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.
Why This Recipe Works
- 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.
Equipment Needed
- 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
Ingredients List
Buttermilk Biscuits
- 2 cups (240 g) all-purpose flour
- 1 tablespoon (13 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (5 g) fine salt
- 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
- 3/4 cup (180 ml) cold buttermilk
Chorizo Gravy
- 8 ounces (227 g) fresh Mexican-style chorizo, casings removed if needed
- 2 tablespoons (16 g) all-purpose flour
- 2 1/2 cups (600 ml) whole milk
- 1/2 teaspoon (2 g) garlic powder
- 1/4 teaspoon (0.5 g) freshly ground black pepper
- 1/4 teaspoon (1 g) fine salt, or to taste
For Serving
- Chopped fresh cilantro, optional
- Thinly sliced green onions, optional
- Crushed red pepper flakes, optional
Ingredient Notes and Substitutions
- Mexican-style chorizo: Fresh Mexican chorizo provides the characteristic seasoned, slightly spicy flavor and enough fat to help build the gravy. Fully cooked Spanish-style chorizo is not a direct substitute because it has a firmer texture and behaves differently in the skillet.
- Buttermilk: Adds tang and helps create tender biscuits. If needed, combine 3/4 cup (180 ml) milk with 2 1/4 teaspoons (11 ml) lemon juice or white vinegar and let it stand for 5 minutes.
- All-purpose flour: Provides structure for the biscuits and thickens the gravy. For the most reliable texture, use the same flour quantities specified rather than substituting a different flour by volume.
- Whole milk: Produces a rich, creamy gravy. Two-percent milk can replace it, but the gravy will be slightly lighter.
- Unsalted butter: Keeps the biscuit seasoning controllable. Salted butter can be used, but reduce the salt in the biscuit mixture slightly.
Step-by-Step Instructions
Step 1: Preheat the oven.
Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Mix the biscuit dry ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: 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. Those larger pieces help create flaky layers.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: 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. Continue until it is browned and fully cooked, with no raw meat remaining. Ground sausage should reach 160°F (71°C) internally.
Step 9: Build the roux.
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.
Step 10: 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. The mixture will initially look thin and then begin to thicken.
Step 11: 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.
Step 12: 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. Taste before adding additional salt because chorizo can vary considerably in saltiness.
Step 13: 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.
Storage, Freezing, and Make-Ahead Instructions
- Store cooled biscuits and chorizo gravy separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate prevents the biscuits from becoming soggy.
- Reheat the biscuits in a 350°F (175°C) oven or toaster oven until warmed through. Reheat the gravy gently in a saucepan over medium-low heat, stirring frequently. Add a splash of milk if the gravy has thickened too much during refrigeration.
- The baked biscuits can be frozen for up to 2 months. Cool them completely, wrap individually, and transfer them to a freezer-safe bag or container. Thaw in the refrigerator or reheat from frozen in a 350°F (175°C) oven.
- The gravy can also be prepared up to 1 day ahead and refrigerated. Reheat gently and loosen with milk as needed before serving.
FAQ
Can I use store-bought biscuits?
Yes. Store-bought refrigerated or frozen biscuits can save time. Bake them according to their package directions and prepare the chorizo gravy separately.
Can I use breakfast sausage instead of chorizo?
Yes. Regular breakfast sausage will produce a milder, more traditional sausage gravy. Because it has a different seasoning profile, you may want to adjust the garlic, pepper, and salt.
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
- 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.
