This classic Southern comfort food combines buttery, flaky homemade biscuits with rich, savory chicken gravy for a meal that satisfies any time of day. The biscuits provide the perfect canvas for the creamy gravy studded with tender chicken pieces. While many associate this dish with breakfast, it makes an equally delicious dinner option. The recipe features simple pantry ingredients transformed through time-honored techniques to create something truly spectacular. Whether you’re a seasoned Southern cook or trying your hand at this comfort classic for the first time, this recipe delivers reliable results and heartwarming flavor.
Southern-Style Chicken Gravy and Biscuits
There’s something profoundly satisfying about a plate of homemade biscuits smothered in rich, savory chicken gravy. This quintessential Southern comfort dish has stood the test of time for good reason – it combines simple ingredients to create something truly extraordinary. The contrast between the flaky, buttery biscuits and the creamy, hearty gravy creates a perfect harmony of textures and flavors that’s nearly impossible to resist.
What makes this recipe special is its versatility and accessibility. Whether you’re cooking for a family breakfast, a weekend brunch, or a cozy dinner, chicken gravy and biscuits fits any occasion. The ingredients are pantry staples you likely already have on hand, and the techniques, while requiring some attention to detail, are approachable even for novice cooks.
Why You Should Try This Classic Comfort Food
This dish also connects us to a rich culinary heritage. Southern cooking is known for transforming humble ingredients into dishes of remarkable depth and character. The tradition of making biscuits and gravy dates back generations, when home cooks needed to create filling, satisfying meals from limited resources. Today, we continue this tradition not out of necessity but for the pure pleasure these flavors bring.
Beyond just being delicious, there’s something inherently comforting about preparing this meal. The process of mixing dough by hand, the aroma of biscuits baking, and the methodical stirring of gravy are all meditative acts that ground us in the moment. In our fast-paced world, taking time to create something from scratch becomes its own reward.
This recipe strikes the perfect balance between honoring tradition and allowing for personal expression. Once you master the basics, you can adapt and modify to suit your tastes – perhaps adding herbs to your biscuits or incorporating different seasonings into your gravy. The foundation remains the same, but the possibilities for making it your own are endless.
Storage Options
- Refrigeration: Store leftover gravy and biscuits separately. Gravy will keep for 3-4 days in an airtight container. Biscuits will stay fresh for 2-3 days in a sealed bag or container at room temperature, or up to 5 days refrigerated.
- Freezing: Biscuits freeze exceptionally well for up to 3 months. Place in a single layer on a baking sheet until frozen, then transfer to a freezer bag. Gravy can be frozen for up to 3 months in airtight containers, though the texture may change slightly upon thawing.
- Reheating: Warm gravy gently on the stovetop over medium-low heat, adding a splash of milk or chicken broth if needed to restore consistency. Reheat biscuits in a 350°F oven for 5-7 minutes or a few seconds in the microwave.
Summary
This Southern-style Chicken Gravy and Biscuits recipe features light, flaky buttermilk biscuits topped with creamy, savory chicken gravy. The biscuits are made with cold butter and buttermilk for the perfect rise and texture, while the gravy combines tender chicken pieces with a roux-based sauce seasoned with herbs and spices. This hearty comfort food takes about 45 minutes to prepare and serves 4-6 people.
Equipment
- Large mixing bowl
- Pastry cutter or food processor
- Measuring cups and spoons
- Biscuit cutter (2-inch) or drinking glass
- Baking sheet
- Parchment paper
- Large skillet or saucepan
- Wooden spoon or whisk
- Sharp knife and cutting board
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cubed
- 3/4 cup cold buttermilk, plus more if needed
- 2 tablespoons melted butter for brushing (optional)
For the Chicken Gravy:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, diced into small pieces
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1/2 cup whole milk or half-and-half
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
For the Biscuits:
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Make a well in the center and pour in the cold buttermilk. Stir just until the dough comes together. The dough should be sticky.
- Turn the dough onto a lightly floured surface and gently pat it to about 3/4-inch thickness. Fold the dough over itself 4-5 times to create layers.
- Pat the dough to a 1-inch thickness and cut out biscuits using a 2-inch round cutter. Press straight down without twisting for the best rise.
- Place biscuits on the prepared baking sheet with sides touching for soft sides or 1 inch apart for crisp sides.
