Chorizo Biscuits and Gravy; a fun twist on classic sausage gravy and biscuits! With a quick and easy no-roll cheesy biscuit and super fast and flavorful sausage gravy, this dish is a breakfast and brunch hit!JUMP TO RECIPE
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A fun twist on classic biscuits and gravy
A creamy Southern classic breakfast, Sausage gravy and biscuits has ALL THINGS GOOD.
Warm, flaky biscuits, topped with rich, creamy sausage gravy is a decadent breakfast indulgence coveted on brunch menus across the country by your fellow hungover Americans (myself included).
And while I grew up ordering and making the classic dish with crumbled breakfast sausage and old fashioned biscuits (sometimes Pillsbury, don't hate!), I thought it was high time I tried incorporating 2 of my other loves into this breakfast masterpiece- and those 2 are Mexican chorizo and cheese!
Chorizo + Sharon = A love story
If you're not yet familiar with Mexican chorizo, it is a delightfully spiced raw pork sausage that gets its bright red color from tons of paprika. It is garlicky and slightly spicy and rich, and soooooooo good in pretty much anything- especially in quesadillas, tacos and the like. I love to use it in my Chorizo & Egg Breakfast Tacos, and sometimes like to throw it in my Sweet Potato Breakfast Hash as well.
It's versatile and easy to cook- so I like to have some links in my freezer at the ready for breaking up weekend breakfast monotony, or for a quick and easy dinner option. But enough about me and chorizo, let's get down to biscuits...
Easy cheddar and smoked gouda biscuits- no rolling required!
Let me start by saying- I am not a baking wizard with all the patience in the universe. My patience runs on the ultra thin side, and I like to get sh*t done- fast! If you want breakfast and you want it now- these are the biscuits for you.
What goes into the biscuits?
To make the cheesy biscuits for this recipe, you will need:
- 1 ¾ cup all-purpose flour.
- Baking powder and baking soda, to make them nice and fluffy.
- A touch of salt and garlic powder, for extra flavor.
- Grated cheddar cheese and smoked gouda cheese. ½ cup of each, hand grated.
- 3 scallions, sliced thinly- plus more for garnish. The scallions go into the biscuit dough, as well as onto the final plated Chorizo Biscuits and Gravy.
- Heavy cream, which will act as the fat in this recipe. This is what makes them easier than a classic shortening biscuit recipe.
- 2 tbsp melted butter, for brushing tops of biscuits. This will give them a crusty and golden exterior.
Making the biscuits
You'll simply need to whisk the dry ingredients together, add the cheese and cream, quickly fold that all together and then form into a rough dough. Divide into 8 pieces, and roll gently with your hands into biscuits, pressing lightly. Transfer biscuits to a skillet or baking dish, brush tops generously with melted butter, and bake for 18-20 minutes, until golden brown.
While the biscuits bake and your house fills with the smell of their cheesy glory, you'll make your chorizo sausage gravy.
What goes into the Chorizo gravy?
To make the gravy, you'll need:
- 3 chorizo sausage links, casing removed (about 8-9 oz). You want the uncooked type, not the cured chorizo.
- 2 ½ cups milk. I use 2%, but you can also use whole milk.
- 2 tbsp butter and 2 tbsp all-purpose flour, to make a roux to thicken the gravy.
- Garlic powder, salt and pepper, and a dash of cayenne for extra flavor.
Making the Chorizo Sausage Gravy
In a medium saucepan, melt butter over medium-low heat. Once butter is melted, add chorizo sausage and cook, breaking the meat up as you go, until sausage is fully cooked- about 5 minutes. Add salt and pepper to taste, garlic powder and cayenne (if desired). Add flour and stir or whisk to fully combine flour with butter. Continue to cook, stirring frequently for 1-2 minutes.
Slowly stir or whisk in milk and cook on medium heat, stirring occasionally, until thickened- about 5-6 minutes.
Serve hot gravy over biscuits and top with chopped scallions!
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Chorizo Biscuits and Gravy
1 ¾cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup grated cheddar cheese
- ½ cup grated smoked gouda cheese*
- 3 scallions, sliced thinly- plus more for garnish
- 1 ¼ cup heavy cream
- 2 tablespoon melted butter, for brushing tops of biscuits
Chorizo Sausage Gravy
- 9 oz raw chorizo sausage (about 3 links, casing removed)
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 ½ cups milk
- ¼ teaspoon garlic powder
- salt and pepper, to taste
- dash of cayenne (optional- omit of not a fan of spice)
- Preheat oven to 425 degrees. 2. Make your biscuits: In a large bowl, whisk together dry ingredients until well combined. Add cheese, scallions and cream- gently fold with a wooden spoon or spatula until all ingredients are well incorporated, and a loose dough forms. 3. Divide into 8 pieces, and roll gently with your hands into biscuits, pressing lightly. 4. Transfer biscuits to a greased skillet or baking dish, brush tops generously with melted butter, and bake for 18-20 minutes, until golden brown. 5. While the biscuits are baking, make your gravy. In a medium saucepan, melt butter over medium-low heat. Once butter is melted, add chorizo sausage and cook, breaking the meat up as you go, until sausage is fully cooked- about 5 minutes. Add salt and pepper to taste, garlic powder and cayenne (if desired). Add flour and stir or whisk to fully combine flour with butter. Continue to cook, stirring frequently for 1-2 minutes. 6. Stir or whisk in milk until well incorporated, and cook on medium heat, stirring occasionally, until thickened- about 5-6 minutes. 7. Serve hot gravy over biscuits and top with chopped scallions.
You could substitute the smoked gouda for: regular old gouda, more cheddar, or another smoked cheese variety, like smoked provolone (yum!).
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