Biscuits & Gravy Recipe

Name: Penrose Taphouse & Eaterys Biscuits & Gravy Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbs baking powder; 1 tsp baking soda; 0.5 tsp salt; 0.5 cups unsalted butter; 3 tbs buttermilk; 1 lb chorizo sausage; 0.25 cups all-purpose flour; 2 cups milk; 1 tsp black pepper; to taste salt; to taste red pepper flakes

Inspired by Penrose Taphouse & Eatery

Time30m

Serves2

two biscuits & chorizo gravy

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Ingredients

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Biscuits

2 cups 00 bread flour

1 tbs Baking powder

1 tsp baking soda

1/2 tsp Celtic sea salt

1/2 cups Unsalted butter

3 tbs Buttermilk

Chorizo Gravy

1 lb Chorizo sausage

1/4 cups 00 bread flour

2 cups Milk

1 tsp black pepper

to taste Celtic sea salt

to taste Red pepper flakes

Method

Biscuits

Preheat the Oven

Preheat your oven to 425°F (220°C).

Mix Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 0.5 teaspoon of salt until well combined.

Cut in Butter

Cut in 0.5 cups of unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add Buttermilk

Pour in 3 tablespoons of buttermilk and stir until just combined. Do not overmix.

Shape Biscuits

Turn the dough out onto a floured surface and gently knead a few times. Pat into a 1-inch thick circle, then cut out biscuits using a round cutter.

Bake

Place the biscuits on a baking sheet and bake for 12-15 minutes or until golden brown.

Chorizo Gravy

Cook Chorizo

In a large skillet over medium heat, crumble and cook 1 pound of chorizo sausage until browned and cooked through, about 5-7 minutes.

Add Flour

Sprinkle 0.25 cups of all-purpose flour over the cooked chorizo and stir to coat. Cook for another 1-2 minutes to remove the raw flour taste.

Add Milk

Gradually whisk in 2 cups of milk, stirring constantly to avoid lumps. Bring the mixture to a simmer.

Season the Gravy

Add 1 teaspoon of black pepper and season with salt and red pepper flakes to taste. Allow the gravy to thicken, stirring occasionally, for about 5-7 minutes.