When creamy gravy gets a fiery upgrade, you end up with these Chorizo Biscuits & Gravy—a bold BBQ twist on a Southern breakfast classic. Crisp biscuits infused with jalapeño honey are covered in a rich, peppery chorizo cream gravy made with real Mexican chorizo and milk.
Jalapeño‑Honey Biscuits with Chorizo 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
This dish captures everything pitmasters admire: scratch-made biscuits with a hint of heat, a silky roux that fattens with rendered chorizo, and just the right amount of spice. Perfect for weekend brunch or smoky backyard mornings.
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
Biscuits
Chorizo Cream Gravy
Directions
Preheat & Bake Biscuits
Preheat your oven, grill or smoker (e.g. Yoder YS640) to 400 °F.
- Combine flour, sugar, salt, baking powder, and chipotle seasoning.
- Grate frozen butter into the dry mix. Gently incorporate.
- Stir in buttermilk and diced jalapeño until dough forms.
- Roll or pat to 2" thickness. Use a 3½" cutter to form biscuits.
- Grease a 12″ cast-iron skillet with 2 tbsp butter. Place biscuits evenly and bake 20 minutes.
- Melt remaining 6 tbsp butter with honey, brush on top, and bake another 10 minutes until golden.
Make Chorizo Cream Gravy
- In a large skillet, brown the chorizo over medium heat. Drain excess fat.
- In the same pan, melt butter, stir in flour to form a roux. Cook ~2 minutes.
- While whisking, slowly add milk.
- Return chorizo to pan, add black pepper, and simmer until gravy thickens. Season with salt as needed.
Serve
- Split warm biscuits in half.
- Ladle hot chorizo gravy over each.
- Serve immediately—optionally garnish with extra chili flakes or scallions.
Recipe Note
What You’ll Love About this Recipe
Spicy Southwest spin on Southern comfort: jalapeño-honey biscuits meet creamy chorizo gravy.
Handcrafted quality: scratch biscuits kissed with honey, jalapeño, butter, and chipotle seasoning.
Rich, creamy meat gravy: bold flavor from real chorizo, butter, and milk combined into a smooth gravy.
Versatile and shareable: hearty enough to stand alone—great for breakfast, brunch, or breakfast‑for‑dinner.
Frequently Asked Questions
Can I use store-bought biscuits?
Yes—you can, though scratch biscuits bring more flavor and texture with honey and jalapeño.
What type of chorizo should I use?
Use raw Mexican-style chorizo (bulk), not cured Spanish chorizo, for authentic gravy flavor.
How do I adjust gravy thickness?
For thinner gravy, add more milk. If it’s too thin, whisk in a touch more flour over medium‑low heat.
Can I prep the gravy ahead?
Yes—make gravy in advance and reheat gently with a splash of milk. Keep biscuits separate for best texture.
Can I cook these indoors?
We rate these as a 5 out of 5. Perfect for indoor or outdoor cooking.
Nutrition
Nutrition
- Serving Size
- 3.83 oz
- per serving
- Calories
- 419
- Carbs
- 15 grams
- Protein
- 53 grams
- Fat
- 15 grams
- Sodium
- 1149 milligrams
