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.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 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.
- Pour in cold milk or buttermilk and stir just until the dough comes together. Do not overmix.
- 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.
- Place biscuits on the prepared sheet. Bake for 13-15 minutes until golden. (If using store-bought biscuits, bake per package instructions.)
- 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.
- 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.
- Gradually pour in milk, whisking constantly to avoid lumps. Scrape up any browned bits from the pan.
- 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.
- Taste and add hot sauce if desired. Garnish with chopped parsley or green onions.
- 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