Creole Biscuits and Gravy
What makes these biscuits and gravy “Creole,” exactly? The answer lies in the seasoning. Creole spice is a complex blend of paprika (also in the biscuits here), garlic powder, onion powder, oregano and thyme. A well-stocked spice aisle at the grocery store is sure to have it.
- 1 cup buttermilk
- 1 large egg
- 3 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 Tablespoon baking powder
- 1 ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- 1 stick cold Unsalted Challenge Dairy Butter, cubed, plus 4 Tablespoons melted butter
- 6 ounces shredded cheddar
- 1 Tablespoon olive oil
- 4 links spicy chicken sausage, diced
- 2 Tablespoons Challenge unsalted butter
- 1 small onion diced
- ½ red bell pepper, diced
- 1 celery stalk, diced
- Kosher salt
- freshly ground black pepper
- 2 garlic cloves, minced
- 1 Tablespoon cajun seasoning
- 1 teaspoon Old Bay seasoning
- ½ cup all-purpose flour
- 1 ¼ cups low-sodium chicken sock
- 1 ¼ cups heavy cream
- 1 Tablespoon whole-grain mustard
- ½ cup corn (frozen or fresh)
- green onions, for garnish
- parsley, for garnish
1Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
2In a glass measuring cup, whisk buttermilk and egg together until combined; chill in the fridge.
3In a large bowl, whisk together flour, sugar, baking powder, paprika, garlic powder, and salt. Add butter and toss to coat. Use your fingers or a pastry cutter to work the butter into the flour mixture until the pieces are pea-sized or smaller. Put bowl in the freezer for 5 minutes to chill. Stir in cheese. Pour in buttermilk mixture and stir until fully mixed and a thick dough forms.
4Turn out dough onto a lightly floured surface and pat out to 1/2-inch thick. Cut into 3-inch rounds, re-rolling scraps as needed. Arrange on prepared sheet pan and brush tops with half the melted butter. Bake for 18- 20 minutes, or until golden brown and cooked through.
5Brush with remaining melted butter and let cool 10 minutes.
1Heat olive oil in a large, deep skillet over medium-high heat. Add chicken sausage and cook until golden on the edges and crispy, 5-8 minutes. Transfer to a plate.
2Melt butter in the pan and add onion, bell pepper and celery. Season lightly with salt and pepper, and cook until softened but not browned, 7- 10 minutes. Stir in garlic, cajun seasoning, Old Bay seasoning, and flour and cook until about 2 minutes.
3Slowly add broth, whisking constantly until smooth and thick. Whisk in cream and mustard. Bring to a boil, reduce to a simmer and cook, whisking, until sauce is thick, about 5 minutes. Stir in corn and chicken sausage.
4To serve, divide gravy among 4 plates and serve with cheddar biscuits. Garnish with sliced green onions and torn parsley.