Why You’ll Love This Recipe
This dish takes everything you adore about traditional biscuits and gravy and gives it a bold, flavor-packed upgrade. The chorizo adds depth and spice, while the creamy gravy mellows it out beautifully. It’s indulgent yet easy to make, and each bite is rich, satisfying, and impossible to resist. Perfect for breakfast, brunch, or even dinner, this dish brings a little kick to your morning routine while keeping all the cozy comfort you expect.
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Biscuits and Chorizo Gravy – A Spicy Twist on a Southern Classic
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Halal
Description
Biscuits and Chorizo Gravy is a bold, spicy twist on a Southern classic. Fluffy, buttery biscuits are topped with a rich, creamy gravy made from smoky chorizo sausage, garlic, and a hint of spice — perfect for breakfast or brunch with a kick!
Ingredients
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- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) cold butter, cubed
- 3/4 cup cold buttermilk
- For the Chorizo Gravy:
- 1/2 lb Mexican chorizo (or spicy sausage)
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Fresh cilantro or green onions, for garnish (optional)
Instructions
- Make the Biscuits: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Stir in buttermilk until dough just comes together.
- Turn out onto a floured surface, pat to 1-inch thickness, and cut with a biscuit cutter. Place on a parchment-lined baking sheet.
- Bake 12–15 minutes or until golden brown. Set aside and keep warm.
- Make the Gravy: In a large skillet over medium heat, cook chorizo until browned and cooked through, about 5–6 minutes. Remove and set aside, leaving about 1 tablespoon of fat in the pan.
- Add butter to the pan and melt. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk, stirring constantly until smooth and thickened, about 3–5 minutes.
- Return chorizo to the skillet and stir to combine. Season with paprika, garlic powder, salt, and pepper.
- If gravy is too thick, add a splash more milk to reach desired consistency.
- Serve the warm chorizo gravy spooned generously over hot biscuits. Garnish with cilantro or green onions if desired.
Notes
- For extra flavor, add a dash of cayenne or a few drops of hot sauce to the gravy.
- Use store-bought biscuits for a quick version of this recipe.
- Mexican chorizo is preferred for a creamy gravy; Spanish chorizo will give a smokier, chunkier texture.
- Leftover gravy can be refrigerated for 3 days and reheated with a splash of milk.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast / Brunch
- Method: Stovetop / Baking
- Cuisine: Southern / Mexican Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Biscuits: Flaky and buttery — use homemade or store-bought refrigerated biscuits.
Chorizo: Mexican chorizo for bold spice, or Spanish chorizo for a milder, smoky flavor.
Butter: Adds richness to the roux and balances the spice.
All-Purpose Flour: Thickens the gravy to creamy perfection.
Whole Milk: Creates the base of the smooth, luscious gravy.
Heavy Cream (optional): For extra richness and velvety texture.
Garlic Powder: Adds depth and complements the chorizo’s flavor.
Smoked Paprika: Enhances the chorizo’s smokiness.
Salt and Black Pepper: Essential for balance — use sparingly, as chorizo is already well-seasoned.
Fresh Parsley or Green Onions (optional): For garnish and freshness.
Directions
Step 1: Bake the Biscuits
Preheat your oven according to the biscuit package or recipe instructions. Bake until golden brown and fluffy, then set aside to keep warm.
Step 2: Cook the Chorizo
In a large skillet over medium heat, cook the chorizo, breaking it apart with a spoon, until fully browned and cooked through (about 6–8 minutes). If it releases a lot of grease, drain most of it, leaving about 1 tablespoon in the pan for flavor.
Step 3: Make the Roux
Add butter to the skillet with the chorizo. Once melted, sprinkle in the flour and stir constantly for about 1 minute to form a roux.
Step 4: Add the Milk
Gradually whisk in the milk, about ½ cup at a time, stirring to prevent lumps. Continue stirring until the mixture thickens into a smooth, creamy gravy (about 5–7 minutes).
If you want extra richness, stir in a splash of heavy cream.
Step 5: Season and Serve
Stir in garlic powder, smoked paprika, and a pinch of black pepper. Taste and adjust seasoning as needed — you may not need extra salt depending on your chorizo.
Split the warm biscuits in half, spoon the chorizo gravy generously over the top, and garnish with parsley or green onions. Serve immediately and enjoy the ultimate comfort breakfast.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people. Prep time is 10 minutes, cook time is 20 minutes, and total time is about 30 minutes — a fast, flavorful breakfast or brunch option.
Storage/reheating
Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk if it thickens too much. Biscuits can be stored at room temperature for up to 2 days and reheated in the oven at 350°F (175°C) for 5 minutes.
Variations and Customizations
Cheesy Chorizo Gravy
Stir in ½ cup of shredded cheddar or Monterey Jack cheese for a creamy, cheesy twist.
Spicy Kick
Add diced jalapeños or a pinch of cayenne pepper for extra heat.
Breakfast Burrito Style
Spoon the chorizo gravy over scrambled eggs and wrap it in a tortilla for a handheld version.
Chorizo & Potato Gravy
Add diced, cooked potatoes for extra heartiness and texture.
Lightened-Up Version
Use turkey chorizo and low-fat milk for a lighter yet flavorful option.
Tex-Mex Upgrade
Top with fresh pico de gallo, avocado slices, or a drizzle of hot sauce before serving.
FAQs
1. Can I use Spanish chorizo instead of Mexican?
Yes — but note that Spanish chorizo is cured and less greasy, so the flavor will be smokier and less spicy.
2. Can I make the gravy ahead of time?
Absolutely — reheat slowly and add milk to thin if needed.
3. What if my gravy is too thick?
Add more milk, a few tablespoons at a time, until it reaches your desired consistency.
4. What if it’s too thin?
Let it simmer a few extra minutes to thicken naturally.
5. Can I freeze the gravy?
Yes — freeze in an airtight container for up to 2 months. Thaw and reheat gently with added milk.
6. Can I make this with sausage and chorizo combined?
Yes! Half chorizo, half breakfast sausage creates a balanced, mildly spicy flavor.
7. Can I use plant-based chorizo?
Absolutely — it works great for a vegetarian twist.
8. What type of biscuits work best?
Buttermilk or flaky layered biscuits are ideal — they soak up the gravy beautifully.
9. Can I make it dairy-free?
Use plant-based butter and milk alternatives like oat or almond milk.
10. What can I serve with it?
A side of scrambled eggs or roasted breakfast potatoes complements this dish perfectly.
Conclusion
Biscuits and Chorizo Gravy take a beloved Southern staple and give it a bold, flavorful twist. The spicy, smoky chorizo transforms traditional sausage gravy into something vibrant and unforgettable, while the flaky biscuits soak up every drop of that creamy, savory sauce. Perfect for breakfast, brunch, or even breakfast-for-dinner, this dish is the ultimate comfort food — hearty, delicious, and full of personality.
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