Description
This Fluffy Biscuits with Spicy Chorizo Gravy recipe puts a bold, smoky twist on a Southern classic. Soft, buttery biscuits are smothered in a rich, creamy chorizo gravy that’s packed with spicy, savory flavor. Whether you’re making this for brunch, breakfast-for-dinner, or a weekend treat, it’s guaranteed to be a crowd-pleaser!
Ingredients
Scale
- 10 biscuits (store-bought or homemade, see notes for suggestions)
- 2 9-ounce tubes of Cacique pork chorizo
- ½ medium white or yellow onion (finely diced)
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
Instructions
- Prepare the Biscuits: If you’re using store-bought biscuits, bake them according to the package instructions. If you prefer homemade, you can prepare your favorite biscuit recipe ahead of time.
- Cook the Chorizo: In a large skillet over medium heat, cook the pork chorizo for 5-7 minutes, breaking it up with a spatula as it cooks. The chorizo should be fully cooked through and slightly crispy around the edges. Once cooked, remove any excess grease, leaving about 1 tablespoon in the skillet for flavor.
- Add the Onions: Add the finely diced onions to the skillet with the chorizo. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
- Create the Roux: Sprinkle the all-purpose flour over the chorizo and onion mixture. Stir well to combine, and cook for about 1-2 minutes to remove the raw flour taste.
- Make the Gravy: Slowly pour in the whole milk while stirring continuously. Keep stirring until the mixture thickens into a creamy gravy, which should take about 4-6 minutes. If the gravy becomes too thick, you can add a little more milk to reach your desired consistency.
- Season and Serve: Taste the gravy and adjust seasoning if necessary. Depending on the chorizo, you may not need additional salt.
- Serve Over Biscuits: Split the warm biscuits in half and ladle the chorizo gravy generously over the top. Serve immediately, and enjoy this spicy, comforting dish!
Notes
- Storage: Store leftover gravy in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze gravy for up to 2 months; thaw and reheat with a splash of milk.
- Reheating: Warm the gravy on the stovetop over low heat, adding a little milk to maintain creaminess.
- Spice Level: Chorizo is naturally spicy, but if you prefer a milder flavor, use 1 tube of chorizo and add ½ pound of ground pork.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop & Baking
- Cuisine: Mexican-inspired