Cornmeal Biscuits with Chorizo Gravy and Scallions

Original recipe from Bon Appetit. I love this how versatile this recipe is - you could easily substitute vegan chorizo for regular chorizo or add richness to it by using real dairy or whole milk like the original recipe calls for. You could serve it for breakfast almost like Huevos Rancheros and put a poached egg on top. You could forgo making your own biscuits and either use a mix or buy them. The possibilities are endless but best part is it’s delicious and takes less than 30 minutes to make! Original recipe said to stir in half the chorizo at the end but that didn’t make any sense so I threw it all in :P This is another that’s all about the garnishes!

INGREDIENTS

Biscuits

• 1 cup all-purpose flour

• ¾ cup cornmeal

• 1 tablespoon sugar

• 1½ teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• ½ cup (1 stick) chilled unsalted butter, cut into pieces

• ¾ cup buttermilk

Gravy and Assembly

• 1 tablespoon vegetable oil

• 1 pound fresh chorizo, casings removed

• 3 tablespoons all-purpose flour

• 2½ cups whole milk

• Kosher salt, freshly ground pepper

• Hot sauce

• 1 avocado, sliced

• 4 scallions, thinly sliced

• 2 radishes, thinly sliced

• ½ cup cilantro leaves with tender stems

• ½ cup Cotija cheese or queso fresco (optional)

RECIPE PREPARATION

Biscuits

• Preheat oven to 425°. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl. Using your hands, work butter into flour until pieces are chickpea-size. Add buttermilk and mix just to blend.

• Drop dough by heaping ¼-cupfuls into an 8" cast-iron skillet, spacing about 1" apart. Bake, rotating skillet once, until biscuits are puffed, golden brown, and cooked through, 12–15 minutes.

Gravy and Assembly

• While biscuits are baking, heat oil in a medium skillet over medium. Add chorizo, breaking up any large pieces with a spatula. Cook, stirring occasionally, until chorizo is browned and crisp, 8–10 minutes. Transfer to a small bowl with a slotted spoon.

• 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. Gradually add milk, whisking constantly until incorporated. Reduce heat to medium-low and cook gravy, whisking constantly, until thickened, 5–8 minutes. Stir all of chorizo into gravy; season with salt, pepper, and hot sauce.

• Spoon some gravy over hot biscuits and top with avocado, scallions, radishes, cilantro, Cotija (if using), remaining chorizo, and more hot sauce. Serve remaining gravy alongside.