Biscuits with Spicy Chorizo Gravy Recipe

Introduction

Biscuits and chorizo gravy is a comforting and flavorful twist on a Southern classic. Fluffy homemade biscuits topped with spicy, creamy chorizo gravy make for a satisfying breakfast or brunch dish that’s sure to please any crowd.

Ingredients

• 2 cups all-purpose flour (for biscuits)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk
• 1/2 pound chorizo sausage, casing removed
• 1/4 cup all-purpose flour (for gravy)
• 2 cups whole milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt.
2. Step 2: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Step 3: Make a well in the center and pour in the buttermilk. Stir gently until just combined, being careful not to overmix.
4. Step 4: Turn the dough onto a floured surface and knead gently a few times until smooth. Pat into a 1-inch thick rectangle.
5. Step 5: Cut into rounds with a biscuit cutter or glass. Place biscuits close together on a parchment-lined baking sheet for soft sides or spaced apart for crispier edges.
6. Step 6: Bake for 12-15 minutes until golden brown.
7. Step 7: While biscuits bake, cook the chorizo in a large skillet over medium heat until browned and cooked through, about 5-7 minutes, breaking it up as it cooks.
8. Step 8: Sprinkle the flour over the chorizo and stir well. Cook for 2 more minutes.
9. Step 9: Slowly pour in the milk while stirring constantly to prevent lumps. Simmer until the gravy thickens, about 3-5 minutes.
10. Step 10: Stir in garlic powder, onion powder, salt, and pepper to taste.
11. Step 11: To serve, split biscuits in half and ladle the warm chorizo gravy over the top. Garnish with fresh parsley.

Tips & Variations

• For extra flaky biscuits, make sure your butter is very cold before mixing it into the flour.
• Use spicy chorizo for a bolder flavor or mild chorizo for less heat.
• Try adding a pinch of smoked paprika to the gravy for a smoky depth.
• Leftover gravy can be used over eggs or roasted potatoes for a hearty twist.

Storage

Store leftover biscuits and chorizo gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the biscuits in a warm oven to retain their texture. Warm the gravy gently on the stove while stirring to prevent scorching.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk for the biscuits?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic buttermilk’s acidity, which helps tenderize the biscuits.

Is it possible to make this recipe vegetarian?

Yes, substitute chorizo with plant-based sausage or sautéed mushrooms and smoked paprika for a vegetarian version of the gravy.

Biscuits with Spicy Chorizo Gravy Recipe

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5 from 59 reviews

A comforting Southern-style breakfast featuring flaky, homemade biscuits topped with a rich and savory chorizo sausage gravy. This hearty dish combines tender, buttery biscuits baked to golden perfection with a creamy, spiced chorizo gravy that is perfect for a satisfying start to your day.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 biscuits with chorizo gravy 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk

For the Chorizo Gravy:

• 1/2 pound chorizo sausage, casing removed
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Biscuits: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together until well combined. Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Make a well in the center and pour in the buttermilk. Stir gently until just combined. Be careful not to overmix. Turn the dough out onto a floured surface and knead it gently a few times until smooth. Pat it into a rectangle about 1-inch thick. Cut into rounds using a biscuit cutter or a glass. Place the biscuits on a baking sheet lined with parchment paper, close together for soft sides or spaced out for crispier edges. Bake for 12-15 minutes, or until the biscuits are golden brown.
2. Prepare the Chorizo Gravy: In a large skillet over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Break it up with a spatula as it cooks. Once cooked, sprinkle the flour over the chorizo and stir to combine, cooking for an additional 2 minutes. Slowly pour in the milk while continuously stirring to avoid lumps. Bring the mixture to a simmer until the gravy thickens, about 3-5 minutes. Add garlic powder, onion powder, and season with salt and black pepper to taste. Stir well to combine.
3. Serving: Cut a biscuit in half and ladle a generous portion of chorizo gravy over the top. Garnish with fresh chopped parsley. Serve warm and enjoy your hearty meal!

Notes

• Use cold butter and handle the dough gently to ensure flaky biscuits.
• Do not overmix the biscuit dough to keep them tender.
• Adjust seasoning of gravy to taste, adding more black pepper or garlic powder if desired.
• For crispier biscuit edges, space them farther apart on the baking sheet.
• Leftover biscuits and gravy can be refrigerated and reheated gently on the stovetop or microwave.

Keywords: biscuits and gravy, chorizo gravy, Southern breakfast, homemade biscuits, savory breakfast, comfort food, spicy sausage gravy