Buttermilk Biscuits With Chorizo Cream Gravy
If memory serves, this recipe, like so many of my recipes, was the result of a Fridge Cleanout. Since then it's become a family fave and one of Daughter No. 1's most frequent breakfast requests.
There are so many great basic buttermilk biscuit recipes out there, so I see no point in reinventing the wheel. Use your favorite recipe, and make your Chorizo Cream Gravy while the biscuits are baking to work efficiently. I like this one with extra butter (8 Tbsp) plus 1/2 a Tablespoon sugar and half the salt:
http://www.geniuskitchen.com/recipe/southern-buttermilk-biscuits-26110
If you're in a pinch for time, or just feeling lazy - because that happens on the weekends - just make some Bisquick biscuits or use those Pillsbury Buttermilk Biscuits in a can. I'm pretty sure your family won't hold it against you. Mine doesn't. ;)
The ideal situation is fresh out of the oven biscuits with warm gravy. The gravy can be made a few days ahead and reheated with just a little added milk or cream to thin it back out without sacrificing flavor.
Buttermilk Biscuits With Chorizo Cream Gravy
If memory serves, this recipe, like so many of my recipes, was the result of a Fridge Cleanout. Since then it's become a family fave and one of Daughter No. 1's most frequent breakfast requests.
There are so many great basic buttermilk biscuit recipes out there, so I see no point in reinventing the wheel. Use your favorite recipe, and make your Chorizo Cream Gravy while the biscuits are baking to work efficiently. I like this one with extra butter (8 Tbsp) plus 1/2 a Tablespoon sugar and half the salt:
http://www.geniuskitchen.com/recipe/southern-buttermilk-biscuits-26110
If you're in a pinch for time, or just feeling lazy - because that happens on the weekends - just make some Bisquick biscuits or use those Pillsbury Buttermilk Biscuits in a can. I'm pretty sure your family won't hold it against you. Mine doesn't. ;)
The ideal situation is fresh out of the oven biscuits with warm gravy. The gravy can be made a few days ahead and reheated with just a little added milk or cream to thin it back out without sacrificing flavor.
Cooking Instructions
- 1
Cook your chorizo over slighly higher than medium heat until the fat melts away from the meat, and without draining fat, add butter.
- 2
When the butter is just melted, stir in the flour with a whisk, making sure to break up any clumps, and let the flour cook, stirring occasionally, for 2 to 3 minutes.
- 3
Pour in the chicken stock while whisking, continuing to disintegrate the chorizo roux, until all the flour has blended in with the stock. Continue gently whisking as the gravy thickens.
- 4
When the gravy has thickened and begun bubbling for about 10 seconds, pour in the half and half and continue whisking to incorporate the half and half with the gravy and let simmer for about 30 seconds.
- 5
Add the onion powder and black pepper, whisk again to incorporate, let simmer for another 10 seconds or so, and take gravy off the heat so it won't continue to thicken.
- 6
Serve over warm biscuits with some chopped chives and/or parsley.
- 7
Enjoy! :)
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