Biscuits and Chorizo Gravy

When it comes to comfort food, few dishes deliver warmth and heartiness quite like biscuits and gravy. This Southern staple is creamy, satisfying, and oh-so-indulgent. But what if we take the classic recipe and turn it up a notch with smoky, spicy chorizo? Enter Biscuits and Chorizo Gravy—a bold twist on a beloved favorite, bringing together flaky, buttery biscuits with a rich, spicy chorizo gravy that’s bursting with flavor. This version of biscuits and gravy is perfect for weekend brunches, special family gatherings, or even breakfast-for-dinner nights. The chorizo adds an unexpected kick that pairs beautifully with the creamy gravy and tender biscuits, while the combination of savory spices and a hint of heat creates a memorable dish that’ll have everyone coming back for seconds. And the best part? It’s simple to make and comes together in under 30 minutes, so you don’t have to be a seasoned chef to whip up this flavorful breakfast. Let’s dive into what makes this recipe special and how you can bring it to life in your kitchen!

Why You’ll Love This Recipe

• Bold Flavors: The chorizo adds an incredible depth to the gravy, bringing a smoky, slightly spicy flavor that elevates the whole dish.
• Simple Ingredients: You’ll only need a few pantry staples and common breakfast ingredients, making this recipe easy to shop for and prepare.
• Quick and Easy: Both the biscuits and gravy are ready in under 30 minutes, perfect for busy mornings or a relaxed weekend brunch.
• Versatile: While it’s a fantastic breakfast option, this dish is hearty enough for brunch, lunch, or even dinner.
• Adjustable Spice Level: Choose mild or spicy chorizo and adjust the amount of pepper flakes for a custom spice level.

Preparation Time and Servings

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Yield: Serves 4-6
• Serving Size: 2 biscuits with gravy

Nutritional Information (per serving)

• Calories: 380 kcal
• Carbohydrates: 28g
• Protein: 18g
• Fat: 22g
• Fiber: 2g
• Sugar: 3g
• Sodium: 620mg

Ingredients

To make this flavorful breakfast, here’s what you’ll need:

For the Biscuits:

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

For the Chorizo Gravy:

• 1/2 pound chorizo sausage (choose spicy or mild)
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• Pinch of red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Optional Add-Ins:

• Cheddar cheese (add to the biscuits for a cheesy twist)
• Green onions (chopped, to add freshness to the gravy)
• Jalapeños (for those who love extra spice)

Step-by-Step Instructions

Step 1: Prepare the Biscuits

1. Preheat the Oven
   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix the Dry Ingredients
   In a large mixing bowl, combine the flour, baking powder, and salt. Whisk to blend the dry ingredients thoroughly.
3. Cut in the Butter
   Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. The butter should be in pea-sized pieces, which will help create flaky layers in the biscuits.
4. Add the Milk
   Pour in the milk or buttermilk and gently stir until just combined. Be careful not to overmix; you want to keep the dough light and airy.
5. Shape the Biscuits
   Turn the dough onto a lightly floured surface and gently knead it 2-3 times to bring it together. Pat it into a 1-inch-thick rectangle. Use a round cutter or glass to cut out biscuits, or cut the dough into squares if you prefer.
6. Bake
   Place the biscuits on the prepared baking sheet, positioning them close together for softer edges or spaced apart for crisper edges. Bake in the preheated oven for 10-12 minutes, or until the tops are golden brown.

Step 2: Make the Chorizo Gravy

1. Cook the Chorizo
   In a large skillet, cook the chorizo over medium heat until browned and fully cooked, breaking it up with a spoon as it cooks. This should take about 5 minutes. Once done, use a slotted spoon to transfer the chorizo to a plate lined with paper towels to drain excess grease.
2. Melt the Butter
   In the same skillet (leaving a bit of the chorizo drippings), add the butter. Once melted, sprinkle in the flour. Whisk constantly to form a roux, cooking for about 1 minute to eliminate the raw flour taste.
3. Add the Milk
   Slowly pour in the milk, whisking constantly to avoid lumps. Continue to whisk until the mixture is smooth and begins to thicken, about 3-5 minutes.
4. Season the Gravy
   Add the cooked chorizo back into the skillet, along with the salt, black pepper, smoked paprika, and red pepper flakes if desired. Stir well to combine all ingredients and let the gravy simmer for another 2-3 minutes until it reaches your desired consistency.
5. Taste and Adjust
   Taste the gravy and adjust seasoning if necessary. If it’s too thick, thin it out with a bit more milk.

Step 3: Serve and Enjoy

1. Plate the Biscuits
   Place two warm biscuits on each plate.
2. Spoon the Gravy
   Generously spoon the chorizo gravy over the biscuits.
3. Garnish
   Sprinkle with freshly chopped parsley for a burst of color and freshness.
4. Serve hot and enjoy this hearty, spicy breakfast dish!

How to Serve Biscuits and Chorizo Gravy

This dish is incredibly satisfying on its own, but if you’d like to serve it with some extras, here are a few ideas:

• With Scrambled Eggs: Add a side of fluffy scrambled eggs to make this a complete breakfast plate.
• With Fresh Fruit: Balance the savory flavors with a bowl of fresh fruit or a simple fruit salad.
• With a Side Salad: For brunch, serve with a light, tangy salad to cut through the richness of the gravy.
• With Hash Browns or Roasted Potatoes: Potatoes make a great accompaniment to soak up any leftover gravy.

