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There is nothing quite like waking up to the comforting aroma of a hearty breakfast that also carries a spicy, smoky kick. This Chorizo Biscuits and Gravy Recipe combines tender, flaky biscuits with a rich, flavorful chorizo gravy that’s both satisfying and exciting to the palate. The blend of creamy buttermilk biscuits with vibrant peppers and spicy chorizo makes every bite a delightful experience. If you’re looking for a dish that turns a lazy morning into a celebration, this recipe is your new go-to.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role. From the buttery biscuits that melt in your mouth to the spicy chorizo and colorful peppers that deliver all the flavor, every component matters. Gather these essentials for a delicious start.
- All Purpose Flour (3 cups, plus extra for dusting): This is the foundation for fluffy biscuits with just the right texture.
- Baking Powder (2 Tbsp): Provides the rise to make your biscuits light and airy.
- Baking Soda (1/2 tsp): Helps balance the acidity of the buttermilk for a tender crumb.
- Salt (1/2 tsp for dough; 1/2 tsp for gravy): Enhances all the flavors from biscuits to chorizo gravy.
- Unsalted Butter (1 1/2 sticks/12 Tbsp): Gives the biscuits their rich, flaky bite and buttery aroma.
- Sour Cream (3/4 cup): Adds moisture and tang, making the biscuits tender and flavorful.
- Buttermilk (1 1/4 cups, with extra as needed): Reacts with leaveners to create light, fluffy biscuits while adding a subtle tang.
- Ground Chorizo Sausage (1 pound): Central to the gravy’s bold, smoky, and slightly spicy character.
- Yellow Onion (1/2 small to medium): Brings a sweet, savory depth to the gravy.
- Red Bell Pepper (1 small to medium): Adds vibrant color and a subtle sweetness.
- Poblano Pepper (1 medium): Offers mild heat and an earthy flavor to balance the richness.
- Jalapeno (1 small): Provides a gentle bite that awakens the palate without overpowering.
- All Purpose Flour for Gravy (1/4 cup): Thickens the gravy into a luscious, smooth sauce.
- 1% Milk (2 cups): Delivers creaminess to the gravy while keeping it light.
- Black Pepper (1/2 tsp): Adds just the right amount of warmth and spice to round off the gravy.
How to Make Chorizo Biscuits and Gravy Recipe
Step 1: Prepare the Biscuit Dough
Start by combining your dry ingredients — flour, baking powder, baking soda, and salt — in a food processor. Pulsing this mix helps everything get well incorporated. Chilling your butter is key: cutting it into small pieces and pulsing it until the mixture looks like coarse crumbs creates those flaky layers that make biscuits irresistible.
Step 2: Mix Wet Ingredients and Combine
Whisk together sour cream and buttermilk, but hold back a bit of buttermilk for flexibility later. Incorporate this into your flour and butter mixture with gentle stirring until a wet, shaggy dough forms. Don’t rush—adjust with a little more buttermilk if needed. This step sets the stage for moist, tender biscuits.
Step 3: Knead and Fold the Dough
Flour your countertop and gently turn out your dough. Light kneading and repeated folding before the final rolling ensure the dough will have layers, helping create the perfect biscuit texture. Rolling to about one inch thick lets the biscuits rise just right.
Step 4: Cut and Chill the Biscuits
Using a glass or biscuit cutter about 3 inches wide, cut the dough into rounds. Don’t fret about perfect edges; slight imperfections only add charm! Pop your biscuits into the freezer to chill while you heat your oven. This cooling step helps the biscuits hold their shape and bake up beautifully.
Step 5: Bake Biscuits and Start the Gravy
Place your frozen biscuits on a rimmed baking sheet and slide them into a hot 450-degree oven. While they bake, chop up your colorful peppers, onion, and jalapeno to prepare for the gravy. This multitasking keeps your breakfast on track and fills your kitchen with inviting aromas.
Step 6: Cook the Chorizo and Vegetables
Cook the chorizo in a medium saucepan over medium heat until it starts browning. Add your diced veggies and let everything soften and mingle in the pan, releasing their natural sweetness and robust flavors which form the heart of your gravy.
