Description
Biscuits and Chorizo Gravy is a hearty and comforting breakfast dish combining fluffy baked biscuits with a rich, spicy pork chorizo gravy. This recipe offers a savory twist on traditional sausage gravy, perfect for a flavorful morning meal.
Ingredients
Scale
Biscuits
- 8 biscuits (store-bought or homemade)
Chorizo Gravy
- 12 oz Cacique pork chorizo (spicy flavor)
- 1/2 medium onion (white or yellow), finely diced
- 3 tablespoons all-purpose flour (can substitute gluten-free flour)
- 2 1/2 cups whole milk (non-dairy milk can be used)
Instructions
- Prepare Biscuits: If using store-bought biscuits, bake according to the package instructions. For homemade biscuits, roll out your dough and bake at the recommended temperature until golden and fluffy.
- Cook Chorizo: Heat a large sauté pan over medium-high heat. Add the chorizo and brown it, breaking it apart with a spatula. Cook for 5-7 minutes until fully cooked and slightly crispy.
- Add Onion: Stir in the finely diced onion with the chorizo and cook for about 7 minutes until the onion is soft and translucent.
- Make Roux: Sprinkle the flour over the chorizo and onion mixture. Stir continuously and cook for about 1 minute until the mixture turns a light golden color, indicating the flour is cooked.
- Add Milk and Simmer: Reduce heat to medium-low and gradually pour in the milk while stirring. Let the gravy simmer for 5-7 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Serve: Spoon the hot chorizo gravy generously over the warm biscuits. Season with salt and pepper to taste and serve immediately.
Notes
- You can use non-dairy milk such as almond or oat milk for a dairy-free version.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour in the gravy.
- Adjust the spice level by choosing mild or spicy chorizo according to preference.
- Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
