Recently, some friends asked me if I could post more breakfast meals. Coincidentally a good buddy told me about a restaurant that makes this variant of Biscuits and Gravy (thanks Adam!).  Before I could get to the restaurant to try it, I decided to make it myself. Another breakfast post to honor the request and my curiosity satisfied all in one meal – that’s definitely a bonus!

Are you ready?  I certainly am!

Biscuits and Chorizo Gravy

Ingredients:

• 6 oz bulk Chorizo
• 1 can refrigerated Biscuits (the 5 count buttermilk is my favorite!)
• 8 oz whole milk, half and half or cream
• 1 1/2 tbsp all purpose flour
• black (or white) pepper to taste
• parsley for garnish (optional)
• paprika for garnish (optional)

Preparation:

Bake the biscuits per the instructions on the packaging. In a medium frying pan over medium heat, brown and crumble the chorizo.

When the chorizo is done, add the flour to the pan and stir to coat and absorb the renderings. Cook the flour approximately 2 – 3 minutes to remove the raw flour taste. Add the milk/cream and stir to combine with the flour and chorizo.

As the gravy begins to simmer, it will thicken. If needed, add small amounts of water or milk/cream to thin as desired.  Add pepper also if desired.  Once simmered through, it is ready to serve on the split, hot biscuits.

Note:

You will notice the small package of chorizo. I previously purchased 1 pound of bulk chorizo and split it into 3 portions, stored via my Foodsaver in my freezer. Then when I want some, I simply defrost and go!  Also, you may have noticed the larger package of biscuits in the fist photo. I was forced to use that size due to lack of availability of the preferred smaller package. I guess I will have to dream up a clever use for the remaining biscuits!