Green Chile Cheddar Biscuits and Gravy are the perfect recipe to whip up for a crowd for breakfast or brunch. You can really cover any biscuit you like with the Country Gravy that we use in our Biscuits and Gravy recipe.
What are Biscuits and Gravy in America?
Biscuits and Gravy is popular breakfast dish in the US. It consists of biscuits (in our recipe they are Green Chile and Cheddar Biscuits) covered in a thick country gravy. There are variations of the gravy that use other types of meat like ground beef or bacon. If you prefer a vegetarian option you can substitute the meat for mushrooms.
What is Country Gravy?
Country gravy can also be called a ‘white gravy’. Typically the gravy contains crumbled sausage, black pepper and uses milk instead of broth or stock.
How do you make country gravy, or sausage gravy from scratch?
After cooking your sausage in a skillet, remove the crumbled sausage onto paper towels and save the pan drippings. Add a bit of butter to the drippings and whisk in the flour, making a roux. Once the flour has cooked a bit, slowly add the milk until the entire mixture thickens and is smooth. Then season with black pepper, and stir in the reserved crumbled sausage.
Can you make Biscuits and Gravy ahead?
Yes. The biscuits can be prepared ahead of time in two ways. You can completely bake them off and then store them in an air tight container for up to three days.
You can also prepare the biscuits and freeze them pre-bake. To do this, follow the direction up until they are to be baked. Line a baking sheet with parchment paper. Place the uncooked biscuits on the baking sheet making sure none are touching. Place the baking sheet into the freezer until they are fully frozen. After they have frozen, you can place them into an airtight bag such as a ziplock, and put them back in the freezer. They will keep for up to three months. When you are ready to bake them, continue with the directions below. You will have to add anywhere from 6 to 10 minutes to the bake time.
You can prepare the gravy ahead of time and store in an airtight container in your refrigerator for up to 4 days. To reheat: place the gravy in a pan and heat thoroughly on the stove over low heat. You may need to add a couple more tablespoons of milk (you can use water) to help loosen the gravy if it becomes too thick.
Biscuits and Gravy without Sausage
If you prefer to make this gravy without sausage or any meat you can definitely make it vegetarian. To do this, sauté one cup of chopped cremini mushrooms with two tablespoons of unsalted butter. Cook until the mushrooms have caramelized, about 6 minutes. Remove the mushrooms from the pan and then you can start making your gravy.
If you love making biscuits, we LOVE this biscuit cutter from Food52. Isn’t it so cute?!
Check out our other biscuit recipes:
Hatch Chile and Cheddar Biscuits
Ham and Cheese Buttermilk Biscuits
Fresh Peach and Yogurt Biscuits
Havarti and Green Onion Cornmeal Biscuits
Brown Butter Biscuits
Beet and Cheese Biscuits
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Green Chile Cheddar Biscuits and Gravy
INGREDIENTS
biscuits
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp baking soda
- ½ cup unsalted butter (1 stick) cubed
- 7 ounces can diced green chiles (1 can) drained
- 1 cup mild cheddar grated
- ⅔ cup buttermilk
- 2 tbsp heavy cream for brushing
sausage country gravy
- 3 tbsp unsalted butter melted
- ½ lbs breakfast sausage
- 2 tbsp all purpose flour
- 1 cup whole milk or half & half
- ½ tsp black pepper
- salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 425°F.
- Whisk together the flour, baking powder, baking soda, and salt.
- Using a pastry cutter, two knives or your fingers cut butter into the flour mixture until a coarse mealy texture has been achieved.
- Fold in the chiles and cheddar.
- Add buttermilk and mix until the dough just comes together.
- Form dough into an 8 to 10 inch disc about ½ inch thick.
- Using a 2 inch circle cutter cut 16 biscuits and place onto a parchment lined baking sheet.
- Bake for 16 to 20 minutes or until gold brown. Remove from oven and allow to cool slightly.
- While the biscuits cool prepare the gravy: Melt 2 tablespoons butter in a saucepan over medium-high heat.
- Add sausage and brown, about 4 minutes. Remove sausage from the pan and set aside.
- Drain all but 1 tablespoon fat from the saucepan. Add remaining butter to pan and melt.
- Whisk in flour until fully incorporated and continue to whisk, about 2 minutes.
