Chicken biscuits and gravy is a classic Southern dish that brings warmth and comfort to any meal. With fluffy, buttery biscuits smothered in creamy, savory gravy and tender chicken, this recipe is simple to make and deeply satisfying. Perfect for breakfast, brunch, or a cozy dinner, it’s the ultimate comfort food that feels like a hug on a plate.
This is a comprehensive guide about chicken biscuits and gravy.
Key Takeaways
- Simple Ingredients: This recipe uses pantry staples like flour, milk, butter, and chicken—no fancy items needed.
- Quick to Make: Ready in under an hour, making it ideal for busy mornings or last-minute meals.
- Customizable: Add spices, herbs, or even sausage to personalize the flavor to your taste.
- Perfect for Leftovers: Leftover chicken works great, so it’s a smart way to use up Sunday roast.
- Freezer-Friendly: Biscuits and gravy can be made ahead and frozen for future meals.
- Southern Tradition: A beloved staple in Southern homes, often served at family gatherings and holidays.
- Kid-Friendly: Mild flavors and soft textures make it a hit with both kids and adults.
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What Is Chicken Biscuits and Gravy?
Chicken biscuits and gravy is a quintessential Southern comfort food that combines three beloved elements: flaky, golden biscuits, tender shredded chicken, and rich, creamy white gravy. This dish is more than just a meal—it’s a tradition. Often served for breakfast or brunch, it’s also a comforting dinner option that warms the soul on chilly evenings.
At its core, the dish is simple. But what makes it special is the harmony between textures and flavors. The biscuits are light and fluffy, with a slightly crisp exterior that soaks up the velvety gravy. The chicken adds protein and heartiness, while the gravy—made from pan drippings, milk, and seasonings—ties everything together with a savory, peppery punch.
While many associate biscuits and gravy with sausage, chicken brings a milder, more delicate flavor that lets the biscuit and gravy shine. It’s a lighter twist on a classic, perfect for those who love comfort food without the heaviness. Whether you’re from the South or just a fan of homestyle cooking, this dish delivers big on nostalgia and flavor.
Why This Recipe Is a Southern Favorite
There’s a reason chicken biscuits and gravy have stood the test of time in Southern kitchens. It’s not just about taste—it’s about heritage, resourcefulness, and community. In the rural South, families made do with what they had: flour, milk, butter, and leftover meat. This dish was born out of necessity but evolved into a beloved staple.
One of the biggest appeals is its versatility. You can make it with fresh chicken, rotisserie chicken, or even leftover roast. The gravy is forgiving—easy to adjust for thickness and seasoning—and the biscuits can be made from scratch or store-bought if you’re short on time. It’s a dish that welcomes improvisation.
Another reason it’s so cherished? It brings people together. Picture a Sunday morning: the smell of biscuits baking, the sizzle of chicken in a skillet, and the rich aroma of gravy simmering on the stove. Families gather around the table, passing plates and sharing stories. That’s the magic of chicken biscuits and gravy—it’s not just food, it’s connection.
Ingredients You’ll Need
The beauty of this recipe is its simplicity. You don’t need exotic ingredients or specialty tools. Most items are likely already in your kitchen. Here’s what you’ll need:
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter (cut into small pieces)
- 3/4 cup whole milk (or buttermilk for extra flakiness)
For the Chicken and Gravy:
- 2 cups cooked chicken (shredded or diced—rotisserie works great)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (freshly ground is best)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
Optional Add-Ins:
- 1/4 teaspoon cayenne pepper for a little heat
- 1/2 teaspoon dried thyme or sage for herbal notes
- A splash of heavy cream for extra richness
Using cold butter in the biscuits is key—it creates steam as it bakes, giving the biscuits their flaky layers. For the gravy, whole milk gives the best texture, but you can use 2% if that’s what you have. The flour acts as a thickener, so be sure to cook it for a minute or two to remove the raw taste.
Step-by-Step Instructions
Now that you have your ingredients, let’s walk through the process. This recipe is straightforward, but a few tips will help you get the best results.
Making the Biscuits:
Preheat your oven to 450°F (230°C). In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually pour in the milk and stir until just combined—don’t overmix. Turn the dough onto a floured surface, gently fold it a few times, then pat it to about 1-inch thickness. Use a biscuit cutter or glass to cut out rounds. Place them on a baking sheet and bake for 12–15 minutes, or until golden brown.
Preparing the Chicken and Gravy:
While the biscuits bake, heat 2 tablespoons of butter in a large skillet over medium heat. Add the flour and whisk constantly for about 1 minute to create a roux. Slowly pour in the milk, whisking continuously to prevent lumps. Cook until the gravy thickens—about 5–7 minutes. Stir in the salt, pepper, and any optional seasonings. Add the shredded chicken and simmer for another 5 minutes, allowing the flavors to meld.
