Buttermilk Biscuits With Chorizo Cream Gravy

Printable Version (Recipe Only)

Transferring another recipe over, and I think Friday's a perfect day to share a yummy weekend breakfast idea.

Buttermilk Biscuits with Chorizo Cream Gravy

If memory serves, this recipe, like so many of my recipes, was the result of a Fridge Cleanout. Since then it's become a family fave and one of Mads' most frequent breakfast requests.

There are so many great basic buttermilk biscuit recipes out there, so I see no point in reinventing the wheel. Use whatever recipe you like, and if you don't have one yet, I like this Southern Buttermilk Biscuits recipe from food.com.

If you're in a pinch for time, or just feeling lazy - because that happens on the weekends - just use those Pillsbury Buttermilk Biscuits in a can. I'm pretty sure your family won't hold it against you. And if they do, they might be assholes. :P

Buttermilk Biscuits With Chorizo Cream Gravy

Makes about 2.5 cups gravy, easily doubled

Printable Version

If you're baking scratch biscuits, I recommend getting all your mise en place (i.e., duckies in a row) ready for the Chorizo Cream Gravy, then making the biscuits and putting them in the oven, and then making the gravy while the biscuits are baking.

The idea situation is of course fresh out of the oven biscuits with warm gravy. The gravy can be made a few days ahead and reheated with just a little added milk or cream to thin it back out without sacrificing flavor.

- 6 ounces Mexican chorizo (about half a typical tube)
- 1.5 Tablespoons butter
- 2.5 Tablespoons flour
- 1.5 cups unsalted chicken stock
- 1/2 cup half & half (but you could use whole milk or heavy cream)
- 1/4 teaspoon onion powder
- 1/8 teaspoon (or a few turns of fresh cracked) black pepper

- finely chopped parsley, chives or green onion for garnish. (I prefer chives.)

1) Cook your chorizo over slighly higher than medium heat until the fat melts away from the meat, and without draining fat, add butter.

2) When the butter is just melted, stir in the flour with a whisk, making sure to break up any clumps, and let the flour cook, stirring occasionally, for 2 to 3 minutes.

3) Pour in the chicken stock while whisking, continuing to disintegrate the chorizo roux, until all the flour has blended in with the stock. Continue gently whisking as the gravy thickens.

4) When the gravy has thickened and begun bubbling for about 10 seconds, pour in the half and half and continue whisking to incorporate the half and half with the gravy and let simmer for about 30 seconds.

5) Add the onion powder and black pepper, whisk again to incorporate, let simmer for another 10 seconds or so, and take gravy off the heat so it won't continue to thicken.

Serve over biscuits with some chopped chives and/or parsley.

On another day, with breakfast snausage on top. :)

Leftover gravy is delicious over mashed or baked potatoes.

Enjoy! :)




Popular Posts