Buttermilk Biscuits With Chorizo Cream Gravy
Buttermilk Biscuits With Chorizo Cream Gravy

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, buttermilk biscuits with chorizo cream gravy. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Buttermilk Biscuits With Chorizo Cream Gravy is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Buttermilk Biscuits With Chorizo Cream Gravy is something that I’ve loved my whole life. They are fine and they look wonderful.

Great recipe for Buttermilk Biscuits With Chorizo Cream Gravy. If memory serves, this recipe, like so many of my recipes, was the result of a Fridge Cleanout. There are so many great basic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook buttermilk biscuits with chorizo cream gravy using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Buttermilk Biscuits With Chorizo Cream Gravy:
  1. Take Buttermilk Biscuits (see recipe description)
  2. Make ready 6 ounces Mexican chorizo (about half a typical tube)
  3. Prepare 1.5 Tablespoons butter
  4. Make ready 2.5 Tablespoons flour
  5. Prepare 1.5 cups unsalted chicken stock
  6. Make ready 1/2 cup half & half (but you could use whole milk or heavy cream)
  7. Prepare 1/4 teaspoon onion powder
  8. Make ready 1/8 teaspoon (or a few turns of fresh cracked) black pepper
  9. Get finely chopped parsley, chives or green onion for garnish

Brown the chorizo in a skillet over medium heat. Remove browned chorizo, and drain fat. In the same skillet, melt the butter. This "Itis" inducing plate of comfort was inspired by a southern dish called biscuits and sausage gravy.

Steps to make Buttermilk Biscuits With Chorizo Cream Gravy:
  1. Cook your chorizo over slighly higher than medium heat until the fat melts away from the meat, and without draining fat, add butter.
  2. When the butter is just melted, stir in the flour with a whisk, making sure to break up any clumps, and let the flour cook, stirring occasionally, for 2 to 3 minutes.
  3. Pour in the chicken stock while whisking, continuing to disintegrate the chorizo roux, until all the flour has blended in with the stock. Continue gently whisking as the gravy thickens.
  4. When the gravy has thickened and begun bubbling for about 10 seconds, pour in the half and half and continue whisking to incorporate the half and half with the gravy and let simmer for about 30 seconds.
  5. Add the onion powder and black pepper, whisk again to incorporate, let simmer for another 10 seconds or so, and take gravy off the heat so it won't continue to thicken.
  6. Serve over warm biscuits with some chopped chives and/or parsley.
  7. Enjoy! :)

Traditionally, a white sausage gravy is poured over biscuits. My Mexican influenced chorizo gravy and biscuits has a golden brown color imparted from the chorizo. Initially, the gravy will be thin and runny from the milk, but as you continue to cook it the sauce will thicken up. If it is ever too runny, just cook it longer. If it gets too thick, add a few splashes of milk to thin it slightly.

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