Biscuits & Chorizo Gravy

Biscuits & Chorizo Gravy

Biscuits & chorizo gravy have been a staple in Ryan's meal arsenal for many years. They are always a big hit with friends & family and are a great way to indulge in some delicious homemade food on a slow weekend morning. Whether you're making the biscuits & gravy or just the biscuits on their own, this recipe is sure to become a new favorite! 
This recipe derives from a couple different online recipes by Baker Bettie. We've used her lard biscuit recipe several times, some with butter/lard and some with just lard. And the gravy recipe turns out so well every time that we haven't ever sought to change it. Enjoy! 

Servings: 4            Prep Time: 10 minutes             Cook Time: 15-20 minutes

Biscuit Ingredients

  • 2 Cups AP Flour (More for dusting)
  • ¼ tsp Baking Soda
  • 1 TBS Baking Powder (aluminum free)
  • 1 ¼ tsp Kosher Salt
  • 6 TBS Leaf Lard -Very Cold (Find at your local butcher – Keeps for a long time if frozen)
  • 1 Cup Buttermilk – Very Cold
  • Melted Butter for brushing biscuits (if you prefer)

Biscuit Preparation

  1. Position a rack in the center of the oven and heat to 450°F.
  2. Whisk together all dry ingredients in large bowl.
  3. Add cold lard into flour and “cut” in with pastry cutter or fork.
  4. Add cold buttermilk and stir with spoon just until combined, no more or less. Dough will seem very wet and sticky, this is perfect.
  5. Lightly dust a clean surface with flour and dump out the dough dusted area.
  6. Pat down the dough until it is approximately 1” thick, fold it over itself 3x. If dough sticks to your hand or surface, simply dust with more flour.
  7. Pat down to 1” thick, fold over itself 3x, repeat. Do this 4-5 times total. This is where the flakiness of the biscuits will come from.
  8. Pat down dough once more to about 1” thick and cut biscuits out with a biscuit cutter or a dusted wine glass/pint glass. Should make about 8 biscuits.
  9. I like to bake my biscuits in a cast iron skillet (pre-heat with oven if you use cast iron). Otherwise, use a cake pan or a sheet pan if you prefer.
  10. Bake at 450F for 12-15 minutes. Try not to open the oven door during the first half of cooking so any steam stays in the oven.
  11. If desired, brush with butter once biscuits come out of the oven.

 Chorizo Gravy Ingredients

  • 1 - 2oz stick of Driftless Provisions Chorizo – Sliced into small chunks
  • 2 TBS Butter
  • 1/3 Cup AP Flour
  • 4 Cups Whole Milk
  • 1/2 tsp Kosher Salt
  • 1 ½ tsp Black Pepper
  • 2 tsp fresh thyme (minced)

Gravy Preparation

  1. Sautee chorizo chunks over medium heat until some fats begin to leech from the salami (does not need a lot of heat/do not burn, then add butter and melt.
  2. Turn heat down to medium-low and sprinkle the flour over the salami while stirring.
  3. Coat salami evenly with the flour paste and cook just a bit longer to make sure the raw flour taste is cooked out.
  4. Slowing stir in the milk while whisking and scraping the bottom of the pan to make sure all the bit and pieces of meat are mixed into the gravy.
  5. Gravy will be very thin at this point. Continue stirring for another 8-10 minutes. Add the salt and black pepper to taste.
  6. Once the gravy is thick enough to your liking (may need to remove from heat and let sit for a couple more minutes in order to thicken more), sprinkle on the fresh thyme.
  7. Spoon over your biscuits and enjoy!
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