Biscuits and Chorizo Gravy Recipe Easy Breakfast Twist for Flavor Lovers

The sizzle of spicy chorizo hitting a hot skillet is enough to wake up anyone’s appetite—even before the coffee’s brewed. Biscuits and chorizo gravy is one of those breakfast recipes that takes something classic and shakes it up in the best way possible. The first time I made this, I was trying to impress my brunch-loving cousin who “didn’t really do” traditional gravy. Well, she took one bite and immediately asked for the recipe (and seconds). That’s when I knew this biscuits and chorizo gravy recipe was a keeper.

Let’s be honest—with all the clever breakfast ideas out there, sometimes you just want something hearty and full of flavor. This dish delivers on both counts, giving you flaky, buttery biscuits smothered in a smoky, spicy, creamy chorizo gravy that’s completely unforgettable. Seriously, it’s like your favorite Southern comfort food decided to go on a wild Spanish vacation.

I’ve made this recipe more times than I can count—sometimes for a lazy Sunday morning, other times for a big family brunch. It’s always a hit, even with picky eaters and folks who claim they “don’t like spicy food” (spoiler: you can totally adjust the heat). Biscuits and chorizo gravy is perfect for flavor lovers, busy families, or anyone who needs a quick but showstopping breakfast. Whether you’re looking for something new to wow your brunch guests or just want a breakfast that makes you excited to get out of bed, this easy breakfast twist is about to become your new go-to.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in under 45 minutes—even if you’re making your own biscuits. No need to spend all morning in the kitchen.
• Simple Ingredients: Nothing fancy or hard to find. Most of these are probably in your fridge or pantry already.
• Perfect for Brunch (or Anytime): This biscuits and chorizo gravy recipe is a showstopper for weekend brunches, holiday mornings, or even a cozy breakfast-for-dinner moment.
• Crowd-Pleaser: This is the kind of dish that makes everyone go back for seconds—kids and adults both devour it.
• Unbelievably Delicious: The balance of flaky biscuits with the creamy, spicy gravy is comfort food at its best, but with an exciting twist.

Here’s the thing that sets my biscuits and chorizo gravy apart: I use fresh Mexican chorizo (not the cured kind), and cook it low and slow to get all those smoky, savory flavors into the gravy. I also swear by a sprinkle of smoked paprika and a dash of hot sauce for depth. You don’t just get spicy sausage—you get layers of flavor that coat every bite.

After plenty of trial and error (and a few gravy disasters, honestly), I’ve perfected the balance between heat, savoriness, and that just-right creamy texture. The biscuits, whether homemade or from a can, soak up the gravy perfectly. This recipe isn’t just a meal—it’s an experience. It’s comfort food turned up to eleven, and it’s perfect for impressing friends without any stress. If you’re a flavor lover, you’ll want to keep this one in your back pocket.

Ingredients Needed

This biscuits and chorizo gravy recipe keeps things simple but delivers big on flavor. Here’s what you’ll need:

For the Biscuits

• 2 cups (250g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 6 tablespoons (85g) cold unsalted butter, cut into cubes
• 3/4 cup (180ml) cold whole milk (buttermilk works for extra tang)

Shortcut: If you’re short on time, you can use 8 store-bought refrigerated biscuits—no judgment!

For the Chorizo Gravy

• 12 oz (340g) fresh Mexican chorizo, casings removed (pork or chicken; avoid the cured Spanish kind for this recipe)
• 2 tablespoons (28g) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 2 1/2 cups (600ml) whole milk (plus extra to thin if needed)
• 1/2 teaspoon smoked paprika (adds a smoky depth)
• 1/2 teaspoon black pepper (freshly ground for best flavor)
• 1/4 teaspoon salt (taste before adding more—chorizo can be salty)
• Dash of hot sauce (optional, for heat lovers)
• Fresh chopped parsley or green onions, for garnish (optional)

Ingredient tips: For the best texture, use firm, fresh chorizo—if it’s super oily, blot some of the fat before proceeding. If you can’t find Mexican chorizo, spicy Italian sausage makes a decent stand-in (just add a bit more smoked paprika or chili powder). I love using King Arthur or Gold Medal flours for biscuits—they never fail me.

