Wednesday, July 01, 2009
Recipe: Bicuits and Chorizo Gravy
Biscuits and gravy is an old, and great, southern breakfast. This version adds a bit of bite through the chorizo sausage.
Ingredients
- 1 pound chorizo sausage
- 4 1/2 Tbsp. all-purpose flour
- 3 cups milk, heated until warm but not scalded
- 8 biscuits (I have a buttermilk biscuit recipe here)
Directions
- Prepare four plates. For each, split two biscuits and place the halves, split-side up, on the plate.
- Cut the chorizo into 1/4-inch slices. Don't worry if the sausage begins to crumble or the slices start to come apart.
- Over high heat, place to sausage into a 10-inch fry pan. Cook for two minutes.
- Sprinkle flour over sausage slices and cook another three minutes.
- Add milk all at once and stir mixture until flour dissolves. Continue stiring until the mixture comes to a boil and the gravy is thickened.
- Pour gravy over each set of biscuits.
