Description
Flaky buttermilk biscuits meet smoky, paprika-loaded chorizo gravy in this bold breakfast fusion. It’s comfort food with personality—perfect for brunch, breakfast-for-dinner, or those “I need flavor NOW” mornings. Grab a skillet and bring the fiesta to your plate!
Ingredients
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10 prepared biscuits (homemade/store-bought)
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2 (9 oz) tubes Cacique pork chorizo (or soyrizo for veggie version)
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½ medium yellow onion, finely diced
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3 tbsp all-purpose flour (or GF alternative)
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2½ cups whole milk (warmed slightly)
Instructions
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Bake Biscuits per package or recipe. For flair, brush with honey-butter after baking.
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Cook Chorizo & Onion: In a large skillet over medium, crumble chorizo with onion. Sauté 6–8 mins until browned. Drain half the grease if too oily.
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Add Flour: Stir in flour for 1–2 mins until nutty and golden.
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Whisk in Milk: Gradually add warm milk in batches, whisking constantly to avoid lumps.
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Simmer: Let gravy bubble on low for 5–7 mins, stirring until thick. Adjust thickness with milk or more simmer time.
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Taste & Serve: Adjust salt, add cayenne or honey as needed. Split biscuits and smother with gravy. Garnish with cilantro or chives.
Notes
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Add roasted green chiles + lime zest for a fiesta kick
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Stir in pepper jack cheese for extra indulgence
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Swap biscuits for tortillas or mashed potatoes
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Use turkey chorizo + almond milk for a lighter version
- Prep Time: 5 mins
- Cook Time: 15 mins
Nutrition
- Calories: 480 Cal Per Serving
- Fat: 32g
- Carbohydrates: 28g
- Protein: 18g