Description
This easy homemade biscuits and chorizo gravy recipe is a bold, comforting twist on the Southern classic. Flaky biscuits soak up a smoky, spicy chorizo gravy for a hearty breakfast, brunch, or dinner that comes together in about 35 minutes.
Ingredients
Scale
- 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)
Instructions
- 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 to keep them extra cold.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and 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 buttermilk and honey (if using). Stir gently until the dough just comes together. Don’t overmix — it’s okay if it looks a bit shaggy.
- Turn the dough out onto a lightly floured surface. Pat (or gently roll) it to about 1-inch 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. Gather scraps and cut until all the dough is used (makes 8-10 biscuits).
- Arrange biscuits on the 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.
- While the biscuits bake, heat a large skillet over medium heat. Add 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.
- Add butter to the skillet with chorizo. Once melted, sprinkle in flour and stir constantly for 1-2 minutes until the flour absorbs the fat and starts to smell slightly nutty (don’t let it brown too much).
- Gradually pour in 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.
- 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 desired.
Notes
For flakier biscuits, keep all ingredients cold and don’t overwork the dough. Taste the gravy before adding extra salt or spice, as chorizo can vary. Biscuits and gravy can be made ahead and reheated; store separately for best results. For gluten-free or vegetarian versions, use appropriate substitutes as noted in the blog.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Southern, American
Nutrition
- Serving Size: 2 biscuits with about 1/2 cup gravy
- Calories: 550
- Sugar: 5
- Sodium: 950
- Fat: 35
- Saturated Fat: 17
- Carbohydrates: 40
- Fiber: 2
- Protein: 18
Keywords: biscuits and gravy, chorizo gravy, breakfast, brunch, Southern, comfort food, easy, homemade, spicy, savory, make ahead, dinner