Green Chile Biscuits and Gravy
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!
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.
Nutrition
Serving: 1 large biscuit with gravy | Calories: 743kcal | Carbohydrates: 52g | Protein: 23g | Fat: 49g | Sodium: 1329mg | Fiber: 2g | Sugar: 8g
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