- January 20, 2018
- Savory Classics
Jalapeno Cheddar Biscuits with Chorizo Sausage Gravy
Jalapeno cheddar biscuits with chorizo sausage gravy is completing my Saturday brunch goals. The biscuits are soft, buttery, and flaky with a hint of jalapeno and cheddar. The gravy is spicy and rich. Add your favorite prepared eggs to the side and your brunch goals will be made too.
Make the Biscuits
The basic recipe for my jalapeno cheddar biscuits comes from one I have been using for the past seven years in my classroom. You don’t need any fancy tools to make a homemade biscuit. All you need is a bowl, your hands, and a biscuit cutter (which could be substituted for a glass if you don’t have one). The trick to making a delicious biscuit is to never overwork the dough. It should be sticky and just come together once you add the milk. I like to bake mine in a larger cast iron skillet. Bake your biscuits so that they are almost touching. This helps them rise up and not out, creating a nice fluffy flaky roll.
Chorizo Sausage Gravy:
The chorizo sausage gravy is so simple and only takes a few ingredients. Start by cooking your chorizo in a large skillet. If you have a lot of grease, use a paper towel to soak up some of it. You will need a little fat to help create a roux with your flour to thicken the gravy. Once the chorizo is cooked, sprinkle on some flour and cook for a minute or two. Slowly add in the milk and cook until thickened. I sprinkle in a bit of pepper and a bit of cumin to round out the flavors. Serve hot over the fresh jalapeno cheddar biscuits. I promise, this won’t disappoint.
jalapeno cheddar biscuits with chorizo sausage gravyPrint Recipe
- 1 stick of butter, cold
- 2 cups Flour
- 1 Tbsp. Baking Powder
- 1 tsp. Salt
- 1 cup, Milk
- 2 Jalapenos, sliced into rounds
- Heaping 1/2 cup, Shredded Cheddar Cheese
- *Additional flour and butter will be needed for cutting out the biscuits
- 1/2 lb. Chorizo Sausage
- 2 Tbsp. Flour
- 2 cups, Milk
- 1/2 tsp Cumin
- Pepper to taste
Preheat your oven to 425 degrees F.
Line a baking pan or cast iron skillet with parchment paper.
Slice the jalapenos into thin rounds. Keep the seeds if desired. Saute them lightly for a few minutes to soften them before adding to the biscuit dough.
In a mixing bowl, add the flour, salt, and baking powder. Whisk together.
Cut the cold butter into chunks and use your hands or a pastry cutter to cut the butter into the mixture. Your goal is to have tiny pieces of solid butter mixed throughout the dry ingredients. It should be crumbly.
Make a hole in the center of the cut in butter and flour mixture. Pour the 1 cup of milk into the center. Use a spoon or fork to lightly mix about halfway. Then add the jalapenos and the cheese. Continue mixing very lightly until everything just comes together in the bowl.
Lightly dust flour onto a counter top. Dump the dough onto the flour and add additional flour to the top. Lightly pat the dough together to form a circle and then pat it down to be about 1" thick all around.
Use a biscuit cutter or a glass to cut out the biscuits. This recipe will make 8-10 biscuits depending on the size of your biscuit cutter.
Place them in the pan so they almost touch and bake for 12 minutes. They should be lightly golden brown when done.
Meanwhile, in a skillet, cook the chorizo sausage. Remove a majority of the grease with a paper towel but leave a little remaining (about 2 tbsp.)
Add in the 2 tbsp. of flour and stir until it coats the meat and cooks for a minute or two. Do not burn the flour.
Gradually add in the milk and stir. It will get really thick then thin out. Bring the heat up to medium high and stir continuously until the gravy coats the back of a spoon.
Add the pepper and the cumin.
Serve hot over the fresh biscuits and top with your favorite eggs if desired.