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Cornbread Biscuits with Green Chili Sausage Gravy Recipe

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4.3 from 5 reviews

This recipe features fluffy cornbread biscuits paired with a smoky green chili chicken sausage gravy. The biscuits blend the subtle sweetness of cornmeal with tender buttermilk-infused dough, baked to golden perfection. The gravy is enriched with roasted poblano peppers and savory chicken sausage, creating a flavorful and comforting dish perfect for brunch or a hearty breakfast.

Ingredients

Cornbread Biscuits

  • 1 1/2 cups all-purpose flour
  • 3/4 cup finely ground cornmeal
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 5 tbsp cold unsalted butter, diced
  • 3/4 cup buttermilk

Green Chili Sausage Gravy

  • 2 large poblano chilis (or 3 Anaheim/Hatch chilis)
  • 1 pound chicken breakfast sausage
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • Salt and freshly cracked black pepper, to taste
  • 1/4 cup minced chives or scallions (for serving)

Instructions

  1. Prepare the Cornbread Biscuits: Preheat the oven to 400°F (204°C). Line a baking tray with parchment paper or a Silpat and set aside. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined. Add the diced cold butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. Pour in the buttermilk and gently fold the mixture with a wooden spoon or fork until just combined and slightly shaggy. If the dough feels too dry, add 1-2 tablespoons more buttermilk as needed, but avoid overmixing.
  2. Shape and Bake Biscuits: Using a cookie scoop or two large spoons, portion six mounds of dough onto the prepared baking tray, spacing them at least 1½ inches apart. Lightly brush the tops of each biscuit with buttermilk and sprinkle with a pinch of salt and freshly ground black pepper. Bake in the preheated oven for about 15 minutes, or until the tops are golden brown and the biscuits are cooked through. Remove from oven and set aside.
  3. Roast the Poblano Peppers: Place the poblano chilis directly over the flame of a gas burner on high heat. Using heatproof tongs, rotate the peppers to blister and blacken all sides evenly, about 8 to 10 minutes. Alternatively, roast them under a broiler or in a hot oven until charred. Transfer the peppers to a bowl and cover tightly with plastic wrap to steam for 10-15 minutes. Once cooled, peel off the skins by wiping with a clean towel, leaving a little char for flavor. Remove stems, seeds, and white membranes, then finely dice the peppers and set aside.
  4. Cook the Sausage: Heat a large heavy-bottomed skillet over medium heat. Add the chicken breakfast sausage, breaking it up with a wooden spoon, and cook until browned and no longer pink, about 10 minutes.
  5. Make the Gravy: Sprinkle the flour and several turns of freshly ground black pepper over the cooked sausage. Stir frequently and cook for 2-3 minutes until the flour absorbs the fat and starts to brown slightly. Slowly pour in the whole milk, stirring constantly to avoid lumps. Add the diced roasted poblanos to the skillet and bring the mixture to a very gentle simmer. Cook until the gravy thickens enough to coat the back of a spoon. If the gravy is too thick, thin with additional milk as needed. Taste and season with salt and more pepper if necessary.
  6. Serve: Divide the warm cornbread biscuits between plates. Spoon generous amounts of the green chili sausage gravy over each biscuit. Garnish with minced chives or scallions and a sprinkle of black pepper. Serve immediately for a comforting and flavorful meal.

Notes

  • For roasting peppers without a gas stove, place poblano peppers on a baking sheet under a preheated broiler, turning every few minutes until charred on all sides.
  • Buttermilk helps tenderize the biscuit dough; if unavailable, use milk with a teaspoon of lemon juice or vinegar as a substitute.
  • To keep biscuits extra flaky, handle dough gently and avoid overmixing.
  • The gravy consistency can be adjusted by adding more milk for thinner or less for thicker sauce.
  • Chicken sausage can be substituted with pork sausage if preferred, though cooking times may vary slightly.

Find it online: https://flavorspath.com/cornbread-biscuits-with-green-chili-sausage-gravy-recipe/