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Biscuits and Gravy with Chicken Recipe

American · Main course · 50 min total

A comforting Southern classic featuring flaky buttermilk biscuits topped with creamy sausage-style gravy and tender shredded chicken.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1 lb boneless skinless chicken breasts
• 1 lb ground pork breakfast sausage
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Salt to taste

Instructions

1. Preheat oven to 425°F. In a large bowl, whisk together 2 cups flour, baking powder, salt, and baking soda. Cut in cold butter using a pastry blender until mixture resembles coarse crumbs. Stir in buttermilk until just combined. Turn dough onto a floured surface, knead gently 4-5 times, then pat to 1-inch thickness. Cut out biscuits with a 2.5-inch cutter and place on a baking sheet. Bake 12-15 minutes until golden.
2. While biscuits bake, place chicken breasts in a pot, cover with water, and bring to a boil. Reduce heat and simmer 15-20 minutes until cooked through. Remove chicken, let cool slightly, then shred with two forks.
3. In a large skillet over medium heat, cook sausage, breaking it up, until browned and cooked through, about 8 minutes. Sprinkle 1/4 cup flour over sausage and stir, cooking 1 minute. Gradually whisk in milk, stirring constantly. Add black pepper and cayenne if using. Cook until gravy thickens, about 3-5 minutes. Season with salt to taste.
4. Stir shredded chicken into the gravy and heat through. Split biscuits in half, place on plates, and ladle gravy over the top. Serve immediately.

Tips

• For extra fluffy biscuits, handle the dough as little as possible.
• If gravy is too thick, add a splash of milk; if too thin, simmer longer.
• Leftover gravy can be refrigerated for up to 3 days and reheated with a little milk.

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