You might just never go back to regular gravy after trying this Chorizo Gravy! Bold, spiced, and creamy, Chorizo Biscuits and Gravy is the perfect breakfast for when you crave something deliciously comforting. Ready in 1 hour.
Chorizo Biscuits and Gravy
Favorite breakfast alert. This is one of those hella comforting recipes that takes an American classic to the next level. You have your classic flaky buttermilk biscuits but they’re topped with spoonfuls of the most flavorful gravy you’ll ever have: Chorizo gravy. Fusion cuisine for the win.
Why this recipe works:
- Chorizo gravy. The star of the show. Creamy, spiced, and packed with flavor. Chorizo gravy is the best kind of gravy if you love bold, rich and comforting.
- Flaky biscuits. Tall, flaky, and buttery, these buttermilk biscuits are ready in just 25 minutes and so easy to make.
- Quick and easy. This delicious breakfast is ready in just 1 hour, perfect for Sundays or special occasions (Thanksgiving and Christmas? WOW).
Ingredients
Biscuits. I like to make my own so I recommend a batch of my Southern Buttermilk Biscuits: they’re ready in just 30 minutes and are deliciously flaky and buttery. You can use canned if you prefer.
Chorizo. Key ingredient. You need fresh chorizo here as in the raw pork sausage-kind such as Mexican chorizo (or chorizo sausage) that you can chop up into a ground meat type of texture as it cooks. I like to make my own so I can go all in with the spices. Here’s my Homemade Chorizo Recipe if you’d like to try to make your own!
Flour to thicken the gravy.
Milk for the gravy. I recommend full-fat for best flavor. Half and half also works.
Paprika. I love my paprika so I like to add in extra even though my Homemade Chorizo already has some, I typically use smoked. Depending on the type of chorizo you’re using and how flavorful it is, you may want to add more or less or even add more spices (cumin, coriander, ground mustard seeds are all great options).
Bay leaf. I use dried but fresh also works. Bay leaf deepens the existing flavor of this gravy (while adding more) so really it’s a bit of a food hack, don’t skip it.
Salt and pepper.
How to make chorizo biscuits and gravy
STEP ONE: Make the biscuits. Here’s my recipe for biscuits. You can also use canned instead. While the biscuits are baking, make the gravy.
STEP TWO: Cook the chorizo. In a medium skillet over medium heat, add the chorizo without casings and use a wooden spoon or spatula to chop it up as it cooks. Chop continuously until it’s almost fully cooked and has a texture similar to that of ground meat.
STEP THREE: Make the chorizo gravy. Add the flour to the chorizo, stir to coat evenly and cook until the flour has toasted and the chorizo is fully cooked. Add in the milk, paprika (and extra spices if your chorizo needs more spices, if using my homemade chorizo you don’t need more), bay leaves, salt and pepper.
Mix and bring to a slow simmer then reduce the heat to low and simmer until thickened, stirring frequently. Taste and adjust seasonings, if desired. Once thickened, remove from the heat.
STEP FOUR: Serve immediately along a batch of your prepared biscuits and enjoy!
Try chorizo gravy over:
- Biscuits.
- Rice.
- Roasted potatoes.
- Egg noodles such as Pappardelle.
- Fried eggs.
HAPPY BAKING!! I hope you’ll love this Chorizo Biscuits and Gravy Recipe or Chorizo Gravy Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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Chorizo Biscuits and Gravy
Ingredients
- 1 batch Buttermilk Biscuits
- 1 lb (450 g) raw chorizo/chorizo sausage (I use my Homemade Chorizo)
- 4 tbsp (30 g) all-purpose flour
- 2 cups (500 ml) milk
- 1-2 tsp paprika
- 1-2 bay leaves
- Salt and pepper
Instructions
- Make the biscuits. Here’s my recipe for biscuits. You can also use canned instead. While the biscuits are baking, make the gravy.
- Cook the chorizo. In a medium skillet over medium heat, add the chorizo without casings and use a wooden spoon or spatula to chop it up as it cooks. Chop continuously until it’s almost fully cooked and has a texture similar to that of ground meat.
- Make the chorizo gravy. Add the flour to the chorizo, stir to coat evenly and cook until the flour has toasted and the chorizo is fully cooked. Add in the milk, paprika (and extra spices if your chorizo needs more spices, if using my homemade chorizo you don’t need more), bay leaves, salt and pepper. Mix and bring to a slow simmer then reduce the heat to low and simmer until thickened, stirring frequently. Taste and adjust seasonings, if desired. Once thickened, remove from the heat.
- Serve immediately along a batch of your prepared biscuits and enjoy!
Notes
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