Perfect for brunch or breakfast for dinner, these richly flavorful biscuits and chorizo gravy are a fun twist on a well-loved breakfast classic. Simple to prepare in under 30-minutes, they are guaranteed to leave you satisfied.
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What you’ll love about this recipe
- It’s simple! Preparing this chorizo biscuits and gravy is really quite easy and requires relatively few ingredients, most of which are pantry staples. From start to finish you can have them prepped and plated in just under 30-minutes. That’s including made from scratch biscuits!!! And, if you opt to ladle the gravy over pre-made or store-bought biscuits, this recipe only takes about 15-minutes!!!
- It’s perfect for brunch or breakfast for dinner! Because these chorizo biscuits and gravy are so rich and hearty, you will no doubt be quite full after finishing off a plate of them. Personally, I think they’re a bit too heavy for breakfast so I choose to serve them for brunch or sometimes even for dinner.
- It’s a fun twist on b’s and g’s! While I could never grow tired of traditional biscuits and gravy, these flavor-laden b’s and g’s are an exciting alternative. If you’re into Southwestern cuisine, I most definitely recommend giving this recipe a try.
Ingredients (+ notes & substitutions)
- Cacique pork chorizo: There are two varieties of chorizo. The first is the Mexican variety; it is rich and uncooked. The second variety is Spanish, which is cured and does not require cooking. For this recipe, you will need the Mexican variety, specifically the Cacique brand. It is sold in tubes and is widely available at most supermarkets, generally near the hot dogs/sausages. While the recipe does call for pork chorizo, it would be perfectly fine to use beef chorizo instead.
- Onions: Either white or yellow.
- All-purpose flour: One of the main components of gravy, flour works as a thickening agent. For gluten-free gravy, all-purpose gluten-free flour would be best. Alternatively, you could sub the flour for 1 1/2 tablespoons of cornstarch, which would also ensure the gravy is gluten-free.
- Whole milk: The second necessary component of gravy.
- Biscuits: I highly suggest you prepare homemade biscuits because it’s not hard to do, nor is it time-consuming. And let’s face it, freshly made from scratch biscuits just taste better. You may use your favorite recipe, this recipe for flaky buttermilk biscuits by Sally’s Baking Addiction, or better yet, these green chile biscuits, which are what I use. If you’re in a pinch for time or simply don’t feel like messing with it, you could certainly use store-bought biscuits.
How to make biscuits and chorizo gravy (+ tips)
1. Prepare biscuits according to package instructions or your preferred recipe.
2. As soon as you put the biscuits in the oven, begin preparing the gravy. Heat a large sauté pan or skillet over medium-high heat. Once hot, add the chorizo. Use a spatula to break it apart, then add the onions, and cook for 7-minutes until the chorizo begins to brown.
3. Stir in the flour and cook for another minute, stirring occasionally.
4. Reduce heat to medium-low. Add the milk and simmer for 5-7minutes, stirring often, until thickened.
5. Ladle the chorizo gravy over biscuits, add salt and pepper to taste, and serve warm. *** Once the gravy is removed from the stovetop it will thicken.
Leftover chorizo gravy should be refrigerated in an airtight container. It will keep for up to four days.
To reheat the gravy, transfer it to a saucepan and place it on the stovetop over low to medium-low heat. If the gravy is too thick once heated through, add milk a splash at a time until desired consistency is reached.
More savory breakfast recipes featuring chorizo:
- Huevos Rancheros Casserole: This quick and easy huevos rancheros breakfast casserole is packed full of flavor and gluten-free. It’s layered with corn tortillas, chorizo, poblano peppers, goat cheese, salsa verde, more goat cheese, and of course – eggs!! Crown it with your favorite toppings and enjoy.
- Chorizo Sweet Potato Hash: This flavorful chorizo sweet potato hash with eggs is a warm and hearty breakfast dish that is simple to prepare in just one skillet and naturally gluten-free.
If you make these biscuits and chorizo gravy I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 10 biscuits (see notes)
- 2 (9-ounce) tubes Cacique pork chorizo
- 1/2 medium white or yellow onion, finely diced
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- Prepare biscuits according to package instructions or your preferred recipe.
- As soon as you put the biscuits in the oven, begin preparing the gravy. Heat a large sauté pan or skillet over medium-high heat. Once hot, add the chorizo. Use a spatula to break it apart, then add the onions, and cook for 7-minutes until the chorizo begins to brown.
- Stir in the flour and cook for another minute, stirring occasionally.
- Reduce heat to medium-low. Add the milk and simmer for 5-7minutes, stirring often, until thickened.
- Ladle the chorizo gravy over biscuits, add salt and pepper to taste, and serve warm.
Storage: Leftover chorizo gravy should be refrigerated in an airtight container. It will keep for up to four days.
Green Chile Biscuits
- Preheat your oven to 450 degrees. Line a large baking sheet with parchment paper or spray with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Use a cheese grater to grate the butter directly into the bowl. If you do not have a cheese grater, you may cut the butter into 1/4" inch chunks. Use a pastry cutter or manual food chopper to mix the ingredients until coarse and crumbly.
- Add the buttermilk and green chiles and use a rubber spatula to mix until just combined.
- Transfer the dough to a lightly floured surface. Lightly flour your hands and use them to flatten the dough into a rectangle approximately 3/4-inch thick and fold the dough into thirds (see the body of the post for process shots), turn it one-half turn then flatten the dough back into a rectangle and repeat this process twice more.
- Flatten the dough to about 3/4-inch thick then use a lightly floured biscuit cutter to cut out ten biscuits. You should avoid turning/spinning the biscuit cutter when releasing it from the dough. Doing so will pinch the edges shut preventing the biscuits from rising properly. Transfer them to the baking sheet approximately 1/2" apart. Keep in mind that you may end up with more or fewer biscuits depending on the diameter of your biscuit cutter - mine is approximately three inches in diameter.
- Bake for 12-15 minutes until the tops begin to brown. Serve warm.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 545Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 21mgSodium: 819mgCarbohydrates: 64gFiber: 2gSugar: 9gProtein: 14g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc