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This fun twist on classic sausage gravy and biscuits pairs quick and easy homemade cheesy biscuits with a Mexican Chorizo-based gravy for a flavor explosion worthy of your next brunch party!


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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).

sausage gravy

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.

chorizo sausage gravy

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…

Cheesy-Wheasy and super quick biscuits

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.

cheddar scallion biscuits

You’ll simply need to whisk the dry ingredients together, add the cheese and cream, quickly fold that all together and then form/pat the dough down (with your hands or a rolling pin- you decide) until it’s about 1″ thick.

Then you’re gonna cut them bad boys out (with a fancy cutter, or just a regular old drinking glass, like I did), slather them in melted butter, and bake them on a parchment lined sheet for 15-18 mins.

While the biscuits bake and your house fills with the smell of their cheesy glory, you’ll make your chorizo sausage gravy.

cut cheddar biscuit

Making the Chorizo Sausage Gravy

To make the gravy, you’ll just need to melt a bit of butter, cook the sausage in crumbles, make a super quick roux and then wait for milk and roux to turn this into a thick, luxurious gravy. Oh, look- your biscuits are done!

Aside from the long distance flight to “flavor-town” this dish provides, it’s also super delicious, super impressive, and done in LESS THAN 30 MINUTES!

chorizo breakfast gravy

Want to give this recipe a try? 


If you make my Chorizo Sausage Gravy with Cheddar, Scallion and Smoked Gouda Biscuits, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Looking for more great breakfast ideas? Why not try my Ragin’ Cajun Frittata, Prosciutto Pesto Frittata, Crab Imperial Eggs Benedict, or Creamed Chipped Scrapple!

Chorizo Sausage Gravy with Cheddar, Scallion and Smoked Gouda Biscuits

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Brunch
Keyword: biscuits, cheddar, chorizo, sausage gravy, scallion
Servings: 4



  • 1 3/4

    cup all-purpose flour, plus more for dusting
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 cup grated cheddar cheese
  • 1/2 cup grated smoked gouda cheese*
  • 3 scallions, sliced thinly- plus more for garnish
  • 1 cup heavy cream
  • 2 tbsp melted butter, for brushing tops of biscuits

Chorizo Sausage Gravy

  • 3 chorizo sausage links, casing removed (about 8-9 oz)
  • 2 1/2 cups milk (I use 2%)
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/4 tsp 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 until all ingredients are well incorporated and loose.dough forms.
    3. Transfer dough to a floured board or countertop and pat down or roll until roughly 1” thick. With into rounds with a cutter or drinking glass. (Dough should yield 8-9 biscuits).
    4. Transfer biscuits to.a parchment lined baking sheet, brush tops generously with butter and for 15-18 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. Slowly stir or whisk in milk 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!).

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.