Step 7: Make the Gravy
Sprinkle flour over the chorizo-vegetable mixture and stir thoroughly to absorb the fat and juices before cooking it a bit longer. Then slowly stir in your milk, salt, and pepper and simmer until thickened. This careful process will give you a smooth, hearty gravy that complements your fluffy biscuits perfectly.
Step 8: Finish Baking and Serve
Check your biscuits—they should be golden and set on top after 20–30 minutes. If not quite there, give them a few more minutes. Once ready, split them if you like and ladle that rich, spicy chorizo gravy right over. This final step ties all the flavors together into a breakfast masterpiece.
How to Serve Chorizo Biscuits and Gravy Recipe
Garnishes
Fresh garnishes can elevate your Chorizo Biscuits and Gravy Recipe to new heights. A sprinkle of chopped fresh cilantro or chives adds a bright herbal note, balancing the rich gravy. For a bit of extra zest, a small dollop of sour cream or a few slices of avocado can refresh the palate beautifully.
Side Dishes
This dish holds its own wonderfully but consider pairing it with simple sides like crispy breakfast potatoes or a fresh green salad to add contrast in texture and add a little lightness to the plate. A side of scrambled eggs also complements the dish perfectly for a hearty morning spread.
Creative Ways to Present
For a fun twist, serve your biscuits on a rustic wooden board with gravy in a charming gravy boat so guests can pour as much as they like. Alternatively, split the biscuits, then layer with extra cooked chorizo or sautéed peppers for an indulgent biscuit sandwich that’s equal parts messy and delicious.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover biscuits or gravy, store them separately in airtight containers in the refrigerator. The biscuits will stay fresh for about 2 days while the gravy can last up to 3 days without losing flavor or texture.
Freezing
Biscuits freeze exceptionally well! Simply wrap them tightly in plastic wrap and place in a freezer bag. They can be frozen for up to 3 months. The gravy can also be frozen but may require stirring or light reheating to regain its silky consistency.
Reheating
To bring your biscuits back to life, warm them in a 350-degree oven for about 10 minutes, which helps restore their flaky texture. Reheat gravy gently over low heat on the stove or in the microwave, stirring occasionally to keep it smooth and creamy — add a splash of milk if it thickens too much.
FAQs
Can I use regular sausage instead of chorizo for this recipe?
While regular pork sausage works in a pinch, the smoky, spicy flavor of chorizo is what truly defines this recipe. If you want the authentic experience, stick with chorizo or consider mixing the two for a milder but still flavorful gravy.
What can I substitute for buttermilk in the biscuit dough?
If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using. This maintains the acidity needed for tender biscuits.
Is it okay to freeze the biscuits before baking?
Definitely! Freezing the biscuits before baking (as the recipe directs you to chill them before cooking) helps maintain their shape and flakiness. You can pop them frozen right into the oven; just add a few extra minutes to the baking time.
How spicy is this dish? Can I adjust the heat?
This recipe has a gentle to moderate heat thanks to the poblano and jalapeno peppers paired with the chorizo’s spice. If you prefer less heat, simply reduce or omit the jalapeno. For more kick, consider adding a pinch of cayenne or extra chopped jalapenos.
Can I make the biscuits entirely by hand without a food processor?
Yes! Using cold butter and cutting it into the flour with a pastry blender or two knives works just as well. Just be sure not to overwork the dough to keep your biscuits tender and flaky, the same as you would when using a food processor.
Final Thoughts
There is something deeply satisfying about creating a breakfast that feels both like a warm hug and a festive occasion, and this Chorizo Biscuits and Gravy Recipe does just that. Filled with layers of flavor, texture, and a little bit of spice, it will soon be a cherished favorite in your kitchen. So grab your ingredients, dive in, and treat yourself and those you love to a truly memorable meal!
