For the buttermilk biscuits: Preheat the oven to 350 degrees F.
Pulse 3 cups flour with the baking powder, salt, sugar and baking soda in a food processor. Add the butter and pulse just until the butter is in pieces the size of small peas (might take longer than usual because it is frozen).
Remove the mixture to a large bowl and fold in 1 1/2 cups buttermilk with a fork, just until the dry mixture has absorbed the liquid. Do not overmix.
Place the remaining 1/2 cup flour on a work surface and dust a rolling pin with it; knead the dough just until it holds together, 2 or 3 turns. Roll out into a square shape, using a pastry scraper or knife to shape. Roll out about 1 inch thick.
Cut four equal squares and stack on top of each other. Roll out again, same thickness (about 1 inch).
Use pastry scraper or knife to cut into 8 to 12 biscuits, depending on the desired size (Full Belly Deli size or normal human size). (You should be able to see multiple layers in each biscuit.)
Place about 1 inch apart on a sheet pan lined with a silicone pad or parchment paper.
Brush the top of each biscuit with the remaining 1/4 cup buttermilk and then add a pinch of salt and fresh cracked pepper to the top of each biscuit.
Bake for 25 minutes. Set aside.
For the chorizo-sausage gravy: Add canola oil to a large stockpot and heat, about 2 minutes.
Add Basque chorizo and breakfast sausage to hot oil (be careful not to splash; add meat slowly). Sear meat, stirring, and cook through thoroughly, about 10 minutes.
Add flour, garlic powder, onion powder and paprika and cook on medium-low heat to cook out flour flavor, 5 to 7 minutes Gradually add half-and-half and whole milk, continually stirring. Increase heat and bring to a boil slowly to thicken, being careful not to scorch the gravy. Add salt and pepper to taste.
For the burrito: Deep-fry hash brown triangles in a saute pan with canola oil for about 2 minutes on medium heat. (If using another style of hash brown, saute in pan with 2 tablespoons of canola oil until crispy, 10 to 15 minutes.)
Lightly toast tortillas. Set warm tortillas on cutting boards or a work surface. Add 2 slices Cheddar to each. Slice 1 buttermilk biscuit for each and place on top of cheese. Add crispy hash browns and cover with desired amount of chorizo-sausage gravy.
Wrap burritos and grill on a panini press or in a cast-iron pan over medium heat, 1 minute.
Slice in half and serve immediately.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Full Belly Deli, Reno, NV
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