Description
This dish features tender, flaky biscuits generously topped with a creamy, savory gravy. The gravy is infused with seasoned ground beef chorizo, offering a rich and slightly spicy flavor profile. A garnish of fresh parsley adds a touch of brightness and herbaceous aroma to this comforting meal. The biscuits are baked to a golden perfection, providing a soft contrast to the smooth, hearty gravy.
Ingredients
Scale
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup buttermilk, plus more if needed
- For the Chorizo Gravy:
- 1 tablespoon olive oil
- 1 pound ground beef chorizo (pork-free)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional, for extra heat)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- **Prepare the Biscuits:** Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Pour in the buttermilk and mix with a fork until just combined. Do not overmix. The dough will be shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness. Fold the dough in half, then pat or roll again to 3/4-inch thickness. Repeat this folding process once more to create layers.
- Using a 2.5-inch round biscuit cutter, cut out biscuits. Rework scraps gently to cut out additional biscuits. Place biscuits on the prepared baking sheet, ensuring they are touching for softer sides, or slightly separated for crispier edges.
- Bake for 12-15 minutes, or until golden brown on top and cooked through. Let cool slightly on the baking sheet.
- **Prepare the Chorizo Gravy:** While the biscuits bake, heat olive oil in a large skillet over medium heat. Add the ground beef chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain off any excess grease.
- Sprinkle the flour over the cooked chorizo and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Gradually whisk in the milk, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently, until the gravy thickens to your desired consistency, about 5-7 minutes.
- Season the gravy with salt, black pepper, and cayenne pepper if using. Taste and adjust seasonings as needed.
- **Assemble and Serve:** Split warm biscuits in half and place them on serving plates. Ladle a generous amount of chorizo gravy over the biscuits. Garnish with fresh chopped parsley before serving.
Notes
For extra flaky biscuits, ensure your butter is very cold and handle the dough as little as possible.
To achieve a smooth gravy, whisk continuously as you add the milk to prevent lumps.
Adjust the spice level of the gravy by adding more or less cayenne pepper to suit your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 650
- Fat: 35g
- Carbohydrates: 55g
- Protein: 30g