Description
Biscuits and Chorizo Gravy is a comforting and hearty breakfast dish that combines fluffy biscuits with a spicy, flavorful chorizo gravy. This recipe features savory Cacique pork chorizo cooked with onions and thickened with a creamy milk-based sauce, perfect for a satisfying morning meal or brunch.
Ingredients
Scale
Biscuits
- 8 biscuits (store-bought or homemade)
Chorizo Gravy
- 12 oz Cacique pork chorizo (spicy flavor)
- 1/2 medium onion (white or yellow), finely diced
- 3 tablespoons all-purpose flour (can swap for gluten-free flour)
- 2 1/2 cups whole milk (non-dairy milk works well)
- Salt and pepper, to taste
Instructions
- Prepare the Biscuits: If using store-bought biscuits, bake them according to the package instructions. For homemade biscuits, roll out your favorite dough and bake until golden and fluffy.
- Cook the Chorizo: Heat a large sauté pan over medium-high heat. Brown the Cacique pork chorizo, breaking it apart with a spatula. Cook for 5-7 minutes until it’s fully cooked and sizzling.
- Add the Onions: Stir in the finely diced onion with the cooked chorizo. Cook for about 7 minutes until the onions are translucent and softened.
- Incorporate the Flour: Sprinkle the flour evenly over the chorizo and onion mixture. Stir continuously and cook for about 1 minute until the flour turns a light golden color, which helps remove the raw flour taste.
- Add the Milk: Reduce the heat to medium-low. Gradually pour in the milk while stirring to avoid lumps. Let the mixture simmer gently for 5-7 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
- Season and Serve: Add salt and pepper to taste. Ladle the rich, spicy chorizo gravy generously over the warm, fluffy biscuits and serve immediately.
Notes
- Store-bought biscuits are a quick shortcut, but homemade biscuits provide a fresher, fluffier texture.
- Use whole milk or a creamy non-dairy alternative like oat or almond milk for best results in the gravy.
- Adjust the spiciness by choosing mild or spicy chorizo depending on preference.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Leftover gravy can be refrigerated for up to 3 days and gently reheated with a splash of milk to loosen it.
