Biscuits and Chorizo Gravy is a hearty Southern-inspired breakfast featuring tender, buttery biscuits topped with a rich, creamy sausage gravy made with crumbled Mexican-style chorizo. The chorizo brings smoky, savory heat to the gravy, while the biscuits provide a flaky, buttery base that soaks up every bit of the sauce.
The gravy comes together in one skillet by browning the chorizo, building a simple flour roux, and gradually whisking in milk until thick and creamy. Serve it immediately over warm biscuits for the best contrast between crisp-edged biscuits and silky gravy.
Recipe at a Glance
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Additional Time: 10 minutes
- Total Time: 50 minutes
- Yield: 8 biscuits with about 3 cups gravy
- Servings: 4
- Difficulty: Intermediate
What Makes This Recipe Work
- Chorizo provides concentrated savory flavor. Browning it first develops deeper flavor and releases flavorful fat into the skillet.
- The flour absorbs the sausage fat. This creates a roux that thickens the milk into a smooth gravy.
- Gradually adding the milk prevents lumps. Whisking continuously as the milk is added helps create an evenly thickened sauce.
- Buttermilk biscuits provide contrast. Their flaky, tender texture pairs well with the rich, creamy gravy.
- A short rest keeps the biscuits tender. Allowing them to cool briefly after baking lets the crumb finish setting without becoming dry.
Tools for This Recipe
- 10-inch cast-iron or heavy-bottomed skillet
- Large mixing bowl
- Pastry cutter or fingertips
- Rolling pin
- 2 1/2-inch round biscuit cutter
- Baking sheet
- Parchment paper
- Whisk
- Rubber spatula
Ingredient Notes
- ■ Mexican-style chorizo provides the characteristic seasoned, slightly spicy flavor.
- ■ Buttermilk adds tang and helps create tender biscuits; substitute with milk and lemon juice if needed.
- ■ All-purpose flour provides structure for the biscuits and thickens the gravy.
- ■ Whole milk produces a rich, creamy gravy; two-percent milk can be used for a lighter version.
- ■ Unsalted butter keeps the biscuit seasoning controllable; salted butter can be used with reduced salt.
Step-by-Step Method
- Preheat the oven. Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix the biscuit dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter. Add the cold butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with several pea-sized pieces of butter remaining.
- Add the buttermilk. Pour in the cold buttermilk and gently stir with a rubber spatula until a shaggy dough forms. Do not knead or mix until perfectly smooth.
- Shape the biscuits. Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 3/4 inch (2 cm) thick. Fold the dough in half, rotate it, and gently pat it back to the same thickness. Repeat this fold once more.
- Cut the biscuits. Pat the dough to about 3/4 inch (2 cm) thick. Cut 8 biscuits with a 2 1/2-inch (6 cm) round cutter, pressing straight down without twisting. Arrange them on the prepared baking sheet with the sides just touching for softer edges.
- Bake the biscuits. Bake for 12 to 15 minutes, until the tops are golden brown and the sides look fully set. Transfer to a rack and let them rest for 5 minutes.
- Brown the chorizo. While the biscuits bake, heat a 10-inch skillet over medium heat. Add the chorizo and cook for 5 to 7 minutes, breaking it into small crumbles until browned and fully cooked.
- Build the roux. Sprinkle the flour evenly over the cooked chorizo. Stir continuously for about 1 minute until the flour coats the sausage and absorbs most of the rendered fat.
- Add the milk gradually. Slowly pour in the milk while whisking continuously, scraping the bottom and sides of the skillet. Add it in several additions rather than all at once.
- Simmer the gravy. Bring the gravy to a gentle simmer over medium-low heat. Cook for 4 to 6 minutes, stirring frequently, until it is thick enough to coat the back of a spoon. Stir in the garlic powder, black pepper, and salt.
- Adjust the consistency. If the gravy becomes too thick, whisk in a small splash of milk. If it remains too thin after simmering, continue cooking for another 1 to 2 minutes.
- Serve. Split the warm biscuits and spoon the chorizo gravy generously over the cut sides. Finish with optional cilantro, green onions, or red pepper flakes and serve immediately.
Make-Ahead and Storage Notes
- Store cooled biscuits and chorizo gravy separately in airtight containers in the refrigerator for up to 3 days.
- Reheat biscuits in a 350°F (175°C) oven until warmed through.
- Reheat gravy gently in a saucepan over medium-low heat, adding a splash of milk if needed.
FAQ
Can I use store-bought biscuits?
Yes. Store-bought refrigerated or frozen biscuits can save time.
Can I use breakfast sausage instead of chorizo?
Yes. Regular breakfast sausage will produce a milder, more traditional sausage gravy.
Why is my chorizo gravy too thick?
The gravy naturally thickens as it cools. Whisk in warm milk a little at a time until it reaches a smooth, spoonable consistency.
Why is my gravy lumpy?
The milk may have been added too quickly or without enough whisking. Add the milk gradually while whisking constantly, especially during the first few additions.
Can I freeze Biscuits and Chorizo Gravy?
Yes, but freeze the biscuits and gravy separately for the best texture. The biscuits can be frozen for up to 2 months, while the refrigerated gravy is best used within 3 days.
Ingredients
Method
Method
- Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with several pea-sized pieces of butter remaining. Those larger pieces help create flaky layers.
- Pour in the cold buttermilk and gently stir with a rubber spatula until a shaggy dough forms. Do not knead or mix until perfectly smooth.
- Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 3/4 inch (2 cm) thick. Fold the dough in half, rotate it, and gently pat it back to the same thickness. Repeat this fold once more.
- Pat the dough to about 3/4 inch (2 cm) thick. Cut 8 biscuits with a 2 1/2-inch (6 cm) round cutter, pressing straight down without twisting. Arrange them on the prepared baking sheet with the sides just touching for softer edges.
- Bake for 12 to 15 minutes, until the tops are golden brown and the sides look fully set. Transfer to a rack and let them rest for 5 minutes.
- While the biscuits bake, heat a 10-inch skillet over medium heat. Add the chorizo and cook for 5 to 7 minutes, breaking it into small crumbles. Continue until it is browned and fully cooked, with no raw meat remaining. Ground sausage should reach 160°F (71°C) internally.
- Sprinkle the flour evenly over the cooked chorizo: Stir continuously for about 1 minute. The flour should coat the sausage and absorb most of the rendered fat, forming a thick paste.
- Slowly pour in the milk while whisking continuously, scraping the bottom and sides of the skillet. Add it in several additions rather than all at once. The mixture will initially look thin and then begin to thicken.
- Bring the gravy to a gentle simmer over medium-low heat. Cook for 4 to 6 minutes, stirring frequently, until it is thick enough to coat the back of a spoon. Stir in the garlic powder, black pepper, and salt.
- If the gravy becomes too thick, whisk in a small splash of milk. If it remains too thin after simmering, continue cooking for another 1 to 2 minutes. Taste before adding additional salt because chorizo can vary considerably in saltiness.
- Split the warm biscuits and spoon the chorizo gravy generously over the cut sides. Finish with optional cilantro, green onions, or red pepper flakes and serve immediately.
