If you’re craving a hearty breakfast with a spicy, savory kick, you simply have to try this Biscuits and Chorizo Gravy: A Comforting Breakfast Twist Recipe. It takes the classic Southern favorite of biscuits and gravy and gives it a bold makeover by swapping in rich, flavorful pork chorizo. The result is a mouthwatering dish that’s creamy, spicy, and downright irresistible from the very first bite. Whether you’re serving brunch for friends or just treating yourself on a lazy weekend morning, this recipe promises a perfect blend of comfort and excitement.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a vital role in building the dish’s hearty texture and vibrant flavors. From the tender biscuits to the spicy chorizo and creamy gravy base, every component combines to create a truly satisfying experience.
- 8 biscuits: Store-bought or homemade, they should be fluffy and golden to soak up all that delicious gravy.
- 12 oz Cacique Pork Chorizo: This spicy sausage adds richness and depth with just the right amount of heat.
- 1/2 medium onion: Choose white or yellow; finely diced to bring sweetness and balance to the bold chorizo.
- 3 tablespoons all-purpose flour: This is your thickening agent, giving the gravy body and silky smoothness.
- 2 1/2 cups whole milk: Whole milk lends creaminess but feel free to use non-dairy milk if you prefer a lighter or dairy-free version.
How to Make Biscuits and Chorizo Gravy: A Comforting Breakfast Twist Recipe
Step 1: Prepare the Biscuits
If you’re using store-bought biscuits, simply follow the package directions, usually baking until they’re beautifully puffed and golden brown. If you’re feeling adventurous, roll out your favorite homemade biscuit dough and bake until fluffy and warm — fresh biscuits always take this recipe to another level!
Step 2: Brown the Chorizo
Heat a large sauté pan over medium-high heat and add the Cacique Pork Chorizo. Use a spatula to break it apart as it sizzles, cooking thoroughly for about 5 to 7 minutes. You’ll know it’s ready when those gorgeous brown bits start to form, bursting with spice and flavor.
Step 3: Add the Onion
Next, stir in the finely diced onion and cook for approximately 7 minutes. This gentle sauté softens the onion and releases its natural sweetness, which balances the spicy chorizo beautifully.
Step 4: Make the Roux
Sprinkle the flour evenly over the chorizo and onion mixture and stir vigorously. Cook this mixture for about 1 minute until it turns a light golden color. This step is crucial because it removes the raw flour taste and prepares the base for a silky gravy.
Step 5: Add the Milk and Simmer
Lower the heat to medium-low and gradually pour in the milk while stirring continuously. Let the gravy simmer gently for 5 to 7 minutes, stirring occasionally until it thickens into a creamy, luscious sauce that clings perfectly to your biscuits.
Step 6: Combine and Season
Finally, ladle the rich chorizo gravy generously over your warm, fluffy biscuits. Taste and add salt and pepper as desired. This is the moment where all the bold flavors unite into a cozy breakfast masterpiece.
How to Serve Biscuits and Chorizo Gravy: A Comforting Breakfast Twist Recipe
Garnishes
To elevate your Biscuits and Chorizo Gravy: A Comforting Breakfast Twist Recipe, sprinkle fresh chopped cilantro or parsley on top for a burst of color and a bright herbal note. Thinly sliced scallions add a mild oniony crunch, while a dash of hot sauce can amplify that spicy goodness even more.
Side Dishes
This dish pairs beautifully with simple sides that won’t overpower it. A crisp green salad with a light vinaigrette, roasted breakfast potatoes, or even sautéd spinach can round out your meal with freshness and texture contrast. If you want to keep things traditional, scrambled eggs serve as an excellent companion.
Creative Ways to Present
Make your breakfast extra special by serving the biscuits and chorizo gravy in cast-iron skillets for rustic charm. You could also turn this into a breakfast casserole by layering the biscuits and pouring gravy between layers in a baking dish, then baking until bubbly and golden. Another fun idea is to add a fried egg on top, letting the yolk mingle with that spicy gravy for a truly indulgent experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though this dish often disappears fast), store the gravy and biscuits separately in airtight containers in the refrigerator. This prevents the biscuits from becoming too soggy and keeps the gravy fresh for up to 3 days.
