Chorizo gravy and cheese biscuits is a delicious twist on classic biscuits and gravy! Make this easy recipe for a Tex-Mex inspired breakfast or breakfast for dinner!
I don’t know about you, but at our house, breakfast for dinner happens often. I mean, what could be better than waffles, pancakes, or a baked egg casserole for dinner? Oh, I know… biscuits and gravy!
I like to shake things up every now and then, so, hold on to your hat! Instead of traditional sausage gravy to smother over southern buttermilk biscuits, I’m changing it up with BIG flavor!
Chorizo gravy and cheese biscuits
The flaky, melt-in-your-mouth cheese biscuits are a snap to make. Topped with a chorizo gravy. It still starts with ground pork. We just go South for a bit of a spicy flavor wake up call.
Ingredient notes and substitutions
- Mexican chorizo– I make my own version of chorizo by adding seasonings to ground pork. I think homemade chorizo has better flavor, but feel to use store bought.
- Seasonings – The blend I made for seasoning the chorizo is a base of my homemade chili seasoning, with a bit of ancho chile powder and Mexican oregano added to it. If you have some fajita seasoning on hand, that would work too.
So what are you waiting for? Go make the chorizo and come back to read the rest of the recipe here. This way, it will be ready for weekend brunch feasting, or breakfast for dinner!
Ingredients for cheese biscuits
Just take a look at the biscuits I pulled out of the oven. I am telling you, there are only 4 ingredients in these super delicious, flaky cheese biscuits. In addition to self-rising flour, there’s a bit of chipotle pepper, shredded cheddar cheese, and heavy cream.
Self rising flour– I like using self rising flour when I bake biscuits and cakes because it eliminates the need to use baking powder and salt- they’re already in the flour! You can find it stocked in the grocery store in the same aisle as the other types of flour.
📓 KITCHEN TIP: Using all-purpose flour as a substitute for self-rising flour
If all you have is all-purpose flour, simply add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt for every cup of self-rising flour the recipe calls for.
Making chorizo gravy
If you want to make fresh chorizo yourself, it’s just a matter of adding spices to ground pork, then letting it chill for an hour in the fridge. If you have time to let it chill overnight, that’s even better; the flavor will be amazing!
To make chorizo gravy, start by browning the chorizo in a skillet. If you have a lot of grease in the pan afterward, go ahead and either drain it, or use a thick layer of paper towels to soak some of it up from the pan. You’ll want to keep couple of tablespoons worth of grease in the pan.
🔥 CAUTION: The pan and grease will be hot!
Next, you’ll make a roux to the thicken the gravy.
To do this, sprinkle the flour over the cooked chorizo and cook for a minute more.
Slowly whisk in the milk and stir to incorporate and thicken.
Allow the chorizo gravy to cook and bubble for 3-5 minutes. If it’s too thick, thin it out with a little bit of milk.
Making cheese biscuits
Preheat your oven to 425°F with rack in upper third of oven. Line baking sheets with parchment paper or silicone mat, set aside.
Shred the cheddar cheese and add to your food processor with flour and chipotle powder. Process until cheese is finely chopped and incorporated into the flour. Add the cream and pulse until dough ball forms.
Scrape the dough from food processor bowl and turn out onto floured work surface. Lightly roll out to 3/4″ thickness and cut out 16 2-inch round biscuits. Distribute biscuit rounds on baking sheets. Brush the tops with milk and bake for 15 minutes, or until golden brown.
What to serve with breakfast for dinner
For serving, spoon the thickened chorizo gravy over the cheese biscuits and garnish on top with chopped cilantro.
You don’t really have to serve anything else with this meal, but anytime I have breakfast for dinner, I always make a batch of crispy bacon. Since you’ll already have chorizo on hand, you could also serve some spicy deviled eggs. Nobody says eggs for dinner have to be ordinary, right?
Enjoy, you’ll thank me later…
This post, originally published on Kevin is Cooking Aug. 28, 2015, was last updated with new content on Jan. 11, 2022.
Chorizo Gravy and Cheesy Biscuits
- 2 cups self rising flour or all-purpose flour (See Note 1)
- 4 oz sharp cheddar cheese shredded
- 1 tsp chipotle powder
- 1 cup heavy cream or half and half
Chorizo Gravy (See Note 2)
- 1 lb ground pork
- 3 tbsp red wine vinegar
- 2 tbsp smoked paprika
- 2 tsp ancho chili powder
- 2 tsp Mexican oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 3 tbsp all-purpose flour
- 2 1/2 cups milk
- In a bowl mix the ground pork, red wine vinegar, Smoked paprika, ancho chili powder, Mexican oregano, onion powder, garlic powder, cumin, kosher salt thoroughly to incorporate and distribute the seasoning throughout for meat. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 425°F with rack in upper third of oven. Line baking sheets with parchment paper or silicone mat, set aside.
- Shred the cheese and add to food processor with flour, baking powder and chipotle powder. Process until cheese is finely chopped and incorporated into the flour. Add the cream and pulse until dough ball forms.
- Scrape the dough from food processor bowl and turn out onto floured work surface. Lightly roll out to 3/4" thickness and cut out (16) 2-inch round biscuits. Distribute biscuit rounds on baking sheets. Brush the tops with milk and bake for 15 minutes, or until golden brown.
- Brown the chorizo in a sauté pan and break into crumbles with wooden spoon. Sprinkle the flour over and cook for a minute more. Slowly add the milk and stir to incorporate and thicken. Allow to cook and bubble for 3-5 minutes. If too thick, thin with a little milk. Spoon thickened chorizo mixture over biscuits and serve with chopped cilantro on top.
- If using all-purpose flour, add 3 tsp baking powder and 1/2 tsp fine grain salt to the biscuit dough.
- Feel free to use store bought chorizo. If using my chorizo recipe allow the meat to season for at least an hour or overnight.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.