Chorizo Gravy and Biscuits

Chorizo Gravy and Biscuits

I’ve been craving some “good ol’ southern cookin.” I don’t mean the traditional spread of BBQ or fried chicken. I mean really southern…like, past the border southern. I’m thinking Mexican. This “Itis” inducing plate of comfort was inspired by a southern dish called biscuits and sausage gravy. Traditionally, a white sausage gravy is poured over biscuits. My Mexican influenced chorizo gravy and biscuits has a golden brown color imparted from the chorizo. This got me thinking. If a White/European flavor profile makes this dish white and Mexican flavors makes this dish brown…then, would Asian flavors make this dish yellow?

All racially implied jokes aside, this dish is delicious (if done right). The first time I made this, I made it with some diced red onions and chopped cilantro. Then I came to my senses and redid this with more respect to the principles of southern cooking.

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I made it hearty. The biscuits had to be buttermilk and served whole. The veggies had to go! This dish was designed to be heavy, to be filling, to be the ticket to food coma. If you are looking at this plate and thinking to yourself…”Wow, that looks artery clogging yet I am unable to resist” then and only then, will I have done this dish justice.

Chorizo Gravy and Biscuits

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Chorizo Gravy and Biscuits
Print Recipe
Servings Prep Time
3 People 5 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Servings Prep Time
3 People 5 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Chorizo Gravy and Biscuits
Print Recipe
Servings Prep Time
3 People 5 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Servings Prep Time
3 People 5 Minutes
Cook Time Passive Time
30 Minutes 15 Minutes
Ingredients
Servings: People
Instructions
  1. Bake the biscuits by following the directions on the package.
  2. Over medium-high heat, brown the Mexican chorizo (4-5 minutes).
  3. Lower the heat to medium and add the butter, smoked paprika and flour. Stir for 2-3 minutes. At this point, you can taste the chorizo to make sure you don't taste raw flour.
  4. Pour in the milk and constantly stir until your gravy has the consistency you like (mine took 3 minutes).
  5. When the mixture bubbles, that indicates the thickest the gravy will get. Salt to taste.
  6. Place biscuits on a plate, drown it in gravy and a few dashes of smoked paprika and cracked black pepper.
Recipe Notes

I didn't make the biscuits, not because I'm lazy but because I'm a horrible baker.

Use Mexican chorizo for this recipe. The fat rendered when cooking is needed to cook the flour. Spanish chorizo is going to be too hard for this recipe.

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