My husband has been asking me to make biscuits and gravy only for like 3 years now. Geez, no need to keep reminding me every few months, babe 😉 Now I can at least say I delivered on his request with Chorizo Biscuits and Gravy.
Maybe I felt the need to go above and beyond since it took me so long to make these for him.
I put a Mexican spin by using chorizo sausage and adding poblano and jalapeno peppers.
And perhaps I made the mistake of inviting my daughter’s boyfriend because I’m fairly certain my husband did NOT want to share.
I’m already planning to make these again this weekend he loved them so much 🙂
How to Make Chorizo Biscuits and Gravy
You can use any biscuits you like, and if you know me…you know I am NOT baking my own.
I’m a use-the-store-bought type of gal when it comes to anything that involves baking.
For the gravy, start with a pound of chorizo sausage and dice a poblano pepper and two jalapenos.
Some people roast and peel the skin from the poblano peppers. I love them with the skin so I just diced mine, removing the stem and seeds of course.
Put the sausage and diced peppers in a large skillet over medium heat.
This will cook 7 to 9 minutes.
Stir it a few times and break apart the sausage with a spatula.
During the last minute or two add 2 cloves minced garlic.
Once the sausage and peppers are cooked add 1/4 cup flour a little at a time.
Sprinkle a little flour and stir it in for the sausage to absorb.
Repeat adding the flour in small batches and let it cook for 1 to 2 minutes.
The flour is what will thicken the gravy.
Then add 2 1/2 cups whole milk.
Stir the milk and bring this to a boil. Once it’s boiling reduce the heat to simmer for 10 to 12 minutes.
It starts thin but you will see it slowly thicken to a gravy.
While I was making the gravy I cooked the biscuits according to the package directions.
That way once the gravy was done, the biscuits were fresh and warm from the oven.
To serve, cut the biscuits in half and place them cut side up on a plate.
See how nice and thick the gravy gets!
If it gets too thick just add in a little more milk.
My kids were insistent that this had cheese in it.
That wouldn’t be a bad addition, but nope…no cheese. The color is from the spices in the chorizo.
Serve Chorizo Biscuits and Gravy right away
I garnished with some chives to bring a little pop of color.
These were so unbelievable that more twists on biscuits and gravy are already in the works, so stay tuned 🙂
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Chorizo Biscuits and Gravy
Chorizo Biscuits and Gravy puts a Mexican spin on sausage biscuits and gravy by using chorizo and adding jalapeno and poblano peppers
- 1 pound ground chorizo sausage
- 1 poblano pepper diced, seeds and stem removed
- 2 jalapeno peppers diced, seeds and stem removed
- 2 cloves garlic minced
- 1/4 cup flour
- 2 1/2 cups whole milk
- kosher salt, pepper
- 8 cooked jumbo biscuits (I used a package of Pillsbury Biscuits and cooked according to package directions)
- Optional: chives for garnish
Set a large skillet over medium heat, add the chorizo sausage, diced poblano peppers, and diced jalapenos. Cook 7 to 9 minutes, stirring a few times and breaking the sausage apart with a spatula. Add the garlic during the last minute.
Sprinkle some of the flour, stir until combined. Add a little more flour and stir. Then add the rest of the flour and stir for another minute or two.
Add the milk, kosher salt, and pepper and bring to a boil. Once boiling, reduce the heat to low and stir occasionally for about 10 to 12 minutes. Once it's a nice, thick consistency serve over the biscuits and garnish with chives if desired.
Note: If it gets too thick just add in a bit more milk.