Biscuits and Chorizo Gravy

Name: Biscuits and Chorizo Gravy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American-Southwestern
Ingredients: 10 biscuits (homemade or store-bought); 2 (9-ounce) tubes Cacique pork chorizo; ½ medium white or yellow onion, finely diced; 3 tablespoons all-purpose flour; 2½ cups whole milk; Salt and pepper to taste

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I still remember the first time I had biscuits and gravy—it was on a chilly morning during a family road trip through the American South. The warmth of the dish, the creamy texture of the gravy, and the fluffy biscuits made a lasting impression. Years later, I stumbled upon a chorizo variation at a small brunch spot and was blown away by the spicy, savory upgrade. That experience inspired this easy, beginner-friendly recipe for Biscuits and Chorizo Gravy.

This recipe is perfect for novice cooks because it’s quick to prepare, requires minimal ingredients, and delivers comforting, rich flavors with minimal effort. Whether you’re cooking a lazy weekend brunch or looking for a cozy weeknight dinner, this dish offers a satisfying, hearty option that’s also adaptable and nutritious.

Why This Recipe is Special

Combines classic Southern comfort food with bold, Southwestern flair.

Ready in under 30 minutes, making it ideal for busy mornings or impromptu dinners.
Beginner-friendly technique with simple ingredients most likely already in your pantry.
Flexible with ingredients and substitutions, offering room for personalization.

Adds protein and spice through chorizo, making it more filling than traditional sausage gravy.

Ingredients and Preparation

Chorizo (Mexican style)
Adds a spicy, smoky flavor and richness to the gravy. Mexican chorizo is raw and seasoned, making it ideal for cooking into sauces. Spanish chorizo (which is cured) won’t work the same way here.

Onions (white or yellow)
Bring a sweet-savory base to the dish, adding depth and a bit of texture to the gravy.

All-purpose flour
Used to create a roux that thickens the gravy. For gluten-free options, cornstarch or gluten-free all-purpose flour can be substituted.

Whole milk
Essential for the creaminess of the gravy. You can substitute with oat milk or 2% milk if needed, though the richness may slightly vary.

Biscuits
The base of the dish. Homemade green chile biscuits add a flavorful twist, but store-bought or premade dough works just fine in a pinch.

Optional Substitutions

Try beef chorizo for a milder alternative.
Add a handful of spinach for color and extra nutrients.

Swap onions for shallots if you want a slightly sweeter flavor.

Step-by-Step Instructions

Step 1
Prepare your biscuits first. If using store-bought, bake according to the package instructions. If making from scratch, have them ready to go in the oven before you start the gravy. This ensures everything comes together at the same time.

Step 2
While the biscuits bake, place a large skillet over medium-high heat. Once hot, add the chorizo and break it up with a spatula. After about two minutes, add the diced onions and cook for 7 minutes until the chorizo browns and onions soften.

Step 3
Sprinkle the flour over the cooked chorizo and stir continuously for 1 minute to form a roux. It should start to bubble and thicken slightly.

Step 4
Lower the heat to medium-low. Slowly pour in the milk while stirring. Simmer for 5 to 7 minutes, stirring often, until the gravy thickens to a creamy consistency. If it becomes too thick, you can add a bit more milk to loosen it.

Step 5
Taste the gravy and season with salt and pepper if needed. Ladle generously over warm biscuits and serve immediately.

Beginner Tips and Notes

If the gravy thickens too much after removing from the stove, stir in a splash of milk while reheating.
Burnt bits at the bottom of the skillet? Deglaze with a tablespoon of milk or broth before adding the full amount.
For prepping efficiently, dice your onions and portion ingredients before starting; things move quickly once the chorizo hits the pan.

No biscuit cutter? Use a drinking glass or shape them by hand—just avoid overworking the dough.

Serving Suggestions

Sides: Serve with a simple side salad with citrus vinaigrette or roasted asparagus for balance.
Drinks: Pair with black coffee or a citrusy mimosa for a perfect brunch experience.

Leftovers: Store extra gravy in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, thinning with milk as needed.
Freezing: The gravy freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Conclusion

If you’re new to cooking, this easy sheet pan dinner alternative offers a warm welcome into the kitchen. This lemon herb chicken recipe… just kidding—our star today, Biscuits and Chorizo Gravy, brings bold flavors and comforting textures together in a way that’s approachable and rewarding. Whether you’re serving this for brunch with friends or as a solo treat, it’s sure to satisfy.

Have you given it a go? Drop your thoughts in the comments—I’d love to hear how it turned out for you or how you personalized it. Let’s get cooking, the easy and delicious way.

FAQ About Biscuits and Chorizo Gravy

Can I use store-bought biscuits for this recipe?

Yes, store-bought biscuits work perfectly well and save time. However, homemade biscuits add a more flavorful and tender base to the dish.

What kind of chorizo should I use?

Use Mexican-style chorizo, which is raw and loose, not the cured Spanish variety. Mexican chorizo is better suited for cooking into sauces and gravies.

Can I make this dish gluten-free?

Absolutely. Use a gluten-free all-purpose flour or substitute the flour with cornstarch to thicken the gravy. Make sure your biscuits are also gluten-free.

How do I store and reheat leftovers?

Refrigerate the gravy in an airtight container for up to four days. Reheat gently on the stove and add a splash of milk if it’s too thick. Biscuits can be reheated in the oven or microwave.

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