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–+ servings
Biscuits and Chorizo Gravy

Hearty Biscuits and Chorizo Gravy for Quick Comfort Food

Enjoy a delicious Biscuits and Chorizo Gravy that combines spicy chorizo and fluffy biscuits for a perfect breakfast dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Biscuits
  • 1 batch Pre-made biscuits or homemade recipe For the fluffy base
Gravy
  • 1 pound Pork Chorizo Can substitute with turkey or vegan chorizo
  • 1 medium Onion Yellow or white onion
  • 1/4 cup All-Purpose Flour Can substitute with gluten-free flour
  • 2 cups Whole Milk Plant-based milk can be used for dairy-free
Optional Add-Ins
  • 1/4 cup Chopped Jalapeños For additional heat
  • 1 cup Smoked Chorizo For a unique flavor profile

Equipment

  • skillet
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Prepare the Biscuits: Bake the biscuits according to the package instructions or your favorite homemade recipe at 425°F (220°C) for about 12-15 minutes until golden brown.
  2. Cook the Chorizo and Onions: In a large skillet over medium-high heat, add pork chorizo and cook for about 7 minutes until browned. Add diced onions and cook until translucent.
  3. Thicken the Gravy: Sprinkle the all-purpose flour over the meat mixture, stirring for about 1 minute. This will help absorb the chorizo oil.
  4. Simmer the Gravy: Lower the heat to medium-low, gradually add whole milk, and stir continuously for 5-7 minutes until thickened.
  5. Serve and Enjoy: Ladle the gravy over the biscuits, season with salt and pepper, and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 65mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

For best results, use a non-stick skillet and monitor the cooking temperature carefully to avoid burning the chorizo and onions.

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