- Bake for 12-15 minutes until golden brown. Brush with melted butter if desired.
For the Chicken Gravy:
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add the diced chicken and cook until browned and cooked through, about 5-6 minutes.
- Add the diced onion and cook until softened, about 3-4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the chicken mixture and stir continuously for 2 minutes to cook the flour.
- Gradually whisk in the chicken broth, stirring constantly to prevent lumps.
- Add milk or half-and-half, thyme, and sage. Bring to a simmer.
- Reduce heat to medium-low and cook, stirring occasionally, until the gravy thickens to desired consistency, about 5-7 minutes.
- Season with salt and pepper to taste.
- Stir in chopped parsley if using.
- Serve hot gravy over split warm biscuits.
Notes
- For best results, keep all biscuit ingredients as cold as possible before mixing.
- The chicken can be replaced with 2 cups of shredded rotisserie chicken added after making the roux.
- For a thicker gravy, use less liquid or cook longer; for a thinner gravy, add more broth or milk.
- Leftover gravy can be repurposed as a sauce for pasta or as a base for pot pie.
Tips for Success
- When making biscuits, handle the dough as little as possible to ensure tenderness.
- Use a metal biscuit cutter and press straight down without twisting to get the best rise.
- Cold ingredients are crucial for flaky biscuits – consider chilling your flour and butter in the freezer for 15 minutes before starting.
- For the gravy, creating a proper roux is essential – cook the flour thoroughly before adding liquids to avoid a raw flour taste.
- Simmer the gravy gently rather than boiling to prevent it from breaking or becoming grainy.
- Taste and adjust seasoning throughout the cooking process, especially after the gravy has thickened.
Additional Tips and Variations
- Herb Biscuits: Add 1 tablespoon of fresh herbs like rosemary, thyme, or chives to the biscuit dough.
- Cheese Biscuits: Fold in 3/4 cup of shredded cheddar or Gruyère cheese to the biscuit dough.
- Sausage Gravy Variation: Replace chicken with 1 pound of crumbled breakfast sausage.
- Mushroom Addition: Add 8 ounces of sliced mushrooms when cooking the onions for an earthy flavor.
- Spicy Gravy: Add 1/4 teaspoon of cayenne pepper or a dash of hot sauce for heat.
- Vegetarian Option: Replace chicken with 2 cups of diced mushrooms and use vegetable broth.
- Dairy-Free: Use plant-based milk and butter alternatives in both the biscuits and gravy.
- Drop Biscuits: For a quicker option, add slightly more buttermilk and drop spoonfuls of dough directly onto the baking sheet instead of rolling and cutting.
Frequently Asked Questions (FAQ)
Q: Can I make the biscuits ahead of time? A: Yes! You can prepare the biscuit dough, cut it into rounds, and freeze them unbaked. When ready to use, bake directly from frozen, adding 3-5 minutes to the baking time.
Q: Why did my biscuits turn out flat? A: This usually happens when the butter gets too warm before baking. Make sure to keep all ingredients cold and work quickly. Also, check that your baking powder and baking soda are fresh.
Q: How do I fix lumpy gravy? A: If your gravy develops lumps, whisk vigorously or strain through a fine-mesh sieve. To prevent lumps, add liquid gradually while continuously whisking.
Q: Can I use chicken breasts instead of thighs? A: Yes, though chicken thighs provide more flavor and moisture. If using breasts, be careful not to overcook them as they can become dry.
Q: Is there a shortcut version of this recipe? A: You can use store-bought biscuits and rotisserie chicken to significantly reduce preparation time while still enjoying homemade gravy.
Q: How can I make the gravy lighter? A: Use low-fat milk instead of half-and-half and reduce the butter by half, substituting with additional olive oil.
Conclusion
Mastering this Chicken Gravy and Biscuits recipe opens the door to one of America’s most beloved comfort food traditions. While it may seem straightforward, the combined effect of flaky, buttery biscuits paired with rich, savory gravy creates a dining experience that’s greater than the sum of its parts. Don’t be surprised if this becomes a requested favorite for family gatherings or a personal go-to when you need something satisfying and soul-warming. The beauty of this dish lies in its simplicity and the care put into each component. As you become more comfortable with the techniques, feel free to add your own flourishes and make it truly your own. Whether served for breakfast, lunch, or dinner, this Southern classic proves that sometimes the most humble ingredients create the most memorable meals.