Being that I love bread, it’s only natural that I love biscuits and gravy for breakfast. Only recently when I was watching The Food Network did I realize that there was sausage in the gravy! Since I haven’t indulged in this dish is such a long time, I decided to make a special treat for myself today with the addition of chorizo!
**Helpful tips and common mistakes
Be sure to make your biscuits before you start the gravy since they take much longer. With the help of the food processor, this biscuit dough comes together in a matter of minutes. Just make sure not to over mix as that can result in denser biscuits. Pulse the food processor, stopping right as the dough starts to come together. Shape into a round disc and chill for 30 minutes to prevent the butter from melting (another factor that can result in not as fluffy biscuits.)
For the chorizo, make sure to buy the fresh chorizo (beef or pork is up to you). Remove the casings before cooking. Since the chorizo is fresh, it will look like it is “melting” while cooking.
When making the roux, you may need to adjust the amount of flour or butter depending on how the roux looks. If it is too dry, you will need to add a bit more butter. It is too thin and runny looking, you will need to add more flour. The roux should look like wet sand. Because of the chorizo, the roux will take on a more red color but that is not a problem.
When adding the milk, you want to make sure to SLOWLY whisk it in. Otherwise, you will have clumps of the roux in your gravy. By this time you should pop your biscuits into the oven. Even though chorizo tends to be salty, you must season with salt and pepper! Taste your gravy and adjust according to your taste.
With a side of eggs and crispy bacon, this is a breakfast of champions! I was initially worried that the gravy would be too salty with the chorizo but it wasn’t at all! The sausage gave the gravy a bit of spiciness and just the right amount of salt. I was very much pleased with the outcome! Now with the leftover gravy, I’m planning to make eggs in a basket with a nice ladle of chorizo sausage gravy…yum!
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