Freezing
You can freeze cooked chorizo gravy, but it’s best to do so without the biscuits since they might lose their texture when frozen. Place the gravy in a freezer-safe container and thaw it overnight in the fridge before reheating. Biscuits freeze well as dough or after baking, but reheated from frozen they may be less fluffy.
Reheating
To reheat the chorizo gravy, warm it gently in a saucepan over low heat, stirring often to prevent scorching. For biscuits, wrap in foil and warm in the oven at 350°F for about 10 minutes. Then, combine again for that fresh-from-the-kitchen experience.
FAQs
Can I use a different type of sausage instead of chorizo?
Absolutely! While pork chorizo gives this dish its signature spicy kick, you can substitute with Italian sausage or breakfast sausage if you prefer a milder flavor. Just adjust the seasoning accordingly to maintain balance.
Is there a vegetarian version of Biscuits and Chorizo Gravy: A Comforting Breakfast Twist Recipe?
Yes! You can use plant-based chorizo alternatives or diced spicy tofu to replicate the texture and flavor. Just cook and season as you would the pork chorizo to keep that rich, comforting vibe.
Can I make the gravy gluten-free?
Definitely. Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the gravy. Just be sure to whisk it in well, so the gravy remains smooth and creamy.
What type of milk works best for the gravy?
Whole milk is ideal because it adds creaminess and flavor, but you can also use non-dairy milk like almond, oat, or soy milk for a dairy-free option. Just choose an unsweetened variety to maintain the savory profile.
How spicy is this dish?
The spiciness mostly depends on the chorizo brand and type you use. The Cacique Pork Chorizo in this recipe offers a moderate heat level. If you prefer less spice, choose a mild chorizo or reduce the amount used.
Final Thoughts
There’s something truly special about the warm, spicy, and creamy goodness of Biscuits and Chorizo Gravy: A Comforting Breakfast Twist Recipe. It’s a delicious way to start your day with bold flavors and satisfying textures that feel like a hug on a plate. Give this recipe a try—you’ll likely find it becoming a fast favorite in your breakfast or brunch rotation, perfect for sharing with family and friends on those cozy mornings together.
Print
Biscuits and Chorizo Gravy: A Comforting Breakfast Twist Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This Biscuits and Chorizo Gravy recipe offers a comforting and flavorful breakfast twist by combining fluffy biscuits with a rich, spicy chorizo gravy. Perfectly spiced and creamy, the gravy is made with browned chorizo, sautéed onions, and a smooth milk-based sauce, creating a hearty meal that’s quick to prepare and satisfying.
Ingredients
Biscuits
- 8 biscuits (store-bought or homemade)
Chorizo Gravy
- 12 oz Cacique Pork Chorizo (spicy flavor and richness)
- 1/2 medium onion (white or yellow), finely diced
- 3 tablespoons all-purpose flour (can swap for gluten-free flour)
- 2 1/2 cups whole milk (non-dairy milk works well)
Instructions
- Prepare the Biscuits: If using store-bought biscuits, bake according to the package instructions. For homemade biscuits, roll out your favorite biscuit dough and bake until golden and fluffy.
- Brown the Chorizo: Heat a large sauté pan over medium-high heat. Add the chorizo and break it apart with a spatula. Cook for about 5-7 minutes until the chorizo is fully cooked and slightly browned.
- Sauté the Onions: Stir in the finely diced onion into the chorizo. Cook together for about 7 minutes until the onions are softened and translucent.
- Add the Flour: Sprinkle the all-purpose flour over the chorizo and onion mixture. Stir continuously and cook for about 1 minute until the flour turns a light golden color, indicating it’s cooked through.
- Make the Gravy: Reduce the heat to medium-low. Gradually stir in the milk, mixing well to avoid lumps. Let the mixture simmer for 5-7 minutes, stirring occasionally, until the gravy thickens.
- Season and Serve: Add salt and pepper to taste. Ladle the hot chorizo gravy generously over the warm, fluffy biscuits and serve immediately.
Notes
- You can use non-dairy milk such as almond or oat milk if you prefer a dairy-free option.
- For gluten-free gravy, substitute the all-purpose flour with a gluten-free flour blend.
- Adjust the spiciness by choosing mild or hot chorizo depending on your taste preference.
- Baking time for homemade biscuits typically ranges from 12 to 15 minutes at 425°F (220°C).
- If you want a thicker gravy, simmer a few minutes longer, or add an extra tablespoon of flour in step 4.
