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!
Be sure to check out this and other amazing recipes from today at the bottom of the post, and if you haven't already - enter the giveaway drawing!! There are some amazing prizes to be had y'all, from some amazing and generous sponsors!! If you missed the earlier post, you can check out the prizes here.
Be sure to check out this and other amazing recipes from today at the bottom of the post, and if you haven't already - enter the giveaway drawing!! There are some amazing prizes to be had y'all, from some amazing and generous sponsors!! If you missed the earlier post, you can check out the prizes here.
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 Dixie Crystals 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
- 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.
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You had me at CHORIZO!
ReplyDeleteLooks AMAZING, Jaida - can't wait for the rest of brunch week - and seeing what else you have!
ReplyDeleteAll of my favorite ingredients. I want this!!!
ReplyDeleteWow. Just wow. I don't care for biscuits and gravy, but this is a recipe I want to try!
ReplyDeleteMy favorite brunch dish are bacon and scrambles eggs!
ReplyDeleteThey look like biscuit nachos...YUM
ReplyDeleteNow this is my kind of brunch item! I need this in my life.
ReplyDeleteYou had me at chorizo! I'm seriously drooling over these biscuits.
ReplyDeleteOh my! This is definitely on my 'to-make' list!
ReplyDelete