Cornmeal Biscuits With Chorizo Gravy And Scallions
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
56
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour3 cup
Cornmeal1 tbsp
Sugar1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt3 cup
Buttermilk1 tbsp
Vegetable Oil2.5 cups
Whole Milk1 cup
Cotija CheeseDirections:
1
Stir half of chorizo into gravy; season with salt, pepper, and hot sauce
2
Biscuits: Preheat oven to 425°F
3
Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl
4
Using your hands, work butter into flour until pieces are chickpea-size
5
Add buttermilk and mix just to blend
6
Drop dough by heaping 1/4-cupfuls into an 8" cast-iron skillet, spacing about 1" apart
7
Bake, rotating skillet once, until biscuits are puffed, golden brown, and cooked through, 12–15 minutes
8
Preheat oven to 425°F
9
Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl
10
Using your hands, work butter into flour until pieces are chickpea-size
11
Add buttermilk and mix just to blend
12
Drop dough by heaping 1/4-cupfuls into an 8" cast-iron skillet, spacing about 1" apart
13
Bake, rotating skillet once, until biscuits are puffed, golden brown, and cooked through, 12–15 minutes
14
Gravy and assembly: While biscuits are baking, heat oil in a medium skillet over medium
15
Add chorizo, breaking up any large pieces with a spatula
16
Cook, stirring occasionally, until chorizo is browned and crisp, 8–10 minutes
17
Transfer to a small bowl with a slotted spoon
18
Whisk flour into drippings in skillet and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes
19
Gradually add milk, whisking constantly until incorporated
20
Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes
21
Spoon some gravy over hot biscuits and top with avocado, scallions, radishes, cilantro, Cotija (if using), remaining chorizo, and more hot sauce
22
Serve remaining gravy alongside
23
While biscuits are baking, heat oil in a medium skillet over medium
24
Add chorizo, breaking up any large pieces with a spatula
25
Cook, stirring occasionally, until chorizo is browned and crisp, 8–10 minutes
26
Transfer to a small bowl with a slotted spoon
27
Whisk flour into drippings in skillet and cook, whisking constantly, until roux is very smooth and starting to turn a light golden brown, about 5 minutes
28
Gradually add milk, whisking constantly until incorporated
29
Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes
30
Stir half of chorizo into gravy; season with salt, pepper, and hot sauce
31
Spoon some gravy over hot biscuits and top with avocado, scallions, radishes, cilantro, Cotija (if using), remaining chorizo, and more hot sauce
32
Serve remaining gravy alongside