Spicy Chicken Sausage Gravy and Sweet Corn Biscuits


  • Biscuits
    • 1 sick unsalted butter (cold and cubed)
    • 2 cups all purpose flour
    • 1½ teaspoons salt
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • 1 cup buttermilk
    • ¾ cup fresh corn kernels
  • Gravy
    • 1 small white onion (diced)
    • ½ red bell pepper (diced)
    • 1 tablespoon butter
    • 4 spicy jalapeño chicken sausages (diced)
    • 3 tablespoons flour
    • 1¼ cups whole milk
    • 1¼ cups heavy cream
    • 1 tablespoon salt
    • 1 tablespoon black pepper
    • Fresh thyme to taste


Preheat oven to 375° F and set aside a baking sheet.

In a large bowl, combine the flour, salt, baking soda, and baking powder with fingers. Add the cubed butter and instead of kneading the dough, just smash just each butter cube flat. Work the dough very little and drizzle in the cold buttermilk and the corn kernels. Barely combine and drop on a flour surface. Cut biscuits with biscuit cutter into rounds or use a knife and cut into squares and bake for 15-20 minutes, until golden brown. Set aside.

While biscuits are baking, in a cast iron pan, sauce the onion, pepper, and butter together until translucent. Add the diced sausage and cook for about 10 minutes until it sears on all sides. Add flour and stir for 30 seconds to coat all the sausage.

Pour in liquids and seasonings, whisking to form a creamy gravy. Taste and re-season if needed.

Serve over warm biscuits.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License