Biscuits and Chorizo Gravy

Tired of bland, dry breakfast options? Biscuits and Chorizo Gravy brings bold, smoky flavors and tender textures to your morning table.

At dishfoody.com, creating fresh takes on comfort classics is my passion. This recipe pairs flaky, buttery biscuits with rich, spicy chorizo gravy for the perfect blend of savory satisfaction. Whether it’s a weekend brunch or a special occasion breakfast, these biscuits and gravy deliver that crave-worthy taste and easy preparation you need.

In this article, you’ll discover why this recipe works, tips for choosing the right chorizo, step-by-step cooking instructions, flavor variations, and serving suggestions.

Why This Biscuits and Chorizo Gravy Recipe Works

• Uses affordable, easy-to-find chorizo for unbeatable smoky spice.
• Quick to prepare but tastes like a homemade, gourmet dish.
• Perfect for casual breakfasts, brunches, and weekend feasts.

Choosing the Right Meat for Biscuits and Chorizo Gravy

Best Cuts for This Recipe

Traditional Mexican chorizo with its rich, spicy blend is ideal. It crumbles easily and flavors the gravy deeply. For milder options, try sweet or Spanish chorizo but cook thoroughly to blend spices.

Buying Tips

Look for fresh, bright red chorizo with a balanced fat content. Avoid pre-cooked or overly processed brands to maintain authentic flavor and texture.

Substitutions

For a leaner dish, mix ground turkey with spicy sausage seasoning. Vegetarians can replace chorizo with spiced tempeh or mushroom crumbles for umami depth.

Ingredients & Prep for Biscuits and Chorizo Gravy

Meat Prep Essentials

• 1 lb Mexican chorizo sausage
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 cups whole milk or cream
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• Optional: 1 diced poblano or jalapeño pepper

Marinades/Rubs

Not applicable for gravy, but feel free to enhance chorizo with garlic powder or smoked paprika if buying plain ground sausage.

Pantry Staples

Flour for thickening, butter, milk, salt, and pepper. Biscuits can be homemade or store-bought but warm and fresh for best results.

Step-by-Step Cooking Instructions for Biscuits and Chorizo Gravy

Pre-Cooking Prep for Biscuits and Chorizo Gravy

Remove chorizo from casing if necessary. Warm biscuits in the oven or skillet while preparing gravy.

Cooking Method for Biscuits and Chorizo Gravy

1. Brown chorizo in a medium skillet over medium heat, breaking apart with a spoon until fully cooked and slightly crisp (about 7–9 minutes). Drain excess fat if desired but keep some for flavor.
2. Add butter and diced peppers to the skillet; sauté until softened (3–5 minutes).
3. Sprinkle flour over the mixture and stir for 1–2 minutes to cook out raw taste.
4. Slowly whisk in milk, smoothing lumps constantly.
5. Reduce heat and simmer, stirring frequently until gravy thickens (~5 minutes).
6. Season with salt and pepper; adjust seasoning to taste.

Doneness Check for Biscuits and Chorizo Gravy

Gravy should coat the back of a spoon smoothly. Biscuits should be warm, flaky, and ready for serving.

Resting for Biscuits and Chorizo Gravy

Allow the gravy to cool slightly to thicken further before pouring over biscuits.

Pro Tips for Perfect Biscuits and Chorizo Gravy

Avoiding Lumpy Gravy

Constant stirring and gradual addition of milk prevent lumps. Use a whisk for the smoothest texture.

Tool Recommendations

A heavy skillet or Dutch oven offers even heat. Silicone spatulas and ladles help with stirring and serving.

Storage & Reheating

Store gravy in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. Biscuits are best fresh but warm leftovers in the oven.

Flavor Variations for Biscuits and Chorizo Gravy

Spicy Twist

Add chipotle powder or cayenne to the gravy to boost heat.

Keto/Paleo

Use almond flour slurry to thicken, and heavy cream instead of milk with a sugar-free biscuit substitute.

Global Flavors

• Mexican: Spice it up with cumin and cilantro garnish.
• Italian: Fold in Italian sausage and fresh herbs like rosemary and oregano.
• Southern: Swap chorizo for spicy hot sausage and add a splash of hot sauce.

Serving Suggestions for Biscuits and Chorizo Gravy

Serve the warm gravy over split buttermilk biscuits or flaky drop biscuits. Add scrambled eggs, roasted veggies, or fresh fruit on the side for a complete meal. For drinks, pair with coffee, a Bloody Mary, or fresh-squeezed orange juice.

FAQs for Biscuits and Chorizo Gravy

Can I use frozen chorizo?
Yes, but thaw completely before cooking for even browning.

How do I fix overly thick gravy?
Stir in a splash of milk or broth until desired consistency.

Is this recipe safe for pregnant women?
Use pasteurized sausage and avoid raw or undercooked eggs in biscuits.

Conclusion

Biscuits and Chorizo Gravy combine spicy, savory meat with flaky biscuits for a soul-warming classic with a Mexican twist. Perfect for breakfast, brunch, or anytime indulgence, this recipe will satisfy your cravings and impress your guests. For more delicious comfort food, visit dishfoody.com and try our Biscuits and Gravy Casserole next!

Biscuits and Chorizo Gravy

Print Recipe

These Biscuits and Chorizo Gravy bring a spicy, flavorful twist to a Southern breakfast favorite. Flaky homemade biscuits are smothered in a rich, smoky chorizo sausage gravy perfect for brunch or a cozy weekend morning.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

• 8 homemade or store-bought biscuits
• 1 lb Mexican chorizo sausage
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

• 1. Bake or warm biscuits according to package or recipe instructions.
• 2. In a large skillet, cook chorizo over medium heat until browned and fully cooked, breaking it up with a spoon.
• 3. Add butter to the skillet and let it melt with the chorizo.
• 4. Sprinkle in flour and stir well to create a roux; cook for 1 minute.
• 5. Gradually whisk in the milk, stirring constantly until smooth and thickened, about 5–7 minutes.
• 6. Season with smoked paprika, garlic powder, cayenne, salt, and pepper.
• 7. Split warm biscuits in half and ladle chorizo gravy over the top.
• 8. Garnish with chopped parsley and serve immediately.

Notes

• For a creamier gravy, add an extra 1/2 cup of milk.
• Use hot chorizo for extra spice or mild for a balanced flavor.
• Leftover gravy can be refrigerated for up to 3 days and reheated with a splash of milk.

Nutrition

• Serving Size: 2 biscuits with gravy
• Calories: 560
• Sugar: 4g
• Sodium: 980mg
• Fat: 38g
• Saturated Fat: 16g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 85mg

Keywords: biscuits and chorizo gravy, spicy breakfast, southern brunch