Why You’ll Love This Recipe
Biscuits and Chorizo Gravy is everything you love about Southern breakfast but elevated with spicy, smoky notes. The chorizo adds depth and warmth, making the dish irresistibly flavorful. It’s quick to prepare, requires minimal ingredients, and works beautifully for feeding a crowd or enjoying solo with a hot cup of coffee.
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Biscuits and Chorizo Gravy – A Comforting Southern Breakfast with a Spicy Twist
- Total Time: 40 mins
- Yield: 6 servings
- Diet: Halal
Description
These Biscuits and Chorizo Gravy take the classic Southern comfort dish to the next level — fluffy, buttery biscuits smothered in a rich, smoky, and slightly spicy chorizo cream gravy. Perfect for brunch or a cozy weekend breakfast!
Ingredients
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus more for brushing)
- For the Chorizo Gravy:
- 1 lb fresh chorizo sausage (Mexican style, casings removed)
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
- 2 tbsp chopped fresh cilantro or parsley (optional, for garnish)
Instructions
- Make the Biscuits: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Pour in buttermilk and mix gently until the dough just comes together. Do not overmix.
- Turn dough onto a floured surface, pat to 1-inch thickness, and cut out biscuits using a 2 1/2-inch cutter. Re-roll scraps as needed.
- Place biscuits on the prepared sheet, brush tops with buttermilk, and bake for 12–15 minutes, until golden brown. Set aside.
- Make the Chorizo Gravy: In a large skillet over medium heat, cook the chorizo until browned and crumbly, about 6–8 minutes. Remove excess grease if necessary.
- Add butter to the pan and melt. Sprinkle in flour and stir continuously for 1–2 minutes to form a roux.
- Gradually whisk in the milk, stirring constantly until smooth. Simmer for 5–7 minutes, until thickened and creamy.
- Season with smoked paprika, cayenne, salt, and pepper to taste.
- Assemble: Split biscuits in half and pour warm chorizo gravy generously over the top. Garnish with fresh cilantro or parsley and serve immediately.
Notes
- Use spicy or mild chorizo depending on your heat preference.
- For extra richness, stir in a splash of heavy cream at the end of cooking the gravy.
- Leftover gravy can be refrigerated for up to 3 days and reheated over low heat with a splash of milk.
- Pairs beautifully with fried eggs or roasted breakfast potatoes.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast or Brunch
- Method: Baked and Stovetop
- Cuisine: Southern-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chorizo sausage: The star of the dish, chorizo brings a smoky, spicy flavor that adds a wonderful kick to traditional gravy. You can use either Mexican or Spanish chorizo, but the Mexican variety gives the best texture for gravy.
All-purpose flour: This acts as the thickening agent for your gravy. Once mixed with the chorizo drippings, it forms a roux that creates a silky, hearty consistency.
Whole milk: The base of the gravy, milk makes it rich and creamy. I’ve tried using almond milk before, and it worked great for a lighter version without compromising the flavor.
Butter: A touch of butter adds extra richness and helps develop the perfect smooth texture in the gravy.
Salt and black pepper: These essentials bring balance to the spice of the chorizo and enhance the savory profile of the gravy.
Garlic powder: A subtle addition that deepens the flavor, complementing the chorizo beautifully.
Biscuits: Flaky, buttery biscuits are the perfect vehicle for soaking up all that spicy, creamy gravy. You can use store-bought or make them from scratch for a more authentic experience.
Directions
Start by browning the chorizo in a large skillet over medium heat. As it cooks, break it apart with a spatula until fully crumbled and browned, releasing its flavorful oils. Once cooked, reduce the heat slightly and sprinkle in the flour, stirring constantly to create a roux. Let it cook for about a minute to remove the raw flour taste.
Slowly whisk in the milk, starting with a small amount to loosen the roux before adding the rest. Stir continuously to prevent lumps and allow the gravy to thicken. Add butter, salt, black pepper, and garlic powder, adjusting the seasoning to taste. Simmer until the gravy reaches your desired consistency—rich, creamy, and full-bodied.
Meanwhile, bake or warm your biscuits. To serve, split them in half and generously spoon the hot chorizo gravy over the top. Garnish with chopped parsley or a sprinkle of paprika if you’d like an extra touch of color and flavor.
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 generously.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Storage/reheating
Store leftover chorizo gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if needed to loosen the texture. Biscuits can be stored at room temperature in a sealed container for up to 2 days or frozen for longer freshness.
Variations and Customizations
Vegetarian Option: Substitute the chorizo with plant-based chorizo or crumbled tofu seasoned with smoked paprika and cumin.
Cheesy Upgrade: Stir in a handful of shredded cheddar or Monterey Jack cheese to make a rich, cheesy gravy.
Extra Heat: Add a pinch of cayenne or diced jalapeños for those who love their breakfast spicy.
Herb-Infused Twist: Mix in chopped fresh thyme or rosemary for a fragrant, earthy flavor.
Southern Classic Style: Replace chorizo with traditional breakfast sausage for a more classic take on biscuits and gravy.
Low-Fat Version: Use skim milk and turkey chorizo to lighten up the dish without sacrificing flavor.
Smoky Bacon Mix: Combine crumbled bacon with chorizo for a double punch of smoky goodness.
Tex-Mex Style: Add diced onions, bell peppers, and a sprinkle of cilantro for a Tex-Mex flair.
Sweet-Spicy Combo: Drizzle a bit of honey over the biscuits before adding the gravy for a sweet-salty contrast.
Make-Ahead Option: Prepare the gravy the night before and reheat it while baking the biscuits fresh in the morning.
FAQs
Can I use store-bought biscuits for this recipe?
Yes, store-bought biscuits work perfectly well and save time.
What type of chorizo is best for gravy?
Mexican chorizo is preferred because it crumbles and blends seamlessly into the gravy.
Can I make the gravy ahead of time?
Absolutely. Store it in the fridge and reheat it slowly with a splash of milk.
Can I freeze chorizo gravy?
Yes, it freezes well for up to 2 months. Thaw overnight and reheat gently.
What can I serve with biscuits and chorizo gravy?
Scrambled eggs, roasted potatoes, or a simple green salad complement it beautifully.
Can I use half-and-half instead of milk?
Yes, it will make the gravy even richer and creamier.
How can I reduce the spice level?
Use mild chorizo or mix half chorizo with half ground pork.
Are there gluten-free options?
Use gluten-free flour and biscuits to make this recipe gluten-free.
How do I keep the gravy from getting lumpy?
Whisk continuously while adding milk and keep the heat moderate.
Can I make this dairy-free?
Yes, substitute milk and butter with unsweetened almond milk and vegan butter.
Conclusion
Biscuits and Chorizo Gravy is the ultimate fusion of Southern comfort and bold, spicy flavor. With tender, flaky biscuits and rich, smoky gravy, it’s a dish that brings warmth and satisfaction to any breakfast table. Whether you’re hosting brunch or simply treating yourself to something special, this recipe guarantees a deliciously memorable start to your day. Once you try it, you’ll understand why it’s a favorite in my kitchen—and soon, it’ll be a staple in yours too.
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