Biscuits and Chorizo Gravy Recipe – Easy Homemade Breakfast or Dinner

Name: Biscuits and Chorizo Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 1/2 cup unsalted butter, very cold and cubed; 3/4 cup buttermilk, cold (or whole milk with a squeeze of lemon); 1 tablespoon honey (optional); 12 ounces fresh Mexican chorizo, casings removed; 2 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 1/2 cups whole milk; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground black pepper; 1/4 teaspoon kosher salt (plus more to taste); Pinch of cayenne pepper (optional); Chopped fresh parsley or chives (optional, for garnish); Extra black pepper (optional, for garnish)

By:

Mala

August 10, 2025

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The first time I made biscuits and chorizo gravy, the whole kitchen was filled with this smoky, savory aroma — you know the kind that makes your stomach rumble before you even set the table. I’d been craving something a little different from classic sausage gravy, and chorizo seemed like the perfect upgrade. The result? Pure comfort food bliss, with a spicy twist that takes this Southern favorite in a whole new direction.

This recipe for biscuits and chorizo gravy is now a regular in my house — especially on busy nights when I want something hearty, or weekend mornings when everyone’s hanging out in pajamas. There’s just something about the way the flaky, golden biscuits soak up every drop of that rich, spicy gravy. It’s a meal that feels like a treat but comes together surprisingly quickly (honestly, you’ll wonder why you haven’t tried it sooner). And let’s face it, chorizo brings a boldness to the gravy that regular old sausage just can’t match.

Whether you’re looking for a new breakfast classic or a satisfying dinner idea, biscuits and chorizo gravy has you covered. I’ve tweaked and tested this recipe more times than I can count, making sure it’s foolproof and packed with flavor. If you love the idea of a stick-to-your-ribs meal with a kick, keep reading — you’re about to meet your new favorite comfort food.

Why You’ll Love This Biscuits and Chorizo Gravy Recipe

Trust me, after making biscuits and chorizo gravy for family brunches, late-night cravings, and even breakfast-for-dinner parties, I can honestly say this dish never disappoints. Here’s what makes this recipe a must-try (and why it’s earned a permanent spot in my recipe binder):

Quick & Easy: The whole meal comes together in about 35 minutes, so you’re not stuck in the kitchen for hours. Perfect for those “what should I make tonight?” moments.
Simple Ingredients: Everything you need is probably already in your fridge or pantry. No need to hunt down fancy spices or specialty flours.
Perfect for Any Occasion: It’s equally at home on a lazy Sunday morning, a cozy family dinner, or even as a fun brunch dish for guests.
Crowd-Pleaser: Kids love the fluffy biscuits, adults rave about the spicy, smoky gravy. There’s never any leftovers when I serve this.
Unbelievably Delicious: The combo of flaky biscuits and creamy chorizo gravy is comforting, bold, and just a little bit indulgent.

What really sets this biscuits and chorizo gravy recipe apart is the way the chorizo infuses every bite with a deep, smoky flavor — it’s not just spicy for the sake of heat, but layered and complex. I blend the chorizo into a creamy gravy that clings to the biscuits in all the right ways, and the result is honestly next-level. More than just breakfast, this is the kind of meal that makes everyone at the table feel taken care of.

Honestly, I used to think classic biscuits and gravy couldn’t get any better, but swapping in chorizo changed everything. It’s a recipe that’s easy to master, endlessly craveable, and frankly, a little bit special. If you’re looking for a make-ahead meal or a new twist on comfort food, biscuits and chorizo gravy just hits different — in the best way.

Ingredients Needed for Biscuits and Chorizo Gravy

This recipe for biscuits and chorizo gravy uses straightforward, honest ingredients that combine for big flavor. Most of them are pantry or fridge staples — so you might already have everything you need. Here’s the complete rundown:

For the Biscuits

2 cups (250g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (115g) unsalted butter, very cold and cubed (I like to pop mine in the freezer for 10 minutes)
3/4 cup (180ml) buttermilk, cold (whole milk with a squeeze of lemon works in a pinch)
1 tablespoon honey (optional, adds a touch of sweetness)

For the Chorizo Gravy

biscuits and chorizo gravy preparation steps

12 ounces (340g) fresh Mexican chorizo, casings removed (Spanish-style works too, but Mexican is my go-to for softness and spice)
2 tablespoons unsalted butter
1/4 cup (30g) all-purpose flour
2 1/2 cups (600ml) whole milk (dairy-free milk also works if needed)
1/2 teaspoon smoked paprika (smokiness boost!)
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt (taste and adjust)
Pinch of cayenne pepper (optional, for extra kick)

Optional Garnishes

Chopped fresh parsley or chives
Extra black pepper

Ingredient Tips: For the chorizo, look for fresh, uncooked Mexican chorizo in the meat section (sometimes labeled “picante” or “mild”). Spanish chorizo is firmer and more cured — it’ll work, but the gravy will be less creamy. If you’re cooking for gluten-free eaters, swap all-purpose flour for your favorite 1:1 gluten-free blend. No buttermilk? Add 2 teaspoons of lemon juice to regular milk and let it sit for 5 minutes. If you want to make it vegetarian, try a plant-based chorizo. I’ve even used almond milk and coconut oil for a dairy-free version and it turned out surprisingly delicious!

