Chorizo Biscuits and Gravy

Chorizo Biscuits and Gravy

Now I can at least say I delivered on my husband’s request with this spicy, easy Chorizo Biscuits and Gravy recipe.

He 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 😉

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.

ingredients for gravy

Put the sausage and diced peppers in a large skillet over medium heat.

chorizo and peppers in skillet before cooking

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.

cooked chorizo and peppers in skillet

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.

adding milk to make gravy

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.

gravy before thickening

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.

finished biscuits with gravy in skillet

To serve, cut the biscuits in half and place them cut side up on a plate.

cut biscuits 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.

Chorizo Biscuits and Gravy

Serve Chorizo Biscuits and Gravy right away

Chorizo Biscuits and Gravy

I garnished with some chives to bring a little pop of color.

Chorizo Biscuits and Gravy

These were so unbelievable that more twists on biscuits and gravy are already in the works, so stay tuned 🙂

Chorizo Biscuits and Gravy

If you like Chorizo Biscuits and Gravy, you might also like these recipes…

Cheesy Chorizo Pancakes

Cheesy Chorizo Pancakes

Maple Waffle Breakfast Casserole

Maple Waffle Breakfast Casserole

Air Fryer Chorizo Hash

Air Fryer Chorizo Hash


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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

Course Breakfast, Main Course
Cuisine American, Mexican
Keyword Biscuits and Gravy, Breakfast, Brunch, Chorizo, Easy, Poblano, Recipe, Spicy, TikTok
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 712 kcal
Author Cheri Renee


  • 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


  1. 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.

  2. 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.

  3. 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.

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