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Cornmeal Biscuits with Chorizo Gravy -- The breakfast I never knew I loved | wearenotmartha.com

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??
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Brunch Recipes, Homemade Biscuits, Sausage Recipes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Makes: 4 servings
Author: We are not Martha


  • 1 cup all-purpose flour
  • ¾ cup cornmeal
  • 1 Tbsp sugar
  • 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
  • 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.


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