Cornmeal Biscuits With Chorizo Gravy

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?!"

Anyway.

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?