Biscuits And Chorizo Gravy

If you're a fan of classic biscuits and gravy but want to shake things up, biscuits and 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.

Course Breakfast Recipes

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 301kcal

Author Lea Ann Brown

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

Tips For Success

- 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