Equipment Needed

Large Skillet or Sauté Pan: Essential for browning the chorizo and making the gravy. I use a 12-inch cast iron skillet, but any large, heavy-bottomed pan works.
Baking Sheet: For baking your biscuits. A rimmed one keeps everything tidy.
Mixing Bowls: At least two — one for biscuit dough and one for prepping ingredients.
Pastry Cutter or Fork: For cutting the butter into the flour. You can use your hands if you’re in a pinch (just work quickly so the butter stays cold).
Measuring Cups and Spoons: Precision matters for fluffy biscuits and creamy gravy.
Rolling Pin (Optional): I usually just pat the dough out with my hands, but a rolling pin makes it easier for perfect rounds.
Biscuit Cutter or Glass: Any round cutter or even a floured drinking glass does the trick.
Whisk: For making a lump-free gravy. A small balloon whisk is my favorite.
Wooden Spoon or Spatula: For stirring the chorizo as it browns.

Budget-Friendly Tip: If you don’t have a pastry cutter, two butter knives work in a pinch. For the biscuit rounds, a mason jar ring or even the rim of a glass will give you that classic look. Cast iron holds heat beautifully for the gravy, but I’ve made this in a nonstick pan too (just stir gently to avoid scratching). Keep your tools clean and dry for best results — especially the biscuit cutter, which can stick if it’s wet.

Preparation Method: How to Make Biscuits and Chorizo Gravy

Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

If your kitchen is warm, pop your butter cubes in the freezer now to keep them extra cold.
Make the Biscuit Dough: In a large mixing bowl, whisk together 2 cups (250g) flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.

Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture looks like coarse crumbs with some pea-sized pieces.

Pour in 3/4 cup (180ml) buttermilk and 1 tablespoon honey (if using). Stir gently until the dough just comes together. Don’t overmix — it’s okay if it looks a bit shaggy.
Shape and Cut Biscuits: Turn the dough out onto a lightly floured surface. Pat (or gently roll) it to about 1-inch (2.5cm) thickness.

Fold the dough in half and pat it out again — repeat once or twice for extra flaky layers.

Cut out biscuits using a round cutter or glass, pressing straight down (don’t twist). Gather scraps and cut until all the dough is used — usually makes 8-10 biscuits.
Bake Biscuits: Arrange biscuits on your prepared baking sheet, just touching for softer sides or spaced apart for crispier edges.

Bake for 13-15 minutes or until golden brown on top and cooked through.

Transfer to a wire rack to cool slightly while you make the gravy.
Brown the Chorizo: While the biscuits bake, heat a large skillet over medium heat. Add the 12 ounces (340g) chorizo and cook, breaking it up with a spoon, until fully browned and slightly crispy — about 6-8 minutes.

If there’s a lot of fat, carefully spoon off excess, leaving about 2 tablespoons in the skillet for flavor.
Make the Roux: Add 2 tablespoons butter to the skillet with chorizo. Once melted, sprinkle in 1/4 cup (30g) flour and stir constantly for 1-2 minutes.

The flour should absorb the fat and start to smell slightly nutty (don’t let it brown too much).
Make the Gravy: Gradually pour in 2 1/2 cups (600ml) milk, whisking constantly to prevent lumps. Stir in smoked paprika, black pepper, salt, and cayenne.

Bring to a gentle simmer and cook, stirring, until the gravy thickens to a creamy, pourable consistency — about 5-7 minutes.

Taste and adjust seasoning as needed. If it gets too thick, add a splash more milk.
Serve: Split warm biscuits in half and spoon generous helpings of chorizo gravy over the top. Sprinkle with chopped parsley or chives and extra black pepper if you like.

Troubleshooting Tips: If your biscuits aren’t rising, double-check your baking powder’s freshness. Gravy lumpy? Whisk vigorously and add the milk slowly. Too thick? Thin with a bit more milk. If the gravy’s too spicy, stir in a splash of cream or a pat of butter to mellow it out. And if you want to save time, use store-bought biscuits (I won’t tell!).

Cooking Tips & Techniques for Perfect Biscuits and Chorizo Gravy

Keep Ingredients Cold: Cold butter and cold buttermilk are the secret to sky-high, flaky biscuits. I sometimes pop the flour and mixing bowl in the fridge for 10 minutes before starting — it really helps.
Don’t Overwork the Dough: The less you handle biscuit dough, the lighter the results. It’s okay if it’s a bit messy — a few flour streaks are totally normal.
Season as You Go: Chorizo can vary in saltiness and heat. Taste the gravy before adding more salt or cayenne.
Make-Ahead Moves: You can mix and cut the biscuits ahead, then freeze them raw. Bake straight from the freezer, adding 2-3 extra minutes to the oven time.
Leftover Gravy? Thin with a splash of milk when reheating. It also tastes amazing over roasted potatoes or fried eggs.
Personal Failures & Fixes: Early on, I overcooked the roux until it was too dark — the gravy tasted burnt. Now, I stick to just a pale golden color for best flavor. Once, I forgot to drain the chorizo and the gravy was too greasy, so now I always check the fat level before adding flour.
Batch Cooking: Double the gravy if you’ve got a hungry crowd. It keeps well in the fridge for a couple days.
Timing Tips: Start the biscuits first. While they bake, whip up the gravy — everything hits the table piping hot.

