Best 4 Chicken Gravy Drop Biscuits Recipes

DROP BISCUITS AND GRAVY

Steps:

• Preheat oven to 450°. Whisk together flour, baking powder and salt. In another bowl, whisk together milk and butter; stir into dry ingredients just until blended. Divide dough into 4 portions and drop onto a parchment-lined baking sheet; bake until golden brown, 10-12 minutes. , In a small saucepan, cook and crumble sausage over medium heat until no longer pink, 4-5 minutes. Stir in butter until melted; sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil, stirring constantly; cook and stir 2 minutes. Serve over biscuits.

CHICKEN GRAVY & DROP BISCUITS RECIPE - (4.5/5)

Steps:

• Chicken Gravy Directions: 1. Cut carrots into small chunks and cook with some of the broth in a large stock pot until tender; add onions, peas and corn and cook 10 minutes more. 2. Add chicken pieces, seasonings, and broth. Bring to a boil and cook for 5-10 minutes. 3. In small bowl, whisk together the flour and milk, removing lumps. Slowly pour into boiling mixture, stirring constantly. Boil for several minutes, until thickened into gravy. Taste and add salt or pepper as needed. 4. Serve over hot fresh biscuits. Biscuit Directions: 1. Combine flour, baking powder, and salt in a bowl. Cut in shortening. 2. Add milk, stirring just until moistened. 3. Drop biscuits onto ungreased baking sheets and bake at 450 degrees for 10-12 minutes or until golden. Additional Notes: This gravy can also be served over rice or pasta, if desired. *If you would like to roll out your biscuits and cut into shape, reduce the amount of milk to 3/4 cup rather than 1 cup. Tammy's mom created this recipe after being served a similar meal in the hospital after having one of her children. Bet you've never heard of hospital food being so good that you want to make it at home! ;) Baking powder biscuits recipe from a Better Homes and Gardens Homemade Breads cook book. Preparation Time: 45 minutes Cooking Time: 30 minutes (gravy); 10-12 minutes (biscuits)

CORN DROP BISCUITS WITH HAM GRAVY

Steps:

• For the corn drop biscuits: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, whisk the flour with the baking powder and salt.
• Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the Cheddar, corn, jalapeno, lime zest and heavy cream just until a dough forms.
• Spoon heaping mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets about 1 inch apart.
• Bake the biscuits until golden, about 30 minutes. Transfer to a rack to cool slightly.
• For the ham gravy: Meanwhile, melt the butter in a large saucepan over medium heat. Add the onions and let them sweat 2 minutes. Add the ham and cook, stirring, for 1 minute.
• Sprinkle in the flour and cook, stirring, until well combined. Add the chicken stock and half-and-half a third at a time, whisking until smooth. Add the pepper and simmer until thickened, about 30 minutes. Serve the biscuits with the gravy.

SIMPLE SHREDDED CHICKEN IN GRAVY

Steps:

• Combine chicken, water, bouillon, rosemary, sage, garlic salt, and 1/2 teaspoon pepper in a slow cooker.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with 2 forks and leave in the slow cooker on Low.
• Melt butter in a medium saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk chicken broth into the flour mixture, and bring to a simmer over medium-high heat. Add salt and remaining 1/2 teaspoon pepper and cook until gravy thickens, 15 to 20 minutes.
• Combine gravy and shredded chicken and serve.