Substitutions:

• Dairy-free? Use plant-based butter and unsweetened almond or oat milk for both biscuits and gravy.
• Gluten-free? Swap in a 1:1 gluten-free flour blend for both the biscuits and the gravy’s roux.
• Spice level: Mild chorizo or turkey chorizo works well and tones down the heat.

Equipment Needed

• Large skillet or sauté pan: Cast iron works best for browning chorizo and building flavor, but any heavy-bottomed skillet will do.
• Baking sheet: For baking biscuits. A parchment-lined sheet helps prevent sticking.
• Mixing bowls: One large and one medium for biscuit dough and flour mixture.
• Pastry cutter or two forks: For cutting butter into flour (if making biscuits from scratch). You can even use your fingertips in a pinch.
• Measuring cups and spoons: For accuracy—especially with flour and milk.
• Wooden spoon or spatula: For stirring gravy and scraping up all those flavorful bits.
• Rolling pin (optional): Not strictly necessary; you can pat out dough by hand.

I’ve made this with nothing more than a big skillet and my hands—so don’t stress if you’re missing a fancy pastry cutter. For maintenance, keep your cast iron skillet well-oiled; it’ll just get better with use. And for budget-friendly options, a basic nonstick pan and a baking tray from the dollar store will absolutely work.

Preparation Method

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for the biscuits.
2. Make the Biscuits: In a large bowl, whisk together 2 cups (250g) flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Add 6 tablespoons (85g) cold butter and, using a pastry cutter or your fingers, cut the butter into the flour until it looks like coarse crumbs.
   
   Pour in 3/4 cup (180ml) cold milk or buttermilk and stir just until the dough comes together. Don’t overmix.
   
   Turn dough onto a floured surface, pat it into a 1-inch (2.5cm) thick rectangle, and fold it over itself twice (for flakiness). Pat it out again and use a biscuit cutter or glass to cut 8 rounds.
   
   Place biscuits on prepared sheet, close together for soft sides or spaced for crispy edges. Bake 13-15 minutes until golden. (If using store-bought biscuits, bake per package directions.)
3. Brown the Chorizo: While biscuits bake, heat a large skillet over medium. Add 12 oz (340g) chorizo, breaking it up with a wooden spoon. Cook about 5-7 minutes, until well browned and cooked through. If there’s excess fat, spoon off all but 2 tablespoons (for flavor!).
   
   Tip: If your chorizo is very oily, blot with a paper towel before adding flour.
4. Make the Roux: Add 2 tablespoons (28g) butter to the skillet with the chorizo. Once melted, sprinkle in 1/4 cup (30g) flour. Stir constantly and cook for 1-2 minutes—this cooks off the raw flour taste and helps thicken the gravy.
   
   Sensory cue: The roux should smell toasty, not burnt, and look like wet sand.
5. Build the Gravy: Gradually pour in 2 1/2 cups (600ml) milk, whisking constantly to avoid lumps. Scrape up any browned bits from the pan—those are pure flavor!
   
   Add 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/4 teaspoon salt. Keep stirring. The gravy will look thin at first, but after 5-7 minutes, it thickens up.
   
   If too thick, add more milk a splash at a time. If too thin, let it simmer a couple more minutes.
6. Finish & Serve: Taste and add a dash of hot sauce if you like heat. Garnish with chopped parsley or green onions.
   
   Split warm biscuits and spoon generous helpings of chorizo gravy over each. Serve immediately for best texture.

Troubleshooting:

• If your gravy is lumpy, whisk hard or strain before serving. (Been there!)
• Gravy too salty? A splash of extra milk helps mellow it out.
• Biscuit dough too sticky? Add a bit more flour as you work it.

I always keep a little extra milk handy to adjust gravy thickness—nothing worse than gluey gravy or a watery mess.

Cooking Tips & Techniques

• Don’t rush the chorizo: Letting it fully brown not only cooks off extra fat but builds a richer gravy base. If you see reddish oil pooling, that’s flavor—just don’t let it burn.
• Keep your butter and milk cold for biscuits: It’s the trick for those sky-high, flaky layers. If your kitchen is hot, chill your mixing bowl, too.
• Roux timing is everything: Cook the flour-butter-chorizo mixture just until it smells nutty. If you go too long, the gravy will taste burnt (I made that mistake once—never again).
• Whisk constantly when adding milk: This prevents lumps and gives the gravy that silky, spoon-coating texture.
• Multitasking: While the biscuits bake, brown your chorizo and start the gravy. It’s efficient and everything comes together hot and fresh.
• Consistency tips: Gravy always thickens as it cools. If you’re making this ahead, add a splash of milk when reheating to loosen it up.
• Taste as you go: Chorizo varies in saltiness and spice. Adjust your seasoning at the end—trust your taste buds!

