biscuits and gravy

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!biscuits with chorizo sausage gravybiscuits with chorizo sausage gravy

Serves 4

Biscuits with chorizo sausage gravy


1 hrTotal Time

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Ingredients

    Biscuits
  • 2 cups all-purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup cold butter, cut into small chunks
  • 1 cup buttermilk plus extra for brushing
  • Gravy
  • 1/2 lb chorizo sausage, casings removed
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups milk
  • 1 tsp worcestershire
  • a dash of Tabasco
  • salt and freshly ground pepper

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Using a food processor, pulse together the flour with baking powder, salt and butter until mixture resembles coarse sand. Add the buttermilk while running the processor, pulsing just until the dough starts to come together. Shape the dough into a round disc, wrap in plastic wrap and let rest 30 minutes.
  3. Dust a clean work counter with flour. Use your hands to gently press down the dough into a 1/4 inch thick square. Cut out biscuits using a round 3-inch cutter. Place biscuits on the baking sheet about 1 inch apart and brush the tops with buttermilk. Bake in the oven for 8-10 minutes or until golden brown. Remove from heat and let cool slightly.
  4. While the biscuit is baking, prepare the gravy. Heat a nonstick skillet over medium-high heat. Add the chorizo into the pan and cook until browned, about 2 minutes. Crumble the meat as it cooks. Remove the chorizo from the pan with a slotted spoon, leaving any fat drippings in the pan.
  5. Add the butter into the pan and reduce the heat to medium. When the butter has melted, add the all-purpose flour and whisk together to combine and make a roux. Cook the roux for about 6-8 minutes, stirring frequently.
  6. Slowly whisk in the milk, incorporating the roux into the liquid. Stir occasionally and let the roux thicken the milk, about 15 minutes. Once the gravy has thickened, add back the sausage into the pan. Season with the worcestershire, tabasco, salt, and pepper. Continue to cook for one more minute. Remove from heat and pour a generous amount on each biscuit.
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https://cherryonmysundae.com/2012/12/biscuits-with-chorizo-sausage-gravy.html

**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!
biscuits with chorizo sausage gravy

 

 

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