Welcome to day 1 of #BrunchWeek!! I had so much fun picking out what recipes to make this week, but it was a little harder to decide which one to share with you first!!
J and I both love chorizo (well, I may love it a little more than he does), so this spruced up version of biscuits and gravy was right up my alley. I’m not typically a cornbread fan, but these cornmeal biscuits were quite delicious. I’m sure it had nothing at all to do with the amazing chorizo gravy and assortment of toppings that went with it though. Nothing at all.
Each component was great on it’s own, but combined this is one brunch recipe you don’t want to miss out on. And, you can always adapt the toppings to your liking. J is not a big radish fan, but I thought they were great! And little Zoey girl (our yorkie) quite enjoy a few little bites of radish as well!
Cornmeal Biscuits with Chorizo Gravy and Scallions
As seen on Bon Appetit
For the biscuits
- 1 cup all-purpose flour (I used white whole wheat)
- ¾ cup cornmeal
- 1 Tbsp granulated sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ¼ tsp pepper
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- ¾ cup buttermilk
For the gravy
- 1 Tbsp vegetable oil
- 1 lb fresh chorizo, casings removed (we had venison chorizo so that’s what I used)
- 3 Tbsp all-purpose flour
- 2½ cups whole milk
- salt and pepper, to taste
- Hot sauce, whatever your favorite is
- 1 avocado, chopped
- 4 scallions, thinly sliced
- 2 radishes, thinly sliced
- ½ cup cilantro leaves
- ½ cup Cotija cheese or queso fresco
- Preheat oven to 425°. Combine the flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in the bowl of a stand mixer (or a large bowl if not using a mixer). Using the paddle attachment on medium speed (or using your hands if not using a mixer), mix until butter and flour combine and look chickpea-size pieces and coarse sand. Add buttermilk and mix until just combined.
- In a medium, oven-proof skillet, drop dough by heaping ¼-cupfuls, about one inch apart. Bake, until biscuits are puffed, golden brown, and cooked through, about 12–15 minutes.
- Meanwhile, in another medium skillet, heat the oil over medium heat. Add the chorizo, stirring occasionally and breaking up with a spatula, until the chorizo is browned, about 10 minutes.
- Remove from skillet with a slotted spoon to a paper towel lined plate to drain the grease off, but leave the drippings in the skillet.
- With the heat still on medium, whisk in the flour and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes. Gradually stir in the milk, whisking constantly until incorporated. Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes. Stir half of chorizo into gravy; season with salt, pepper, and hot sauce.
- When biscuits and gravy are both done, plate biscuits and spoon gravy over the top. Top with avocado, scallions, radishes, cilantro, cheese, more chorizo, and more hot sauce.