Description
Biscuits and Chorizo Gravy is a bold and flavorful twist on the classic Southern breakfast favorite. The spicy, savory chorizo combined with a creamy, rich gravy makes this dish irresistible and perfect for breakfast, brunch, or even dinner. Pair it with fresh biscuits for a comforting, satisfying meal that’s simple yet impressive.
Ingredients
- 10 biscuits (store-bought or homemade, see notes below)
- 2 (9-ounce) tubes Cacique pork chorizo
- 1/2 medium white or yellow onion, finely diced
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
Instructions
- Prepare the Biscuits: Begin by preparing your biscuits according to package instructions or your favorite homemade biscuit recipe. Bake them to golden perfection while you work on the gravy.
- Cook the Chorizo: Heat a large skillet over medium-high heat. Once hot, add the chorizo, breaking it apart with a spatula. Stir in the diced onion and cook for about 7 minutes, until the chorizo begins to brown.
- Make the Roux: Sprinkle the flour over the chorizo mixture and stir well. Cook for an additional minute to eliminate the raw flour taste.
- Add Milk and Simmer: Reduce the heat to medium-low and pour in the milk. Stir frequently and simmer for 5-7 minutes, allowing the gravy to thicken to your desired consistency.
- Serve: Spoon the chorizo gravy generously over the warm biscuits. Season with salt and pepper to taste, and enjoy while hot!
Notes
Serving Tips:
- Pairing Suggestions: Serve Biscuits and Chorizo Gravy with a side of scrambled eggs or fresh fruit for a balanced breakfast spread.
- Toppings: Add a sprinkle of chopped fresh parsley, green onions, or shredded cheese for extra flavor and color.
- Make It Spicy: If you’re a fan of heat, top your dish with a few dashes of hot sauce or a pinch of red pepper flakes.
Storage Tips:
- Refrigeration: Store leftover chorizo gravy in an airtight container in the refrigerator for up to 3 days. Keep biscuits separate to prevent them from becoming soggy.
- Freezing: For longer storage, freeze the gravy in a freezer-safe container for up to 2 months. Let it thaw in the refrigerator overnight before reheating.
- Reheating: Warm the gravy in a skillet over medium-low heat, stirring frequently. Add a splash of milk to restore its creamy consistency if it thickened during storage.
