Chorizo Gravy And Biscuits Recipe
Make Chorizo Gravy And Biscuits Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Biscuits
Chorizo Gravy
Method
Biscuits
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C) to ensure it's hot enough for baking the biscuits.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 3
Cut in Butter
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- 4
Add Buttermilk
Pour in the buttermilk and gently mix until just combined. Do not overmix.
- 5
Shape the Biscuits
Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out biscuits.
- 6
Bake
Place the biscuits on a baking sheet and bake in the preheated oven for 12-15 minutes, or until golden brown.
Chorizo Gravy
- 7
Cook the Chorizo
In a large skillet over medium heat, crumble and cook the chorizo sausage until it is browned and cooked through, about 5-7 minutes.
- 8
Make the Roux
Sprinkle the flour over the cooked chorizo and stir to combine. Cook for an additional 2 minutes to eliminate the raw flour taste.
- 9
Add Milk
Gradually whisk in the whole milk, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
- 10
Season the Gravy
Add black pepper and season with salt and red pepper flakes to taste. Simmer for 5-7 minutes until the gravy thickens.
