results, freeze the butter in advance. Stir with a spoon rather than a mixer to maintain a light texture.
The dough will appear shaggy. Lightly dust a cutting board with the remaining ¼ cup of flour. Pat the dough into a ½-inch thick rectangle. Fold the dough in half, then pat it down to ½-inch thickness again. Repeat this folding and patting process five times to create flaky layers. The final rectangle should be approximately ¾-inch thick.
Use a biscuit cutter, glass, or knife to cut the dough into 8 rectangles or rounds. Avoid twisting the cutter, as twisting seals the edges and prevents proper rising.
Arrange the biscuits on a greased cast-iron skillet or baking sheet, leaving about 1 inch of space between them. Spray the tops with cooking spray.
Bake for 10–12 minutes, checking for doneness around 8 minutes. Remove from the oven when the biscuits are golden brown.
Chicken Sausage Gravy
In a large bowl, combine the ground chicken with the sausage spice mix. Mix thoroughly to evenly coat the meat with the spices.
Heat 2–3 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat. Add the seasoned chicken and brown it, breaking it into small pieces as it cooks. Once fully browned, remove the meat from the skillet and set aside.
In the same skillet, melt the butter or add more oil as needed. Sprinkle in the flour and stir continuously, cooking for 1–2 minutes until the mixture is smooth and begins to emit a nutty aroma.
Gradually pour in the cold chicken broth, whisking as you go to create a smooth base. Add the water and stir until the mixture thickens.
Return the browned chicken to the skillet, seasoning the gravy with additional salt and black pepper to taste. Simmer for about 5 minutes, stirring occasionally to prevent sticking, until the gravy reaches your desired consistency.
Serve the rich, flavorful gravy over freshly baked biscuits for a satisfying meal. Enjoy!
Biscuits with Chicken Sausage Gravy Recipe
Ingredients
Light Biscuits
- 2 ¼ cups self-rising flour divided
- 1 tablespoon baking powder
- 2 tablespoons butter cold and cut into pea-sized cubes
- 1 cup Greek yogurt Fage 0% or similar
- ½ cup unsweetened milk of your choice
Chicken Sausage Gravy
- 1 pound ground chicken
- â…“ cup olive oil or butter
- â…“ cup all-purpose flour
- 1 ½ cups cold chicken broth homemade or low-sodium
- ½ cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sausage Spice Mix
- 1 teaspoon all-purpose seasoning
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon paprika
- â…› teaspoon cayenne pepper
- A pinch of crushed red pepper flakes
Instructions
Light Biscuits
- Preheat your oven to 450°F (232°C).
- In a mixing bowl, combine 2 cups of self-rising flour, baking powder, butter, yogurt, and milk. For tender biscuits, handle the dough as minimally as possible and keep the ingredients cold. For best results, freeze the butter in advance. Stir with a spoon rather than a mixer to maintain a light texture.
- The dough will appear shaggy. Lightly dust a cutting board with the remaining ¼ cup of flour. Pat the dough into a ½-inch thick rectangle. Fold the dough in half, then pat it down to ½-inch thickness again. Repeat this folding and patting process five times to create flaky layers. The final rectangle should be approximately ¾-inch thick.
- Use a biscuit cutter, glass, or knife to cut the dough into 8 rectangles or rounds. Avoid twisting the cutter, as twisting seals the edges and prevents proper rising.
- Arrange the biscuits on a greased cast-iron skillet or baking sheet, leaving about 1 inch of space between them. Spray the tops with cooking spray.
- Bake for 10–12 minutes, checking for doneness around 8 minutes. Remove from the oven when the biscuits are golden brown.
Chicken Sausage Gravy
- In a large bowl, combine the ground chicken with the sausage spice mix. Mix thoroughly to evenly coat the meat with the spices.
- Heat 2–3 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat. Add the seasoned chicken and brown it, breaking it into small pieces as it cooks. Once fully browned, remove the meat from the skillet and set aside.
- In the same skillet, melt the butter or add more oil as needed. Sprinkle in the flour and stir continuously, cooking for 1–2 minutes until the mixture is smooth and begins to emit a nutty aroma.
- Gradually pour in the cold chicken broth, whisking as you go to create a smooth base. Add the water and stir until the mixture thickens.
- Return the browned chicken to the skillet, seasoning the gravy with additional salt and black pepper to taste. Simmer for about 5 minutes, stirring occasionally to prevent sticking, until the gravy reaches your desired consistency.
- Serve the rich, flavorful gravy over freshly baked biscuits for a satisfying meal. Enjoy!