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Print
Chorizo Biscuits and Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Chorizo Biscuits and Gravy is a hearty, flavorful dish featuring tender homemade biscuits topped with a rich, spicy chorizo and pepper gravy. Perfect for a comforting breakfast or brunch, this recipe combines flaky, buttery biscuits with a creamy, savory sauce loaded with diced peppers and flavorful ground chorizo sausage.
Ingredients
Biscuits
- 3 cups All Purpose Flour, plus more for dusting
- 2 Tbsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 1/2 sticks Unsalted Butter (12 Tbsp), cold and cut into pieces
- 3/4 cup Sour Cream
- 1 1/4 cups Buttermilk (may need more or less)
Chorizo Gravy
- 1 pound Ground Chorizo Sausage
- 1/2 small to medium Yellow Onion, diced
- 1 small to medium Red Bell Pepper, diced
- 1 medium Poblano Pepper, diced
- 1 small Jalapeno, diced
- 1/4 cup All Purpose Flour
- 2 cups 1% Milk
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
Instructions
- Prepare dry ingredients: In the bowl of a food processor, combine 3 cups all purpose flour, 2 Tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Pulse a few times to mix evenly.
- Ready dairy ingredients: Remove buttermilk, sour cream, and butter from the fridge. Measure 1 cup buttermilk into a bowl, add 3/4 cup sour cream, and stir together. Reserve remaining 1/4 cup buttermilk for later if needed.
- Cut in butter: Add 1 1/2 sticks cold unsalted butter to the flour mixture in the food processor and process on low until mixture looks mealy with small pea-sized butter pieces.
- Form biscuit dough: Pour flour and butter mixture into a large bowl. Add the buttermilk and sour cream mixture and stir gently with a fork until a wet shaggy dough forms. If dough seems dry, add reserved buttermilk and stir carefully. Add more buttermilk 1 Tbsp at a time if needed until dough is moist but holds together.
- Knead the dough: Dust a clean countertop with flour, turn the dough out, and knead lightly a few times, adding small amounts of flour as needed to keep it from sticking.
- Roll and fold: Shape dough into a circle and roll out to about one inch thick. Fold in half and roll again. Repeat once more, then roll out to an approx one-inch thick rough circle.
- Cut biscuits: Use a 3-inch biscuit cutter or wide glass to cut out biscuits. You should get 8 to 10 biscuits. Reroll scraps as needed to cut more biscuits.
- Chill biscuits: Place cut biscuits on a rimmed baking sheet and freeze while oven preheats to 450°F with rack in lower middle.
- Prepare vegetables: Dice the red bell pepper, onion, jalapeno, and poblano while biscuits chill.
- Bake biscuits: Place biscuits in the preheated oven on the lower middle rack and bake for 20 minutes. Check for doneness after 20 minutes; they should be light golden brown. If needed, bake an additional 5 minutes and check again until done (20-30 minutes total).
- Cook chorizo: Heat a 4-quart saucepan over medium heat. Add ground chorizo and cook for 3-5 minutes until it starts to brown.
- Sauté vegetables: Add diced onion, bell pepper, jalapeno, and poblano to the chorizo. Cook an additional 5-10 minutes until chorizo is fully browned and vegetables are tender.
- Make gravy roux: Sprinkle 1/4 cup all purpose flour over chorizo and veggies, stirring constantly to absorb flour. Cook for 2-3 minutes to cook out raw flour taste.
- Add milk and season: Gradually stir in 2 cups 1% milk, 1/2 tsp salt, and 1/2 tsp black pepper. Bring mixture to a simmer and cook for about 5 minutes or until gravy thickens to desired consistency.
- Serve: Once biscuits are golden and gravy is thickened, serve the warm chorizo gravy spooned generously over whole or halved biscuits. Enjoy immediately.
Notes
- Buttermilk amount may vary depending on flour absorption; add gradually until dough is moist but not sticky.
- Freezing biscuits before baking helps them hold shape and rise properly, resulting in flakier texture.
- Use a light hand when kneading and folding the dough to keep biscuits tender and flaky.
- Check biscuits frequently toward the end of baking to avoid overbrowning.
- You can adjust the spiciness by reducing or omitting the jalapeno if desired.
