Description
Biscuits and Chorizo Gravy is a hearty and comforting breakfast dish that combines flaky, golden biscuits with a rich and spicy pork chorizo gravy. This flavorful twist on the classic sausage gravy is perfect for a cozy morning meal, bringing warmth and satisfaction to your table in just 30 minutes.
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 according to the package instructions until golden and fluffy. For homemade biscuits, roll out your favorite dough and bake until golden brown and soft.
- Cook the Chorizo: Heat a large sauté pan over medium-high heat. Add the pork chorizo and break it apart with a spatula. Sauté for 5-7 minutes until the chorizo is fully cooked and browned.
- Add the Onion: Stir in the finely diced onion with the chorizo, cooking for about 7 minutes until the onion is soft and translucent.
- Make the Roux: Sprinkle the flour over the chorizo and onion mixture. Stir continuously and cook for about 1 minute until the flour turns a light golden color.
- Add the Milk: Lower the heat to medium-low and gradually stir in the whole milk. Simmer the mixture for 5-7 minutes, stirring occasionally, until the gravy thickens to a creamy consistency.
- Season and Serve: Add salt and pepper to taste. Ladle the hot chorizo gravy generously over the warm biscuits and serve immediately.
Notes
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free option.
- Non-dairy milk such as almond or oat milk can be used as a dairy-free alternative; however, the gravy might have a slightly different flavor and texture.
- Adjust the level of spice by choosing mild or extra spicy chorizo according to your preference.
- Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
