Chorizo Gravy and Biscuits
Chorizo Gravy and Biscuits. Biscuits and gravy have become the top three breakfast and brunch dishes in my house. The addition of chorizo gravy and the homemade flaky biscuits are next level! The chorizo gravy is almost addicting and is super easy to make!
Chorizo is a super flavorful Mexican pork sausage that is highly seasoned with paprika, chile peppers, and herbs. This chorizo gravy and biscuits dish is a delightful twist on your typical sausage gravy and biscuits!
Southern Biscuits and gravy are a staple in my home, but with the addition of chorizo to the gravy, this dish is automatically elevated! I always start by making my biscuits from scratch to get the perfect, flaky buttermilk biscuits. While the biscuits are baking I prepare the chorizo gravy. My family and I cannot get enough of this recipe!
What Is Chorizo Gravy Made Of?
Chorizo gravy is a mixture of Mexican Chorizo Sausage drippings, butter, flour, milk, and spices. The gravy is super creamy and flavorful, filled with delicious Mexican spices from the chorizo.
Ingredients You’ll Need
- Biscuits: You can make the biscuits from scratch or use store-bought biscuits.
- Mexican Chorizo sausage: This is the base for the gravy.
- Mild breakfast sausage: For a dynamic flavor use both mild breakfast sausage and chorizo, or can use all Chorizo sausage.
- Unsalted butter: The butter mixed with the reserved fat from the chorizo sausage is used to make the gravy.
- All-purpose flour: The flour will be cooked in butter and fat before adding the milk to make the gravy.
- Milk: Use your favorite milk of choice. You will whisk the mix into the butter, fat, and flour to make the gravy.
- Spices: Because the chorizo is highly seasoned, you will only need to add a few spices to the dish. You’ll need onion powder, black pepper, garlic powder, and salt.
How To Make Chorizo Gravy and Biscuits
Start by preparing your biscuits, then make the chorizo sausage gravy. Whether you are making them from scratch or using store-bought, make sure your biscuits are extra large to soak up all the delicious chorizo gravy.
How To Make Chorizo Sausage Gravy
- First, heat a large skillet on medium-high heat, preferably a cast iron skillet. Put all the sausage in the skillet and cook until browned.
- Remove most of the fat from the pan, leaving only one tablespoon. Next, add butter and flour to the pan while stirring constantly.
- Gradually pour in the milk while stirring, then cover the pan. Cook for 5-7 minutes, occasionally stirring. Once it reaches your desired thickness, add onion powder, garlic powder, black pepper, and salt. Taste the gravy and adjust the seasoning if needed.
- Take your cooked biscuits and split them in half. Place two halves on each side of the plate and pour about 1/2 cup of the chorizo gravy on top of the biscuits.
Tips and Customizations
- Save Time And Use Store-Bought Biscuits: I like to make my biscuits from scratch but, you can always use biscuits made at your favorite bakery or purchase biscuits from the grocery store. Make sure to get jumbo buttermilk biscuits. Pilsbury is a classic option!
- Adjust The Gravy Texture To Your Preference: If gravy becomes too thick, add milk. If too thin, add flour. Always start by adding a little at a time and whisking until you reach your desired consistency
- Make Cheesy Biscuits: Add shredded cheddar cheese to your biscuits when making the dough. You can also buy your favorite cheesy biscuits to use.
FAQS
Is Chorizo Always Pork?
Mexican Chorizo is traditionally made with ground pork, but you can also find variations made with ground beef or even plant-based versions made with soy.
Is Chorizo Spicy?
Chorizo is generally spicy and gets its heat from the paprika and dried chili peppers used to make it. While most chorizo sausage is spicy, there are lots of mild chorizo options available.
What To Serve With Biscuits And Gravy?
Biscuits and gravy can certainly be a filling meal served on its own. However, if you are serving a crowd or want an even more filling meal, here are a few great options:
- Scrambled Eggs
- Hash Browns
- Southern Home Fried Potatoes
- Roasted Vegetables
- Fried Green Tomatoes
- Roasted Sweet Potatoes
- Fresh Fruit
I Hope You Enjoy This Chorizo Gravy and Biscuits Recipe!
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More Recipes To Try!
Chorizo Gravy and Biscuits
Ingredients
- 1/2 lb Mexican Chorizo Sausage
- 1/2 lb Mild Breakfast Sausage (or you can use all Chorizo Sausage)
- 2 tbsp Unsalted Butter
- 1/4 cups All-Purpose Flour Add more if needed (no more than 1/2 cup total)
- 2 cups Milk
- 1/2 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- Salt, to taste
- 1 Can Refrigerated Jumbo Buttermilk Biscuits
Instructions
- Heat a large skillet (cast iron recommended) on medium-high heat.
- Add in all sausage and brown. Drain all but one tablespoon of the fat from the pan. Add butter and flour to the pan while stirring constantly.
- Slowly add the milk while stirring and then place a cover on the pan.
- Cook for 5-7 minutes while stirring occasionally.
- Once desired consistency is reached, add onion powder, garlic powder, black pepper, and salt. Taste and adjust seasoning if necessary.
- Bake biscuits according to the directions on the package.
- Split biscuits in half. Place 2 halves on each side of the plate. Top with about 1/2 cup of the gravy.
Notes
- Adjust The Gravy Texture To Your Preference: If gravy becomes too thick, add milk. If too thin, add flour. Always start by adding a little at a time and whisking until you reach your desired consistency
- Make Cheesy Biscuits: Add shredded cheddar cheese to your biscuits when making the dough. You can also buy your favorite cheesy biscuits to use.
I adore biscuits and gravy that I make from scratch….but your gravy is awesome-er….I actually licked my plate…..thank you mister….
Thank you so much for your support!
Mmmm must try but I prefer the Portuguese Chourico or if you want a milder version use linguica
It’s a harder smoked sausage than Mexican Chourico but should work too.
Thank you so much for the suggestion, I will need to try it that way!
LOVE all your recipes so I can’t wait to make this. There is a place up in a small town in Oregon where our daughter lives that we had the Chorizo gravy for the first time and it’s Delish. They serve it over hash browns with peppers and onions, they call it “The Mess”
2 CUPS of flour? Maybe 2 TBLS? 2 cups seems like a huge amount. Most of the recipes call for equal amounts of butter and flour. Please clarify.
Thank you so much for your message, and yes, this was a typo! It should only be 1/4-1/2 cup of flour depending on the consistency of the gravy. I have updated the recipe!