Description
Biscuits and Chorizo Gravy is a delightful breakfast twist that combines fluffy biscuits with a rich, spicy pork chorizo gravy. This comforting dish features savory browned chorizo melded with sautéed onions and creamy milk-thickened gravy, served hot over golden biscuits for a satisfying 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 Biscuits: If using store-bought biscuits, bake them according to the package instructions until golden and fluffy. For homemade biscuits, roll out your favorite dough and bake until golden on top and soft inside.
- Brown the Chorizo: Heat a large sauté pan over medium-high heat. Add the chorizo and break it apart with a spatula. Cook for 5-7 minutes, allowing it to fully brown and sizzle, rendering out the flavorful fat.
- Sauté Onions: Add the finely diced onion to the chorizo in the pan. Continue cooking for about 7 minutes until the onions are translucent and tender, blending their sweetness with the spicy meat.
- Add Flour: Sprinkle the all-purpose flour evenly over the chorizo and onion mixture. Stir constantly and cook for about 1 minute until the mixture develops a light golden color, indicating the raw flour taste is cooked out.
- Incorporate Milk and Simmer: Reduce the heat to medium-low. Gradually pour in the milk while stirring to combine smoothly. Let the gravy simmer gently for 5-7 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Season and Serve: Ladle the chorizo gravy generously over the warm biscuits. Add salt and freshly ground black pepper to taste. Serve immediately for a hearty breakfast treat.
Notes
- You can substitute whole milk with almond, oat, or soy milk for a dairy-free version.
- For gluten-free, use gluten-free flour and gluten-free biscuits.
- Adjust the amount of chorizo to control spice and richness to your preference.
- Leftover gravy can be stored in the refrigerator up to 3 days and reheated gently on the stovetop.
- Add a pinch of smoked paprika or cayenne for extra depth and heat if desired.
