Buttermilk Biscuits With Chorizo Cream Gravy Recipe

Introduction

Buttermilk Biscuits with Chorizo Cream Gravy is a delicious twist on a Southern classic. The combination of fluffy, homemade buttermilk biscuits and rich, savory chorizo cream gravy is perfect for a hearty breakfast or brunch. This dish is sure to become a favorite, offering a satisfying blend of flavors and textures that will keep you coming back for more.

Making the Chorizo Cream Gravy

Cooking the Chorizo

1. Cook Chorizo: In a large skillet, cook the chorizo over medium heat until fully cooked and browned, breaking it up with a spoon as it cooks. Remove the chorizo from the skillet and set aside, leaving the drippings in the pan.

Making the Gravy Base

1. Add Flour: Sprinkle the flour over the drippings in the skillet. Cook and stir for about 1-2 minutes, or until the flour is lightly browned.
2. Add Milk: Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the mixture thickens, about 5-7 minutes.

Combining Chorizo and Gravy

1. Combine: Return the cooked chorizo to the skillet. Stir to combine and season with salt, black pepper, and paprika (if using).

Combining Biscuits and Gravy

Serving Suggestions

1. Serve: Split the warm buttermilk biscuits in half and spoon the chorizo cream gravy over the top.

Garnishing the Dish

1. Garnish: For added flavor and presentation, garnish with chopped fresh parsley or chives.

Tips for Perfect Biscuits and Gravy

• Ensuring Fluffy Biscuits: Use cold butter and buttermilk, and do not overmix the dough to keep the biscuits light and fluffy.
• Getting the Gravy Just Right: Stir the gravy constantly while it thickens to avoid lumps and ensure a smooth texture.

Health Benefits

This dish is both hearty and nutritious:

• Nutritional Information: Provides a good source of protein from the chorizo and calcium from the milk and buttermilk.
• Benefits of Main Ingredients: Buttermilk offers probiotics, and chorizo provides essential vitamins and minerals.

Alternative Ingredients

For those with dietary preferences or restrictions:

• Substitutes for Chorizo: Use turkey chorizo or vegetarian chorizo for a lighter or meat-free option.
• Vegetarian Options: Use a meatless sausage alternative and vegetable broth for the gravy base.

Storing and Reheating

To keep your dish fresh:

• Best Practices for Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• How to Reheat Without Losing Flavor and Texture: Reheat biscuits in the oven at 350°F (175°C) until warm. Reheat gravy on the stovetop over medium heat, adding a splash of milk if needed to restore the creamy consistency.

Frequently Asked Questions

Can I make the biscuits ahead of time? Yes, you can make the biscuits ahead of time. Store them in an airtight container and reheat in the oven before serving.

How can I make this dish spicier? Add more paprika or a pinch of cayenne pepper to the gravy for extra heat.

Can I add other ingredients to the gravy? Absolutely! Mushrooms, onions, or bell peppers can add extra flavor and texture.

How long does it last in the refrigerator? The dish can be stored in the refrigerator for up to 3 days.

Can I freeze the leftovers? Yes, you can freeze the leftovers. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Conclusion

Buttermilk Biscuits with Chorizo Cream Gravy is a delicious and satisfying dish that’s perfect for breakfast or brunch. The combination of fluffy biscuits and rich, savory gravy is sure to please everyone at the table. Give this recipe a try and enjoy a comforting, flavorful meal!

Yield: 2

Buttermilk Biscuits With Chorizo Cream Gravy Recipe

Print

Buttermilk Biscuits with Chorizo Cream Gravy is a delicious twist on a Southern classic. The combination of fluffy, homemade buttermilk biscuits and rich, savory chorizo cream gravy is perfect for a hearty breakfast or brunch. This dish is sure to become a favorite, offering a satisfying blend of flavors and textures that will keep you coming back for more.

Ingredients

• Buttermilk Biscuits (see recipe description)
• 6 ounces Mexican chorizo (about half a typical tube)
• 1.5 Tablespoons butter
• 2.5 Tablespoons flour
• 1.5 cups unsalted chicken stock
• 1/2 cup half & half (but you could use whole milk or heavy cream)
• 1/4 teaspoon onion powder
• 1/8 teaspoon (or a few turns of fresh cracked) black pepper
• finely chopped parsley, chives or green onion for garnish

Instructions

1. Cook your chorizo over slighly higher than medium heat until the fat melts away from the meat, and without draining fat, add butter.
2. When the butter is just melted, stir in the flour with a whisk, making sure to break up any clumps, and let the flour cook, stirring occasionally, for 2 to 3 minutes.
3. Pour in the chicken stock while whisking, continuing to disintegrate the chorizo roux, until all the flour has blended in with the stock. Continue gently whisking as the gravy thickens.
4. When the gravy has thickened and begun bubbling for about 10 seconds, pour in the half and half and continue whisking to incorporate the half and half with the gravy and let simmer for about 30 seconds.
5. Add the onion powder and black pepper, whisk again to incorporate, let simmer for another 10 seconds or so, and take gravy off the heat so it won't continue to thicken.
6. Serve over warm biscuits with some chopped chives and/or parsley.