Description
Fluffy homemade biscuits smothered in a rich, smoky chorizo gravy for a bold twist on the classic Southern breakfast favorite.
Ingredients
- Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup buttermilk (plus extra for brushing)
- Chorizo Gravy:
- 1 lb Mexican chorizo
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 2 1/2 cups milk
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- Salt to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the biscuits: whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add buttermilk and gently mix until dough forms. Turn onto a floured surface, fold several times, and pat into a 1-inch-thick round.
- Cut biscuits with a round cutter and place on baking sheet. Brush tops with buttermilk.
- Bake 12–14 minutes or until golden brown.
- Make the chorizo gravy: in a skillet, cook chorizo over medium heat until browned. Remove excess grease if needed.
- Add butter to skillet, melt, then sprinkle flour over the chorizo. Stir to coat and cook 1–2 minutes.
- Slowly pour in milk while stirring. Simmer until thickened, 5–7 minutes.
- Season with smoked paprika, pepper, and salt to taste.
- Serve warm biscuits smothered in the chorizo gravy.
Notes
- For extra heat, add diced jalapeños to the gravy.
- Use spicy or mild chorizo depending on preference.
- Biscuits can be made ahead and frozen; reheat in the oven.
- Thicken the gravy with extra flour or thin with a splash of milk as needed.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking & Stovetop
- Cuisine: American Fusion