Chorizo Biscuits and Gravy

Name: Chorizo Biscuits and Gravy
Cuisine: American
Ingredients: 2 cups (480 ml) whole milk; Kosher salt; ½ teaspoon ground black pepper, plus more as needed; 1 tablespoon (14 g) unsalted butter; 2 tablespoons (15.5 g) all-purpose flour; ½ cup (120 ml) heavy whipping cream; 2 cups (248 g) all-purpose flour, plus more for dusting; 8 ounces (225 g) Mexican chorizo; Melted butter, for brushing (optional); ½ teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon kosher salt; 1 tablespoon (14 g) baking powder; ¾ cup (180 ml) cold buttermilk; 8 tablespoons (1 stick, or 112 g) cold unsalted butter, cut into small chunks

Preparation info

Makes
5 to 6
servings

Difficulty
Easy

Appears in

Barbacoa

By Brandon Hurtado

Published 2025

About

Biscuits and gravy may have originated in southern Appalachia, but they’re taken to new heights when combined with Mexican chorizo-infused cream gravy. This dish is one of those breakfasts you don’t eat every day, but it’s worth it when you do!

Ingredients

For Buttermilk Biscuits

2 cups (248 g) all-purpose flour, plus more for dusting
1 tablespoon (

Americas
Mexico
United States
Central America
Breakfast
Cookies
Texas
Appalachia

Method

Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper.
To prepare the biscuits, in a large bowl, whisk the flour, baking powder, and salt to combine. Add the cold butter cubes and use a pastry cutter, or two forks,