Biscuits and Chorizo Gravy
A rich and savory twist on classic sausage gravy, this creamy chorizo gravy is packed with bold flavor and served over warm, fluffy biscuits.
Servings: 5
Ingredients
- 10 biscuits (store-bought or homemade)
- 18 oz tubes Cacique pork chorizo
- 1/2 medium white or yellow onion, finely diced
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk
- Salt and black pepper, to taste
Instructions
- Prepare and bake the biscuits according to the package instructions or your favorite homemade biscuit recipe.
- While the biscuits are baking, heat a large skillet over medium-high heat. Add the pork chorizo and cook, breaking it up with a spatula. Stir in the diced onion and cook for about 6–7 minutes, or until the chorizo is browned and the onions are softened.
- Sprinkle the flour over the chorizo mixture. Stir well to coat and cook for 1 minute to remove the raw flour taste.
- Reduce heat to medium-low. Gradually add the milk, stirring constantly to prevent lumps. Simmer for 5–7 minutes, stirring frequently, until the gravy thickens to your desired consistency.
- Taste and season with salt and black pepper as needed. Split the warm biscuits in half and generously spoon the chorizo gravy over the top. Serve immediately.
Notes
- Adjust Thickness: If the gravy becomes too thick, add a splash of milk and stir until it reaches your preferred consistency.
- Spice Level: Pork chorizo can vary in spice level. For milder gravy, mix in a little breakfast sausage with the chorizo.
- Make Ahead: The gravy can be made a day ahead and reheated gently on the stovetop with a little extra milk to loosen it up.
Nutrition
Calories: 583kcal | Carbohydrates: 36g | Protein: 24g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 79mg | Sodium: 557mg | Potassium: 325mg | Fiber: 1g | Sugar: 8g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 4mg