Herbed Biscuits With Chorizo And Red Pepper Gravy Recipe

Name: Herbed Biscuits With Chorizo And Red Pepper Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 2 -3 teaspoons sugar, to taste; 1/2 teaspoon salt; 3 tablespoons cold unsalted butter, diced; 3 tablespoons vegetable shortening, very cold; 3 -4 tablespoons chopped fresh cilantro (or a combination) or 3 -4 tablespoons chives (or a combination); 3/4 cup whole milk or 3/4 cup half-and-half, very cold; milk, for brushing on top; 1 (12 ounce) package mexican chorizo sausage, casings removed; 1 small onion, finely chopped; 3 cups whole milk; 6 tablespoons flour; 1 small red bell peppers, roasted, peeled, seeded, diced or 1/2 cup diced bottled roasted red pepper; 1/2 teaspoon salt; fresh ground pepper; chopped fresh cilantro

Servings: persons

2 cups all-purpose flour
2 1/2 teaspoons baking powder
2 -3 teaspoons sugar, to taste
1/2 teaspoon salt
3 tablespoons cold unsalted butter, diced
3 tablespoons vegetable shortening, very cold
3 -4 tablespoons chopped fresh cilantro (or a combination) or 3 -4 tablespoons chives (or a combination)
3/4 cup whole milk or 3/4 cup half-and-half, very cold
milk, for brushing on top
1 (12 ounce) package mexican chorizo sausage, casings removed
1 small onion, finely chopped
3 cups whole milk
6 tablespoons flour
1 small red bell peppers, roasted, peeled, seeded, diced or 1/2 cup diced bottled roasted red pepper
1/2 teaspoon salt
fresh ground pepper
chopped fresh cilantro

1
Heat oven to 425 degrees. Put flour, baking powder, sugar and salt into a food processor or into a large bowl. Pulse or stir to mix. Drop diced butter and shortening randomly over the flour mixture. Pulse or use two knives to cut the butter and shortening into the flours until the mixture resembles coarse crumbs. Stir in herbs. Sprinkle the milk over the mixture. Pulse or stir until the mixture barely gathers into a ball.
2
Transfer to a piece of floured wax paper; gather into a ball. Cover with a second piece of floured wax paper; gently roll or press into an even 1/2-inch thick circle. Use a floured 3-inch round biscuit cutter or drinking glass to cut into circles. Place the circles on a parchment-lined baking sheet. Very gently gather up the scraps; roll into a 1/2-inch thick piece and cut more biscuits.
3
Brush the tops with milk; bake until tops are golden, 12-15 minutes.
4
Crumble chorizo sausage into a cast-iron pan or nonstick skillet. Add onion. Cook until nicely browned, about 10 minutes. Transfer sausage and onion with a slotted spoon to a plate.
5
Drain off all but 2 tablespoons of the pan drippings. Mix 1/2 cup of the milk and the flour in a small bowl until smooth. Stir into pan drippings; stir in remaining milk. Cook, stirring, over medium heat until smooth and thickened, about 5 minutes.
6
Stir in sausage, diced red pepper, salt and black pepper to taste. Heat to warm through, 1-2 minutes. Serve over biscuits; sprinkle generously with cilantro.

740

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 2 -3 teaspoons sugar, to taste, 1/2 teaspoon salt, and more.

Yes, Herbed Biscuits With Chorizo And Red Pepper Gravy falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Herbed Biscuits With Chorizo And Red Pepper Gravy

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