Crunchy French Onion Chicken

From fluffy buttermilk biscuits to creamy sausage gravy, this recipe is a delicious way to start your day with a hearty and satisfying breakfast.

ingredient

3 ½ cups all-purpose flour, more for dusting
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons kosher salt, more for topping
2 teaspoons granulated sugar
1 cup unsalted butter, plus 2 tablespoons
1 cup buttermilk, plus 2 tablespoons
¼ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon black pepper
1 pound pork sausage, casings removed
2 tablespoons unsalted butter
½ cup finely chopped yellow onion
1 tablespoon minced garlic
2 teaspoons chopped thyme, or 1 teaspoon dried
3 cups whole milk

Directions

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Cut 1 cup of butter into 1⁄8-inch thick pieces. Cut the butter into the flour mixture with your fingers or a pastry cutter, until it looks mealy in texture.
Add Buttermilk – Gradually add 1 cup buttermilk into the flour mixture, stirring with a fork until incorporated. If needed, add an extra 1 to 2 tablespoons so most of the flour is hydrated and can be kneaded into the dough.
Knead and Roll – Knead the dough in the bowl until it forms a mass, about 5 to 6 times. Lightly dust a working surface with the flour. Place the biscuit dough onto the floured surface. Lightly flour a rolling pin and roll the dough ¾-inch thick.
Cut the Dough – Using a 2 1⁄2-inch floured biscuit cutter, press straight down into the dough without turning. Transfer to a parchment paper–lined sheet pan and repeat with the remaining dough. Use the scraps to roll and cut more biscuits. Refrigerate for 30 minutes or freeze for 15 minutes before baking.
Bake – Set the oven rack to the lower-middle position and preheat to 450°F (232°C). Transfer the biscuits to a parchment paper–lined sheet pan at least 1 inch apart. Melt 2 tablespoons butter, then brush the tops of each biscuit and sprinkle with salt. Bake until golden brown, 10 to 11 minutes. Cool for 5 to 10 minutes before serving with the gravy.
Sausage Gravy
Cook the Sausage – Heat a large nonstick pan or skillet over medium heat. Add the pork sausage and break it into smaller pieces using a spoon. Cook until no longer pink and lightly browned, about 5 to 6 minutes.
Cook the Aromatics – Melt the butter in the pan. Add the onions, garlic, and thyme. Cook until fragrant and onions are tender, 1 to 2 minutes.
Cook the Flour – Sprinkle the flour, salt, and pepper over the sausage mixture. Stir and cook until the flour is absorbed, about 2 minutes.
Add the Milk – Slowly stir in the milk, then turn up the heat to medium-high to bring to a boil. Reduce the heat to a simmer, cook, and stir occasionally until the gravy is thick and can coat the back of a spoon, about 5 minutes. Add more salt and pepper to taste.