By Jessica Hallam
Slow summer mornings are some of my favorite. I love making special breakfasts and eating outside with the family. My kids’ favorite breakfast, other than waffles of course, is biscuits and gravy. I like to switch it up and add chorizo for this version. The spicy sausage mixed into creamy gravy is amazing. I like to top them with poached eggs, freshly sliced Jalapeños and chopped cilantro.
Biscuit Ingredients
5 c. Flour
1 tbsp. sugar
4 tbsp. baking powder
2 tsp. salt
1 c. butter frozen, then shredded
2 c. buttermilk
Gravy Ingredients
1 lb. chorizo, or chorizo flavored sausage
¼ c. flour
1c. heavy cream
2c. milk
1 ½ tsp. white wine vinegar
Salt and pepper
Toppings
Poached eggs
Fresh jalapenos
Cilantro
Directions:
For the biscuits
- Preheat oven to 425 degrees.
- In a large bowl combine flour, sugar, baking powder and salt. Whisk together.
- Grate butter into a small bowl and return to freezer for 10 min.
- Mix butter into bowl and break pieces apart with your fingers. Add buttermilk and stir to combine. Roll biscuits out and cut into circles with a cookie cutter or cup.
- Place biscuits on a lined baking tray, make sure they are touching.
- Bake at 425 degrees for 18-20 minutes or until golden brown.
For the gravy
- In a large sauce pan or cast iron, brown the meat until cooked through. Add flour and mix with the meat. Stir for 3-5 minutes until the flour is cooked. Add the heavy cream and cook for 1 minute. Then add the milk. Stir until it boils. Once it boils, add salt and pepper to taste. Serve immediately.