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To truly appreciate the magic of Spicy Chorizo Bliss Biscuits with Creamy Gravy, it’s essential to understand the key ingredients that come together to create this mouthwatering dish. Each component plays a crucial role, contributing to the overall flavor, texture, and experience.

Biscuits and Chorizo Gravy

Indulge in these Spicy Chorizo Bliss Biscuits with Creamy Gravy, perfect for breakfast or brunch! Fluffy homemade biscuits are paired with a rich and savory chorizo gravy that adds a kick to your meal. With simple ingredients and easy steps, you’ll have a delicious dish ready in just 45 minutes. Whether you’re looking to impress guests or treat yourself, this recipe combines comfort and flavor in every bite. Don’t forget to garnish with fresh herbs for that extra touch!
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Ingredients
  

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup cold unsalted butter, cubed

3/4 cup buttermilk

For the Chorizo Gravy:

8 ounces chorizo sausage (crumbled)

2 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

1/4 teaspoon cayenne pepper (optional for extra heat)

Instructions
 

Prep the Biscuits: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

    Combine Wet Ingredients: Pour in the buttermilk and stir gently until just combined. Do not overmix. Turn the dough onto a floured surface and pat it into a rectangle about 1-inch thick. Fold the dough over itself a few times to create layers, then cut into circles or squares.

      Bake the Biscuits: Place the biscuits on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until golden brown. Remove and let cool slightly.

        Make the Chorizo Gravy: In a large skillet over medium heat, cook the crumbled chorizo until fully browned, about 5-7 minutes. Remove the chorizo with a slotted spoon, leaving the drippings in the pan.

          Create the Roux: In the same skillet, add 2 tablespoons of butter. Once melted, whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden. Gradually whisk in the milk until smooth, then add garlic powder, onion powder, cayenne pepper (if using), and season with salt and pepper.

            Simmer the Gravy: Bring the mixture to a simmer, stirring constantly until it thickens to your desired consistency, about 5-10 minutes. Stir back in the cooked chorizo.

              Serve: Split the warm biscuits in half and pour the chorizo gravy generously over the top. Garnish with fresh herbs like parsley or cilantro if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4