Buttermilk Biscuits With Chorizo Cream Gravy. Buttermilk Biscuits With Chorizo Cream Gravy If memory serves, this recipe, like so many of my recipes, was the result of a Fridge Cleanout. Mexican Chorizo Gravy and Biscuits is a fantastic twist on the southern classic biscuits and gravy. Cream gravy with super flavorful Mexican chorizo sausage, spooned over fluffy biscuits and all the toppings to make this a delicious, satisfying, heart-warming breakfast.
When you use the bulk pork sausage, you will retain the blond color of the gravy. Since I used the Mexican chorizo sausage, it created the same lovely red tint to the gravy. Serve over split homemade buttermilk, sour cream, or canned biscuits. You can cook Buttermilk Biscuits With Chorizo Cream Gravy using 9 ingredients and 7 steps. Here is how you cook it.
Ingredients of Buttermilk Biscuits With Chorizo Cream Gravy
- Prepare of Buttermilk Biscuits (see recipe description).
- Prepare 6 ounces of Mexican chorizo (about half a typical tube).
- Prepare 1.5 Tablespoons of butter.
- Prepare 2.5 Tablespoons of flour.
- You need 1.5 cups of unsalted chicken stock.
- It’s 1/2 cup of half & half (but you could use whole milk or heavy cream).
- You need 1/4 teaspoon of onion powder.
- It’s 1/8 teaspoon of (or a few turns of fresh cracked) black pepper.
- It’s of finely chopped parsley, chives or green onion for garnish.
Use a fork to poke several holes in the sweet potato, then place on a foil lined baking sheet. Bake until the potato is tender, about an hour. That's what I would do at least, because if you don't get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Brush the tops of the baked biscuits with the butter mixture, and return to the cooker.
Buttermilk Biscuits With Chorizo Cream Gravy instructions
- Cook your chorizo over slighly higher than medium heat until the fat melts away from the meat, and without draining fat, add butter..
- When the butter is just melted, stir in the flour with a whisk, making sure to break up any clumps, and let the flour cook, stirring occasionally, for 2 to 3 minutes..
- Pour in the chicken stock while whisking, continuing to disintegrate the chorizo roux, until all the flour has blended in with the stock. Continue gently whisking as the gravy thickens..
- When the gravy has thickened and begun bubbling for about 10 seconds, pour in the half and half and continue whisking to incorporate the half and half with the gravy and let simmer for about 30 seconds..
- Add the onion powder and black pepper, whisk again to incorporate, let simmer for another 10 seconds or so, and take gravy off the heat so it won't continue to thicken..
- Serve over warm biscuits with some chopped chives and/or parsley..
- Enjoy! :).
Brown the chorizo in a skillet over medium heat. Remove browned chorizo, and drain fat. In the same skillet, melt the butter. Buttermilk Biscuits With Chorizo Cream Gravy If memory serves, this recipe, like so many of my recipes, was the result of a Fridge Cleanout. Fold the dough in three parts and roll out into a rectangle.