One time, I dumped all the milk in at once and ended up with a lumpy disaster. Now, I pour it in slowly and whisk like my breakfast depends on it (because, honestly, it does). These small habits make all the difference for perfect, crave-worthy biscuits and chorizo gravy every time.

Variations & Adaptations

• Gluten-Free Biscuits and Gravy: Use your favorite 1:1 gluten-free flour blend in both the biscuit and gravy components. I’ve tried Bob’s Red Mill with great results.
• Dairy-Free Version: Swap in vegan butter and unsweetened almond or oat milk for both biscuits and gravy. The result is surprisingly creamy—just watch the salt as some plant milks can be a bit sweet.
• Vegetarian Twist: Use soyrizo or finely chopped mushrooms with smoked paprika for a hearty, plant-based gravy. I’ve made it this way for my vegetarian friends, and it totally hits the spot.
• Breakfast Sandwiches: Slice biscuits in half, spoon on gravy, and top with a fried or scrambled egg. Makes for a seriously satisfying grab-and-go breakfast.
• Spicy Southwest Flare: Stir in roasted green chilies or a pinch of cumin to the gravy, and top with shredded cheddar for a Tex-Mex vibe.
• Keto/Low-Carb: Use almond flour biscuits and a thickened heavy cream gravy (skip the flour or use a low-carb thickener like xanthan gum).

One of my favorite tweaks is adding caramelized onions to the chorizo for a touch of sweetness that plays off the spice. Honestly, this recipe is super forgiving—don’t be afraid to make it your own, depending on what’s in your fridge or who’s at your table.

Serving & Storage Suggestions

For the best experience, serve biscuits and chorizo gravy piping hot—there’s nothing like spooning that spicy, creamy gravy over a fresh, steamy biscuit. I love garnishing with fresh herbs or even a sprinkle of sharp cheddar on top. If you want to round out the meal, serve with a side of scrambled eggs, crispy hash browns, or a crisp fruit salad for balance.

Storage: Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days. Biscuits keep best at room temperature, covered, for 2 days, or freeze individually for up to 2 months. To reheat, gently warm gravy in a saucepan over low heat, adding a splash of milk to restore creaminess. Biscuits can be refreshed in a 350°F (175°C) oven for 5-7 minutes or microwaved for a quick fix.

Honestly, I think the flavors get even deeper after a night in the fridge—the gravy thickens, and the chorizo spices mellow. It might not last that long, though. In my house, leftovers are a rare thing with this recipe!

Nutritional Information & Benefits

Here’s a rough estimate per serving (1 biscuit with gravy):

• Calories: 420
• Protein: 15g
• Fat: 24g
• Carbohydrates: 36g
• Fiber: 2g

Chorizo adds a protein punch and tons of flavor, while using whole milk and a moderate amount of butter keeps the biscuits rich without being over the top. If you use turkey or chicken chorizo, you’ll trim some fat. This recipe can be adapted for gluten-free or dairy-free diets as needed. Allergen alert: Contains wheat, dairy, and potentially eggs (depending on your biscuit recipe). As always, check your sausage ingredients for hidden allergens.

For me, this breakfast is all about balance—comfort food that still fuels you for the day. Plus, making biscuits from scratch always feels a little bit magical!

Conclusion

Biscuits and chorizo gravy is one of those recipes you’ll want to keep in your breakfast rotation, whether you’re feeding a crowd or just treating yourself. It’s familiar, but with an exciting kick—a dish that wakes up your taste buds and your morning mood. I love how easy it is to tweak for different diets or spice preferences, so everyone can dig in happily.

If you’ve never tried chorizo gravy, I hope you’ll give this flavorful twist a shot. Remember, recipes are meant to be played with—so don’t be afraid to add your own spin, whether it’s extra spice or a vegetarian swap. This is the breakfast that always makes me smile, and I hope it does the same for you.

