This recipe for Cornmeal Biscuits and Chorizo Gravy is an incredibly decadent breakfast that's easy to make. Who needs eggs, pancakes, or french toast when you have biscuits and chorizo gravy??
Happy Monday! Here we go again. Please forgive me for posting such a decadent breakfast on a Monday morning when you're likely busy working with no way to stop and make this for yourself.
If I could, I’d be in your kitchen right now making this breakfast for you. Promise. If you can't drop everything and make this immediately, please take solace in the fact that the weekend isn't so far away!
Remember a couple months ago when I made pimento cheese for my first time and lamented about how I know next to nothing about Southern cooking? Well, I am very thankful to Bon Appétit for teaching me all I know about Southern food.
First I made their pimento cheese and now I’m making their biscuits and gravy. For breakfast. I didn’t even know biscuits and gravy was a thing until I visited my sister when she was living in Chicago and we went out to breakfast. It’s just not really a thing we do too much in New England.
To be honest, I wasn’t really dying to try biscuits and gravy when I first discovered them. They didn’t really sound, or look, that appealing to me. Well, until I ate at Biscuit Love in Nashville.
And then I saw these Cornmeal Biscuits with Chorizo Gravy and Scallions recipe in Bon Appétit magazine. Then I suddenly had to make them. I guess it’s just that this dish is a whole lot more attractive than the typical biscuit and gravy dish you’d get at a local diner.
It’s really the gravy that I was a little iffy about. You can’t really argue with the deliciousness of biscuits. Especially when they’re being served for breakfast. Why is that not done more often in Boston??
How to Make Cornmeal Biscuits
For this recipe, the cornmeal biscuits are made in a cast-iron skillet and they're so easy to make. I love it!
Start by pre-heating oven to 425 degrees.
In a large bowl, whisk together flour, cornmeal, sugar, baking soda, salt, and pepper. Using a pastry cutter or your fingers, work butter into flour mixture until chickpea-sized pieces are formed.
Add buttermilk and stir until just combined.
Drop ¼-cupfuls of dough into an 8" cast-iron skillet, spaced about 1" apart.
Bake until biscuits are cooked through, puffed, and golden brown, rotating skillet once, about 12-15 minutes.
How to Make Chorizo Gravy
Gravy is super easy to make, too. And fun. Especially when it involves chorizo.
Heat oil in a medium skillet over medium heat. Add chorizo to skillet, breaking up large pieces with a spatula.
Cook, stirring occasionally, until chorizo is browned and crisp, about 8-10 minutes. Using a slotted spoon, remove chorizo to a small bowl.
With heat still on medium, whisk flour into the drippings in the skillet. Continuously whisk until roux is smooth and turning a light golden brown.
Gradually pour in milk, whisking until incorporated. Reduce heat to medium-low and continue to whisk constantly, until gravy is thickened, 5-8 minutes.
Stir half the chorizo into the gravy and season with salt, pepper, and hot sauce.
While biscuits are still hot, spoon gravy over them. Top with avocado, scallions, radishes, cotija cheese, hot sauce, and cilantro. Sprinkle remaining chorizo on top, as well.
So, obviously the biscuits and chorizo gravy are what this meal is all about. But all those toppings are also absolutely necessary.
I mean, come on.
And suddenly I have yet another brunch favorite. I really don’t know why I haven’t thrown a brunch party lately… At this point, it would be an all-day brunch, there are so many dishes I want to make.
I think my guests would eventually be all like, "stop! We can't handle any more cornmeal biscuits and chorizo gravy, pancakes, donuts, french toast, eggs benedict, etc., etc."
And I'd just be standing over the stove like a madwoman saying, "Bloody Mary, anyone?!"
Am I still skeptical of gravy? Nope. Not a bit. Honestly, I feel so much better about it now that I made it myself. I “get” it now.
To be honest, I’m not sure I totally get the radishes. But that said, I totally loved them. They added a crisp little crunch to the meal.
The hot sauce gives the biscuits a little kick, which is a nice contrast to the creamy gravy. And when is avocado ever a bad idea?
But I do have to admit something… Last week I claimed that I want nothing to do with a breakfast that doesn’t involve eggs or maple syrups. And I clearly lied. Because these cornmeal biscuits with chorizo gravy have has neither.
And it’s still brunch perfection.
That’s not to say that I didn’t consider putting an egg or six on this...
Other Unique Breakfast Ideas
If you are looking to add some fun breakfast recipes to your weekend rotation (or even weekday if you can handle it!), here are a few of my favorite unique brunch ideas:
- Fruity Pebbles Crepes
- Spicy Sausage Chilaquiles with Eggs
- Piña Colada Bircher Muesli
- Hummus Breakfast Bowls
- Cherry Lime Pop Tarts
- Chai Carrot Cake Scones
- Oreo Donuts (from Chisel and Fork)
- Loaded Breakfast Casserole (from Downshiftology)
If you're currently stuck in an office and can't enjoy these cornmeal biscuits and chorizo gravy, I'm sorry. But hey, Saturday is only a few (several) days away. It’s always good to have something to look forward to.
