Tex-Mex Biscuits and Gravy
I don’t think there is anything better than a brunch with biscuits and gravy. I don’t eat it often but that doesn’t mean I don’t crave it all the time. This one has a Tex-Mex twist that you won’t be able to resist. Fluffy homemade buttermilk biscuits topped with a slightly spicy chorizo queso…need I say more? This Tex-Mex Biscuits and Gravy is the dish you pull out when you want to impress your friends or family. It’s packed with flavor and something different than what everyone is used to!
Tex-Mex Biscuits and Gravy
Tex-Mex Biscuits and Gravy is a fun twist on the classic southern dish that we all know and love. This is great for a weekend brunch!
Servings: 6
Equipment
- Baking sheet
- Biscuit cutter
- Skillet
Ingredients
Biscuits:
- 3½ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- ¼ teaspoon baking soda
- 1 cup very cold unsalted butter grated
- 1 cup chilled buttermilk
- 2 tablespoons unsalted butter melted
Gravy:
- 1 tablespoon vegetable or corn oil
- 8 ounces chorizo sausage removed from casing
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Kosher salt and coarse ground black pepper
- ½ teaspoon chili powder
- 1 cup shredded Cheddar cheese
- ½ cup shredded Pepper Jack cheese
- 2 scallions thinly sliced
Instructions
- Preheat oven to 400°F. To make the biscuits, in a large bowl, whisk together the flour, baking powder, salt, sugar, and baking soda. Stir in the grated butter and add the buttermilk. Carefully stir with a rubber spatula until the mixture just barely comes together.
- Transfer to a lightly floured work surface and pat out into a 1-inch thick square. Using a round 4-inch cutter, cut out the biscuits and place on a baking sheet lined with parchment paper, about 2-inches apart. Chill for 15 minutes. Brush with melted butter and bake until golden brown, about 20 to 25 minutes. Remove and let cool slightly.
- Meanwhile make the gravy. Heat a large saucepan over moderate heat with the oil. Once hot add the chorizo and cook, breaking up, until crispy and cooked through, about 5 to 8 minutes. Sprinkle the flour over the top and cook for 30 seconds or so. Stir in the milk and cook over low until thickened. Season with a pinch of salt, black pepper and chili powder. Stir in the cheeses and cook until melted through.
- To serve, split open the biscuits and top with gravy. Garnish with sliced scallions and serve with fried eggs and hot sauce. Enjoy!
