The ultimate, comforting breakfast, brunch, or even dinner – homemade biscuits & gravy! A delicious southern-style country gravy made with our absolutely delicious pasture raised chorizo or breakfast sausage. The chorizo is such a fun spin on this classic dish, and thanks to the tasty blend of spices in the chorizo, the gravy has a beautiful color!

Ditch the canned biscuits and make your own – it is so worth it. No questionable ingredients and the final result is so much better than the 'dough boy'! When it comes to making flaky, buttery, tall biscuits, there's just a few things you need to know:

1. Keep your ingredients COLD. If you don't have time, or forgot to freeze your butter, just pop it in the freezer for 5 minutes while you gather the other ingredients. If your butter is too warm, it'll mix into the flour mixture too much and won't create the steam pockets needed to create a tall, flaky biscuit. Your buttermilk should also be very cold. I like to measure it out and keep it in the fridge until I need it. If at any point you need to step away, just place the bowl of biscuit dough in the freezer.

2. When rolling and folding the biscuit dough (process detailed below), you're creating lots of buttery layers. If you're used to just patting into a rectangle and cutting biscuits, give the folding method a try – it's known as laminating the dough and results in a tender, flaky biscuit that pulls apart like a dream.

3. Don't twist that biscuit cutter! Twisting closes off those layers we just created by rolling and folding, resulting in a shorter biscuit. So press that cutter straight down, and remove it by pulling straight up. 

Let's get cooking!

INGREDIENTS

For the Biscuits —

• 10 Tbsp butter, frozen (or at least popped in freezer for 5-10 min)
• 2 cups all purpose flour
• 1 Tbsp baking powder
• 1 tsp sugar
• ¼ tsp baking soda
• 1 tsp kosher salt
• 1 cup cold buttermilk
• 2 Tbsp butter, melted, for brushing tops
• Flakey salt (such as Maldon), for sprinkling

For the Gravy – 

• 1 lb. 1915 Farm Pasture Raised Chorizo, or 1915 Farm Pasture Raised Breakfast Sausage
• 4 Tbsp butter
• 1/2 cup all purpose flour
• 3 cups milk
• 1 Tbsp apple cider vinegar
• 1/4 tsp cayenne pepper
• Kosher salt & pepper, to taste
• Hot sauce for serving (optional – but I love Crystal hot sauce with this)

DIRECTIONS

For the Biscuits – 

Preheat oven to 450° and prepare a baking sheet with parchment paper. Melt 2 Tbsp butter in a small bowl so it's ready to brush the biscuits with before the oven.

Grate the frozen (or very chilled) butter using the large side of a box grater.

In a medium bowl, add the flour, baking powder, sugar, baking soda, and salt. Whisk to combine.

Add the grated butter to the bowl of dry ingredients, using a fork to combine everything. Make a well in the center and add buttermilk. Stir again with fork until dough begins to clump together in a shaggy mixture.

Turn the dough onto a lightly floured countertop. Working quickly, press dough into a rectangle, and using a rolling pin, gently roll out, then fold into thirds like a letter. Rotate dough and repeat process. Now that you've rolled and folded the dough twice, roll a final time into a rectangle that’s about 3/4 inch thick. 

Using a round metal 2 1/2 inch cutter, press straight down through the dough, without twisting. Pop the dough circles out onto the prepared baking sheet, spacing about an inch apart.

Gather and pat down scraps if needed to make a final biscuit. This recipe usually yields 6.

Once all biscuits are on the baking sheet, use a basting brush to brush the tops with melted butter. Sprinkle with flakey salt, and pop into the oven for 12–15 minutes.

For the Chorizo Gravy –

Heat a large cast iron skillet or dutch oven over medium heat. Drizzle a little olive oil and add chorizo. Let sear for a few moments before breaking up with a flat edged wooden spoon. 

Once chorizo is cooked through, add 2 Tbsp butter and melt. Sprinkle flour over and stir in. Cook for a few minutes, stirring constantly. Next, add the milk and stir until well combined. Add the apple cider vinegar and cayenne. Once thickened, taste for seasoning, and add a few pinches of kosher salt and plenty of fresh cracked pepper. 

To Serve – 

Split biscuit, with salted side facing up, and place on a plate or low-rimmed bowl. Ladle the chorizo gravy over biscuits, pour yourself a mimosa, and enjoy!

We hope you enjoyed this recipe! If you'd like to share your delicious dish on Instagram, don't forget to tag us @1915_Farm

P.S. If you love our pasture raised heritage breed pork chorizo and breakfast sausage – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef osso buco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!

Biscuit recipe adapted from Tasting Table