Paired with an IPA
It’s funny how we get obsessed with some foods. I am super guilty of doing this. I go on binges where I will eat the same thing over and over again. I mean we are all creatures of habit aren’t we? My sister for example, eats the same thing every single day. She eats the same bowl of cereal with the same glass of orange juice and always makes herself a kale salad for lunch. She will make a large dinner on Sundays and then eat it all week long. She’s a busy girl, and she will probably kill me for divulging her deepest and darkest secrets. ;) You get my point though right?
Zach and I have been kind of obsessed with breakfast lately. When I’m not creating new recipes for Cooking and Beer, breakfast has been our go-to when we want dinner on the table quickly. That’s the thing about breakfast. It’s quick, and that’s why we love it.
We make biscuits and gravy more than I’d probably like to admit, and I’ve definitely shared my fair share of biscuits and gravy recipes on Cooking and Beer. I mean there was the 3-ingredient biscuits and apple sausage gravy I made this past fall, and don’t even get me started on this biscuits and gravy skillet bake.
This recipe for cornmeal biscuits and chorizo gravy is by far my favorite version. Maybe it’s my obsession with cornmeal. I have always chosen corn tortillas over flour tortillas. Maybe it’s the chorizo. I was always a fan of the spicy sausage. Whatever the reason, this biscuits and gravy recipe is the best, most comforting dish to make for breakfast (or dinner) this winter.
Pair this recipe with an IPA. It will really tone down the spiciness!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 1/2 cup all-purpose flour
- 3/4 cup cornmeal (I used a yellow coarsely ground variety)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 1 pound loose chorizo sausage
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper (more to taste)
- 1 large avocado, pitted, peeled and sliced
- 1 tablespoons chopped cilantro
- 1 tablespoon sliced green onions
- 1/4 cup crumbled queso fresco
- Preheat your oven to 350 degrees F and have a cast iron or oven-safe skillet ready.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Add the butter to the bowl, and using your fingers or a pastry cutter work the butter into the dry ingredients until the mixture resembles peas. Mix in the buttermilk until just moistened. Drop the biscuits in 1/4 cup increments into the skillet. Place the pan in the oven and bake for about 15 minutes, or until brown on top and puffed up. Remove from heat.
- While your biscuits are baking, prepare your chorizo gravy. To a large nonstick skillet, add the vegetable oil. Heat over medium heat, and add the chorizo sausage. Cook for about 6 minutes, until cooked through. Remove the sausage from the pan with a slotted spoon and transfer to a plate. Leave the burner on.
- Add the flour and cook, stirring consistently, for about 5 minutes. Whisk in the milk and continue to whisk until the gravy has thickened substantially, about 8 minutes. Stir in the salt and black pepper and remove from heat. Stir the chorizo back into the gravy and cover until you are ready to serve.
- Spoon the gravy over the biscuits and garnish with avocado, cilantro, green onions, and queso fresco. Serve immediately with eggs, bacon and your favorite breakfast foods! Enjoy!