Variations & Adaptations

One of the best things about biscuits and chorizo gravy is how flexible the recipe is. Here are some fun twists and swaps I’ve tried (and loved):

Vegetarian Version: Use plant-based chorizo (like Soyrizo) and swap the butter for vegan margarine. Use your favorite non-dairy milk for the gravy and a vegan biscuit recipe.
Gluten-Free: Substitute a 1:1 gluten-free flour blend in both the biscuits and gravy. Bob’s Red Mill GF flour works well and the texture stays fluffy.
Cheesy Biscuits: Stir 1/2 cup (60g) shredded sharp cheddar into the biscuit dough for a gooey, savory upgrade.
Spicy Southwest: Add a handful of chopped jalapeños or green chilies to the gravy for extra kick. Top with a sprinkle of cotija cheese.
Herbed Gravy: Mix fresh thyme or oregano into the gravy for a pop of green flavor.
Mild Version: Use sweet or mild chorizo and skip the cayenne for a family-friendly gravy with less heat.

Personally, I love making a batch with cheddar biscuits and a little extra smoked paprika in the gravy — it’s a hit every time! Don’t be afraid to experiment based on what you have or what you’re craving.

Serving & Storage Suggestions

Biscuits and chorizo gravy is best served piping hot, right after the gravy is ladled over the biscuits. I love splitting the biscuits and spooning the gravy so it soaks into all those flaky layers. For a pretty presentation, pile the biscuits on a platter, drizzle over the chorizo gravy, and sprinkle with fresh herbs or extra pepper.

This dish pairs perfectly with a simple green salad, fresh fruit, or even a fried egg on top for breakfast. If you’re serving brunch, offer coffee and orange juice — the spicy, savory flavors are so good with citrus or something bubbly.

Leftovers? Store biscuits and gravy separately in airtight containers. Biscuits stay fresh for 2-3 days at room temp, or freeze for up to a month. Gravy keeps in the fridge for 3-4 days. Reheat the gravy on the stove (add a splash of milk if it’s thickened up) and warm biscuits in the oven or toaster. Honestly, the flavors deepen overnight — it’s even better the next day!

Nutritional Information & Benefits

This biscuits and chorizo gravy recipe serves about 4 hungry folks. Each serving (with two biscuits and about 1/2 cup of gravy) is roughly:

Calories: 550
Protein: 18g
Carbohydrates: 40g
Fat: 35g
Fiber: 2g

Chorizo brings a hit of protein and iron, while the biscuits offer comforting carbs for energy. Buttermilk adds calcium and a bit of tang. If you use whole wheat flour, you’ll bump up the fiber content. For those with dietary restrictions, remember to check for gluten or dairy. Personally, I like to pair this with fruit or greens to add vitamins and balance things out. It’s a treat meal, but with wholesome, real ingredients you can feel good about.

Conclusion

If you’re ready to try a new twist on a classic comfort food, biscuits and chorizo gravy is about to become your go-to recipe. It’s hearty, easy, and brings a bold, satisfying flavor that works for breakfast, brunch, or even dinner. I love how this dish turns simple ingredients into something that feels special — and honestly, watching everyone around the table dig in (and go back for seconds) is the best part.

Don’t be afraid to tweak it to your taste — add more spice, swap in gluten-free flour, or play with different cheeses. No matter how you make it, you’re in for a treat. I hope you enjoy this biscuits and chorizo gravy recipe as much as my family does. If you try it, let me know how it goes! Drop a comment with your favorite twists, share with friends, or save it for your next breakfast-for-dinner night. Happy cooking — and happy eating!

FAQs about Biscuits and Chorizo Gravy

Can I make the biscuits ahead of time?

Yes! You can make and cut the biscuit dough, then freeze the rounds. Bake straight from the freezer, adding a couple extra minutes to the oven time. Freshly baked is always best, but leftovers reheat well too.

What type of chorizo should I use?

Fresh Mexican chorizo is ideal for a creamy, spicy gravy. Spanish chorizo is firmer and cured — it’ll work, but the texture is different. If you want less spice, go for mild chorizo or even turkey chorizo.

How do I make this gluten-free?

Simply swap the all-purpose flour for your favorite gluten-free blend in both the biscuits and the gravy. I’ve had good luck with Bob’s Red Mill 1:1 flour. Double check that your chorizo is gluten-free too — some brands add fillers.

Can I make the gravy ahead?

Absolutely! Make the chorizo gravy up to 2 days ahead and refrigerate. Reheat gently on the stove, whisking in a splash of milk if it’s too thick. It actually gets more flavorful as it sits.

Is this recipe spicy?

It depends on your chorizo. Most Mexican chorizo has a bit of heat, but you can control the spice by using mild chorizo and skipping the cayenne. Taste as you go and adjust to your liking!