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Cornmeal Biscuits with Chorizo Gravy and Scallions

May 2, 2016 by Jaida 11 Comments

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!!

Cornmeal Biscuits and Chorizo Gravy
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.
Cornmeal Biscuits with Chorizo Gravy 2

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
Ingredients
 
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
For topping
  • 1 avocado, chopped
  • 4 scallions, thinly sliced
  • 2 radishes, thinly sliced
  • ½ cup cilantro leaves
  • ½ cup Cotija cheese or queso fresco
Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Cornmeal Biscuits with Chorizo Gravy Close-Up

Filed Under: #BrunchWeek, Breakfast Tagged With: #BrunchWeek

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Reader Interactions

Comments

  1. Nichole @ casadecrews.com

    May 2, 2016 at 2:16 pm

    You had me at CHORIZO!

    Reply
  2. Kylee Ayotte

    May 2, 2016 at 5:46 pm

    Looks AMAZING, Jaida – can't wait for the rest of brunch week – and seeing what else you have!

    Reply
  3. Caroline Barbee

    May 2, 2016 at 7:18 pm

    All of my favorite ingredients. I want this!!!

    Reply
  4. Books n' Cooks

    May 2, 2016 at 9:19 pm

    Wow. Just wow. I don't care for biscuits and gravy, but this is a recipe I want to try!

    Reply
  5. Books n' Cooks

    May 2, 2016 at 9:19 pm

    Wow. Just wow. I don't care for biscuits and gravy, but this is a recipe I want to try!

    Reply
  6. chickie717

    May 3, 2016 at 12:31 am

    My favorite brunch dish are bacon and scrambles eggs!

    Reply
  7. Wendy Klik

    May 3, 2016 at 12:34 am

    They look like biscuit nachos…YUM

    Reply
  8. Erin

    May 6, 2016 at 1:42 am

    Now this is my kind of brunch item! I need this in my life.

    Reply
  9. Christie Campbell

    May 7, 2016 at 1:07 pm

    You had me at chorizo! I'm seriously drooling over these biscuits.

    Reply
  10. Rachel @ I Love My Disorganized Life

    May 11, 2016 at 8:14 pm

    Oh my! This is definitely on my 'to-make' list!

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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