Biscuits and gravy is the ultimate comfort food. This version is made with huge, soft rosemary and cream cheese biscuits & chorizo gravy that is ultra flavorful and creamy.
First of all, chorizo gravy is my new favorite gravy. Seriously. It has so much flavor! If you’ve never had chorizo, it’s a Mexican ground pork sausage. It’s full of seasonings and is a fattier sausage which makes it great for making thick gravy. The seasonings make it a bright red/orange, hence the vibrant colors above. Since the sausage packs so much flavor, we don’t need to add much to the gravy. Just a little salt and pepper.
Second, I’m really loving these rosemary cream cheese biscuits! They rise super well and are really soft. The rosemary and cream cheese pair perfectly with the rich, bold flavor of the gravy. I got the idea from Baker by Nature’s rosemary goat cheese biscuit recipe. One of my very favorite biscuit recipes, which you should definitely try, but I didn’t want the tanginess of goat cheese for this recipe. I subbed for cream cheese which totally vibes with chorizo, and adjusted the wet ingredients and seasonings. It resulted in a tall, flaky, delicious biscuit and I ain’t mad about it.
Biscuits & chorizo gravy is only a 30 minute meal so it’s perfect to whip up for a stay-at-home brunch. The gravy is easy. Super easy. Biscuits are more difficult, but totally achievable. Baking does not come naturally to me and it has only been in the last year that I feel comfortable making my own variations. The number one thing I can point out as someone who used to just absolutely destroy scone recipes, to someone who feels confident they’ll turn out before they even come out of the oven is this…the dough should feel a certain way. And if baking doesn’t come naturally to you, that is something you might have to learn like me through trial and error!
There’s a happy, middle ground between your dough having too much wet ingredients and having too much flour. One thing I’ve started doing is pouring almost all of my wet ingredients in at once, and saving maybe a 1/4 of it behind to check the consistency. Sometimes I need a little extra liquid, sometimes I have a tiny bit left. The dough should feel moist and there shouldn’t be any dry ingredients left in the bowl that haven’t been incorporated into the dough. That being said, it shouldn’t feel sticky. If your hands are floured, you should be able to pat out the dough with your hands and not have any dough stick to it. The dough should cut easily when using a glass or a knife. If you struggle like I did at first, then don’t worry. Just keep trying and you’ll get the hang of it. Or you’ll knock it out of the park the first time you make biscuits & chorizo gravy and I will humbly applaud you :).
- FOR THE BISCUITS
- 2½ cups all purpose flour
- 1 tbsp + 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp butter
- 8 oz cream cheese
- ¾ cup half n half
- 1½ tbsp fresh chopped rosemary
- FOR THE GRAVY
- 1 lb chorizo gravy
- ⅓ cup flour
- 1 tbsp butter
- 3 cups whole milk
- salt and pepper to taste
- Preheat oven to 400.
- Start making your biscuits by whisking together flour, baking powder, salt, and pepper.
- Cube your butter and, using your hands or a pastry cutter, mix the butter in until it is coarse meal.
- Cut your cream cheese into 8 cubes and add to the dry ingredients along with most of your half n half. Use a fork to form a dough ball.
- Target dry spots with the last bit of your half n half if you need to and move the dough onto a floured surface.
- Using very floured hands, sprinkle a little flour on top of the dough and knead a couple times. Pat it down into a 1' thick round.
- Use a glass to cut out biscuits and place on a buttered baking sheet.
- Bake for 18-20 minutes until lightly golden brown on top.
- Start the gravy while the biscuits are in the oven by cooking chorizo in a skillet over medium heat.
- When cooked through, add flour and butter and coat the meat.
- Add whole milk, stirring occasionally until gravy is thick.
- Season with salt and pepper to taste and serve over warm biscuits.