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.







Cheddar Biscuits

  • 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 Challenge Unsalted Butter, cubed, plus 4 Tablespoons melted butter
  • 6 ounces shredded cheddar

Creole Gravy

  • 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


Cheddar Biscuits

  • 1

    Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

  • 2

    In a glass measuring cup, whisk buttermilk and egg together until combined; chill in the fridge.

  • 3

    In 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.

  • 4

    Turn 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.

  • 5

    Brush with remaining melted butter and let cool 10 minutes.

Creole Gravy

  • 6

    Heat 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.

  • 7

    Melt 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.

  • 8

    Slowly 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.

  • 9

    To serve, divide gravy among 4 plates and serve with cheddar biscuits. Garnish with sliced green onions and torn parsley.

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