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Closeup photo of biscuits with a spoon.

Chorizo Biscuits and Gravy

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5 from 32 reviews

Chorizo Biscuits and Gravy is a spicier take on a breakfast and brunch classic. The biscuits are easy and can be made ahead if needed. The chorizo gravy has a little spice, along with some red bell pepper and poblano thrown in for extra flavor!

  • Total Time: 45 minutes
  • Yield: 8 Servings 1x

Ingredients

Units Scale

For The Buttermilk Biscuits

  • 3 cups of All Purpose Flour, plus more for dusting
  • 2 Tbsp of Baking Powder
  • 1/2 Tsp of Baking Soda
  • 1/2 tsp of Salt
  • 1 1/2 sticks of Unsalted Butter (12 Tbsp)
  • 3/4 cup of Sour Cream
  • 1 1/4 cups of Buttermilk (may need more or less than this, see instructions and notes)

For The Chorizo Gravy

  • 1 pound of Ground Chorizo Sausage
  • 1/2 small to medium Yellow Onion
  • 1 small to medium Red Bell Pepper
  • 1 Poblano Pepper (medium sized)
  • 1 small Jalapeno
  • 1/4 cup of All Purpose Flour
  • 2 cups of 1% Milk
  • 1/2 tsp of Salt
  • 1/2 tsp of Black Pepper

Instructions

  1. In the bowl of a food processor, combine the 3 cups of all purpose flour, 2 Tbsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of salt and pulse a few times to incorporate the flour with the other dry ingredients.
  2. Take the buttermilk, sour cream, and unsalted butter out of the refrigerator.
  3. Measure 1 cup of buttermilk into a large measuring cup or a bowl. Add the 3/4 of a cup of sour cream to the buttermilk and stir. Reserve the remaining 1/4 cup of buttermilk, you may or may not need it (see step number 6) Set the buttermilk and sour cream mixture aside.
  4. Cut up the 1 1/2 sticks of unsalted butter and add to the food processor. Process on low until the butter is finely chopped and the mixture looks mealy (there should be small pea sized pieces of butter remaining).
  5. Pour the flour mixture into a large mixing bowl. Add the buttermilk and sour cream mixture to the flour, and use a fork to stir the liquid into the flour.
  6. Stir gently until a wet shaggy dough forms. If there is still a lot of flour that has not soaked up any liquid, add the remining 1/4 cup of buttermilk to the bowl and carefully stir it in.
  7. If the dough is still too dry, add more buttermilk one Tablespoon at a time until you have a wet shaggy dough. It should not be too dry, but also not so wet that it will not hold together when rolled and cut.
  8. Clear a space on your counter top and dust with flour. Turn the dough out onto the floured surface and lightly knead it a few times. You may need to dust it with a little flour to knead it.
  9. Gently shape the dough into a circle. Roll the dough out until it is about one inch thick. Fold the dough in half and roll again. Then, fold in half one more time and roll it out again into a rough circle one inch thick.
  10. Using a wide straight sided drinking glass, or cookie or biscuit cutter (you want something that is about 3 inches across) cut out the biscuits, carefully rerolling the scraps if needed. You should yield 8 to 10 biscuits.
  11. Turn on the oven to 450 degrees and place a rack in the lower middle of the oven.
  12. Put the cut biscuits on a rimmed baking sheet and place in the freezer while the oven heats.
  13. While the biscuits get nice and cold, its time to start making the gravy!
  14. To make the gravy, Place a 4 quart saucepan on medium heat. While the pan heats, dice the bell pepper, onion, jalapeno, and poblano.
  15. Once the vegetables are cut, place the biscuits in the oven on the lower middle rack. Set a timer for 20 minutes and go back to making the gravy while the biscuits bake.
  16. Add the chorizo to the saucepan, and cook for about 3 to 5 minutes. After it has started to brown, add the diced veggies. Cook until the chorizo is completely browned and the vegetables are tender, about another 5 to 10 minutes.
  17. Add the 1/4 cup of flour to the chorizo mixture, and stir until all the flour is absorbed. Cook the mixture another 2 to 3 minutes.
  18. Stir in the 2 cups of milk, 1/2 tsp of salt and 1/2 tsp of pepper and bring to a simmer. Cook about 5 minutes or a little longer if needed, until the gravy has thickened.
  19. Check the biscuits for doneness once the timer goes off. They will need anywhere from 20 to 30 minutes. You want them to be a light golden brown on top. Set the timer for another five minutes if they aren't there yet, and check them again.
  20. Once the gravy and the biscuits are ready, Serve the warm gravy spooned over the biscuits (you can leave the biscuits whole or cut them in half) and enjoy!

Notes

If you want spicier gravy, you can add more poblano, or even chop an extra jalapeno and add it to the other vegetables in the gravy.

The gravy and the biscuits can both be made a day ahead and reheated.

If you don't have a food processor, you can use two knives or a pastry blender to cut the butter into the flour.

Nutrition

  • Serving Size: 1
  • Calories: 688
  • Sugar: 7
  • Sodium: 1546
  • Fat: 45
  • Saturated Fat: 22
  • Unsaturated Fat: 20
  • Trans Fat: 0
  • Carbohydrates: 48
  • Fiber: 2
  • Protein: 23
  • Cholesterol: 113

Find it online: https://thecoppertable.com/chorizo-biscuits-and-gravy/