Cornmeal Biscuits with Chorizo Gravy and Scallions #BrunchWeek

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!

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

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. 

a Rafflecopter giveawayDisclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

Don't miss out on these other great #BrunchWeek recipes!!

BrunchWeek Beverages:

• Green Tea Mojito by Love & Confections.

BrunchWeek Breads, Grains and Pastries:

• Apple Bacon Cheddar Flatbread by Wholistic Woman.
• Apple Cheddar Scones by Hezzi-D's Books and Cooks.
• Apple Pie Pastry Braid by {i love} my disorganized life.
• Bacon, Cheddar & Chive Scones by Books n' Cooks.
• Caramelized Onion Apple Galette by Forking Up.
• Chocolate Covered Strawberry Sweet Rolls by From Gate to Plate.
• Chocolate Zucchini Donuts by My Catholic Kitchen.
• Cinnamon Swirl Bread by Making Miracles.
• Cornmeal Biscuits with Chorizo Gravy and Scallions by Sweet Beginnings.
• {Gluten-Free} Galette Perougienne avec Chamomile by Culinary Adventures with Camilla.
• Gluten Free Orange Rolls by Gluten Free Crumbley.
• Italian Sweet Rolls by A Day in the Life on the Farm.
• Mini Brioche by The Redhead Baker.
• Orange Creamsicle Donuts by The Crumby Cupcake.
• Peach Cobbler Cinnamon Rolls by The Suburban Soapbox.
• Saffron Bread by Jane's Adventures in Dinner.
• Savory Ham & Cheese Waffles by The Chef Next Door.
• White Cheddar & Black Pepper Gougéres by The Barbee Housewife.

BrunchWeek Fruits, Vegetables and Sides:

• Breakfast Potatoes by Big Bear's Wife
• Cheesy Hash Browns by Cindy's Recipes and Writings.
• Slow Cooker Apple Butter by Casa de Crews.

BrunchWeek Egg Dishes:

• Akuri Scrambled Eggs by Palatable Pastime.
• Bubble Up Denver Breakfast Bake by A Kitchen Hoor's Adventures.
• Carnitas Eggs Benedict with Chipotle Crema in Avocado Halves by Sarcastic Cooking.
• Cheesy Breakfast Nachos by Rants From My Crazy Kitchen.
• Croque Madame Bread Pudding by Cooking In Stilettos.
• Macaroni and Cheese Soufflé by Tara's Multicultural Table.

BrunchWeek Main Dishes:

• Apple Cornbread & Ham Roll-Ups by Nik Snacks.
• Breakfast Mac & Cheese by The Spiffy Cookie.
• Italian Sausage Strata by Feeding Big and more.
• Pizza Loaf by The Healthy Fit Foodie.
• Shrimp and Andouille Cheddar Grits with Hot Pepper Cream Sauce by The Texan New Yorker.

BrunchWeek Desserts:

• Chocolate-dipped Orange Cookies by Family Around the Table.
• Jelly Donut Cake by Pink Cake Plate
• Raspberry Coffeecake by That Skinny Chick Can Bake.
• Strawberry French Toast Cupcakes by Brunch-n-Bites.