Description
Start your day with a hearty twist on a classic comfort meal: biscuits smothered in rich, spicy chorizo gravy. This recipe combines flaky homemade or store-bought biscuits with a savory, creamy sauce packed with bold chorizo flavors, perfect for a satisfying breakfast or brunch.
Ingredients
Scale
Chorizo Gravy
- 1 pound breakfast chorizo
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Salt, to taste
Biscuits and Garnish
- 4 large buttermilk biscuits (homemade or store-bought)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Chorizo: In a large skillet over medium heat, cook the chorizo, breaking it apart with a spoon, until fully browned and cooked through, about 6-8 minutes. Drain excess grease, reserving about 2 tablespoons in the pan.
- Make the Roux: Reduce heat to medium-low and add the butter to the skillet with the chorizo grease. Once melted, whisk in the flour until it forms a smooth roux. Cook for 2-3 minutes, stirring constantly, to remove the raw flour taste.
- Add the Milk: Gradually pour in the warmed milk, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 5-7 minutes.
- Season the Gravy: Stir in garlic powder, smoked paprika, black pepper, and salt to taste. Adjust seasoning as needed.
- Serve: Split warm biscuits in half and spoon generous amounts of the chorizo gravy over the top. Garnish with chopped parsley if desired.
Notes
- For a milder version, use sweet Italian sausage instead of chorizo.
- To make biscuits from scratch, a classic buttermilk biscuit recipe works perfectly here.
- This gravy can be prepared ahead and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