- Add milk to pan and continue to whisk until smooth and gravy begins to thicken, 3 to 4 minutes. Stir in pepper.
- Add sausage back to pan and stir. Season with salt and serve warm over biscuits.
Did you make this recipe? We want to see!
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I made these and they were amazing! I want to make these biscuits into Mac and Cheese cups. The dough was extremely sticky though, is that how they are supposed to be or was I doing something wrong?
Just made these biscuits to go with white chicken chili (so held the gravy:) and they were a perfect pair, thank you!!
I made this recipe with the hubs the other night and what a delicious treat! It was dinner for breakfast and the best dinner to close out the week! Thanks for sharing. Loving this blog!
Oh. My. Goodness. My little Southern heart is pitter-pattering over here because of this recipe, and you’d better believe that I will be whipping up these biscuits and gravy sometime in the near future! Thanks so much for sharing!
mmmmmm green chile, I am from New Mexico and we are the Green Chile capital :) LOVE green chile in everything!!
You are so right…this is log cabin breakfast food! I’m loving that gravy!
Oh snap! Bizcits and gravee are my husband’s favorite! He makes the gravy with sausage too, and he likes it spicy so this is one he is gonna be all over. Don’t tell him, but sometimes his gravy’s a little floury so I’ll gently guide him in your direction. I’m kind of intimidated by biscuits, why? I don’t know! These look great, and easy. Any additional tips??
I’ve been a faithful follower of your blog for the last month or two. I’m always checking to see what kind of new an interesting things you guys come up with. You guys are awesome! I always love reading your fun anecdotes to go along with tasty recipes. Biscuits and gravy is my all time favorite breakfast! Waking up to this would make my day! (Maybe I should secretly send this recipe to my girlfriend and she will make this for me) :)
Yay, thank you! That’s really nice of you to say! We actually posted this recipe because in a little while we’re turning these biscuits and gravy into something even more stick to your ribs and awesome…just you wait and see!
and yes, def send your gf the recipe….boys need to be pampered too!….sometimes :)
oh. man. I think my husband is awesome, but if he could make me these biscuits w/ gravy and not wake me up for help he’d be even awesomer. I wonder if that guy Bear Grylls could make these next time he’s out in the wilds instead of eating worms…then he’d be an extra dreamy, dreamboat.
green chili, country gravy, sold!
Waking up in the morning isn’t so difficult if you are with someone you love and if you smell something as delicious as this for breakfast.
The sausage gravy is so easy to make…Thanks for sharing!
Oh, my. I do love biscuits n gravy in just about any form. The problem is, the boy does not, so I would end up eating every single crumb & drop… Wait, I don’t think that’s a problem, is it?
I recently discovered your blog, and I love love love it! I can’t wait to try this recipe. Saturday morning breakfast, oh yes, it will be mine! I am thinking of subbing half of the chiles with jalapeno for an extra little kick. Thank you so much for sharing this, and, as usual, the excellent photos make me drool with anticipation!
These sound fabulous! I am working on renovating my house right now, and had already decided that the first Sunday in my renovated kitchen, I would cook a giant breakfast for family and friends. These biscuits and gravy have just made the menu! Thanks, Teri!!! Amazing photos too!
I think you just described Bon Iver. I want him to make me these.
this is totally something the Brawny man would make!! And then we’d hit it under the red plaid flannel sheets in that log cabin and only bears would hear our lusty screams. Did I just type that? I blame the cough medicine.
Hahahah! YES! YES!
Men who cook? HOTTT — yes that’s with 3 T’s. I’m not usually down with the gravy (doesn’t that sound like some kind of pop culture slang?), but maybe I could be? You girls might be the ones to convince me!
Why not? Is it the texture?
I think it’s like visions of icky brown gravy at the school cafeteria?
These look and sound amazing…I love the addition of green chile and cheddar.
Oh wow. Sunday breakfast is planned! Now to get my husband to think it’s HIS idea to make them…
ooooommmmmmmgggggggggg. Even if you wake up ALONE it’s a very good idea to make these. Every single day. EVER.
YES! Yes it is :)
Bev! My response EXACTLY!!!!! *!*
Hey Teri,
I am proud to say I read this blog religiously cause I love food and you and I am totally making these for my woman of 40 years… breakfast in our backyard this weekend :)
Aww thanks Steve! I hope she likes it!