Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Crispy Cheddar Biscuits with Chorizo Gravy
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 12 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 378
- Total Fat
- 26 g
- Saturated Fat
- 13 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 79 mg
- Sodium
- 475 mg
These biscuits are intentionally thin, so every bite gets a crispy, crunchy, cheesy edge. They bake directly on little piles of Cheddar, which melt into a lacy, golden frico underneath each biscuit. Spoon over the creamy chorizo gravy and finish with hot sauce, scallions, cilantro and pickled jalapeños for a breakfast that's rich, spicy and completely satisfying.
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 12 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 378
- Total Fat
- 26 g
- Saturated Fat
- 13 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 79 mg
- Sodium
- 475 mg
Ingredients
Biscuits:
Gravy:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the biscuits: Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 baking sheets with parchment and lightly spray with nonstick cooking spray.
- Set aside 1/2 cup of the Cheddar for the dough. Spoon 1-tablespoon mounds of the remaining Cheddar on the prepared baking sheets (6 on each sheet), spacing them evenly apart. Gently spread each mound into a thin, roughly 3-inch circle. (The cheese should be in a relatively thin layer rather than a compact pile.)
- Whisk together the flour, baking powder, sugar, fine salt and baking soda in a large bowl. Rub 2 tablespoons of the cold butter into the flour mixture with your fingertips until it is completely incorporated. Work in the remaining 8 tablespoons butter until only pea-size bits of butter remain. Add the reserved 1/2 cup Cheddar and toss to evenly incorporate. Pour in the buttermilk and stir with a rubber spatula just until a shaggy dough forms. The mixture may look somewhat dry, but don’t overmix.
- Turn the dough out onto a lightly floured work surface and gently pat into a 1/2-inch-thick rectangle. Cut the rectangle into thirds and stack the pieces on top of each another, pressing gently to adhere (it’s okay if the dough is crumbly and doesn’t completely hold together). Pat the dough back into a 1/2-inch-thick rectangle and repeat the stacking process once more. Finally, pat the dough into a roughly 6-by-9-inch rectangle, about 1/2 inch thick. Use a floured bench scraper or sharp knife to cut into 12 equal biscuits.
- Place 1 biscuit over each circle of Cheddar, making sure the cheese peeks out around the edges. Brush the tops of the biscuits with the beaten egg.
- Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the biscuits are puffed and golden brown and the cheese underneath is golden and crisp, 16 to 18 minutes.
- Immediately run a thin spatula or offset spatula underneath each biscuit to loosen the frico from the parchment. Let the biscuits cool on the baking sheets for a few minutes; the cheese will continue to crisp as it cools.
- For the gravy: Meanwhile, heat a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until well browned and cooked through, about 7 minutes.
- Using a slotted spoon, transfer the chorizo to a bowl, leaving the rendered fat in the skillet. Add the butter and melt. Whisk in the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the milk, scraping up any browned bits from the bottom of the skillet. Bring to a boil, then reduce the heat to medium-low and simmer, whisking occasionally, until thickened, about 7 minutes. Stir in the chorizo and cayenne and season with kosher salt and black pepper.
- Spoon the warm gravy over the biscuits and top with hot sauce, scallions, cilantro and pickled jalapeños. Serve immediately.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
