Main Dishesbonappetit4.7
Cajun Chicken Gravy and Biscuits
A savory and spiced twist on the classic breakfast duo, featuring sour cream biscuits that come together in a flash.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●oven
- ●baking sheet
- ●skillet
- ●wooden spoon
- ●pan
📝 Preparation Steps
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.
. baking powder1 tsp
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.
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.
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.
. vegetable oil2 tsp. ground chicken1 lb
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.
celery stalks, finely chopped2
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.)
½ cup (1 stick) plus 3 Tbsp. chilled unsalted butter, cut into small pieces½ cups whole milk2
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.
. apple cider vinegar1 tspCoarsely chopped parsley (for serving)
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