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
-
- 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