Assembling the Dish:
Split the warm biscuits in half and place them on a plate. Spoon a generous amount of chicken and gravy over the bottom half, then top with the other half of the biscuit. Serve immediately while hot.
Pro Tips:
- If your gravy is too thick, add a splash of milk to thin it out.
- For extra flavor, use chicken broth instead of some of the milk.
- Don’t skip the resting time for the biscuits—letting the dough rest for 10 minutes before rolling helps them rise better.
Tips for the Best Results
Even simple recipes can benefit from a few expert tricks. Here’s how to take your chicken biscuits and gravy from good to great.
Use Cold Ingredients:
For flaky biscuits, keep your butter and milk cold. Cold butter creates steam pockets as it bakes, giving the biscuits their signature layers. If the butter melts before baking, the biscuits will be dense.
Don’t Overwork the Dough:
Mix the biscuit dough just until the ingredients come together. Overmixing develops gluten, which makes the biscuits tough. A few lumps are perfectly fine.
Season the Gravy Well:
White gravy can taste bland if under-seasoned. Don’t be shy with the black pepper—it’s a hallmark of Southern-style gravy. Taste as you go and adjust the salt and spices to your preference.
Use Leftover Chicken:
This dish is a fantastic way to use up leftover roasted or grilled chicken. Just shred it and add it to the gravy. It saves time and reduces food waste.
Serve Immediately:
Biscuits are best eaten fresh out of the oven. If you need to reheat them, wrap them in foil and warm in a 350°F (175°C) oven for 10 minutes. Avoid the microwave—it makes them soggy.
Make It Ahead:
You can prepare the biscuits and gravy separately a day in advance. Store the biscuits in an airtight container and the gravy in the fridge. Reheat both gently before serving.
Variations and Serving Suggestions
One of the best things about chicken biscuits and gravy is how easy it is to customize. Whether you want to spice it up, make it heartier, or adapt it for dietary needs, there’s a variation for everyone.
Add Sausage:
For a richer flavor, cook 1/2 pound of crumbled breakfast sausage with the butter before making the roux. The sausage fat adds depth and a savory kick.
Make It Spicy:
Stir in a pinch of cayenne pepper or diced jalapeños for heat. A dash of hot sauce at the end can also give it a nice kick.
Vegetarian Option:
Skip the chicken and add sautéed mushrooms or diced potatoes to the gravy. Use vegetable broth instead of milk for a dairy-free version.
Gluten-Free Version:
Use a gluten-free biscuit mix and substitute the all-purpose flour in the gravy with cornstarch or a gluten-free flour blend.
Serve with Sides:
This dish pairs beautifully with scrambled eggs, fried green tomatoes, or a simple green salad. For a full Southern breakfast, add grits and bacon on the side.
Brunch Presentation:
For a fancy touch, serve the biscuits open-faced on a platter with the chicken and gravy spooned over the top. Garnish with chopped chives or parsley for color.
Conclusion
Chicken biscuits and gravy is more than just a recipe—it’s a celebration of Southern cooking at its finest. With its humble ingredients and bold flavors, it proves that comfort food doesn’t need to be complicated to be delicious. Whether you’re feeding a crowd or enjoying a quiet morning at home, this dish delivers warmth, satisfaction, and a taste of tradition.
The best part? It’s easy enough for weeknights but special enough for holidays. With a few simple steps, you can create a meal that feels like home. So preheat your oven, grab your skillet, and get ready to enjoy one of the most comforting dishes in American cuisine. One bite, and you’ll understand why this classic has stood the test of time.
Frequently Asked Questions
Can I use store-bought biscuits?
Absolutely! Store-bought biscuits work great and save time. Just bake them according to the package instructions and proceed with the chicken and gravy as directed.
Can I make this recipe ahead of time?
Yes! You can prepare the biscuits and gravy separately a day in advance. Store them in the fridge and reheat gently before serving for best results.
What kind of chicken works best?
Shredded rotisserie chicken is ideal—it’s tender, flavorful, and ready to use. You can also use leftover roasted or grilled chicken.
Can I freeze the biscuits and gravy?
Yes, both can be frozen. Freeze biscuits in a zip-top bag for up to 3 months. Gravy can be frozen for up to 2 months—thaw and reheat slowly on the stove.
How do I prevent lumpy gravy?
Whisk the flour and butter thoroughly before adding milk, and pour the milk in slowly while whisking constantly. This helps prevent lumps from forming.
Is this dish gluten-free?
Not as written, but you can make a gluten-free version by using a gluten-free biscuit mix and substituting the flour in the gravy with cornstarch or a gluten-free blend.