The Bukowski Biscuit Recipe
Make The Bukowski Biscuit Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buttermilk Biscuits
Smoky Whiskey-Maple Chorizo Gravy
Assembly & Finish
Method
Buttermilk Biscuits
- 1
Preheat and prepare
Position an oven rack in the center and preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- 2
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until evenly combined.
- 3
Cut in butter
Add the very cold cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the butter stays cold.
- 4
Add buttermilk
Make a well in the center and pour in the cold buttermilk. Using a wooden spoon or rubber spatula, gently fold until the dough just comes together and is shaggy and slightly sticky. Do not overmix; some dry patches are okay. If dough is too dry, add up to 1–2 tablespoons more buttermilk.
- 5
Turn out and fold
Turn the dough out onto a lightly floured surface. Pat into a rectangle about 1-inch thick. Fold the dough over itself 3 times (like a letter) to create layers, then pat again to 1-inch thickness. This folding creates flakiness.
- 6
Cut biscuits
Use a floured 2.5-inch round cutter (or a sharp knife for a rustic square) to cut biscuits; press straight down without twisting to preserve layers. Re-shape scraps gently and cut 6 to 8 biscuits total depending on size.
- 7
Brush and bake
Place biscuits on the prepared baking sheet so they just touch (for higher sides) or spaced slightly apart for crisp edges. Brush the tops with heavy cream. Bake until golden brown on top and cooked through, about 12–15 minutes. Remove from oven and let rest 5 minutes.
Smoky Whiskey-Maple Chorizo Gravy
- 8
Cook chorizo
While the biscuits bake, heat a large skillet over medium heat. Add the ground pork chorizo and break it up with a spoon. Cook until most of the fat renders and the meat is browned, about 6–8 minutes.
- 9
- 10
Make roux
Sprinkle the 2 tablespoons of flour over the chorizo and onions and stir to coat. Cook the flour for 1–2 minutes to remove the raw flavor, stirring constantly so it browns lightly but does not burn.
- 11
Deglaze and simmer
Slowly pour in the chicken stock while stirring to dissolve any browned bits, then stir in the whole milk. Add the maple syrup, smoked paprika, Worcestershire sauce, and whiskey. Bring the mixture to a gentle simmer; the whiskey will mostly cook off. Simmer until the gravy thickens to a spoon-coating consistency, about 4–6 minutes. If it becomes too thick, add up to 2 tablespoons more stock or milk.
- 12
Season
Taste and season with black pepper and salt as needed. Remember chorizo and Worcestershire have saltiness, so start with the indicated amounts and adjust. Keep the gravy warm over very low heat while biscuits finish resting.
Assembly & Finish
- 13
- 14
- 15
Garnish and serve
Finish with a sprinkle of chopped chives or a few microgreens for brightness. Serve immediately while biscuits and gravy are hot.
