Biscuits with Chicken Sausage Gravy Recipe
Warm, flaky biscuits paired with a rich, savory chicken sausage gravy make for a hearty meal that's perfect for any time of the day. This comforting classic is packed with flavor and layers of goodness in every bite.
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Servings: 6
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
- ⅓ cup olive oil or butter
- ⅓ 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
- ⅛ 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!