Biscuits & Chorizo Gravy Recipe

Prepare the Biscuit Dough

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Cut in the Butter

Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Add Buttermilk

Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a spoon until just combined, being careful not to overmix.

Shape the Biscuits

Turn the dough out onto a floured surface and gently pat it into a rectangle about 1 inch thick. Cut out biscuits using a round cutter and place them on a baking sheet.

Bake the Biscuits

Preheat the oven to 425°F (220°C). Bake the biscuits for 12-15 minutes, or until golden brown.

Cook the Chorizo

In a large skillet over medium heat, add the Schreiner's chorizo and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Make the Roux

Sprinkle the tablespoon of flour over the cooked chorizo and stir to combine, cooking for another 2 minutes.

Add Milk

Gradually whisk in the milk, making sure to scrape up any browned bits from the bottom of the skillet. Cook until the gravy thickens, about 5-7 minutes.

Season the Gravy

Season the gravy with black pepper, salt, and crushed red pepper flakes to taste. Remove from heat.

Cook the Eggs

In a small skillet, melt butter over medium heat. Crack the eggs into the skillet and cook to your desired doneness. Season with salt and black pepper.