Biscuits and Chorizo Gravy

To create the perfect Chorizo Bliss Biscuits, it's essential to understand each ingredient's role in achieving the desired flavor and texture. Here’s a closer look at the key components that make this dish so special:

Biscuits and Chorizo Gravy

Indulge in these Chorizo Bliss Biscuits, a delightful twist on classic biscuits! Fluffy homemade biscuits are paired with a savory chorizo gravy that's rich and full of flavor. Perfect for breakfast or brunch, they come together in just 40 minutes. With crispy edges and a melt-in-your-mouth texture, they’re sure to become a family favorite. Top with fresh parsley for a pop of color and flavor. Try this recipe and elevate your comfort food game!

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Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

3/4 cup buttermilk

1 tablespoon olive oil

8 ounces chorizo, casings removed and crumbled

1/4 cup all-purpose flour (for gravy)

2 cups whole milk

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional)

Chopped fresh parsley (for garnish)

Instructions

Make the Biscuits:

- Preheat your oven to 425°F (220°C).

- In a large bowl, whisk together the flour, baking powder, sugar, and salt.

- Add the cold, cubed butter. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

- Stir in the buttermilk until just combined. Do not overmix.

- Turn the dough out onto a floured surface. Pat it into a rectangle about 1-inch thick and fold it over onto itself several times to create layers. Pat down again to about 1-inch thickness.

- Use a biscuit cutter to cut out biscuits and place them on a baking sheet lined with parchment paper.

- Brush the tops with additional buttermilk if desired, and bake for 15-20 minutes or until they are golden brown.

Prepare the Chorizo Gravy:

- While the biscuits are baking, heat the olive oil in a large skillet over medium heat.

- Add the crumbled chorizo and cook, stirring frequently, until browned and cooked through, about 5-7 minutes. Use a spoon to break it up into smaller pieces.

- Sprinkle the 1/4 cup of flour over the chorizo and stir well to coat, cooking for an additional minute.

- Slowly pour in the whole milk, whisking constantly to prevent lumps. Cook until the gravy thickens, about 3-5 minutes.

- Season with black pepper and cayenne pepper (if using) to taste, and adjust with more milk if the gravy is too thick.

Serve:

- Split the warm biscuits in half, drizzle generously with the chorizo gravy, and garnish with chopped fresh parsley.

Prep Time, Total Time, Servings: 20 mins | 40 mins | 4 servings