Chorizo Biscuits and Gravy

5 from 1 vote

Chorizo Biscuits and Gravy

This Chorizo Sausage Gravy with Cheddar Scallion and Smoked Gouda Biscuits is rich, savory, and full of bold flavor. Spicy chorizo gravy and cheesy homemade biscuits make the perfect hearty breakfast or brunch.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Keyword: Chorizo Biscuits and Gravy

Servings:

Calories: 930kcal

Ingredients

Biscuits

1 ¾
cup 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)

Instructions

Preheat oven to 425 degrees.
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.
Divide into 8 pieces, and roll gently with your hands into biscuits, pressing lightly.
Transfer biscuits to a greased skillet or baking dish, brush tops generously with melted butter, and bake for 18-20 minutes, until golden brown.
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.
Stir or whisk in milk until well incorporated, 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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