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For chorizo gravy:
1 Tbsp. vegetable oil
¼ lb. chorizo, crumbled
2 Tbsp. all-purpose flour
1 ½ cups milk
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Add vegetable oil to a skillet over medium high heat. Add your chorizo and own until cooked through. Remove chorizo from the skillet. Drain oil but reserve 2 tablespoons of oil in the skillet.
Add flour to the skillet and whisk with the oil to form a roux.
Slowly add in the milk and whisk to remove any lumps that may form.
Turn heat to low and allow to thicken, approximately 5 to 10 minutes. Add chorizo back to the gravy and stir to combine.
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For biscuits:
1 cup buttermilk
2 ½ cups flour, divided
4 tsp. baking powder
¼ tsp. baking soda
4 Tbsp. cold butter, cubed
¾ tsp. salt
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Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
In a bowl, combine 2 cups flour with baking powder, baking soda and salt.
Using a pastry cutter, add butter to flour mixture and cut in until the flour mixture has a sandy texture.
Stir in the buttermilk until the mixture is wet and sticky.
Turn the dough onto a lightly-floured surface. Pat it down until it is ½ inch thick. Using a biscuit cutter (or the round end of a glass), cut biscuits out of the dough. Place the biscuit cuts onto the parchment-lined baking sheet.
Roll the remaining dough and continue to pat down and cut biscuits until there is no dough remaining.
Bake for 15 minutes until golden own.
Slice each biscuit in half. Spoon ¼ to ½ cup of gravy onto each biscuit top. Serve hot.
Makes 8 servings.
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