Biscuits and Chorizo Gravy

Description

Biscuits and Chorizo Gravy

A savory twist on a classic southern breakfast, these Biscuits and Chorizo Gravy bring together rich, spicy Mexican chorizo with fluffy homemade biscuits. Perfect for a hearty brunch or even breakfast for dinner, this dish is ready in under 30 minutes, offering an explosion of flavor that will make any meal special. If you’re a fan of biscuits and gravy with a unique, zesty twist, this one is for you!

10 biscuits
2 (9 oz) tubes Cacique pork chorizo
1/2 medium white or yellow onion, finely diced
3 tbsp all-purpose flour
2 1/2 cups whole milk

Directions:
1. Prepare biscuits per package or your preferred recipe.
2. In a skillet over medium-high, cook chorizo and onion for 7 min.
3. Stir in flour, cook 1 min. Reduce heat, add milk, simmer until thickened.
4. Serve gravy over biscuits, add salt & pepper to taste.

Prep Time: 5 min
Kcal: 545

Step-by-Step Guide

Follow these detailed instructions for perfect Biscuits and Chorizo Gravy every time.

1. Bake the Biscuits: Begin by baking your biscuits according to the package directions or your favorite from-scratch recipe. For best results, use a hot oven (typically 425°F) and place them on a parchment-lined baking sheet.
2. Cook the Chorizo Base: While the biscuits bake, heat a large skillet or cast-iron pan over medium-high heat. Add the two tubes of chorizo and the finely diced onion. Cook for 6-7 minutes, breaking up the chorizo with a spatula, until it is fully cooked and the onions are soft.
3. Make the Roux: Sprinkle the 3 tablespoons of all-purpose flour directly over the cooked chorizo and onion. Stir constantly and cook for exactly 1 minute. This cooks the raw flour taste out and forms the base for your gravy.
4. Create the Gravy: Reduce the heat to medium-low. Slowly pour in the 2 1/2 cups of whole milk while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer. Cook, stirring frequently, for 4-5 minutes until the gravy has thickened to a creamy, spoon-coating consistency.
5. Season and Serve: Remove from heat. Taste the gravy and season with salt and black pepper as needed (chorizo is often well-seasoned, so taste first!). Split your warm biscuits and ladle the hot chorizo gravy generously over the tops.

Serving Suggestions

This hearty dish is a complete meal on its own, but you can elevate your brunch spread with these pairings:

• Serve with a side of fried or scrambled eggs for extra protein.
• Balance the richness with a simple, fresh fruit salad or sliced avocado.
• Add a dash of hot sauce or a sprinkle of chopped fresh cilantro on top for a bright finish.
• Perfect for a crowd at a weekend brunch or a comforting “breakfast for dinner” option.

How-to Summary

In short: Bake biscuits. Cook chorizo and onion. Stir in flour to make a roux. Whisk in milk and simmer until thick. Season and pour over split biscuits.

Frequently Asked Questions

Can I use a different type of milk? Yes, but for the creamiest, richest gravy, whole milk is best. 2% milk will work, but avoid skim milk as it can make the gravy thin.

Is there a way to make this less spicy? Mexican chorizo’s spice level varies by brand. For a milder dish, look for “chorizo fresco” or a mild variety. You can also use half chorizo and half mild breakfast sausage.

Can I make the gravy ahead of time? The gravy is best served immediately, but you can reheat it gently on the stove with a splash of milk to loosen it up.

What’s the best way to store leftovers? Store biscuits and gravy separately in airtight containers in the refrigerator for up to 2 days. Reheat gravy in a pan over low heat.

Can I use gluten-free flour? Absolutely. A 1:1 gluten-free all-purpose flour blend works well as a direct substitute for the regular flour in the roux.

Common Mistakes to Avoid

• Not cooking the flour long enough: After adding the flour, cook for a full minute to eliminate the raw taste.
• Adding milk too quickly: Pour the milk in slowly while stirring constantly to prevent a lumpy gravy.
• Over-seasoning too soon: Chorizo is already salty and spiced. Always taste the finished gravy before adding extra salt or pepper.
• Using a skillet that’s too small: Use a large enough skillet to comfortably stir the chorizo and accommodate the milk without risk of overflow.

Conclusion

Biscuits and Chorizo Gravy is a brilliantly flavorful twist on a classic comfort food. By combining spicy, savory chorizo with a creamy gravy and fluffy biscuits, you create a memorable dish that comes together in under 30 minutes. It’s a guaranteed crowd-pleaser for any brunch or cozy dinner. Master the simple steps, avoid the common pitfalls, and enjoy this delicious fusion of Southern and Mexican flavors.