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Composition Buttermilk Biscuits With Chorizo Cream Gravy:
- Get for Buttermilk Biscuits (see recipe description)
- Require 6 ounces for Mexican chorizo (about half a typical tube)
- You need 1.5 Tablespoons for butter
- Require 2.5 Tablespoons of flour
- Prepare 1.5 cups for unsalted chicken stock
- Prepare 1/2 cup for half & half (but you could use whole milk or heavy cream)
- Get 1/4 teaspoon onion powder
- Give 1/8 teaspoon - (or a few turns of fresh cracked) black pepper
- Need finely chopped parsley, chives or green onion for garnish
Buttermilk Biscuits With Chorizo Cream Gravy process:
- Cook your chorizo over slighly higher than medium heat until the fat melts away from the meat, and without draining fat, add butter.
- When the butter is just melted, stir in the flour with a whisk, making sure to break up any clumps, and let the flour cook, stirring occasionally, for 2 to 3 minutes.
- Pour in the chicken stock while whisking, continuing to disintegrate the chorizo roux, until all the flour has blended in with the stock. Continue gently whisking as the gravy thickens.
- When the gravy has thickened and begun bubbling for about 10 seconds, pour in the half and half and continue whisking to incorporate the half and half with the gravy and let simmer for about 30 seconds.
- Add the onion powder and black pepper, whisk again to incorporate, let simmer for another 10 seconds or so, and take gravy off the heat so it won't continue to thicken.
- Serve over warm biscuits with some chopped chives and/or parsley.
- Enjoy! :)
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