FeedingTheFiya

Chorizo Gravy and Biscuits

CourseBreakfast
Cuisine“Made In China”, American, Mexican

Servings	Prep Time
3People	5Minutes

Cook Time	Passive Time
30Minutes	15Minutes

Servings	Prep Time
3People	5Minutes

Cook Time	Passive Time
30Minutes	15Minutes

Ingredients

6 Buttermilk BiscuitsSee notes
8oz Mexican Chorizo
1oz All-Purpose Flour
1tbsp Butter
2cup Whole Milk
1/2tsp Smoked PaprikaPlus more for garnish
Salt & Black PepperTo taste

Instructions

Bake the biscuits by following the directions on the package.
Over medium-high heat, brown the Mexican chorizo (4-5 minutes).
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.
Pour in the milk and constantly stir until your gravy has the consistency you like (mine took 3 minutes).
When the mixture bubbles, that indicates the thickest the gravy will get. Salt to taste.
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.