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