1 cup whole milk (or 3/4 cup milk + 1/4 cup cream)
1/2 cup chicken or vegetable broth
4 to 6 biscuits, warmed
Salt to taste
Ground black pepper to taste
Pinch of smoked paprika or hot paprika (optional)
Fresh parsley or chives, chopped
Hot sauce, for serving (optional)
Instructions
Heat a large skillet over medium heat. Add the crumbled chorizo and cook until browned and crisp, 5–7 minutes. If the sausage renders a lot of fat, spoon off excess but keep about 1 tablespoon in the pan for flavor.
Add the chopped onion to the pan and sauté until translucent and just starting to caramelize, 3–4 minutes. If using garlic, stir in and cook for about 30 seconds until fragrant.
Push the chorizo and onion to the side, then add the butter. Let it melt, and then whisk in the flour to form a light roux. Cook 1–2 minutes to remove the raw flour taste, whisking constantly.
Slowly whisk in the milk and broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook until the gravy thickens and becomes glossy, 4–6 minutes. If it’s too thick, thin with a splash more milk.
Return the chorizo to the gravy and stir to combine. Season with salt, pepper, and paprika; taste and adjust until the balance feels right.
Meanwhile, warm the biscuits. A quick 5–8 minutes in a 350°F oven or a brief zap in the microwave will restore their fluff.
To serve, split the biscuits and spoon generous amounts of gravy over them. Finish with parsley and a dash of hot sauce if you like a little extra zing.
Serve immediately while the gravy is silky and the biscuits are crackly-warm around the edges. The contrast between creamy gravy and flaky biscuit is everything.
Notes
A cozy breakfast of flaky biscuits smothered in a silky chorizo gravy, seasoned with paprika and finished with fresh herbs. Simple, adaptable, and ready in minutes.
