Biscuits and Chorizo Gravy Recipe
A bold twist on a classic, this Biscuits and Chorizo Gravy Recipe uses spicy chorizo, creamy milk gravy, and soft biscuits.
Equipment
- Large skillet
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cups and spoons.
- Wooden spoon or spatula
Ingredients
For the biscuits
- You can use store-bought if you want but homemade makes it extra special.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 6 tablespoons cold butter cubed
- ¾ cup cold milk or buttermilk
For the chorizo gravy
- This is where the magic happens.
- 12 oz fresh chorizo casings removed
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- ½ teaspoon black pepper
- ¼ teaspoon salt adjust to taste
- Optional: pinch of cayenne or chili flakes
Instructions
Step 1: Make the biscuits
- Preheat your oven to 425°F. In a bowl, mix flour, baking powder, sugar, and salt. Cut in the cold butter until it looks like coarse crumbs. Pour in the milk and gently mix until just combined. Do not overwork the dough.
- Turn it out onto a floured surface, pat it down, and cut into biscuits. Place them on a baking sheet and bake for 12 to 15 minutes until tall and golden.
Step 2: Cook the chorizo
- While the biscuits bake, place a skillet over medium heat. Add the chorizo and break it up as it cooks. Let it brown and release its flavorful fat. This is the foundation of your gravy, so let it sizzle and develop flavor.
Step 3: Build the gravy
- Sprinkle flour over the cooked chorizo. Stir and cook for about one minute to remove the raw flour taste. Slowly pour in the milk, whisking constantly to avoid lumps. Let it simmer until thick and creamy.
- Season with black pepper, salt, and optional heat. Taste and adjust. Trust your instincts here.
Step 4: Serve
- Split warm biscuits in half and spoon the chorizo gravy generously over the top. Be generous. This is not the time to be shy.