Satisfy your comfort food cravings with our recipe for Green Chile Biscuits and Gravy. It’s a spicy twist on a classic southern dish made with pillowy buttermilk biscuits and thick sausage gravy. It’s the perfect meal for a cozy weekend brunch!
Alongside chicken fried chicken, biscuits and gravy is easily one of our favorite southern dishes. There’s nothing more comforting than buttermilk biscuits topped with homemade gravy and savory breakfast sausage. Even with homemade biscuits, the entire dish is fairly uncomplicated and easy to make.
For our recipe, we added a small twist to the classic by adding diced green chiles into the gravy for a bit of heat and southwest flavor. As spice lovers, mild green chiles add plenty of heat, but you can always use spicy ones if you like it extra hot.
The buttermilk biscuits are soft and tender inside and the bottoms get nice and crisp in the oven, giving the dish a bit of textural contrast. Some people only like a bit of pepper on top, but we like to add chopped chives for a pop of color and flavor. If you really feel like going all out, we highly recommend adding a runny fried egg on top of your green chile biscuits and gravy.
Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Ground Breakfast Sausage: We love the flavor from the fat in pork breakfast sausage, but feel free to try another meat if that’s what you prefer. Just be sure it has all the spices and flavorings of classic breakfast sausage.
- Buttermilk: This gives the biscuits their soft, tender crumb. You can use either whole or low-fat buttermilk.
- Diced Green Chiles: We use mild chiles, but you can mix and match spicy and mild or go full spicy if you like a lot of heat.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Combine the flour and butter. To make the biscuits, combine the dry ingredients then use a pastry cutter to mix in the butter until pea sized clumps form.
2. Add the buttermilk to the dry ingredients. Pour in the buttermilk then use a silicone spatula to mix and fold it all together until you get a rough, shaggy dough.
3. Shape the dough. Tip the dough out onto a lightly floured surface then shape into a ball. Use a rolling pin to flatten it into a ¾-inch (2 cm) thick horizontal slab.
4. Fold the dough. Fold a third of the dough into the center then take the other side and fold it over top. Flatten back into a ¾-inch slab and continue the process once more.
5. Cut out the biscuits. After folding, flatten the dough once more then cut out your biscuits with a 3-inch biscuit cutter. Place them on a pan and brush the tops with buttermilk.
6. Bake. Bake the biscuits until deeply golden brown on top then immediately brush them with a generous amount of melted butter.
7. Cook the breakfast sausage. Brown the breakfast sausage in a pan then sprinkle with flour. Mix until well combined then stir in the butter.
8. Make the gravy. Add the milk and simmer until thickened. Turn off the heat then stir in the diced green chiles and the salt and pepper to taste. Spoon the gravy over the biscuits and serve.
If you made this Green Chile Biscuits and Gravy recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Green Chile Biscuits and Gravy
Equipment
- Kitchen Scale
- Pastry Cutter
- Rolling Pin
- Pastry Brush
- Oven Thermometer
Ingredients
Buttermilk Biscuits
- 300 g (2 ½ cups) all-purpose flour spooned and leveled, plus more for rolling
- 1 tbsp baking powder
- 1 tsp fine sea salt
- 113 g (½ cup) unsalted butter cold and cubed
- 250 ml (1 cup) buttermilk cold, plus 1 ½ tbsp for brushing
- 28 g (2 tbsp) unsalted butter melted for brushing
Green Chile Sausage Gravy
- 1 lb (454 g) pork breakfast sausage
- ¼ cup (30 g) all-purpose flour spooned and leveled
- 2 tbsp (28 g) unsalted butter
- 3 cups (750 ml) whole milk plus more if needed
- 2 4-oz (113 g) cans diced green chiles we use mild
- Fine sea salt to taste
- Ground black pepper to taste
- Chopped chives for topping
Instructions
Buttermilk Biscuits
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter to cut the butter into the flour until pea sized lumps form.
- Add 250 ml (1 cup) of buttermilk to the flour and use a silicone spatula to mix and fold everything together until a shaggy dough forms.
- Tip the dough out onto a lightly floured surface and with floured hands, quickly bring the dough together into a cohesive ball.
- Sprinkle the top of the dough with a little flour and use a rolling pin to flatten it into a ¾-inch (2 cm) thick horizontal slab.
- Fold one of the short ends into the center of the dough then fold the other on top. Turn to orient the dough horizontally again and roll back into a ¾-inch (2 cm) thick slab. Repeat the folding process once more, working quickly so as to not melt the butter. If the dough starts to get sticky, sprinkle a touch of flour on top.
- Flatten the dough once more into a ¾-inch (2 cm) thick slab then use a 3-inch (7.6 cm) biscuit cutter to cut out the biscuits (press down, don't twist). Re-roll and cut any leftover dough until you get at least 6 biscuits.
- Spread the biscuits out onto the prepared baking sheet and brush with 1 ½ tbsp of buttermilk. Bake for 26-29 minutes until deeply golden brown and fluffy.
- Remove the biscuits from the oven and immediately brush with the melted butter.
Green Chile Biscuits and Gravy
- In a large pan over medium heat, cook the breakfast sausage until browned, breaking it up as it cooks.
- Once the meat has browned, sprinkle it with the flour and toss around for about 1 minute. Add the butter and stir until melted.
- Pour in the milk and let it come to a simmer over medium-high heat. Once bubbling, reduce the heat to medium-low and continue simmering for 8-10 minutes until thickened. If it's too thick, add a bit more milk to thin it out.
- Turn off the heat and stir in the diced green chiles and salt and pepper to taste.
- Serve by spooning a generous amount of gravy over the biscuits. Top with chives and more black pepper.
Notes
- We always recommend using a kitchen scale to measure in grams when making baked goods like these biscuits. Grams are more accurate and will yield more consistent results. No need to use grams for the gravy though since cooking is more flexible than baking!
- To prevent the dough from sticking to your hands and rolling pin, keep a small bowl of flour nearby so you can sprinkle the dough as needed.
- Biscuit Size: You can also use a 2 ½ inch biscuit cutter for slightly smaller biscuits. You should get up to 8 biscuits and the bake time should fall on the lower end of the given bake time in the recipe.
- Level things up by adding a fried egg on top of your biscuits and gravy!
- Storage: Place any leftover sausage gravy in an airtight container and keep it in the fridge for up to 3 days. Store the biscuits at room temperature in a well-sealed bag. To reheat the biscuits, we like to pop them in the toaster oven and use the reheat setting for a few minutes to get the centers warmed up and get the outsides nice and crispy again.
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