Chorizo Biscuits Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour it.

Combine dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly distributed.

Cut in butter

Add 1/2 cup cold unsalted butter (cubed) to the dry mixture. Use a pastry cutter or two forks to cut the butter into the flour until mixture resembles coarse crumbs with pea-sized butter pieces.

Add buttermilk and form dough

Make a well in the center and pour in 3/4 cup cold buttermilk at a time, gently stirring until a shaggy dough forms. You may need all 3/4 cups or up to 1 cup total; stop when dough holds together but is still slightly sticky. Do not overwork.

Shape and cut biscuits

Turn dough onto a lightly floured surface, fold it over on itself 3 times to create layers, and pat into a 3/4- to 1-inch thick disk. Using a 2.5–3 inch biscuit cutter, cut out biscuits, pressing straight down without twisting. Gather scraps, gently pat and cut additional biscuits to yield about 8 biscuits.

Bake

Place biscuits on prepared sheet, brush tops with 2 teaspoons melted butter if using, and bake in preheated oven for 12–15 minutes, until risen and golden brown on top. Remove and keep warm.

Brown the chorizo

Heat a large skillet over medium heat. Add 12 oz fresh Mexican chorizo (casings removed) and cook, breaking up with a spoon, until fully cooked and starting to brown, about 6–8 minutes. If the chorizo releases a lot of fat, spoon off and reserve 1 tablespoon of fat; leave about 1 tablespoon in pan. If lean, add 1 tablespoon unsalted butter.

Make roux

Reduce heat to medium-low. Sprinkle 3 tablespoons all-purpose flour over the cooked chorizo and fat. Stir constantly for 1–2 minutes to cook the flour and remove raw taste, making sure flour coats the meat evenly.

Add milk and thicken

Gradually whisk in 2 cups whole milk and 1/2 cup half-and-half (if using), adding a little at a time to prevent lumps. Increase heat to medium and bring to a gentle simmer, whisking frequently, until gravy thickens, about 4–6 minutes.

Season

Stir in 1 teaspoon ground black pepper, 1/2 teaspoon salt (taste and adjust), 1/2 teaspoon smoked paprika and 1/4 teaspoon crushed red pepper flakes if you like heat. Simmer 1–2 minutes to meld flavors. If gravy becomes too thick, thin with up to 1/4 cup additional milk.

Keep warm

Reduce heat to low and keep gravy warm until biscuits and hash browns are ready. Taste and adjust seasoning if needed.

Prepare potatoes

Peel and grate enough russet potatoes to yield about 2 cups grated. Rinse grated potatoes under cold water to remove excess starch, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. Excess moisture will prevent crisping.

Season and form

Transfer dried grated potatoes to a bowl and season with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix to combine. Form into patties or spread as a single cake depending on your pan size (for two servings, make two 3–4 inch patties).

Fry until crisp

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons vegetable oil and 1 tablespoon unsalted butter. When shimmering, add the formed potato patties (do not overcrowd). Press gently with a spatula and cook undisturbed until deeply golden and crisp, about 4–5 minutes per side. Reduce heat if edges brown too quickly. Transfer to a paper towel-lined plate and keep warm in a low oven if necessary.

Split warm biscuits in half. Place a biscuit bottom on each plate, top with a portion of hash browns, spoon a generous ladle (about 1/3–1/2 cup) of chorizo gravy over the biscuit and hash browns, then top with the biscuit crown. Serve immediately while gravy is hot.