Chicken Biscuits with White Sausage Gravy
Welcoming loved ones around a generous table starts with letting the fresh aromas of Chicken Biscuits with White Sausage Gravy fill the home, allowing the savory aromas and fresh ingredients to develop deep flavors, which turns kitchen preparation into a shared pleasure and a welcoming ritual. The application of dry heat locks the structure of the dish by coagulating proteins, creating a tender crumb while browning surface carbohydrates for rich flavor. The resulting centerpiece is a stunning, warm invitation for a party of eight, blending quiet luxury with the nostalgic pleasure of sharing a beautifully prepared treat.
Light and fluffy biscuits are the perfect vessel for velvety thick milk gravy. Add a piece of fried chicken and you have the South' s greatest breakfast treasure.
Chicken Biscuits with White Sausage Gravy
Ingredients
- 6 boneless, skinless chicken thighs
- 1 cup buttermilk
- Canola oil for frying
- 2 cups unbleached all-purpose flour, divided
- 2 large eggs
- 1 cup cornflake crumbs
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon coarse black pepper
- 2 cups unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 6 tablespoons butter, chilled and cut into small pieces, plus 2 tablespoons butter melted for the tops
- ¾ cup buttermilk
- ¼ cup heavy cream
- 1 tablespoon olive oil
- ½ pound ground pork sausage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 4 tablespoons butter, ½ stick
- 4 tablespoons unbleached all-purpose flour
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
Instructions
- Plop the chicken into a re-sealable plastic bag. Pour in the buttermilk. Refrigerate for 30 minutes or up to 4 hours.
- Heat canola oil in a deep skillet to 350°. Place one cup of flour into a shallow bowl. Whisk the eggs with a tablespoon of water in a second bowl. Whisk together the remaining flour, cornflake crumbs and seasonings in a third shallow bowl. Remove the chicken from the buttermilk and shake off any excess liquid.
- Dredge each piece of chicken into the flour, then into the egg wash and finally into the cornflake coating. Lay the chicken into the hot oil and cook until golden on one side, about 5 minutes. Use tongs to turn the chicken and cook on the second side until golden, about 5 minutes more. Transfer the chicken onto a rack, set into a baking tray. Season with salt and pepper.
- Biscuits Preheat the oven to 450°. Line a baking sheet with parchment paper. Place the flour, baking powder, baking soda and salt into the bowl of a food processor. Add the 6 tablespoons of chilled butter. Pulse on and off until the flour looks crumbly.
- With the machine running, pour in the buttermilk and pulse until the dough just comes together. Dump the dough onto a floured board or counter top. Pat the dough out to ¾-inch thickness. Use a 3inch round biscuit cutter to cut out biscuits, blending scraps to form 6 to 8 biscuits. Transfer the biscuits to the baking sheet.
- Brush the tops with cream. Place the tray into the oven and bake until the biscuits are golden, about 10 to 12 minutes. Remove the tray from the oven. Brush the biscuits with melted butter and sprinkle with salt and coarse black pepper.
- Sausage Gravy Heat the olive oil in a pot over medium high heat. Add the sausage. Season with the onion powder, garlic powder and cayenne pepper. Cook, breaking up any big clumps until browned, about 5 minutes. Use a slotted spoon to scoop the pork into a bowl. Whisk the butter and flour together in the skillet until golden and bubbling.
- Stir in the milk and cream. Bring the gravy to a boil. Reduce the heat to medium. Continue stirring until the gravy thickens. Stir the sausage back into the gravy.
- Split 6 biscuits in half. Place a piece of chicken on the bottom half. Spoon the sausage gravy over the chicken.
- Place the biscuit top over the gravy. Store leftover gravy in an airtight container.
I cannot live without my food processor. It's the one appliance I keep out on the counter – even when company's coming. My favorite version of this gadget, allows you to tackle everyday cooking jobs, using interchangeable 16-cup, 13-cup, and 4 ½-cup work bowls; the bowls nest inside each other for easy storage. It has a wide mouth feed tube, so you don't need to do as much prep, plus blades for slicing, shredding, chopping and mixing. My beloved food processor has a dough blade for making dough, so I don't absolutely have to have a bread machine (though, I do!). Food processors with a smaller capacity work just fine, too. The take away advice here, is one food processor is better than NO food processor.
Sunday Best Dressed Add a Sunday spectacular dimension to this dish with a drizzle of spicy syrup. Combine 1 cup maple syrup with ¼ cup hot pepper sauce and 2 teaspoons nutmeg in a small pan. Bring to a boil; then reduce the temperature to simmer the sauce for 3 to 5 minutes. Pour the syrup over the top of the chicken biscuit. OUTSTANDING!
The Heart of the Table
The comforting aroma of sizzling meats and savory fats wafting from the kitchen evokes a sense of home-cooked abundance, drawing everyone close to enjoy these delicious chicken biscuits. Passing this generous, warm platter around the table turns our dinner into a lively symphony of stories.
The Art of the Host
- a pair of professional-grade stainless steel locking kitchen tongs
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- unbleached, pre-cut parchment paper sheets for clean releases
- a flexible stainless steel slotted turner with a walnut handle
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To complement the rich, buttery layers of the Chicken Biscuits with White Sausage Gravy, we suggest a rustic, dry farm-pressed apple cider or a bright, high-acid Chenin Blanc from the Loire Valley. The pairing delivers crisp orchard fruit and honeyed stone fruit notes with a sharp mineral finish that cuts right through the savory gravy and rich starches. Serve chilled at 45°F in a tulip glass. For a non-alcoholic alternative, serve a warm, hand-brewed chicory coffee prepared with roasted dandelion root, served at 150°F in a heavy stoneware mug. Its robust, roasted bitterness grounds the heavy fat and starch with a sophisticated, earthy finish.
- THE VIBE: Create a cozy, inviting atmosphere for a party of eight in a sun-drenched sunroom, where floor-to-ceiling windows catch the soft, golden morning sunbeams. Let the air carry the gentle, acoustic sounds of front-porch bluegrass—featuring the warm, finger-picked melodies of Doc Watson or Tony Rice playing softly in the background to set a relaxed, nostalgic tempo. Keep the lighting completely natural, allowing the morning sun to filter through leafy houseplants and illuminate the casual family chatter. Arrange plush, comfortable seating with plenty of soft linen throw pillows, encouraging guests to linger long after the meal is finished.