Description
Biscuits and Chorizo Gravy combine fluffy biscuits with a spicy, savory pork chorizo gravy, creating a comforting and flavorful breakfast dish perfect for a hearty start to your day.
Ingredients
Scale
Biscuits
- 8 biscuits (store-bought or homemade)
Chorizo Gravy
- 12 oz Cacique Pork Chorizo (spicy flavor and richness)
- 1/2 medium onion (white or yellow, finely diced)
- 3 tablespoons all-purpose flour (can swap for gluten-free flour)
- 2 1/2 cups whole milk (non-dairy milk works well)
Instructions
- Prepare the Biscuits: If using store-bought biscuits, bake them according to the package instructions. For homemade biscuits, roll out your favorite dough and bake until golden and fluffy.
- Cook the Chorizo: In a large sauté pan over medium-high heat, add the chorizo. Break it apart with a spatula and cook for 5-7 minutes, stirring occasionally, until fully browned and cooked through.
- Add the Onion: Stir in the finely diced onion with the chorizo, cooking for about 7 minutes until the onion is softened and translucent.
- Create the Roux: Sprinkle the flour over the chorizo and onion mixture. Stir continuously and cook for approximately 1 minute until the flour is lightly golden, which helps thicken the gravy and eliminate the raw flour taste.
- Add the Milk: Reduce heat to medium-low and slowly pour in the milk, stirring constantly to combine. Allow the gravy to simmer for 5-7 minutes, stirring occasionally until thickened to your desired consistency.
- Serve: Ladle the hot chorizo gravy generously over the warm, fluffy biscuits. Season with salt and pepper to taste and serve immediately for a comforting breakfast treat.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free blend.
- Non-dairy milks like almond or oat milk can be used, but whole milk gives the creamiest texture.
- Adjust the spiciness by choosing mild or hot chorizo according to your preference.
- Leftover gravy can be refrigerated and gently reheated on the stovetop.
- For extra flavor, add a pinch of smoked paprika or garlic powder to the gravy while cooking.
