IMG_0099 Biscuits and gravy- a traditional, Southern recipe that can be enjoyed at any time of the day because they are that damn good. This isn’t your typical biscuits and gravy recipe. These babies pack a punch of flavor to your taste buds, so you will definitely be in for a surprise. Give ’em a try!

As you know, I am all about health and eating to feel and look good. However, sometimes you have to cut some corners and enjoy a cheat meal. A cheat meal can be whatever you want it to be and in this case, my cheat meal of the week are these biscuits and gravy. There’s no sense in depriving your mind from what it’s craving because if you do, you will most likely binge in the end and it won’t be good at all. I’ve learned from that experience one too many times. Allow yourself to enjoy the delicious, not-so-healthy parts of life in moderation. Furthermore, we learned how to make the most delicious and perfectly flaky biscuits in school. Sorry, grandma, but these are good.

For this recipe you will need:

Biscuits:

1 1/4  cups all-purpose flour
1 1/4 cups pastry flour
1 1/2 sticks cold butter, cut into small cubes
2 1/2 tsp baking powder
1 1/2 tsp salt
1 cup shredded cheddar cheese
3/4 cup jalapeño, finely diced
1 cup buttermilk

Chorizo Gravy:

2 Tbsp olive oil
1/2 yellow onion, small dice
2 cloves garlic, minced
12 ounces ground chorizo
1/4 cup all-purpose flour
2 cups whole milk
Salt and Pepper
Pinch cayenne pepper

Preheat the oven to 400 degrees F. The cut-in method is used when making biscuits. Simply, sift together both flours, salt, and baking powder into a bowl. Then, add the cubed butter to the flour mixture and pinch the pieces with your hand until they are about the size of peas. Make a well in the center of the bowl and pour the buttermilk into the well. Toss (don’t squeeze) the flour in with the buttermilk until it is all slightly incorporated but not over-mixed. In a separate small bowl, mix the cheddar with the jalapeño and sprinkle lightly with flour. By sprinkling with flour, this prevents the cheese and jalapeño to sink to the bottom of the biscuit batter. Fold in the cheese and jalapeño into the biscuit batter. Dump the batter onto a well-floured board or counter top and knead gently about 6 times, shaping into a ball. Roll the dough out into a rectangle about 1/2-1 inch thick. Cut with a floured 2-2.5″ biscuit cutter and place 1″ apart on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until golden brown.

For the chorizo gravy, heat the vegetable oil in a sauce pan and cook the chorizo until brown over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Remove everything from the pan with a slotted spoon- retaining the fat in the pan- and set aside. Add the flour, make a roux and cook until the flour has turned a blondish color- this will happen rather quickly. Slowly add the milk while whisking. Cook until a Béchamel consistency is achieved, about 15 minutes. Season with salt, pepper, and a pinch of cayenne pepper. Add the sausage/onion mixture back to the pan and heat through. Serve on top of the biscuits and enjoy the deliciousness!

 

 

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