Are you a lover of biscuits and gravy?
Cornmeal Biscuits With Chorizo Gravy
- 1 cup all-purpose flour
- ¾ cup cornmeal
- 1 Tbsp sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- ½ cup 1 stick chilled unsalted butter, cut into pieces
- ¾ cup buttermilk
Gravy and Assembly:
- 1 Tbsp vegetable oil
- 1 lb. fresh chorizo casings removed
- 3 Tbsp all-purpose flour
- 2½ cups whole milk
- Salt and freshly ground pepper
- Hot sauce for drizzling
- 1 avocado peeled, pitted, and sliced
- 4 scallions thinly sliced
- 2 radishes thinly sliced
- ½ cup cilantro leaves roughly chopped
- ½ cup Cotija cheese or queso fresco
- Pre-heat oven to 425 degrees.
- In a large bowl, whisk together flour, cornmeal, sugar, baking soda, salt, and pepper.
- Using a pastry cutter or your fingers, work butter into flour mixture until chickpea-sized pieces are formed.
- Add buttermilk and stir until just combined.
- Drop ¼-cupfuls of dough into an 8" cast-iron skillet, spaced about 1" apart.
- Bake until biscuits are cooked through, puffed, and golden brown, rotating skillet once, about 12-15 minutes.
Gravy And Assembly:
- While biscuits are baking, heat oil in a medium skillet over medium heat.
- Add chorizo to skillet, breaking up large pieces with a spatula.
- Cook, stirring occasionally, until chorizo is browned and crisp, about 8-10 minutes. Using a slotted spoon, remove chorizo to a small bowl.
- Keeping heat on medium, whisk flour into the drippings in the skillet.
- Continuously whisk until roux is smooth and turning a light golden brown.
- Gradually pour in milk, whisking until incorporated.
- Reduce heat to medium-low and continue to whisk constantly, until gravy is thickened, 5-8 minutes.
- Stir half the chorizo into the gravy and season with salt, pepper, and hot sauce.
- While biscuits are still hot, spoon gravy over them. Top with avocado, scallions, radishes, cotija cheese, hot sauce, and cilantro. Sprinkle remaining chorizo on top, as well.
- Recipe from Bon Appetit
Gayle @ Pumpkin 'N Spice says
Mmm these biscuits look so good! i'm all about comforting breakfasts like this, especially ones that involve chorizo. What a fantastic way to wake up in the mornings!
Sharon Anderson says
This looks amazingly delicious!
sarah k @ the pajama chef says
oh my goodness i'll say it again, what a genius idea!!! and this makes me sad that my grocery store didn't have good avocados last night. they were all bruised/smushed. 🙁 this looks SO good!
Wow! What an amazing idea! This looks incredible!
This would be a meal I could not resist! I love everything about it. YUM!
AH! This looks incredible! My husband would be THRILLED if I made this. And is it bad that I think a runny egg right on top might send this over the top?!
Michelle Lahey says
I've had WAY too many biscuits at brunch since we moved to Portland. There's just nothing better than a good biscuit...especially first thing in the morning!
It's crazy to me that breakfast is so different from one region to the next! Biscuits and gravy have always been a thing for me in Virginia and I pretty much make it every Sunday. This take on it includes all my favorite things and will probably happen this Sunday!
I do get a kick out of the southern breakfasts. They are so stick-to-your-rib warming - you'd think they were from New England or Minnesota. But no - they are from warm states! And they are so welcoming. Your photos really invite me to dig in.
Jess @ What Jessica Baked Next says
These cornmeal biscuits look delicious! Love the chorizo gravy - bet that has amazing flavour! 🙂
This looks incredible, and I am bookmarking for our next brunch party!
Sues, these biscuits sound and look fabulous...so tasty and yes, I love the gravy on it...what a fabulous meal.
Hope you are enjoying your week 🙂
Sam @ SugarSpunRun says
Martha this looks so good! and I never would have thought to top with radishes but now that I see this I can't imagine it without! Looks delicious! 🙂
The Duo Dishes says
If you're still learning about Southern food, you're going to enjoy the journey. Too many good things, not enough to make (or eat) them all. I do miss pimento cheese very much!
This looks incredible, Sues! We loove biscuits & gravy around here - it's a special treat when we get it; my sister's biscuits and my mom's gravy together are like breakfast heaven! 😉
Does it travel well? I am assuming that we could make it for a neighbors brunch and then put it together when we arrive - any ideas on best way to travel with this meal?
@Chart- I think that should be fine, though it's best served warm so I'd recommend using your friend's oven/stove when you arrive. I'd transport the biscuits on a baking sheet covered with plastic wrap. Make the gravy ahead of time and simply cover the saucepan and transport in that. When you get to your friend's house, pop the biscuits in the oven to warm them and put the gravy on the stove to heat it through. Then assemble! If you can't warm everything upon your arrival, I think it would still taste good!