Biscuits and Chorizo Gravy Recipe

Introduction

Biscuits and gravy is a classic comfort food that holds a special place in many people’s hearts, especially in the Southern United States. While the traditional recipe features a creamy sausage gravy, this version introduces a delightful twist by using spicy chorizo. The rich, flavorful chorizo gravy pairs perfectly with fluffy, buttery biscuits, creating a satisfying and hearty meal that can be enjoyed for breakfast, brunch, or any time of the day.

Ingredients

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 3/4 cup whole milk

For the Chorizo Gravy:

• 1 pound fresh chorizo sausage, casings removed
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and pepper, to taste
• 1/4 teaspoon smoked paprika (optional)
• 1/4 teaspoon cayenne pepper (optional)
• Fresh parsley, chopped, for garnish (optional)

Instructions

Step 1: Prepare the Biscuits

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Stir until well combined.
3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be pea-sized.
4. Add Milk: Gradually pour in the milk, stirring with a fork until the dough begins to come together. Be careful not to overmix, as this can result in tough biscuits.
5. Knead the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together into a cohesive ball. Pat the dough into a 1-inch thick rectangle.
6. Cut Out Biscuits: Use a round biscuit cutter or a glass to cut out biscuits from the dough. Press straight down without twisting to ensure the biscuits rise evenly. Place the biscuits on the prepared baking sheet.
7. Bake: Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top. Remove from the oven and allow them to cool slightly on a wire rack.

Step 2: Prepare the Chorizo Gravy

1. Cook the Chorizo: In a large skillet over medium-high heat, cook the chorizo sausage, breaking it up with a spoon as it cooks. Continue cooking until the sausage is browned and fully cooked through, about 8-10 minutes.
2. Make a Roux: Sprinkle the flour over the cooked chorizo and stir to combine. Cook for about 1-2 minutes, allowing the flour to absorb the fat and cook slightly. This step is crucial for eliminating the raw flour taste.
3. Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the gravy thickens, about 5-7 minutes.
4. Season the Gravy: Season the gravy with salt and pepper to taste. If you like a bit of extra heat and smokiness, add the smoked paprika and cayenne pepper. Stir well to combine.
5. Simmer: Reduce the heat to low and let the gravy simmer for a few more minutes, allowing the flavors to meld together. If the gravy becomes too thick, you can add a splash of milk to reach your desired consistency.

Step 3: Assemble and Serve

1. Split the Biscuits: Split the warm biscuits in half using a knife or simply pull them apart with your hands.
2. Top with Gravy: Generously spoon the chorizo gravy over the biscuit halves.
3. Garnish: If desired, sprinkle some chopped fresh parsley over the top for a pop of color and added freshness.
4. Serve: Serve the biscuits and chorizo gravy immediately while they are still warm.

Tips and Variations

• Cheese Biscuits: For an extra indulgent touch, add 1/2 cup of shredded cheddar cheese to the biscuit dough before adding the milk.
• Herbed Biscuits: Incorporate fresh or dried herbs such as chives, thyme, or rosemary into the biscuit dough for added flavor.
• Spice Level: Adjust the heat of the gravy to your preference. For a milder version, omit the cayenne pepper. For extra spice, add a dash of hot sauce.
• Gravy Consistency: If your gravy is too thick, thin it out with a bit more milk. If it’s too thin, let it simmer a bit longer to reduce and thicken.
• Storage and Reheating: Store any leftover biscuits and gravy separately in airtight containers in the refrigerator. Reheat the biscuits in the oven and the gravy on the stovetop over low heat, adding a splash of milk to the gravy if needed.

Conclusion

Biscuits and chorizo gravy is a delicious twist on a classic dish that is sure to become a favorite. The combination of fluffy, buttery biscuits and the rich, spicy chorizo gravy creates a satisfying and comforting meal. Whether you’re serving it for a weekend brunch or a cozy dinner, this recipe is sure to impress your family and friends. Enjoy the warm, hearty flavors of this dish, and don’t be surprised if it becomes a requested staple in your home.

Source: taoofspice.com