For fans of biscuits and gravy, this dish is hard to ignore; when we see the classic breakfast combo on a menu, we’re going to order it, no questions asked. In this recipe, traditional pork sausage gravy gets an update with the help of ground chicken, a Cajun spice blend, and the Holy Trinity of Cajun cooking: onion, bell pepper, and celery, which add heft and a little sweetness to the mix. Flaky biscuits make the ideal accompaniment, and this simplified version tastes much more complicated than it is (a.k.a. no chilling required). One note: Be sure to note whether the Cajun spice blend you are using includes salt and adjust your seasoning accordingly.
What you’ll need
Large Skillet
$74 At Amazon
Bench Scraper
$8 At Amazon
Silicone Pastry Brush
$11 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Yield
4 servings
Ingredients
1
½
2
4½
½
1
2
1
2
1
1
2
2½
1
½
Need to make a substitution?
Preparation
Step 1
Place a rack in middle of oven; preheat to 425°. Pulse 1 tsp. baking powder, ½ tsp. baking soda, 2 cups all-purpose flour, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a food processor. Add ½ cup (1 stick) chilled butter, cut into small pieces; pulse until crumbly and largest pieces of butter are pea-size. Transfer to a bowl and fold in 1 cup sour cream.
Step 2
Turn out dough onto a surface; pat into a rectangle. Fold in half, pat out again. Repeat 1 more time, then form into an 8x4" rectangle; cut into 4 pieces. Transfer to a parchment-lined baking sheet.
Step 3
Mix remaining 1 Tbsp. sour cream and a drizzle of water in a small bowl (it should be the consistency of heavy cream); brush tops of biscuits with sour cream mixture. Sprinkle with a little salt. Bake, rotating baking sheet once, until golden brown, 18–22 minutes.
Step 4
Meanwhile, heat 2 tsp. vegetable oil in a large skillet over medium-high. Add 1 lb. ground chicken, 2 tsp. Cajun seasoning, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, breaking up meat into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer chicken to a plate.
Step 5
Melt remaining 3 Tbsp. unsalted butter, cut into small pieces, in same pan over medium-high heat. Add 1 small onion, finely chopped, 1 small red bell pepper, finely chopped, 2 celery stalks, finely chopped, remaining 1 Tbsp. Cajun seasoning, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and mix to combine; season with freshly ground black pepper. Cook, stirring occasionally, until vegetables are softened and lightly browned, 8–10 minutes.
Step 6
Sprinkle in remaining 3 Tbsp. all-purpose flour and cook, stirring to coat, until golden, about 2 minutes. Reduce heat to medium-low. Stirring constantly, gradually pour in 2½ cups whole milk, stopping occasionally to combine and let thicken before adding more, about 4 minutes total. (Gravy should be slightly runnier than you expect; it will thicken when you add the chicken and as it cools.)
Step 7
Stir 1 tsp. apple cider vinegar, ½ tsp. crushed red pepper flakes, and reserved chicken into gravy; taste and season with salt and black pepper. Divide gravy among plates and top with coarsely chopped parsley. Serve with biscuits.