top of page
  • Writer's pictureArthur Adam Housley

Chorizo Gravy and Homemade Biscuits

For some reason I was craving biscuits and gravy and when I went into the fridge, I realized we have a boatload of chorizo sausage from the pig we bought at last years fair. Soooo let's do this! Breakfast for dinner and Chorizo gravy. What surprised easy it is to make homemade biscuits and also how messy.


  • 2 1/2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/4 teaspoon baking soda

  • 2 teaspoons sugar

  • 1/2 teaspoon salt

  • 1/2 cup of unsalted butter

  • 1 cup of cold buttermilk

  • can also add honey and other stuff to biscuit dough


Make sure your butter is frozen cold and also that you milk or buttermilk is cold. THEN:

  • Preheat oven to 450 degrees.

  • Combine the dry ingredients in a large bowl and mix together

  • Use a cheese shredder and shred the butter into the dry mix

  • Add in the milk and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.

  • Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.

  • Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass.

  • Brush the tops with melted butter, or buttermilk, or honey.

  • Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.



  • 1 Tablespoon of butter

  • 1 lb of ground chorizo sausage

  • 1/2 cup of flour

  • 3 Cups of warm milk

  • 1 teaspoon of paprika

  • Salt and pepper to taste


You may not need any salt and pepper because chorizo is already full of flavor.

  • Melt butter into a skillet and then brown chorizo

  • As the chorizo is browning, dust the meat with flour

  • After about 4 minutes, stir-in the warm milk into the skillet with dusted Chorizo

  • Add the paprika and any other spices

  • Occasionally stir

  • Once combined, then gradually add flour to thicken the sauce. You may not need all of the flour called for in the recipe, but have it handy just in case. Also remember that the gravy thickens as it cooks.

  • After about 20 minutes the sausage and gravy should be ready to put over your biscuits.

394 views0 comments

Recent Posts

See All


bottom of page