When I first tried making Buttermilk Biscuits with Chorizo Cream Gravy, it instantly became a family favorite. Picture this – warm, buttery biscuits fresh from the oven, smothered in a creamy, savory gravy with just the right kick of spice from chorizo.

The combination of soft, flaky biscuits and bold, flavorful gravy is pure comfort food. I guarantee it will have everyone at the breakfast table asking for seconds! Whether it’s a lazy weekend brunch or a dinner-night twist, this recipe never fails to impress and satisfies every craving.

Buttermilk Biscuits with Chorizo Cream Gravy Recipe

Why You’ll Love This Recipe?

Here are some reasons you’ll fall in love with this recipe just like I did!

Easy to Prepare

This recipe is simple enough for anyone to follow. Even if you’re not a seasoned cook, the clear steps make it a breeze to recreate this comforting dish. You’ll spend minimal time in the kitchen but still achieve maximum flavor.

Packed with Flavor

The star of the show, chorizo, brings a spicy, smoky flavor that pairs wonderfully with the creamy gravy and buttery biscuits. Each bite delivers the perfect balance of savory and spice. It’s a flavor-packed meal everyone will love.

Versatile Dish

Great for breakfast, brunch, or even dinner! You can serve this recipe as-is or pair it with eggs, sautéed greens, or roasted vegetables for a heartier meal. It’s adaptable to whatever your tastebuds or schedule call for.

Make-Ahead Friendly

Both the biscuits and gravy can be prepared in advance. Reheat them to make your busy mornings more manageable without compromising on taste. It’s the perfect solution for prepping ahead and still enjoying a fresh meal.

Crowd-Pleaser

This dish is a hit with both kids and adults alike. It’s comfort food at its finest, bringing everyone together around the table. Whether for a family gathering or a casual brunch, it’s always the highlight of the meal.

Cooking Time

Here’s the quick breakdown of the time you’ll need to make this delicious recipe.

Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Ingredients

Here are some simple ingredients you’ll need to make this delicious dish:

For the Biscuits

Buttermilk biscuits (store-bought or homemade from your favorite recipe)

For the Gravy

Mexican chorizo
Butter
Flour
Unsalted chicken stock
Half-and-half (or substitute whole milk/heavy cream)
Onion powder
Black pepper
Fresh parsley or chives for garnish

Variations

Here’s how you can make this recipe suit your preferences and dietary needs.

Spicier Version: Add red pepper flakes or diced jalapeños to the gravy for a fiery kick.
Creamier Gravy: Use heavy cream instead of half-and-half for an extra rich texture.
Vegetarian Option: Swap chorizo with plant-based sausage or mushrooms for a delicious meat-free alternative.
Low-Carb Option: Serve the gravy over roasted vegetables or cauliflower “biscuits.”

Equipment You’ll Needed

Skillet: Ideal for cooking the chorizo and gravy.
Whisk: For blending flour into the roux smoothly.
Mixing Bowls: If you’re making biscuits from scratch.
Baking Tray: For baking the biscuits.

How to Make Buttermilk Biscuits with Chorizo Cream Gravy?

Follow these easy steps for a flawless dish every time.

Step 1. Prepare the Biscuits

Bake your buttermilk biscuits according to your favorite recipe or use store-bought ones for convenience. While they bake, you can prepare the gravy for efficient multitasking.

Step 2. Cook the Chorizo

Heat a skillet over medium heat and add the chorizo. Cook thoroughly, breaking it into smaller pieces as the fat renders out. It’s essential to reserve the flavorful fat for the gravy base.

Step 3. Make the Roux

Once the chorizo is cooked, stir in butter until melted. Sprinkle the flour over the mixture and whisk to form a smooth roux. Cook for about 2-3 minutes to remove the raw flavor of the flour. Avoid letting it brown too much.

Step 4. Add Liquid Ingredients

Gradually pour in the chicken stock while whisking continuously to dissolve any lumps. Continue whisking as the gravy thickens. Once it’s bubbly, stir in the half-and-half for a creamy consistency.

Step 5. Season the Gravy

Add onion powder and black pepper to taste. Whisk well to combine the seasoning evenly throughout the gravy. Simmer for a few more seconds to allow the flavors to meld.

Step 6. Serve and Garnish

Turn off the heat and spoon that rich, velvety gravy over your warm biscuits. Garnish with fresh parsley or chives for a pop of color and freshness.

Tips for Making the Recipe

Make your dish even better with these handy tips.

Don’t Drain Chorizo Fat: The rendered fat adds incredible depth of flavor to the gravy.
Use Warm Liquids: To prevent lumps, ensure your chicken stock and cream are at room temperature or slightly warmed.
Bake Fresh Biscuits: Fresh biscuits make a world of difference compared to reheated ones.

How to Serve Buttermilk Biscuits with Chorizo Cream Gravy?

Serve this dish on plates with perfectly arranged biscuits smothered in the vibrant, creamy gravy. For an extra luxurious touch, top with a fried egg or a sprinkle of crispy bacon bits. Pair with cold brew coffee, tea, or freshly squeezed orange juice to complete the meal.

Nutritional Information

Each serving of this dish is packed with deliciousness!

Calories: 480
Protein: 15g
Carbohydrates: 35g
Fat: 25g

Make Ahead and Storage

This recipe is easy to store and reheat for those busy days.

Refrigerate: Store leftover gravy in an airtight container for up to 3 days. Reheat on the stove with a splash of milk to bring it back to its creamy consistency.
Freeze: The gravy can also be frozen for up to 3 months. Defrost overnight and reheat gently. Biscuits are best baked fresh, but they can be stored at room temperature for 2 days or frozen for up to a month.

Buttermilk Biscuits with Chorizo Cream Gravy is the ultimate combination of flavor and comfort. Perfect for any occasion, it’s a dish that will satisfy your cravings and become a staple on your family table. Give it a try, enjoy the experience, and share the love! 🌟

For a visual guide, watch the full recipe video here: