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Posted in: Poultry
Prep Time:
20 Minutes
Grill time:
20 Minutes

Chicken 'N' Biscuits

With Gravy

Posted on by Andrea Alden
Chicken 'N' Biscuits
Serves 4
Prep Time:
Grill time: 20 Minutes
Chicken 'N' Biscuits With Gravy, another recipe perfect for Soul Food Month. Juicy chicken with flakey buttermilk biscuits, served with some greens and topped with creamy milk gravy, who could ask for anything more? Oh wait! I could! How about we throw this all on the grill? I did and it was glorious.
Plain, pretty as can be
Plain, pretty as can be
Pouring the gravy
Pouring the gravy
Ready for eating now
Ready for eating now

Chicken 'N' Biscuits

Serves: 4       Total Time: 40 Minutes


  • 8 chicken thighs
  • salt and pepper to taste


  • 1¾ cup all-purpose flour
  • 1 tbsp. baking powder
  • 1 tbsp. sugar
  • ¼ tsp. salt
  • ½ cup butter
  • ¾ cup buttermilk
  • 1 tbsp. fresh sage, chopped
  • ½ tsp. cracked black pepper

Milk Gravy

  • 2 tbsp. bacon fat
  • 2 tbsp. butter
  • 1 shallot, minced
  • 4 tbsp. flour
  • 1 1/2 cups milk
  • 1/2 chicken bouillon cube
  • 1/2 tsp. chili powder
  • 1/2 tsp. turmeric
  • 1/2 tsp. Bone Dust Seasoning


Step 1
Start by making the biscuits. Preheat your grill to 400°F, prepare for both direct and indirect grilling.
Step 2
In a large bowl, stir together the flour, baking powder, sugar and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center. Add the buttermilk, sage and black pepper all at once. Using a wooden spoon, stir just until moistened.
Step 3
Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing for 4 to 6 strokes, or just until the dough holds together. Gently pat or press the dough out into a 1-inch thick, 6-inch wide square. Using a 3-inch pastry ring, cut the dough into 6 rounds or squares. Evenly space the raw biscuits on a greased baking sheet.
Step 4
Bake the biscuits over indirect heat for 15 to 20 minutes, until golden brown, hot and flaky.
Step 5
While the biscuits are baking, season the chicken with salt and pepper to taste. Grill over direct heat for 3 to 5 minutes per side. If the chicken is done before the biscuits, place them on the warming rack on the biscuit side of the grill so they stay hot.
Step 6
Finally to make the gravy, melt the butter and bacon grease in a sauce pan over medium low heat, preferably over your side burner. Add the minced shallot, and cook for 2 to 3 minutes until translucent and starting to caramelize. Whisk in the flour until smooth. Cook an additional minute.
Step 7
Whisk in the milk, a little at a time, making sure it's completely blended each time. Once all of the milk is incorporated, add the boullion cube, chilli powder, turmeric, and Bone Dust. Allow the gravy to cook until thickened, about 5 minutes.
Step 8
Serve everything piping hot, chicken on a fresh biscuit, with gravy on top. Don't forget the sides. Coleslaw, corn on the cob, and potato salad are all great choices.
Chicken 'N' Biscuits With Gravy was like a gravy-tastic chicken burger slider with awesome on the side. Flakey, buttery biscuits are the best, especially served right out of the grill. I used chicken thighs because they're more tender than breast meat, and gravy, well that just makes everything better. Comfort food is good for the soul, and Soul Food is just plain good, so this meal definitely qualifies. What's your favorite comfort/soul food? Leave a comment and tell us!

Happy Grilling!

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