Biscuits and Chorizo Gravy is a hearty and flavorful dish that combines flaky biscuits with a rich, spicy chorizo gravy. This comforting meal is perfect for breakfast or brunch and is sure to satisfy your cravings. The combination of buttery biscuits and savory gravy makes it a beloved classic in many households.

Ingredients

For the Biscuits:

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

For the Chorizo Gravy:

• 1 pound chorizo sausage (bulk or casings removed)
• 1/4 cup all-purpose flour
• 2 cups milk (more if needed)
• 1/2 teaspoon black pepper (to taste)
• 1/2 teaspoon garlic powder (optional)
• Salt to taste
• Fresh parsley (for garnish, optional)

Instructions

Step 1: Make the Biscuits

1. Preheat your oven to 450°F (230°C).
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. Pour in the milk and stir until just combined. Do not overmix.
5. Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle.
6. Use a biscuit cutter or a glass to cut out biscuits. Place them on a baking sheet lined with parchment paper, close together but not touching.
7. Bake in the preheated oven for 12-15 minutes, or until golden brown.

Step 2: Make the Chorizo Gravy

1. In a large skillet over medium heat, cook the chorizo until browned and cooked through, breaking it up with a spoon as it cooks (about 5-7 minutes).
2. Sprinkle the flour over the cooked chorizo and stir to combine. Cook for an additional minute to remove the raw flour taste.
3. Gradually pour in the milk while stirring constantly to prevent lumps. Cook until the gravy thickens, about 5-7 minutes. Add more milk if needed to reach your desired consistency.
4. Add black pepper, garlic powder (if using), and salt to taste. Stir well to combine.

Step 3: Serve

1. Split the warm biscuits in half and ladle the chorizo gravy generously over the top.
2. Sprinkle with fresh parsley if desired.

Nutritional Information

Nutrient	Amount per Serving
Calories	480
Protein	18g
Fat	30g
Carbohydrates	40g
Fiber	2g

Healthier Alternatives

• Use whole wheat flour for the biscuits.
• Substitute turkey or chicken chorizo for a leaner option.
• Use low-fat milk or a non-dairy alternative for the gravy.

Serving Suggestions

• Fresh fruit or a fruit salad for a refreshing side.
• Scrambled eggs or a vegetable frittata for a complete breakfast.
• A hot cup of coffee or tea to complement the meal.

Common Mistakes to Avoid

• Overmixing the biscuit dough – mix just until combined to keep the biscuits tender and flaky.
• Not cooking the chorizo thoroughly – ensure the chorizo is fully cooked for the best flavor.
• Skipping the seasoning – taste and adjust seasoning in the gravy.

Storing Tips

Biscuits and Chorizo Gravy are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop, adding a splash of milk to the gravy if needed.

Conclusion

In just about 35 minutes, you can create a delicious Biscuits and Chorizo Gravy dish that’s perfect for breakfast or brunch. With its comforting flavors and satisfying textures, it’s sure to become a favorite in your household!

FAQs

Can I make the biscuits ahead of time?

Yes! You can prepare the biscuit dough and refrigerate it for up to 24 hours before baking.

Can I use a different type of sausage?

Absolutely! Feel free to use any type of sausage you prefer, including vegetarian options.

What can I serve with this dish?

You can serve it with a side of eggs, hash browns, or a simple green salad for a balanced meal.

Is this dish suitable for freezing?

While the biscuits can be frozen before baking, the gravy is best enjoyed fresh. If you have leftovers, you can freeze the gravy separately, but it may need to be re-thickened when reheating.