Serves 4
60 min
Cajun Chicken Gravy and Biscuits
Recipe GLPRc5c899ac68a576
Warm, buttery biscuits topped with a rich and savory Cajun chicken gravy. Ground chicken is seasoned with Cajun spices and combined with sautéed onion, bell pepper, and celery, then bound with a creamy milk-based sauce. A homemade treat perfect for any meal, finished with fresh parsley.
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Ingredients
1 tsp. baking powder
½ tsp. baking soda
2 cups plus 3 Tbsp. all-purpose flour
4½ tsp. Diamond Crystal kosher salt, divided, plus more to taste
½ cup plus 3 Tbsp. chilled unsalted butter, cut into small pieces
1 cup plus 1 Tbsp. sour cream
2 tsp. vegetable oil
1 lb. ground chicken
2 tsp. plus 1 Tbsp. Cajun seasoning
1 small onion, finely chopped
1 small red bell pepper, finely chopped
2 celery stalks, finely chopped
Freshly ground black pepper
2½ cups whole milk
1 tsp. apple cider vinegar
½ tsp. crushed red pepper flakes
Coarsely chopped fresh parsley for serving
Directions
Preheat your oven to 425°F and position a rack in the middle. In a food processor, pulse together the baking powder, baking soda, 2 cups flour, and 1½ tsp. kosher salt until combined. Add the chilled ½ cup butter pieces and pulse until the mixture resembles coarse crumbs with the largest pieces of butter about pea-sized. Transfer the mixture to a bowl and fold in 1 cup of the sour cream until just combined.
Turn the dough out onto a clean surface and gently pat it into a rectangle. Fold it in half, pat it out flat again, and repeat this folding process one more time. Shape the dough into an 8-by-4 inch rectangle and cut it into 4 equal pieces. Place the biscuits on a parchment-lined baking sheet.
In a small bowl, whisk together the remaining 1 Tbsp. sour cream and a small splash of water until it reaches a consistency similar to heavy cream. Brush the tops of each biscuit with this mixture and sprinkle lightly with additional salt. Bake for 18–22 minutes, rotating the baking sheet halfway through, until the biscuits turn golden brown.
While the biscuits bake, heat the vegetable oil in a large skillet over medium-high heat. Add the ground chicken, 2 tsp. Cajun seasoning, and 1 tsp. kosher salt. Cook, breaking up the meat into small pieces with a wooden spoon, until the chicken is fully cooked through and no longer pink, about 5 minutes. Transfer the cooked chicken to a plate.
In the same skillet, melt the remaining 3 Tbsp. butter over medium-high heat. Add the chopped onion, red bell pepper, celery, the remaining 1 Tbsp. Cajun seasoning, and 2 tsp. kosher salt. Stir well to combine and season generously with freshly ground black pepper. Cook, stirring occasionally, until the vegetables become soft and lightly caramelized, about 8–10 minutes.
Sprinkle the remaining 3 Tbsp. flour over the vegetables and stir constantly to coat everything evenly. Continue cooking until the flour turns golden, about 2 minutes. Reduce the heat to medium-low and slowly pour in the milk while stirring constantly. Add the milk gradually, pausing occasionally to allow the mixture to combine and thicken before adding more. This process should take about 4 minutes total. The gravy will appear slightly thinner than desired; it will continue to thicken as the chicken is incorporated and as it cools slightly.
Stir in the apple cider vinegar, red pepper flakes, and the reserved cooked chicken, mixing until the chicken is evenly distributed throughout the gravy. Taste the gravy and adjust the seasoning with additional salt and black pepper as needed. Divide the gravy among serving plates or bowls, garnish with fresh chopped parsley, and serve hot alongside the warm biscuits.
