Biscuits and gravy meet loaded nachos.
Ingredients
4 servings
Biscuits:
Gravy and assembly:
Biscuits:
Step 1
Preheat oven to 425°F. 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.
Step 2
Drop dough by heaping 1/4-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:
Step 3
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.
Step 4
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 half of chorizo into gravy; season with salt, pepper, and hot sauce.
Step 5
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.
How would you rate Cornmeal Biscuits with Chorizo Gravy and Scallions?
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Reviews (2)
Back to Top我跟着这个配方尽可能。的cornmeal I had on hand turned out to be too coarse for this recipe, leaving the biscuits very gritty. I made the biscuits as directed but in a 10" skillet. They still spread completely into one cake with just a bit of perforaction between them so they could break apart. I also would suggest making a slightly stiffer biscuit dough-- maybe cut biscuits instead of drop biscuits in an even larger pan. They definitely needed to bake about 10 minutes longer. Removing the chorizo with a slotted spoon did not leave enough fat for the rew. I tried pressing the cooked meat to get some additional fat but in the end it was not enough. I was left with what looked like sausage crumbles although they were flour balls. It took forever for the milk gravy to thicken! However, this was still very tasty. I served with the suggested toppings and we did not need to add any additional hot sauce. It does make 4 servings
ckslye
Alamo, CA
8/31/2016
This was delicious! I didn't change the recipe at all, though the biscuits needed to bake about ten minutes longer than stated. As a big eater, I usually think recipes overestimate the number of servings, however this one makes four huge servings. Next time I would make six individual biscuits, one per serving, add sauteed spinach or zucchini on the side, and top each dish with a fried or poached egg. Definite keeper.
berry29
Milwaukee, WI
2/5/2016
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