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If you’re looking for a dish that embodies the essence of comfort food, look no further than Chorizo Crumble Biscuits & Creamy Gravy. This delightful recipe combines the rich, spicy flavors of chorizo sausage with fluffy, buttery biscuits, creating a mouthwatering meal perfect for breakfast or brunch gatherings. The harmonious blend of textures and tastes not only makes this dish a crowd-pleaser but also elevates a traditional Southern classic into something uniquely vibrant and delicious.

Biscuits and Chorizo Gravy

Experience a delicious twist on breakfast with these Chorizo Crumble Biscuits and Creamy Gravy! Flaky homemade biscuits topped with rich, flavorful chorizo gravy make for a comforting meal any time of day. This easy recipe combines simple ingredients like buttermilk, chorizo sausage, and spices for a hearty dish. Perfect for weekends or special brunches, serve with a sprinkle of fresh parsley for a pop of color. Enjoy this savory delight!
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Ingredients
  

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup cold butter, cubed

3/4 cup buttermilk

For the Chorizo Gravy:

1/2 pound chorizo sausage, crumbled

1/4 cup all-purpose flour

2 cups whole milk

Salt and pepper to taste

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Biscuits:

    - Preheat the oven to 450°F (230°C).

      - In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

        - Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter until it resembles coarse crumbs.

          - Pour in the buttermilk and mix until just combined. Avoid overmixing.

            - Turn the dough out onto a lightly floured surface and gently pat into a rectangle about 1 inch thick. Fold the dough in thirds like a letter, then flatten it again. Repeat this process 2-3 times for flaky biscuits.

              - Use a biscuit cutter to cut out the biscuits. Place them on a baking sheet lined with parchment paper, allowing a little space between each.

                - Bake for 12-15 minutes or until golden brown. Set aside.

                  Make the Chorizo Gravy:

                    - In a large skillet over medium heat, add the crumbled chorizo. Cook until browned and cooked through, about 5-7 minutes. Remove excess fat if necessary, leaving about one tablespoon in the pan.

                      - Sprinkle the flour over the cooked chorizo and stir well to combine, cooking for about 2 minutes to eliminate the raw flour taste.

                        - Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the gravy thickens, about 5-10 minutes.

                          - Season with salt, pepper, smoked paprika, and cayenne pepper (if using). Adjust the seasoning to taste.

                            Serve:

                              - Split the warm biscuits in half and ladle the chorizo gravy generously over the top. Garnish with freshly chopped parsley.

                                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4