Fluffy homemade buttermilk biscuits meet bold and spicy Mexican chorizo gravy in this unforgettable comfort food classic. It’s the ultimate brunch indulgence, packed with flavor and perfect for lazy weekends or whenever you crave something hearty and satisfying. This dish blends the best of southern and Mexican cuisines into one savory, spicy bite. The biscuits are perfectly tender with golden tops, and the gravy is rich, peppery, and loaded with crumbled chorizo. It’s an easy, make-ahead-friendly recipe that’ll wow your brunch guests or turn an average morning into a gourmet treat.
Full Recipe:
Ingredients:
For the biscuits:
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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6 tablespoons unsalted butter, cold and cubed
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3/4 cup buttermilk
For the chorizo gravy:
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1 pound Mexican chorizo, casing removed
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3 tablespoons all-purpose flour
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2 cups whole milk
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1/2 teaspoon black pepper
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Salt to taste (optional)
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Fresh chopped cilantro for garnish (optional)
Directions:
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Preheat oven to 450°F (230°C).
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In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
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Stir in buttermilk just until combined do not overmix.
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Turn dough out onto a floured surface, gently knead a few times, and pat into a 1-inch thick rectangle.
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Cut into rounds using a biscuit cutter and place on a baking sheet.
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Bake for 12-15 minutes, or until golden brown on top. Set aside.
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In a large skillet over medium heat, cook chorizo, breaking it up with a spoon, until fully browned—about 7-10 minutes.
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Sprinkle flour over the cooked chorizo and stir to coat.
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Slowly whisk in milk, stirring constantly to prevent lumps.
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Cook for 5-7 minutes until thickened. Season with black pepper and adjust salt if needed.
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Split biscuits and ladle warm chorizo gravy over them. Garnish with cilantro if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 6 servings
The Irresistible Comfort of Biscuits and Chorizo Gravy
When it comes to comfort food, few dishes hold a candle to the warm, satisfying embrace of biscuits and gravy. This humble Southern staple has long been a favorite across the United States, but when you swap traditional sausage for the bold, spicy flavors of Mexican chorizo, the dish takes on an entirely new life.
This fusion of Southern comfort and Mexican zest makes biscuits and chorizo gravy a flavorful experience you won’t forget. It’s perfect for lazy weekend brunches, holiday mornings, or a quick, hearty “brinner” (breakfast for dinner) on a weeknight.
Let’s dive into the origins, flavors, and tips to perfecting this rich and spicy spin on a breakfast classic.
A Brief History of Biscuits and Gravy
The traditional dish of biscuits and gravy originated in the Southern United States during the late 1800s. It was born out of necessity something hearty, inexpensive, and filling for hardworking farm families. Buttermilk biscuits became the go-to base because they were cheap and easy to make, and sausage gravy provided a meaty, flavorful topping that made use of every part of the animal.
Over time, the dish evolved from simple sustenance to an iconic breakfast comfort food served in diners, homes, and soul food restaurants alike.
Why Chorizo Makes This Dish Better
Traditional gravy typically uses breakfast sausage a mildly seasoned ground pork. Chorizo, however, introduces depth, heat, and spice.
Mexican chorizo is a ground, highly seasoned pork sausage made with vinegar, garlic, and a variety of chili powders. Unlike its Spanish counterpart (which is cured and firm), Mexican chorizo is raw and must be cooked before eating. When crumbled into a skillet, it renders flavorful fat and cooks into a fine, intensely spiced meat that adds a whole new personality to the creamy gravy.
This flavor explosion pairs beautifully with the mild, buttery softness of fresh biscuits, giving you a dish that dances between two culinary cultures with ease.
The Importance of Homemade Biscuits
There’s something magical about fresh, homemade buttermilk biscuits. Store-bought options or biscuit mixes can work in a pinch, but nothing compares to the flaky layers, golden tops, and tender insides of biscuits made from scratch.
When paired with chorizo gravy, the biscuits become more than just a vessel they’re an essential part of the flavor profile. Their slight tang from buttermilk and delicate texture balance the richness of the gravy.
Plus, making your own biscuits allows you to customize them: brush them with butter, add herbs or cheese, or make them extra tall and fluffy.
Serving Suggestions and Pairings
Biscuits and chorizo gravy is undeniably satisfying on its own, but there are plenty of ways to make the meal more complete:
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Eggs: Top with a fried or poached egg for extra protein and creaminess.
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Greens: Serve alongside lightly dressed arugula or sautéed spinach for a hint of freshness.
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Avocado: A few slices of ripe avocado bring a cooling element that complements the spice.
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Hot sauce: For those who crave more heat, a dash of hot sauce or jalapeño slices on top are perfect additions.
This dish is also excellent with freshly squeezed orange juice, a michelada, or a mild coffee to help mellow the richness.
Tips for the Perfect Chorizo Gravy
Achieving a perfectly balanced gravy isn’t difficult, but a few tips can elevate your final result:
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Cook the chorizo thoroughly: Let the meat brown well to build flavor before adding any flour.
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Use the right flour-to-fat ratio: Chorizo can be fatty, so balance with just enough flour to thicken your gravy without making it pasty.
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Whisk in milk slowly: This prevents lumps and helps you control the gravy’s texture.
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Let it simmer: A few minutes of gentle simmering will meld the flavors and thicken the sauce.
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Taste and adjust: Chorizo is already salty and spicy, so taste before adding extra salt or heat.
If your gravy ends up too thick, a splash of milk or even broth can thin it out. Too thin? Let it simmer a bit longer, or add a touch more flour (whisked into a small amount of milk to avoid clumping).
Regional and Cultural Inspiration
What makes this dish so exciting is its culinary duality. On one hand, it’s rooted in deep Southern cooking traditions. On the other, it borrows from Mexican cuisine, which emphasizes bold spices, chilies, and intense seasoning.
This kind of fusion is reflective of modern American cooking, where blending cultural techniques and ingredients creates vibrant, new comfort foods. Chorizo brings complexity to the table that pork sausage simply doesn’t match, and when introduced into a Southern staple like biscuits and gravy, it turns familiar into unforgettable.
Why You’ll Love This Dish
This version of biscuits and gravy delivers comfort, warmth, and spice in every bite. Whether you’re new to chorizo or it’s already a pantry staple, this recipe will win you over with:
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A rich, spicy gravy that clings to buttery biscuits
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A perfect balance of heat, creaminess, and flaky texture
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A satisfying and indulgent brunch or dinner option
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A customizable base to add eggs, greens, cheese, or avocado
It’s a crowd-pleasing dish that works for casual breakfasts, fancy brunch spreads, or cozy nights at home.
Make-Ahead and Storage Tips
Another reason this dish is a favorite is how well it holds up. You can prepare both components in advance:
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The biscuits can be made, baked, and stored for up to 3 days in an airtight container or frozen for up to a month.
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The gravy can be cooked, cooled, and stored in the fridge for 3-4 days. It reheats beautifully on the stovetop with a splash of milk.
This makes it ideal for meal prep, especially for busy mornings or brunch hosting.
Conclusion:
Biscuits and chorizo gravy are everything a comforting, satisfying meal should be: rich, flavorful, hearty, and easy to make. By combining the Southern tradition of biscuits and gravy with the vibrant flavor of Mexican chorizo, this dish honors its roots while boldly stepping into new territory.
Whether you serve it as a weekend indulgence or a quick midweek dinner, this dish is bound to become a regular in your rotation. Its combination of spice, softness, and richness is universally appealing and absolutely unforgettable.