Chicken Biscuits & Gravy Recipe
Sausage gravy, fried chicken, buttermilk biscuits.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken
For the Biscuits
For the Sausage Gravy
Method
For the Chicken
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, salt, black pepper, and garlic powder. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight.
- 2
Prepare for Frying
Heat the vegetable oil in a large frying pan over medium heat. In another bowl, mix the flour with a pinch of salt and pepper.
- 3
Fry the Chicken
Remove chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off excess. Carefully place the chicken in the hot oil and fry for about 6-8 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
For the Biscuits
- 4
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 5
Mix Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, and salt.
- 6
Cut in Butter
Cut the cold butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 7
Add Buttermilk
Make a well in the center of the mixture and pour in the buttermilk. Stir until just combined. Do not overmix.
- 8
Shape and Bake
Turn the dough onto a floured surface and gently knead a couple of times. Pat down to about 1-inch thickness and cut out biscuits using a biscuit cutter. Place on a baking sheet and bake in the preheated oven for 12-15 minutes, or until golden brown.
For the Sausage Gravy
- 9
Cook the Sausage
In a skillet over medium heat, cook the breakfast sausage until browned and crumbly, about 5-7 minutes.
- 10
Make the Roux
Sprinkle the flour over the cooked sausage and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
- 11
Add Milk
Slowly whisk in the milk, stirring constantly until the gravy thickens, about 5 minutes. Add black pepper and salt to taste.
