Biscuits and Chorizo Gravy is a bold twist on a classic. If you’re a fan of classic biscuits and gravy but want to shake things up, spicy chorizo gravy is your new go-to. This recipe takes everything comforting about the Southern favorite and dials up the flavor with Mexican-inspired spices. Think of it as a cross-cultural breakfast treat that marries flaky biscuits with smoky, spicy chorizo for a bold morning wake-up call.
Big hearty breakfast meals have their in weekend plans, take a look at this traditional recipe for a Western Omelette.
What You Can Expect From This Recipe
Choosing chorizo to make biscuits and gravy offers a smoky, spicy twist on a beloved comfort food.
Biscuits and gravy is a surprisingly easy breakfast to make, so if you’re like me and wake up hungry, you’ll have a hearty breakfast in about 15 minutes. Assuming that you’ve pre-made the biscuits.
Using canned biscuits makes this a really easy recipe. Canned biscuits can be made ahead of time and if stored properly lose none of their freshness.
Chorizo gravy uses minimal ingredients. A rich and hearty meal that is a bold, flavorful twist on traditional biscuits and gravy, perfect for those who want a little spice in their morning routine.
Use this recipe for brunch gatherings, cold mornings or anytime you’re craving Mexican food for breakfast.
So next time you’re in the mood to turn up the heat, give biscuits and chorizo gravy a try. I think you’ll agree, it’s a hit of a recipe.
This recipe was inspired by The Shop restaurant in Albuquerque, New Mexico.
Why Chorizo?
Chorizo brings a unique depth of flavor that breakfast sausage can’t quite achieve. Its combination of smoky paprika, garlic, and chili spices adds just the right amount of heat to the creamy gravy.
Unlike traditional breakfast sausage, which often has mild seasoning, chorizo can pack a punch. It’s also versatile, allowing you to adjust the spiciness to your liking by choosing between mild or spicy varieties.
Ingredients You’ll Need
- Kosher Salt
- Chile Powder: Chile with an “e”. Use a pure blend of ground chiles rather than chili, with an “i” seasoning. Chili seasoning is a blend of spices used to season chili style soups, like this one for Cowboy Chili. For chorizo gravy we’ll use a chile powder like New Mexico Red Chile Powder or cayenne. To learn more visit my post for Chili vs Chile.
- Milk: Whole milk please. You’ll be more pleased with the creamy consistency than using reduced fat milk.
- All Purpose Flour
- Mexican Chorizo: In bulk form, packaged like ground beef.
- Biscuits: Use canned Grand Biscuits. It will make this recipe super easy and I believe the quality is very acceptable.
How To Make Chorizo Gravy and Biscuits – It’s Easy
- Step 1: Place sausage in a skillet and cook over medium high heat. Use a wooden spoon or spatula to break up the meat as it browns.
- Step 2: Do not drain any oil from the skillet. Reduce heat sprinkle the flour over the chorizo. Stir for two minutes for the flour to lose it’s raw flour flavor.
- Step 3: Slowly drizzle in the milk, stirring as your pour.
- Step 4: Add red chile powder and salt. Continue to cook stirring constantly until gravy has thickened. Serve over biscuits and enjoy.
Tips and Tricks
- Choose your chorizo carefully: Mexican chorizo is uncooked and crumbly, ideal for making gravy, while Spanish chorizo is cured and has a deeper smoky flavor and a completely different texture. Use chorizo sausage that is packaged like ground beef or in links. The chorizo in a tube is a very different product that has a very high grease ratio.
- Control the heat: Adjust the spiciness by choosing mild or hot chorizo, or by adding red pepper flakes if you want even more kick.
- Make it vegetarian: Substitute with plant-based chorizo for a delicious meat-free option.
How To Serve It
- Serve chorizo gravy over prepared biscuits. I like to use my recipe for Fried Biscuits. Give them a try, they’re an easy and unique twist on traditional oven baked biscuits.
- Top chorizo gravy and biscuits with a fried or poached egg.
- Sprinkle on some crumbled Cotija cheese, a Mexican dry crumbling cheese.
- Shake on your favorite hot sauce or a small drizzle of New Mexico Red Chile Sauce.
- Serve with a fresh green salad to balance out the richness of chorizo sausage gravy.
- Garnish with slices of avocado.
Storage:
- Store any leftover chorizo gravy in an airtight container in the refrigerator for up to 3 days. It will freeze fairly well also.
- Store biscuits in a large zip-lock style bag on the counter for two days. Or freeze up to two months.
More Breakfast Recipes You May Be Interested In
And don’t miss my category for Breakfast Recipes. You’ll find lots of eye opening recipes, including the most popular on my site for Country Potatoes.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Biscuits And Chorizo Gravy
Ingredients
- 1 pound Bulk chorizo sausage packaged like ground beef, not in a tube.
- ¼ Cup All-purpose flour
- 2 ½ Cups Whole Milk
- ⅛ teaspoon New Mexico Red Chile Powder
- ¼ teaspoon Kosher salt
- 6 Pillsbury Grand Biscuits or homemade
Instructions
- Place sausage in a skillet and cook over medium high heat. Use a wooden spoon or spatula to break up the sausage as it browns.
- Do not drain any oil from the skillet. Reduce heat sprinkle the flour over the chorizo. Stir for two minutes for the flour to lose it's raw flour flavor.
- Slowly drizzle in the milk, stirring as your pour. Add red chile powder and salt.
- Continue to cook stirring constantly until gravy has thickened.
- Serve chorizo gravy over prepared biscuits. I like to use my recipe for Fried Biscuits. Give them a try, they're an easy and unique twist on traditional oven baked biscuits.Top it with a fried or poached egg.Sprinkle on some crumbled Cotija cheese, a Mexican dry crumbling cheese.Shake on your favorite hot sauce or a small drizzle of New Mexico Red Chile Sauce.
Notes
-
- Choose your chorizo carefully: Mexican chorizo is uncooked and crumbly, ideal for making gravy, while Spanish chorizo is cured and has a deeper smoky flavor and a completely different texture. Stick with Mexican chorizo that is packages like ground beef or in links. Chorizo in a tube is a very different product with a high grease ratio.
-
- Control the heat: Adjust the spiciness by choosing mild or hot chorizo, or by adding red pepper flakes if you want even more kick.
-
- Make it vegetarian: Substitute with plant-based chorizo for a delicious meat-free option.
Nutrition
Biscuits And Chorizo Gravy …. It’s What’s for Breakfast
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
There is a restaurant here in our town that makes chorizo gravy and my husband really likes it. Now I have a recipe for it…thanks for sharing.
I’m a big time biscuits and gravy fan and using chorizo sounds delicious. I wont eat canned biscuits but we do save time by using the frozen versions.