Additional Tips for Success

• Use Cold Butter for Biscuits: Cold butter is essential for flaky biscuits. It melts during baking, creating steam pockets that give you those light, flaky layers.
• Don’t Overmix the Dough: Handle the dough as little as possible to avoid tough biscuits.
• Adjust the Spice Level: Choose mild or spicy chorizo based on your preference. For a milder gravy, use half chorizo and half ground pork.
• Thicken or Thin the Gravy as Needed: If the gravy is too thick, add a bit more milk. If it’s too thin, let it simmer a bit longer.
• Make It Ahead: The biscuits can be made ahead of time and reheated just before serving. The gravy can also be made a day in advance and reheated on the stovetop.

Recipe Variations

1. Cheese and Herb Biscuits
   Add 1/2 cup shredded cheddar cheese and 1 tablespoon chopped fresh herbs (like rosemary or thyme) to the biscuit dough for a cheesy, herb-infused twist.
2. Southern Sausage and Chorizo Gravy
   Combine half chorizo and half breakfast sausage in the gravy for a blend of flavors. The sausage adds a classic Southern flavor that complements the chorizo’s spice.
3. Spicy Gravy with Jalapeños
   Add chopped fresh or pickled jalapeños to the gravy for an extra spicy kick. This adds a vibrant flavor and pairs well with the chorizo.
4. Bacon and Chorizo Gravy
   For a smoky twist, add crispy bacon pieces to the gravy along with the chorizo.
5. Vegetarian Option
   Substitute the chorizo with soy chorizo or a plant-based sausage for a vegetarian-friendly version.

Freezing and Storage

If you happen to have leftovers or want to prepare this dish in advance, here are some tips for storing and freezing both the biscuits and the chorizo gravy.

Storing Leftovers

• Biscuits: Place leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh for longer, refrigerate them for up to 4 days.
• Gravy: Store the chorizo gravy in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of milk to restore its creamy consistency.

Freezing Instructions

• Biscuits: Wrap each biscuit individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. When you’re ready to serve, thaw the biscuits at room temperature or reheat in the oven at 350°F (175°C) for 10-15 minutes to regain their flakiness.
• Gravy: Allow the gravy to cool completely, then transfer it to a freezer-safe container, leaving a little space for expansion. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in a saucepan over low heat, adding a bit of milk as needed to restore its texture.

Reheating Tips

• Biscuits: Reheat biscuits in a 350°F (175°C) oven for 5-10 minutes, or until warmed through, to restore their flakiness.
• Gravy: For best results, reheat gravy on the stovetop over low heat, stirring occasionally. Add a splash of milk if the gravy has thickened too much.

Frequently Asked Questions

1. Can I use store-bought biscuits?

Absolutely! If you’re short on time, store-bought biscuits are a great alternative. Simply bake them according to package instructions and proceed with the chorizo gravy as directed.

2. Can I make this recipe gluten-free?

Yes, you can make a gluten-free version by using a gluten-free flour blend for the biscuits and replacing the flour in the gravy with a gluten-free thickener, like cornstarch. Just be mindful of the specific directions on the gluten-free flour for best results.

3. Can I substitute the chorizo with another type of sausage?

Yes! You can substitute chorizo with breakfast sausage, Italian sausage, or even a plant-based sausage if you prefer. The dish will still be flavorful, although the smoky spiciness of chorizo will be missed.

4. Can I prepare this recipe ahead of time?

Definitely. Both the biscuits and gravy can be prepared ahead of time. Store them separately and reheat just before serving for a delicious, make-ahead breakfast option.

5. What if I don’t have an oven to bake the biscuits?

If you don’t have an oven, you can make drop biscuits on the stovetop in a cast-iron skillet with a lid, or simply use store-bought biscuits.

6. How can I make the gravy thicker or thinner?

If your gravy is too thick, simply add a bit more milk to thin it out. For a thicker gravy, let it simmer longer, stirring occasionally, until it reaches your desired consistency.

7. Is there a way to make this dish less spicy?

To reduce the spice level, use mild chorizo, or mix chorizo with regular ground pork. You can also omit the red pepper flakes for a milder version of the gravy.

8. Can I add cheese to the gravy?

Yes! Adding a handful of shredded cheese to the gravy can make it even creamier and add a cheesy twist. Cheddar or Monterey Jack work particularly well.

9. How do I avoid lumps in the gravy?

To avoid lumps, whisk continuously while adding the flour to the melted butter, and keep stirring as you slowly add the milk. A smooth, creamy texture will develop with consistent whisking.

10. Can I double the recipe for a larger crowd?

Yes, this recipe can be easily doubled. Just make sure you have a large enough skillet for the gravy and prepare two baking sheets of biscuits.

Conclusion

Biscuits and Chorizo Gravy is the ultimate comfort food with a spicy, modern twist. This dish combines the best of traditional Southern flavors with the bold, smoky kick of chorizo, resulting in a breakfast that’s rich, creamy, and unforgettable. Whether you’re making it for a family brunch, a cozy breakfast, or just as a treat for yourself, this dish is sure to become a new favorite in your household. The flaky biscuits are easy to make from scratch, but feel free to substitute with store-bought if you’re short on time. And the chorizo gravy? It’s so flavorful that you may find yourself making it on its own to pour over everything from hash browns to scrambled eggs. So go ahead, give this recipe a try, and don’t forget to share it with friends and family! Enjoy this indulgent twist on a classic Southern breakfast and savor every spicy, creamy, delicious bite.

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