Biscuits and Chorizo Sausage Gravy
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Calories
419
Indulge in an extraordinary breakfast with our Biscuits and Chorizo Sausage Gravy recipe! Enjoy savory chorizo cream gravy and freshly-baked scratch-made biscuits with a hint of honey and a kick of jalapeno. Let your taste buds savor this delightful breakfast delicacy!
Ingredients
- 5 cups flour
- 5 tbsp sugar
-
1 tbsp kosher salt
- 1 tbsp baking powder
-
2 tbsp Cattleman’s Grill Smoky Chipotle Seasoning
- 1 1/2 cups buttermilk
- 1 jalapeño, diced
- 10 tbsp butter, frozen
- 8 tbsp butter, divided
-
2 tbsp Reida Honey Farm Wildflower Honey
- 1 lb Mexican Chorizo
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 1 tsp black pepper
-
salt to taste
Chorizo Cream Gravy
Directions
Biscuits
Preheat your Yoder Smokers YS640 (or other grill) to 400°F. Whisk together the flour, sugar, salt, baking powder and Cattleman’s Grill Smoky Chipotle Seasoning in a bowl.
- Using a box grater, grate 10 tbsp of frozen butter into the dry ingredients. Gently mix with your hands. Add buttermilk and jalapeños and gently fold mixture until a soft dough is formed. Turn dough out onto a floured surface. Pat dough out until it is about 2” high. Use a 3 1/2“ cookie cutter to cut out biscuits.
Coat a Lodge Logic 12" Cast Iron Skillet with 2 tbsp of the remaining butter. Space biscuits evenly in the skillet. Bake at 400°F for about 20 minutes, until the biscuits are cooked through. While the biscuits are baking, melt the remaining 6 tbsp of butter in a small saucepan, and stir in the Reida Honey Farm Wildflower Honey. Brush the tops of the baked biscuits with the butter mixture, and return to the cooker. Bake about 10 minutes more, until the tops are golden brown in color.
Creamy Chorizo Gravy
- Brown the chorizo in a skillet over medium heat. Remove browned chorizo, and drain fat. In the same skillet, melt the butter. Add the flour to the melted butter, to form a roux, and cook about 2 minutes over medium-low heat, whisking to keep the roux from burning.
- While continuously whisking, slowly add all the milk. Return the chorizo to the pan, and add the black pepper. Continue cooking to allow gravy to thicken. Taste and adjust seasoning, as needed. If the gravy becomes too thick, add more liquid to thin.
Nutrition
Nutrition
- Serving Size
- 3.83 oz
- per serving
- Calories
- 419
- Carbs
- 15 grams
- Protein
- 53 grams
- Fat
- 15 grams
- Sodium
- 1149 milligrams
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