If you try this biscuits and chorizo gravy recipe, let me know how it goes! Drop a comment, share your best biscuit tips, or tag your breakfast masterpiece for everyone to see. Here’s to mornings worth waking up for—happy cooking!

Frequently Asked Questions (FAQs)

How spicy is biscuits and chorizo gravy?

It depends on your chorizo! Mexican chorizo can range from mild to spicy. If you prefer less heat, use mild chorizo or tone it down with extra milk. For more kick, add hot sauce or spicy chorizo.

Can I make biscuits and chorizo gravy ahead of time?

Absolutely. You can make both the biscuits and gravy a day ahead. Store them separately and reheat the gravy gently with a splash of milk to bring back that creamy texture.

What’s the best way to freeze leftovers?

Freeze biscuits individually, wrapped in plastic, for up to 2 months. Gravy can be frozen in an airtight container for up to 1 month. Thaw overnight in the fridge and warm gently on the stove.

Can I use plant-based chorizo for this recipe?

Yes! Soy chorizo or other plant-based sausage alternatives work well—just adjust seasoning since some can be saltier or more seasoned than traditional chorizo.

What can I serve with biscuits and chorizo gravy?

Try scrambled eggs, crispy potatoes, or a fresh fruit salad. For a heartier meal, add a green salad or roasted vegetables on the side.

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Biscuits and Chorizo Gravy Recipe Easy Breakfast Twist for Flavor Lovers

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• Author: Bella
• Total Time: 40 minutes
• Yield: 8 servings 1x

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Description

This hearty breakfast recipe puts a spicy, smoky twist on classic biscuits and gravy by using fresh Mexican chorizo for a creamy, flavor-packed gravy. Perfect for brunch or a cozy breakfast, it’s easy to make and sure to impress any crowd.

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Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 6 tablespoons (85g) cold unsalted butter, cut into cubes
• 3/4 cup (180ml) cold whole milk (or buttermilk for extra tang)
• OR 8 store-bought refrigerated biscuits
• 12 oz (340g) fresh Mexican chorizo, casings removed (pork or chicken; avoid cured Spanish chorizo)
• 2 tablespoons (28g) unsalted butter
• 1/4 cup (30g) all-purpose flour
• 2 1/2 cups (600ml) whole milk (plus extra to thin if needed)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt (taste before adding more)
• Dash of hot sauce (optional)
• Fresh chopped parsley or green onions, for garnish (optional)

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Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter and cut into the flour until the mixture resembles coarse crumbs.
3. Pour in cold milk or buttermilk and stir just until the dough comes together. Do not overmix.
4. Turn dough onto a floured surface, pat into a 1-inch thick rectangle, and fold it over itself twice. Pat out again and cut 8 rounds using a biscuit cutter or glass.
5. Place biscuits on the prepared sheet. Bake for 13-15 minutes until golden. (If using store-bought biscuits, bake per package instructions.)
6. While biscuits bake, heat a large skillet over medium heat. Add chorizo, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Spoon off excess fat, leaving about 2 tablespoons.
7. Add butter to the skillet with chorizo. Once melted, sprinkle in flour. Stir constantly and cook for 1-2 minutes until the mixture smells toasty.
8. Gradually pour in milk, whisking constantly to avoid lumps. Scrape up any browned bits from the pan.
9. Add smoked paprika, black pepper, and salt. Stir and simmer for 5-7 minutes until the gravy thickens. Add more milk if too thick, or simmer longer if too thin.
10. Taste and add hot sauce if desired. Garnish with chopped parsley or green onions.
11. Split warm biscuits and spoon chorizo gravy over each. Serve immediately.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and milk. Adjust spice level by choosing mild or spicy chorizo and adding hot sauce to taste. Gravy thickens as it cools; add a splash of milk when reheating. Store leftover gravy in the fridge for up to 3 days; biscuits can be frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Cuisine: Southern, Mexican-American

Nutrition

• Serving Size: 1 biscuit with gravy
• Calories: 420
• Sugar: 3
• Sodium: 820
• Fat: 24
• Saturated Fat: 11
• Carbohydrates: 36
• Fiber: 2
• Protein: 15

Keywords: biscuits and gravy, chorizo gravy, breakfast, brunch, spicy breakfast, Southern comfort food, easy breakfast, Mexican chorizo, homemade biscuits