Biscuits and Gravy Burrito
- Level: Intermediate
- Yield: 8 servings
- Total: 1 hr 35 min
- Active: 1 hr
Ingredients
Buttermilk Biscuits:
3 1/2 cups all-purpose flour, preferably organic
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon white sugar, preferably organic
1/2 teaspoon baking soda
1 pound unsalted butter, preferably organic, cut into cubes and frozen
1 3/4 cups buttermilk
Kosher salt and fresh cracked pepper
Chorizo-Sausage Gravy:
2 tablespoons canola oil
2 pounds ground Basque-style pork chorizo
2 pounds ground breakfast pork sausage
1 1/2 cups all-purpose flour, preferably organic
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
6 cups half and half, at room temperature
6 cups whole milk, at room temperature
Kosher salt and fresh cracked pepper
Burrito:
8 servings your favorite hash browns (shredded, diced, sliced?whatever you enjoy (we use frozen triangle hash browns)
2 cups canola oil
Eight 10-inch flour tortillas
16 pieces sliced sharp Cheddar
Directions
Special equipment:
a deep-fry thermometer- 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.