Ingredients
Biscuits
- 1 teaspoon baking powder
- ½ teaspoon baking soda
2 cups all-purpose flour- 1 ½ teaspoons Diamond Crystal kosher salt or 1 teaspoon Morton, plus a little for tops
- ½ cup cold unsalted butter cut into small pieces
1 cup sour cream- 1 tablespoon sour cream for brushing, thinned with a drizzle of water
Chicken gravy
2 teaspoons vegetable oil- 1 lb ground chicken
- 2 teaspoons salt-free Cajun seasoning for chicken
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton
3 tablespoons unsalted butter- 1 small onion finely chopped
- 1 small red bell pepper finely chopped
- 2 celery stalks finely chopped
- 1 tablespoon salt-free Cajun seasoning for vegetables
- 2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton
- freshly ground black pepper to taste
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 teaspoon apple cider vinegar
- ½ teaspoon crushed red pepper
- coarsely chopped parsley for serving
Instructions
- Heat the oven to 425°F with a middle rack. Pulse the baking powder, baking soda, biscuit flour and biscuit salt in a food processor. Add the cold biscuit butter and pulse until the largest pieces are pea-size. Transfer to a bowl and fold in 1 cup sour cream.
- Pat the dough into a rectangle on a work surface. Fold in half and pat out again, then repeat once more. Shape into an 8-by-4-inch rectangle and cut into four equal pieces. Set on a parchment-lined baking sheet.
- Thin the separate tablespoon sour cream with a drizzle of water to a brushable consistency. Brush onto the biscuits and sprinkle with a little salt. Bake for 18–22 minutes, rotating the sheet once, until golden.
- Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the ground chicken, 2 teaspoons Cajun seasoning and its measured chicken salt. Break up and cook for about 5 minutes, or until browned and cooked through to 165°F. Transfer to a clean plate.
- Melt the gravy butter in the same skillet. Add the onion, pepper, celery, tablespoon Cajun seasoning, remaining measured salt and black pepper. Cook for 8–10 minutes, stirring occasionally, until softened and lightly browned.
- Stir in the gravy flour for about 2 minutes, until golden. Lower to medium-low and gradually stir in the milk, pausing as it thickens. Continue for about 4 minutes; leave the gravy slightly loose because the chicken will thicken it further.
- Stir in the vinegar, crushed red pepper and cooked chicken. Warm through, taste and adjust seasoning. Finish with parsley and serve with the biscuits.
Notes
Use a salt-free Cajun blend so the measured salt remains under your control.
The biscuit and gravy flour, butter, sour cream and salt amounts are listed separately for clarity and serving adjustment.
No complete total time is specified; the biscuits and gravy can cook alongside each other.
