Biscuits with Green Chile Sausage Gravy

Jan 5

Written By Erin McDowell

MAKES

6 large servings

TAKES

Prep time: 10 minutes
Cook time: 15 minutes
Total: 25 minutes

Print Recipe

✻ ABOUT THIS RECIPE

If I’ve made you biscuits and gravy before, I really love you—and this is one love language I fully believe in sharing. This is my go-to gravy recipe that’s perfect on either regular or cheesy biscuits. I halve the warm biscuits horizontally—for a big portion, use 1½ biscuits (3 biscuit halves) per plate, or just use 1 biscuit, or even just a half depending on your preferred portion size. Ladle the prepared, hot gravy on top. If desired, top with a jammy soft boiled or runny fried egg. Recipe from my book, Savory Baking.

INGREDIENTS

One recipe Buttermilk Biscuits, baked

Gravy

70 g / 5 tablespoons unsalted butter, divided

454 g / 1 pound ground breakfast sausage

325 g / 1 large sweet onion, minced

226 g / 1 cup chicken or beef broth

30 g / ¼ cup all purpose flour

805 g / 3 ½ cups whole milk

340 g / 12 ounces canned diced green chiles

kosher salt and freshly ground black pepper

10 g / ¼ cup finely chopped chives (optional)

10 g / ¼ cup finely chopped parsley (optional)

Let’s Bake Biscuits Together:

METHOD

1. Make the gravy: Melt 28 g / 2 tablespoons of the butter in a large ovenproof pot or Dutch oven over medium heat.

2. Add the sausage and cook until well browned, 4 to 5 minutes. Add the onion and cook until softened, 3 to 4 minutes. Add the garlic and cook 1 minute more.

3. Increase the heat to high and stir in the broth, scraping any browned bits from the bottom of the pot. Cook until the broth is almost entirely evaporated.

4. Reduce the heat to medium and add the remaining 42 g / 3 tablespoons butter. When melted, sprinkle the flour over the surface of the pot and cook, stirring constantly, 3 to 4 minutes. 

5. Stir in the milk and bring to a simmer, stirring frequently. Once the mixture simmers it should noticeably thicken.

6.  Stir in the green chiles and season with salt and pepper. If using, stir in the chives and parsley just before serving.

NOTES

To make a vegetarian version of this gravy, eliminate the sausage entirely - or replace with a plant based alternative, and switch the broth to vegetable or mushroom broth.