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Chorizo Gravy and Cheesy Biscuits Recipe

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4 from 6 reviews

This recipe combines spicy homemade chorizo gravy with cheesy, tender biscuits for a hearty and flavorful Southern-inspired breakfast or brunch dish. The chorizo is seasoned with a blend of smoked paprika, chili powders, and aromatic spices, simmered into a rich gravy served over fluffy biscuits enhanced with sharp cheddar and chipotle powder for a subtle kick.

  • Author: Chef
  • Prep Time: 20 minutes (plus chilling time for chorizo seasoning)
  • Cook Time: 15 minutes for biscuits, 10 minutes for gravy
  • Total Time: 30 minutes active time (plus at least 1 hour chilling for chorizo)
  • Yield: 16 biscuits
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Southern American

Ingredients

Chorizo Seasoning and Meat

  • 1 lb ground pork
  • 3 tbsp red wine vinegar
  • 2 tbsp smoked paprika
  • 2 tsp ancho chili powder
  • 2 tsp Mexican oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground allspice

Biscuits

  • 2 cups self rising flour (or all-purpose flour, see Note 1)
  • 4 oz sharp cheddar cheese, shredded
  • 1 tsp chipotle powder
  • 1 cup heavy cream (or half and half)
  • Milk (for brushing and making gravy), 2 1/2 cups plus extra as needed
  • 3 tbsp all-purpose flour (for gravy thickening)

Instructions

  1. Prepare the Chorizo: In a bowl, thoroughly mix the ground pork with red wine vinegar, smoked paprika, ancho chili powder, Mexican oregano, onion powder, garlic powder, ground cumin, kosher salt, ground cinnamon, and ground allspice. Cover the bowl and refrigerate for at least 1 hour or overnight to allow the flavors to meld.
  2. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C) and position the rack in the upper third of the oven. Line baking sheets with parchment paper or silicone baking mats and set them aside.
  3. Make the Biscuits Dough: Shred the sharp cheddar cheese and add it to a food processor along with the self-rising flour (or all-purpose flour with baking powder), and chipotle powder. Pulse until the cheese is finely chopped and well incorporated into the flour mixture. Then pour in the heavy cream and pulse just until a dough ball forms.
  4. Shape and Bake the Biscuits: Scrape the dough from the food processor bowl onto a floured work surface. Lightly roll the dough out to about 3/4 inch thick. Cut out sixteen 2-inch diameter biscuit rounds with a biscuit cutter or glass. Arrange the biscuit rounds evenly on the prepared baking sheets. Brush the biscuit tops with milk and bake for approximately 15 minutes or until golden brown.
  5. Cook the Chorizo Gravy: While biscuits bake, heat a sauté pan over medium heat. Brown the marinated chorizo, breaking it into crumbles with a wooden spoon. Once browned, sprinkle the 3 tablespoons of all-purpose flour over the meat and cook for about one minute to cook out the raw flour taste.
  6. Add Milk to Form Gravy: Slowly pour in 2 1/2 cups of milk while stirring continuously to incorporate the flour and form a thickened gravy. Allow the mixture to cook and bubble gently for 3 to 5 minutes, stirring frequently. If the gravy thickens too much, thin it with a little more milk to reach desired consistency.
  7. Serve: Spoon the hot chorizo gravy generously over the freshly baked cheesy biscuits. Garnish with chopped cilantro if desired and serve immediately.

Notes

  • If using all-purpose flour instead of self-rising flour for the biscuits, add 1 tablespoon of baking powder and 1/2 teaspoon of salt to the flour before processing.
  • You can refrigerate the chorizo mixture overnight to deepen the flavor before cooking.
  • For a milder version, reduce the chipotle powder to 1/2 teaspoon.
  • Use half and half instead of heavy cream for a lighter biscuit dough.

Find it online: https://cheftinaskitchen.com/chorizo-gravy-and-cheesy-biscuits-recipe/