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Buttermilk Biscuits With Chorizo Cream Gravy
Buttermilk Biscuits With Chorizo Cream Gravy

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We hope you got benefit from reading it, now let’s go back to buttermilk biscuits with chorizo cream gravy recipe. To cook buttermilk biscuits with chorizo cream gravy you only need 9 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Buttermilk Biscuits With Chorizo Cream Gravy:
  1. Get Buttermilk Biscuits (see recipe description)
  2. Prepare 6 ounces Mexican chorizo (about half a typical tube)
  3. Provide 1.5 Tablespoons butter
  4. Prepare 2.5 Tablespoons flour
  5. Use 1.5 cups unsalted chicken stock
  6. Prepare 1/2 cup half & half (but you could use whole milk or heavy cream)
  7. Provide 1/4 teaspoon onion powder
  8. You need 1/8 teaspoon (or a few turns of fresh cracked) black pepper
  9. Prepare finely chopped parsley, chives or green onion for garnish
Instructions to make Buttermilk Biscuits With Chorizo Cream Gravy:
  1. Cook your chorizo over slighly higher than medium heat until the fat melts away from the meat, and without draining fat, add butter.
  2. When the butter is just melted, stir in the flour with a whisk, making sure to break up any clumps, and let the flour cook, stirring occasionally, for 2 to 3 minutes.
  3. Pour in the chicken stock while whisking, continuing to disintegrate the chorizo roux, until all the flour has blended in with the stock. Continue gently whisking as the gravy thickens.
  4. When the gravy has thickened and begun bubbling for about 10 seconds, pour in the half and half and continue whisking to incorporate the half and half with the gravy and let simmer for about 30 seconds.
  5. Add the onion powder and black pepper, whisk again to incorporate, let simmer for another 10 seconds or so, and take gravy off the heat so it won't continue to thicken.
  6. Serve over warm biscuits with some chopped chives and/or parsley.
  7. Enjoy! :)

Please enjoy these sweet potato biscuits and the chorizo gravy. And please also think about joining Foodways Texas, so we can all preserve, promote. These buttermilk biscuits are soft and buttery with hundreds of flaky layers. When little pieces of butter melt as the biscuits bake, they release steam and create little pockets of air- this makes the biscuits airy and flaky on the inside while remaining crisp on the outside. Buttermilk biscuits and cream gravy were two of the first recipes I ever learned to make and two of the earliest videos made on this site, in fact.

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