Baking Powder Biscuits and Chicken Gravy
This is definitely a home comfort food and a very economical stretching meal that can feed a crowd. I grew up on Baking Powder Biscuits and Chicken Gravy, my mom would make sausage gravy, tuna gravy, and even salmon gravy (I have that recipe here) In the last few years, I started making chicken gravy too.
I Pressure Can my own chicken in pint jars, so this is a perfect meal to eat out of the pantry. It makes baking powder biscuits and chicken gravy a very good shelf-stable pantry food I can make at any time. I like to add some canned or frozen vegetables as a side dish.
Here is my Baking Powder biscuit recipe below…
Baking Powder Biscuits ( Large batch - Three Baking sheets full )
Great to freeze or feed a big crowd
- 8 cups Flour
- 3 tsp Salt
- 3 tbsp Baking Powder
- 2 tbsp Sugar
- 1 cup Butter
- 3-3- 1/2 cups Milk or Butter Milk
Mix all dried ingredients together well with a whisk. Add butter and mix well with your hands or a pastry cutter, until you have a crumbly mixture - pea-size or breadcrumb pieces of butter and flour mixture.
Slowly add milk in, a little at a time until the dough holds together in a mass of dough. It's still a little crumbly and loose as dough and that's fine. Dump out onto a lightly floured work surface. Pat into a rough rectangle 3/4 inch and gently roll out until smooth and about 3/4 to 1/2 inch and cut into squares. You can watch my video to see how I do that. for those who are more visual 🙂
Place on a baking sheet and bake at 425F for 15-20 minutes
Baking Powder Biscuits and Chicken Gravy is a great pantry staple
Chicken gravy is super quick to make and you really can substitute it with any protein of your liking. I make my gravy with a roux mixture, milk, broth, canned chicken, and spices.
What is a Roux?
The base for my chicken gravy is a roux. What is Roux, you might ask? In the simplest terms, it’s a mixture of equal parts flour and fat cooked together over low to medium heat to make a creamy thickening base for sauces and gravies. Once you get comfortable making a roux you can make many homemade sauces and gravies.
The basic formula for a roux is… Roux = Heat + Fat + Flour + Time
Below is my Chicken Gravy Recipe.
- 1/4 cup Butter
- 1/4 cup Flour or (cornstarch if you are GF)
- 1/2 cup Chicken broth or juice/broth from your canned chicken
- 2 cups Milk
- 1 pint of canned chicken
- 1-2 tsp Paprika
- 1-2 tsp Thyme
- 1-2 tsp Garlic powder
- Salt and pepper to taste
Melt the butter on a med heat, add the flour, and cook for a few minutes to make a roux. While whisking the entire time to cook out some of that raw flour taste.
Next, you will slowly add the broth whisking the entire time repeat by adding the milk in slowly and whisking milk all while. It will start to thicken and you can add the canned chicken.
Once the mixture has thickened and is smooth, I add the spices to taste. Pour over biscuits and enjoy! I usually double this recipe
Happy Cooking Friends!
Tools I Use in My Kitchen
My Favorite Items around our Cozy Kitchen:
Stainless Steel Electric Milk Steamer
AeroPress Coffee and Espresso Maker
Cozy Christmas Baking Cookbook
12 Qt Electric Pressure Canner
Retro Portable Transistor Radio
Silpat Premium Non-Stick Silicone Baking Mat
Cosmo Dual Fuel Range with 5 Gas Burners, Electric Convection Oven
Water Bath Canner with Glass Lid
Norpro Canning Essentials Boxed Set
Home is where the heart is,
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